Bamboo vinegar was produced by three to five years old moso bamboo (Phyllostachys pubescens) from Jwu-Shan, the carbonization temperatures each were 400(deg)C, 600(deg)C, and 800(deg)C and the collection temperatures were from 150(deg)C which at least over six months stable sinking and distillation methods and the commercial product D, were prepared to analyze its valid components including the pH value, electric conductivity, and the element contents of phosphorus, potassium, calcium, and magnesium etc. in this experiment. The original vinegar which diluted with distilled water in the concentration of 100, 300 , and 500 times were each foliar spray and direct irrigation treated in field and the commercial culture medium to investigate the effect of moso bamboo vinegar on pak-choi plant (Brassica rapa L. Chinensis Group cv. Feng-Shan Pak-choi).
