Ukuhlunga umhlaba nge-diatomaceous kuyisinyathelo esibalulekile ekukhiqizweni okuthembekile nokuqhubekayo kwamafutha emifino, amafutha adliwayo, kanye nemikhiqizo yokudla ehlobene nawo.

Izinsiza zokuhlunga umhlaba ze-diatomaceous zilula ngesisindo, azinamakhemikhali, futhi zakha amakhekhe okuhlunga anezimbobo eziningi ukuze kugcinwe ukugeleza koketshezi ngokukhululekile. Ngokukhethekile, usizo lokuhlunga olusebenzayo lubonakala ngalokhu okulandelayo:

Isakhiwo sezinhlayiya kumele sibe ngendlela yokuthi ngeke zihlangane ndawonye eduze, kodwa sizokwakha amakhekhe anesikhala sama-pore angu-85% kuya ku-95%. Lokhu akugcini nje ngokuvumela amazinga aphezulu okugeleza kokuqala, kodwa futhi kunikeza izikhala zama-pore ukubamba nokuqukatha izinto eziqinile ezingahlungwa ngenkathi kushiya iphesenti eliphezulu leziteshi livulekile ukuze kugeleze.

Izindawo zokufaka isicelo:
Izithako zokudla: uviniga wesoso le-monosodium glutamate;
Imboni yokuphuza: ubhiya, iwayini elimhlophe, iwayini eliphuzi, iwayini eliphuzi, iwayini, iwayini, itiye, isiphuzo setiye kanye nesiraphu.
Imboni kashukela: isiraphu ye-fructose, isiraphu ye-fructose ephezulu, isiraphu yeshukela, uju lwe-sugar beet ushukela we-beet;

Ukwelashwa kwamanzi: amanzi angcolile embonini yamanzi, amanzi okugeza amanzi okubhukuda;
Imikhiqizo kawoyela yezimboni: umshini wokugcoba uwoyela kanye nowoyela wokugoqa uwoyela opholile oguqula uwoyela wensimbi;
Okunye: bulala izinambuzane zezilwane ezifuywayo, bulala izinambuzane zezitshalo, ukulungiswa kwama-enzyme uwoyela wezitshalo ijeli yolwandle imikhiqizo yobisi oluyi-electrolyte uketshezi lwe-citric gelatin bone glue;