One of the effects that is often overlooked when using molasses is the soil drying cycle. Molasses is syrupy sugar and when it dries in the soil it crystalizes like sugar does. The crystalization creates an effect called chelating, which breaks the ionic bonds of other elements present in the soil, making it available for uptake by the roots. Basically, the sugar comes out of solution with water by dessication (drying), at the same time its drying into an organized crystal form that grows and as it grows it jams the ionic bonds of locked up elements apart, making the elements flake up and become available. The same microscopically sharp crystals puncture and poke the roots and hairs which stimulates some root processes, and of course microbes can use some of the molasses too. Remember that science experiment with the celery stalk and the dyed water? Better yet, the white carnation placed in blue dyed water....the plant will suck molasses up the same way making the juice in the plant stickier. That sugar content will translate into more resin production, and make the plant taste sweeter overall. Because of the chelating effects, using molasses combined with proper ph and other factors guarantees the soil will not lock up nutrients, and make flushing at harvest easier and faster. I would recommend 1-2 tbsp per every 5 gal of soil and the same for every 5 gal of hydro reservoir, every watering during flower, til harvest.