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Re: pH and bicarbonate of soda/baking soda
OK Al, but it is more complicated than you want it to be.
Tyrone has it basically correct, but the chemistry is
complicated with divalent calcium and mono-valent HCO3*- competing
with the dissolved CO2. Phosphates are added into the mix when you
feed your fish. Now there is a five way competition. All this would
be a lot easier if we could take the fish out of the equation.
Why does anyone want to raise the pH of their water anyway? ( because
of a pH crash due to . . . ?)
The more one messes with the water the more difficult it is to
replicate the adjustments. It certainly makes it difficult for anyone
else who may receive your fish to adjust things back to what the fish
are accustom to.
My philosophy is to keep things as simple as possible. I try to
remember the rain forest and the fact that their rain fall is
measured in meters not in inches like it is here in the US. Keep it
simple and change as often as possible.
If you throw in organic acids with unknown pKa values and complex
away a portion of the calcium, magnesium and iron cations the mix
becomes VERY complex.
So, why? the change? well Leo has given me the reasons and it sounds
reasonable. So much for the thread . . .
for all your hard copy needs since 1987.
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