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Re: [Killietalk] maleleuca

I see a almond leave extract offered in helath food stores. Has anyone every considered using it instead of using the leaves???
George

Scott Davis wrote:

Thank you Pablo, Lee and Harry, :)

A look at the killitalk archives for Feb 2002 will resurrect quite a discussion on, indeed, several tropical leaves. A google search shows the plan Bob D offered may remove leaves from yet another of the weeds plaguing Florida.

Lowering pH may be useful as an anticeptic and in frustrating greenwater. Do these leave, like peat, absorb a certain percentage of mineral salts such as calcium?

Pablo mentions the tint of the water frustrating photosynthesis and other biological processes of algaes. Eggs may be shielded from too much light.

Are there oils which actually are beneficial to the killies (or Bettas...)?

What other benefit(s) associated with them should be mentioned?

Thanks again and all the best,

Scott

"Pablo L. Robles" <wp4jxd at prtc_net> wrote:
I use them in all my betta jars and when males are reluctanct to build bubble nets. Have used them to cure betta fin rot. I also use them on the australes, chaytori, annulatus, and even nothos. My australes didn't laid eggs for about 6 weeks until I placed a huge almond leave on the two gallon tank, next day I collected 12 eggs; a record for these australes. That's the only anti-fungal I use on plant spawners eggs, when I don't use them and if I miss a day in checking the eggs, one egg will turn white and the others will follow inmediately. There's a piece of almond leave and snail in each of my fry tanks. I use to have a huge problem with suspendend algae, green water, since I began using the almond leaves I've seen a lot less of the green water. I think it's because the tint it gives to the water limits the amount of sunlight reaching my tanks and not because of any other property.

Last but not least, if anyone want's to try them just send me a self stamped bubble mailer and I'll throw in as many as I can free. They're everywhere around here.

regards,

Pablo

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