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If the probe detects a low pH level, the pump activates. The bubbles raise the pH by dissipating the CO 2 gas. Since the pH inside the reactor is much lower than the pH in the aquarium, you run the risk of lowering the aquarium pH by running a calcium reactor if that low pH isn't mitigated.
The first step of nitrification in the biofilter consumes alkalinity and lowers the pH of the system. [11] Keeping the pH in a suitable range (5.0-9.0 for freshwater systems) is crucial to maintain the health of both the fish and biofilter. pH is typically controlled by the addition of alkalinity in the form of lime (CaCO 3) or sodium hydroxide ...
Alkalinity (from Arabic: القلوية, romanized: al-qaly, lit. 'ashes of the saltwort') [1] is the capacity of water to resist acidification. [2] It should not be confused with basicity, which is an absolute measurement on the pH scale. Alkalinity is the strength of a buffer solution composed of weak acids and their conjugate bases.
Freeze-dried and frozen fish foods were primarily developed for tropical and marine fish and are useful in providing variety to the diet or specialist feeding needs of some species. [4] These include tubifex worms , mosquito larvae , bloodworms , water fleas ( Daphnia and Cyclops spp.) along with brine shrimp ( Artemia salina ).
The Hay System promoted eating three meals per day with meal one being what the diet considers to be alkaline foods only, meal two composed of what the diet considers to be protein foods with salads, vegetables and fruit, and meal three composed of what the diet considers to be starchy foods with salads, vegetables and sweet fruit; with an interval of 4.0 to 4.5 hours between each meal.
Some use refugiums to raise microfauna Daphnia, Moina and Gammarus to supplement the diets of the fish in the main tank, particularly fish that are picky about their diet, such as freshwater pipefish. In home aquariums, the refugium is typically located in the cabinet underneath the main tank.
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Most food is natural (known as lab-lab) or a combination of phytoplankton and macroalgae. [ 24 ] [ 30 ] Traditionally, this was made on site; food is now made commercially to order. [ 24 ] Harvest occurs when the individuals are 20 to 40 cm (7.9 to 15.7 in) long and 250 to 500 g (8.8 to 17.6 oz) in weight.