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Apistogramma


Sheepsnana

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saline salt and ionic salts are different

NaCl is saline salt, aka Sodium Chloride. If dissolved, that would put Chlorine in the water. So yea, I really do hope the ionic salts have a different makeup :thup:

A good start is 1tsp baking soda, 1 tsp epsom salts and 1tsp marine salts or non iodised table salt to give. This is for per 20l of water. Cheers.

Non iodised table salt is NaCl :nilly:

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Yes, the pH is based on H ions vs OH ions. More H ions is Acidic (low pH), and more OH ions are alkaline (high pH). :smot:

Anyway, more thoughts on fish! :spop: Lots of pics so I can make an informed decision on which ones to get. so far I'm thinking Macmasteri (since my mind was changed for me on this thread :thup: )

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Increase your Kh with Baking soda this should also give you a Ph of 8-8.2 (ideal)

Increase your Gh with epsom salts.

A good start is 1tsp baking soda, 1 tsp epsom salts and 1tsp marine salts or non iodised table salt to give. This is for per 20l of water. Cheers.

Please don't follow this recipe for apistogramma. It is probably not far off for Lake Malawi or Tanganyika fish though.

The wild A.macmasteri and all the macmasteri group including the hongsloi complex come the Río Orinoco drainage which is a typical black water river so has an acidic pH, usually between 3.5 and 6, and almost no measurable hardness. The more colourful domestic form, that Joe has posted pictures of, are a lot more forgiving as far as water parameters but still wont tolerate the above recipe for to long.

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Please don't follow this recipe for apistogramma. It is probably not far off for Lake Malawi or Tanganyika fish though.

The wild A.macmasteri and all the macmasteri group including the hongsloi complex come the Río Orinoco drainage which is a typical black water river so has an acidic pH, usually between 3.5 and 6, and almost no measurable hardness. The more colourful domestic form, that Joe has posted pictures of, are a lot more forgiving as far as water parameters but still wont tolerate the above recipe for to long.

Good thing that I'm still collecting info :wink:

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Please don't follow this recipe for apistogramma. It is probably not far off for Lake Malawi or Tanganyika fish though.

Oops, year ignore that recipie for south americans. They would probably be fine with your tap water parameters as long as your nitrites and ammonia are zero.

have you looked in this library? http://www.cichlid-forum.com/articles/

Cheers

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NaCl is saline salt, aka Sodium Chloride. If dissolved, that would put Chlorine in the water.

It would not put chlorine in the water. The Na and Cl disassociate. It puts Chloride in the water which bonds with the H3O+.

The reduction in the pH will be so tiny it won't be measurable. Buffers would totally negate it.

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Wow. I would hate to be a newbie trying to learn anything from this thread.

NaCl = H2O = NaCLH2O or simply a solution of salt dissolved into water. If you evaporate the water out you are left with salt. Its a completely reversible reaction.

You can keep apistogramma in NZ tap water if you wish. Certainly it would save you money on water treatment and food

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Wow. I would hate to be a newbie trying to learn anything from this thread.

Tell me about it, I started this thread to get a bit more info, so I don't kill off some expensive fish.

Please don't follow this recipe for apistogramma. It is probably not far off for Lake Malawi or Tanganyika fish though.

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