Ph Of The Water ...

[darrel69]

hi, the ph of my water is a little low, so i went out and bought some 'API ph up adjuster', but it doesn't seem to be working. It increases the kh hardness which is ok, but the ph aint getting any higher ??? At the moment the ph is 6.5 - 7.0 & needs to be increased to 7.5 or higher.

So does anyone have any suggestions ?

Also ive just realised it says on the adjuster, "For community aquariums, soft water and live bearing fish" ... do i have the wrong type of adjuster ??? since i have cichlids & hard water ?

thanks

 

[MojoDex]

baking soda is the best thing to use it will raise the ph to 8.3 and no matter how much you use it will never go over that. its dirt cheap as well

 

[darrel69]

what, normal baking soda you get from the supermarket ? the one you cook with ?

 

[emmuscat]

Yes it is the one you use for cooking and it works

 

[darrel69]

oh ok ... so how much do you use per gallon or litre ?

 

[dthoffsett]

I usually start out at about 1/2 tsp for every 10gal, then test and go from there. Just make sure you raise it slowly to reduce the stress on the fish.

 

[darrel69]

ok ... what about baking powder ? is it the same as baking soda ?

 

[MojoDex]

i beleive it is yes but just google it and make sure first

 

[dthoffsett]

I think I'd just stick with the baking soda, I'm not sure what the extras in baking powder would do.

Baking powder is a commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch (cornflour) or flour, to prevent the powder from absorbing moisture.

Baking soda, also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that leavens batters and doughs. It is often used when acidic ingredients such as buttermilk, yogurt, or citrus juices are present

I got that info from here: http/www.cooking.com/advice/adgloss.asp?...rds=baking+soda