Alkalinity and Hardness: Critical but Elusive Concepts in Aquaculture |
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| Authors: | Claude E. Boyd Craig S. Tucker Benjaporn Somridhivej |
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| Affiliation: | 1. School of Fisheries, Aquaculture and Aquatic Sciences, Auburn University, Auburn, Alabama, USA;2. USDA‐ARS Warmwater Aquaculture Research Unit, Stoneville, Mississippi, USA;3. Department of Fisheries, Inland Aquatic Health Institute, Chatuchak, Thailand |
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| Abstract: | Total alkalinity and total hardness are familiar variables in aquatic animal production. Aquaculturists—both scientists and practitioners alike—have some understanding of the two variables and of methods for adjusting their concentrations. The chemistry and the biological effects of alkalinity and hardness, however, are more complex than generally realized or depicted in the aquaculture literature. Moreover, the discussions of alkalinity and hardness—alkalinity in particular—found in water chemistry texts are presented in a rigorous manner and without explanation of how the two variables relate to aquaculture. This review provides a thorough but less rigorous discussion of alkalinity and hardness specifically oriented toward aquaculture. Alkalinity and hardness are defined, their sources identified, and analytical methods explained. This is followed by a discussion of the roles of the two variables in aquaculture, including their relationships with carbon dioxide, pH, atmospheric pollution, ammonia, and other inorganic nitrogen compounds, phytoplankton communities, trace metals, animal physiology, and clay turbidity. Liming and other practices to manage alkalinity and hardness are explained. Changes in alkalinity and hardness concentrations that occur over time in aquaculture systems are discussed. Emphasis is placed on interactions among alkalinity, hardness, water quality, and aquacultural production. |
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