i recently visited a brach of MA and to my surprise was baffled by the knowledge of one guy about the chemistry behind tank water.
from what i could accertain, he said that as Kent tap water is very hard the CO2 im pumping in my tank through a pressurised system is being changed by the high KH into cardon oxide? which isnt being taken up by my plants and will cause them to use all of the stored starch used for growth over around a year at which point the plans will in effect 'burn out' and stop growing! could someone help as ive just had a rather large outbreak of algae which im starting to get to stop growing and looking art avenues to rid me of the smaller bits such as excel and SAEs.
could anyone shed some light on this and whether the advice i recieved is right? the guy sounded very clued up but its such a chore to keep filtering of RO, which is the main reason i got rid of my discus!
is there any way around it? ive increased my flow around the tank which was lacking and cut down on the lights to 6 hours to prevent the algae getting any more out of hand!!
thanks for your help, i hope someone will know it in this sort of depth, clive?
cheers
Matt
from what i could accertain, he said that as Kent tap water is very hard the CO2 im pumping in my tank through a pressurised system is being changed by the high KH into cardon oxide? which isnt being taken up by my plants and will cause them to use all of the stored starch used for growth over around a year at which point the plans will in effect 'burn out' and stop growing! could someone help as ive just had a rather large outbreak of algae which im starting to get to stop growing and looking art avenues to rid me of the smaller bits such as excel and SAEs.
could anyone shed some light on this and whether the advice i recieved is right? the guy sounded very clued up but its such a chore to keep filtering of RO, which is the main reason i got rid of my discus!
is there any way around it? ive increased my flow around the tank which was lacking and cut down on the lights to 6 hours to prevent the algae getting any more out of hand!!
thanks for your help, i hope someone will know it in this sort of depth, clive?
cheers
Matt