The importance of pH value in aquaculture

- Jan 02, 2018-

PH is an indicator of water quality, which is a negative logarithm of the concentration of hydrogen ions in water, that is, pH=-lg (H+).

The daily normal range of pH value is 1~2, if it exceeds this range, it indicates that the water body has abnormal conditions. Generally, the pH value is below 4.4, and the mortality of fish can reach 7% ~ 20%. When it is lower than 4, all the deaths will happen. The pH value is higher than 10.4, and the mortality can reach 20% to 89%. When pH is higher than 10.6, it can cause all deaths.


1. fish alkaloses: body color is white, the surface mucus went mad swim; even pull wire; corrosion damage, opercular gill secretion of condensate water; there are many dead and dying algae algae. The prawns are prone to black gills and then evolve into rotten gills, yellow cheeks and red cheeks, which can cause the ventilator to suffer from obstacles and suffocate.

2. pH below 6.5: reduce the oxygen carrying capacity, causing fish tissue hypoxia, caused by hypoxia symptoms, although the amount of dissolved oxygen in water, fish and floating phenomenon, the decrease of pH value is too low to reduce food intake, The new supersedes the old. intensity, slow growth, will cause the fish gill tissue coagulation necrosis, increased mucus, abdominal congestion inflammation.

Only by fully understanding the water quality index and its consequences can the water quality be adjusted accurately, and the unnecessary loss can be avoided.