Afriacan Chilids?
- Thread starter flr410
- Start date
African Ciclids are hard water fish. Hard water contains lots of mineral "salts" that most people mis-interpret to represent sodium chloride (NaCl) which is the primary mineral salt that makes up sea water and gives us the "salty" taste. While hard water also contains sodium chloride, it does not do so in an amount that we would consider salty should we taste it. If you were to taste African Cichlid water, it would not have a salty taste to it. The primary mineral salt in hard water is calcium (in the form of calcium carboante CaCO3 or limestone). This is what creates that white, flakey "boiler scale" in regions that have limestone aquafers. Scientifically, it is considered a salt.
There are formulated African Cichlid "salts" on the market that can adjust water chemistry to be hard water. These are recommened for use in tanks that are using an RO water source, who who live in regions where their aquafers are of the soft-water variety (ie lacking in mineral salts). Unfortunately most people mistake sea-salt for African cichlid salt. While you can use sea-salts to increase the hardness of water, the mineral rations contained in each are different. Sea-salt is primarily NaCl, Cichlid salt is primarily CaCO3. To place African Ciclids into a primarily NaCl environment will spell their demise because they are not physiologically adapted for dealing with the stress of high NaCl content in their water.
"Brackish" is a very broad, lay-man term. Luvfishies is partially correct in her description of brackish. Salinity is primarily measured by the saturation of NaCl contained in a volume of water. Anything less than 5 ppt salinity is considered fresh water. Anything over 32ppt is considered oceanic salinity. It is possible to have salt water without any NaCl in it, but since we do not taste these in the water as well as we do NaCl, NaCl is used as the barometer.
~~Colesea
There are formulated African Cichlid "salts" on the market that can adjust water chemistry to be hard water. These are recommened for use in tanks that are using an RO water source, who who live in regions where their aquafers are of the soft-water variety (ie lacking in mineral salts). Unfortunately most people mistake sea-salt for African cichlid salt. While you can use sea-salts to increase the hardness of water, the mineral rations contained in each are different. Sea-salt is primarily NaCl, Cichlid salt is primarily CaCO3. To place African Ciclids into a primarily NaCl environment will spell their demise because they are not physiologically adapted for dealing with the stress of high NaCl content in their water.
"Brackish" is a very broad, lay-man term. Luvfishies is partially correct in her description of brackish. Salinity is primarily measured by the saturation of NaCl contained in a volume of water. Anything less than 5 ppt salinity is considered fresh water. Anything over 32ppt is considered oceanic salinity. It is possible to have salt water without any NaCl in it, but since we do not taste these in the water as well as we do NaCl, NaCl is used as the barometer.
~~Colesea
pH 7.2 is a little low to be "ideal", but it's do-able.
We need to know the hardness of the water, not just the pH. Hardness is KH (buffering) and GH (total hardness).
Africans from the different lakes require different hardnesses. Most people assume that lake Malawi is harder than it actually is. Depending on the locale the fish are from, the KH could range from 5-10, the GH from 6-11.
Tanganyikans are happier with pH 8.6 and above, KH 10-15 and GH upwards of 15.
Cole is right on about salinity and brackishness. I posted the "quick" and easy to understand reply. Sorry to be too brief.
We need to know the hardness of the water, not just the pH. Hardness is KH (buffering) and GH (total hardness).
Africans from the different lakes require different hardnesses. Most people assume that lake Malawi is harder than it actually is. Depending on the locale the fish are from, the KH could range from 5-10, the GH from 6-11.
Tanganyikans are happier with pH 8.6 and above, KH 10-15 and GH upwards of 15.
Cole is right on about salinity and brackishness. I posted the "quick" and easy to understand reply. Sorry to be too brief.
When I return from my trip I will bring back a few water samples from various parts of the lake, at various depths, and have them spectrum analyzed... As far as I know this is the first time this has ever been done. I know there are lists of what is in the lake, chemical wise, but is that at 5 feet or 60 feet ? I am assuming that Lake Malawi would taste like any limestone aquified wellwater, but I'll confirm this too 
