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Macbrush · 06-02-2001, 06:51 PM

First of all, I am no expert. But, as others said, I'll try my best. Too much CO2 can be bad for two major reasons.

1. The higher CO2 saturation, the lower the pH.

2. The closer to equal CO2 saturation in water and fish's blood, the less efficient a fish can breath. A fish will be poisoned (surfocate) if CO2 saturation in water is close to equal, equal or higher than CO2 saturation in the fish's blood (blood cells won't be able to disolve CO2 back into water which should have lower saturation of CO2, hence no room for oxygen). Different spices have slightly different level of torlerance. Some can stay up to 100ppm.

06-02-2001, 06:51 PM	#5 (permalink)
Macbrush Teenie Weenie Fish Join Date: Oct 2002 Posts: 1	Re: Co2 AGAIN...need experts First of all, I am no expert. But, as others said, I'll try my best. Too much CO2 can be bad for two major reasons. 1. The higher CO2 saturation, the lower the pH. 2. The closer to equal CO2 saturation in water and fish's blood, the less efficient a fish can breath. A fish will be poisoned (surfocate) if CO2 saturation in water is close to equal, equal or higher than CO2 saturation in the fish's blood (blood cells won't be able to disolve CO2 back into water which should have lower saturation of CO2, hence no room for oxygen). Different spices have slightly different level of torlerance. Some can stay up to 100ppm.