煮自來水&水質酸鹼性的關連 - 魚

By Lily
at 2012-03-09T01:18
at 2012-03-09T01:18
Table of Contents
我發現台北的自來水煮滾幾次之後並不太會留下石灰質
(茶壺底部幾乎沒有卡白色一層)
但一位在南投養魚的朋友,家裡煮自來水就會卡石灰質
是不是因此可以下定論說,南投的水比較鹼性、台北的水比較酸性呢?
也因此我想,使用台北的自來水養弱鹼性的魚
(ex孔雀、紅雙劍網路上也是查到弱鹼性,有誤請指正)
曝氣、養水甚至底砂的選擇都要比在南投還要仔細才行?
想問問,如果想增加水的鹼性,有什麼方法可以使用呢?
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