Carbon Dosing A Model Aquarium

[Dionysos]

Whatever the carbon source (ethanol, sugar, vinegar) there are risks of developing pathogens at high doses.

I wonder about sugars. In the natural environment, coral does not know sucrose. But it does know D-glucose and dextrose, which are more bioavailable. A study showed that dextrose presents much less risk with pathogens than glucose at high doses. It seems to me that it is a better candidate than sucrose for varying carbon sources.

 

[Randy Holmes-Farley]

Whatever the carbon source (ethanol, sugar, vinegar) there are risks of developing pathogens at high doses.

I wonder about sugars. In the natural environment, coral does not know sucrose. But it does know D-glucose and dextrose, which are more bioavailable. A study showed that dextrose presents much less risk with pathogens than glucose at high doses. It seems to me that it is a better candidate than sucrose for varying carbon sources.

I don’t doubt there may be big differences between different sugars. But I’d want to see a reason it was better than acetate before I’d use any of them.

 

[Dan_P]

Whatever the carbon source (ethanol, sugar, vinegar) there are risks of developing pathogens at high doses.

I wonder about sugars. In the natural environment, coral does not know sucrose. But it does know D-glucose and dextrose, which are more bioavailable. A study showed that dextrose presents much less risk with pathogens than glucose at high doses. It seems to me that it is a better candidate than sucrose for varying carbon sources.

Dextrose is glucose.

 

[Dionysos]

Oups, yes dextrose is glucose. I would want to say dextrose vs saccharose.

 

[Lasse]

I'm not sure I agree with some of the things written in that link, but since it is not in English, translation issues using google translate might be the problem.

I have read it through - with Google translator - and I can´t see any major translation problems. However - I´m not french speaking but most of it is what I have learned. Which things do you disagree with? - I found only one major statement that I disagree with in the explaining part.

• Inhibition of denitrification : Oxygen deficiency linked to bacterial activity disrupts the natural denitrification process which can lead to a build-up of nitrates.

Denitrification demand Oxygen deficiency

Sincerely Lasse

 

[Randy Holmes-Farley]

I have read it through - with Google translator - and I can´t see any major translation problems. However - I´m not french speaking but most of it is what I have learned. Which things do you disagree with? - I found only one major statement that I disagree with in the explaining part.



Denitrification demand Oxygen deficiency

Sincerely Lasse

I did not reread the whole thing, but Table 1 has some of the points I think are either wrong or translation issues. I also cannot tell what the columns under NO3- and PO4--- mean.

ethanol assimilation is "very easy" while vodka is only "easy"

ethanol is "fast acting" but vodka is "more gradual"

acetic acid assimilation is "very easy" while vinegar is only "easy"

acetic acid is "more stable than alcohols,"

vinegar is described as "Low energy, requires concentration."

sodium acetate is described as "slow and stable release."

I also do not think data supports the assertion that a mix of organics is better than a single type.