Foam Cause Analysis of Seafood Pond: Understanding the Root Cause of Water Quality Problems

In seafood markets and retail supermarkets, seafood often requires respite. Water quality is critical to the health and quality of seafood during the respite process. However, transients often encounter water quality problems such as bubbles, foaming and turbidity. These problems can affect the health and taste of seafood and even lead to economic losses. This paper aims to help the transients understand the causes of these water quality problems and to offer practical solutions. By following these recommendations, you will be able to create a healthy environment and improve seafood quality and sales effectiveness.

Seafood pond bubbles, water turbidity causes

Bubbles are a fairly common phenomenon in seafood ponds. Although they may seem a bit confusing, once we understand the cause of bubbles, we can more easily deal with this small problem. It is worth noting that a small amount of foam is normal. In this case, you only need to rest assured that the bubbles will affect the viewing effect of the seafood pond at most. However, if the bubbles are too many and dense, it means that there is a problem with the water quality of the seafood pond, and then we need to change the water.

Next, we will explore why the seafood pool is prone to bubbles, and why the bubbles become a lot. First of all, the main reason is that in the case of a large amount of temporary cultivation, the biological activities of seafood will produce more active substances (such as proteins, fatty acids and other organic compounds). These substances lower the surface tension of water, making it easier for gases to form bubbles on the surface of the water. For normal water, the air bubbles generated by the air pump will disperse soon after reaching the water surface. However, if the water is too viscous, the bubbles are not easily broken and instead change from bubbles to foam. For people who raise seafood, they may find that the surface water of the seafood pond sometimes becomes very viscous, which indicates that there are more undecomposed organic matter in the water body. The presence of these organisms can cause more foam and more difficult to dissipate, thus affecting the seafood's temporary environment.

Surface reasons: water is too viscous, resulting in bubbles are not easy to burst. This is mainly because the presence of a large number of organic substances in the water, such as proteins, fatty acids and other organic compounds, reduces the surface tension of the water.

The root cause: too much organic matter in the water body, the filtration system is overloaded, and the group cannot handle it for a while. These organic substances are derived from the metabolic products of seafood, dead microorganisms and undecomposed food residues.

The solution to many bubbles

Spray bean curd oil and put dried bean curd

This is a temporary solution. Tofu oil can destroy bubbles, but it cannot solve the underlying problem.

Use of special agents

There are some agents on the market specifically designed to eliminate bubbles, but this again does not eradicate the problem.

Reduce the amount of temporary maintenance

Transferring some seafood reduces the burden on the filtration system and allows the filtration system more time to process organic matter naturally.

Regulating water pump and air pump

Don't open the air pump too much, and don't overdo the amount of oxygen.

Be diligent in skinfing water surface

Skin the water surface and remove the foam on the water surface

Regular replacement of water bodies

Can temporarily improve water quality, but need to operate regularly to maintain good results. If it is not convenient to change the water, you need to take medicine. Special attention should be paid to seafood ponds with high temporary density such as shrimp tanks and shellfish tanks, which need to be replaced more frequently. Attention should be paid to changing the water. You can't change it all. You only need to change about 1/4 of water. The water should ensure stable salinity and PH value. It is better to let the water stand one day in advance. Water change must use bottom drainage, do not use water pump pumping, because can not deal with the bottom of the seafood pond magazine problem.

Regular salvage of sundries

Be sure to regularly clean up dead organisms, disease organisms, food residues and other debris, reduce the decomposition of organic matter, from the root to reduce the chance of producing oil film.

reasonable feeding

Reducing the amount of food or not feeding according to the demand for seafood and avoiding over-feeding or not feeding will help reduce bubble production. It is suggested that the fish should be eaten within 5 minutes for each feeding, and those that cannot be eaten should be taken out and thrown away in time.

Using a protein separator

The use of protein separator can effectively remove organic substances in water and reduce bubble generation.