Interpretation of pH , Acidity , and Alkalinity in Aquaculture and Fisheries

Measurements of pH, acidity, and alkalinity are commonly used to describe water quality. The three variables are interrelated and can sometimes be confused. The pH of water is an intensity factor, while the acidity and alkalinity of water are capacity factors. More precisely, acidity and alkalinity are defined as a water’s capacity to neutralize strong bases or acids, respectively. The term “acidic” for pH values below 7 does not imply that the water has no alkalinity; likewise, the term “alkaline” for pH values above 7 does not imply that the water has no acidity. Water with a pH value between 4.5 and 8.3 has both total acidity and total alkalinity. The definition of pH, which is based on logarithmic transformation of the hydrogen ion concentration ([H+]), has caused considerable disagreement regarding the appropriate method of describing average pH. The opinion that pH values must be transformed to [H+] values before averaging appears to be based on the concept of mixing solutions of different pH. In practice, however, the averaging of [H+] values will not provide the correct average pH because buffers present in natural waters have a greater effect on final pH than does dilution alone. For nearly all uses of pH in fisheries and aquaculture, pH values may be averaged directly. When pH data sets are transformed to [H+] to estimate average pH, extreme pH values will distort the average pH. Values of pH conform more closely to a normal distribution than do values of [H+], making the pH values more acceptable for use in statistical analysis. Moreover, electrochemical measurements of pH and many biological responses to [H+] are described by the Nernst equation, which states that the measured or observed response is linearly related to 10-fold changes in [H+]. Based on these considerations, pH rather than [H+] is usually the most appropriate variable for use in statistical analysis. Corresponding author: boydce1@auburn.edu Received November 2, 2010; accepted February 7, 2011 Published online September 27, 2011 Temperature, salinity, hardness, pH, acidity, and alkalinity are fundamental variables that define the quality of water. Although all six variables have precise, unambiguous definitions, the last three variables are often misinterpreted in aquaculture and fisheries studies. In this paper, we explain the concepts of pH, acidity, and alkalinity, and we discuss practical relationships among those variables. We also discuss the concept of pH averaging as an expression of the central tendency of pH measurements. The concept of pH averaging is poorly understood, if not controversial, because many believe that pH values, which are log-transformed numbers, cannot be averaged directly. We argue that direct averaging of pH values is the simplest and most logical approach for most uses and that direct averaging is based on sound practical and statistical principles. THE pH CONCEPT The pH is an index of the hydrogen ion concentration ([H+]) in water. The [H+] affects most chemical and biological processes; thus, pH is an important variable in water quality endeavors. Water temperature probably is the only water quality variable that is measured more commonly than pH. The pH concept has its basis in the ionization of water: