1. Alkalinity: This is the sum of components (mainly
bicarbonate, carbonate, and hydroxide) in the water that tend to
elevate the pH of the water above 4.5. These factors are
characteristic of the source of water and the natural processes
taking place at any given time. Alkalinity represents the
buffering capacity of water and its ability to resist a change
in pH. Alken-Murray recommends alkalinity above 75 mg/L to
offset acid produced by bacteria nitrifying ammonia. 2. Ammonia:
Ammonia nitrogen (N) is present in variable concentrations in
many surface and ground water supplies. A product of
microbiological activity, ammonia when found in natural water is
regarded as indicative of sanitary pollution. The USEPA
recommends a limit of 0.02 ppm as NH3 in freshwater or marine
environments. Total ammonia levels, at this limit, can range
from 160 ppm at pH 6 and temperature of 5 degrees C to 0.06 ppm
at pH 9 and temperature of 25 degrees C. If large quantities of
fish are suddenly added to the water body (such as du