We have all seen the effect of pH on the poultry farm. For example, pressure drops in plumbing, clogging nipples and foggers, scale buildup on cool pads can be attributed to a high pH. Corrosion on nipples and foggers, well pumps and equipment can be attributed to a low pH. In order to correct the problems associated with pH, one must first gain an understanding of pH and water chemistry.
Intec has taught poultry water seminars for over 20 years. During these seminars, we always ask the same question "Can anyone explain the pH scale for me" Many have explained that it is a scale from 0 to 14 with 7 being neutral and everything below 7 is acidic and corrosive and everything above 7 is basic and scaling. This is only partly true. When we then ask someone to explain the difference between 7.0 and 7.5, we always get the same answer. The difference is 1/2 of one point or 0.5.
While teaching a seminar in Williamsport, PA a young lady, who had recently graduated from college, gave a complete and technically accurate answer. She said, "pH is the negative of the logarithm of the hydrogen ion concentration in a solution? A simpler but adequate definition is "pH is the measure of acidity or alkalinity of water.?
It is important to understand that pH is logarithmic to a nomenclature of ten. Therefore, 7.5 is 5 times or 500% more alkaline than 7.0. A pH 10 is 10.0 times as alkaline as pH 9.0 and 100 times as alkaline as pH 8.0. The opposite is also true. A pH 3.0 is 100 times more acidic than pH 5.0 and 1,000 times more acidic than pH 6.0.
pH Concentrations Scale
Concentrations of Hydrogen ions (H3O+) compared to distilled water
pH
Solutions that typically have this pH
10,000,000
pH = 0
battery acid
1,000,000
pH = 1
stomach acid
100,000
pH = 2
lemon juice, vinegar
10,000
pH = 3
grapefruit, orange juice, soda
1,000
pH = 4
tomato juice, acid rain
100
pH = 5
black coffee, rain water
10
pH = 6
urine, saliva
1
pH = 7
"pure" water
1/10
pH = 8
sea water
1/100
pH = 9
baking soda
1/1,000
pH = 10
milk of magnesia
1/10,000
pH = 11
ammonia
1/100,000
pH = 12
soapy water, bleach
1/1,000,000
pH = 13
oven cleaner
1/10,000,000
pH = 14
liquid drain cleaner
What does the lower case "p" and the capitol "H" stand for? In the United States, the "p"normally stands for "potential" and some regions call it "possibilities" We prefer the European version as they say the "p"stands for "power? Everybody agrees that the "H" stands for "Hydrogen", Therefore pH stands for the "power or the potential of Hydrogen" It is the hydrogen ion that determines the level of acidity or alkalinity.
An acid can be defined as a substance that releases hydrogen ions when dissolved in a solution. The higher the concentration of these ions in a solution, the lower the resulting pH will be. In general, acids have more or less a sour taste, they change litmus paper red, and they react with bases to form salts and water. An example of a weak acid is acetic acid (vinegar), which releases only small amounts of free hydrogen ions into solution. Sulfuric acid is considered a strong acid because it releases more hydrogen ions into solution. Carbonic acid is usually responsible for the low pH values found in private wells and streams. Carbonic acid is naturally formed by the combination of gaseous carbon dioxide and rain falling to the earth. It is also formed in vegetated areas where the oxygen is consumed and carbon dioxide is released through the decay of vegetation.
An alkali can be defined as a substance that releases hydroxyl ions when dissolved in a solution. The higher the concentration of the hydroxyl ions in a solution, the higher the resulting pH will be. Alkali substances create a bitter taste, have a slippery feel, and will turn litmus paper blue. Highly alkaline waters can dry out the skin. Common alkalis include hydroxide, carbonate, and bicarbonate salts such as calcium, magnesium, potassium, and sodium.
When one considers treating their water for impurities/contaminants such as iron, manganese, TDS, arsenic, nitrates, microorganisms, etc., one must first take the water? pH into consideration. It is possible that one must adjust the pH before treatment. Many filter medias and softening resins utilized in the removal of impurities are optimized only within a certain pH range. Water treatment systems operating outside of that pH range may produce less than desirable results. Some disinfectants, especially chlorine or bleach, will not effectively kill microorganisms outside its recommended pH levels.
It is imperative that one knows the pH of their water supply before chlorination. When the pH of water supply is 7 or below, chlorine will act primarily as a sanitizer. At this level, it is very effective at killing bacteria. At a pH of 7.4 chlorine will act equally as a sanitizer and oxidizer. Above 7.8 the chlorine will act principally as an oxidizer. The pH of chlorine is 11.7 and it would seem logical that adding chlorine into water having a neutral pH would make the water more alkaline. This is true in the majority of the cases. Keeping this in mind, it may be necessary to lower the pH of water with an acid in order to increase the efficacy of chlorine. Lowering the pH too much may cause the chlorine to dissipate or evaporate at a faster rate.
There are solutions available to adjust the pH of water. The pH may be increased by passing the low pH water through a bed of chemically reactive media (Neutralizing Filter). The pH may also be increased or lowered by feeding a liquid neutralizing solution into the stream of water (Chemical Injector). It is imperative that you consult with a water treatment specialist on methods of adjusting pH. Fortunately, adjusting pH is neither expensive nor overly time consuming.
Many poultry farmers use acidification products to lower the pH of their water to 5.5 while others have a pH of 8.5 and do not acidify their water. Surely, they cannot both be the ideal resultant pH. A pH somewhere in between might be more effective, less expensive, more profitable and require less present and future labor.
The most commonly asked question we have received is, ?hat is the ideal pH for drinking water in broilers and breeder hens? In humans, research has shown that the consumption of slightly alkaline water is healthier. Past field research on broilers indicated that drinking water with a pH lower than 6 can impair broiler performance. Other research has suggested that broilers drinking water with a pH between 5.5 and 6.0 improved feed conversion. It was recently reported that acidification of water less than 7.0 had no statistical improvement for feed conversion. To our knowledge, no research has provided indisputable evidence as to the answer of this question. If this is the case, why is acidification so actively utilized?
There are three core areas that have shown positive results with acidification.
Acidic water tends to keep minerals in a solution which helps with scaling issues in plumbing.
Acidic water is a less inhabitable environment for microorganisms (this should not by any means be considered as a disinfectant).
Acidification during feed withdrawal has shown a reduction of salmonella in the crop and ceca or broilers. More research needs to be conducted on this area and a comparison of various disinfectants introduced at various pH levels to determine optimal water quality guidelines.
In this article, the focus on pH has been related to water. However, it should be noted that pH is measurable and very significant in other areas such as feed and litter. For instance in the medication of poultry, the pH of the medication, the pH of the water that carries the medication, and the pH of feed that is introduced to the medicated water will relate to the effectiveness of the medication. Certain drugs may be poorly soluble in water that is extremely hard or has an improper pH. Feeding broilers or breeder hens acidified feed in areas of acidic water sources may not perform as well those being fed the same feed in areas of alkaline water.
It is also equally obvious that in all things human, as well as animal, a slightly alkaline pH is to be desired. In its natural state, the body is slightly alkaline. The body must maintain this slightly alkaline state for its very survival, and it has developed complex mechanisms to ensure that this balance is maintained. The majority of today? population begins to become overly acidic as we grow into adults. Nearly everything we are exposed to - foods, environmental toxins, even stress - contribute to an acidic condition in our bodies. Our natural buffer system becomes less efficient over time at neutralizing acids.
All cellular activity in the body is affected by an imbalanced pH. This imbalance leads to the progression of most degenerative diseases such as high blood pressure, high cholesterol levels, kidney stones, arthritis, osteoporosis, cancer diabetes, obesity, cardiovascular disease and heart disease. Body pH can also be at the root of many common symptoms such as digestive problems, heartburn, headaches, fatigue, constipation and sleeplessness, just to mention a few.
Water, and its potential to increase profits, reduce labor, preserve equipment and improve health, is generally overlooked, misapplied and misunderstood in the poultry industry. Water is the last frontier for a poultry profit revolution and pH is its commander.
