Description
This course introduces students to the basic principals of water quality and water chemistry and how they affect open and closed aquaculture systems. Students will gain an understanding of the chemical properties of marine and fresh water and the impacts on farmed species when water quality becomes out of balance. Specific water quality parameters covered include pH, salinity, temperature, nutrients, dissolved oxygen, microbes, and pollutants. Students will become proficient with tools and instruments commonly used to measure water quality conditions on farm sites.