I've been doing a lot of reading on chelated vs non chelated iron. I found a long thread on The Krib. Dr. Greg Morin from Seachem got engaged in a lengthly discussion on the chelated vs non chelated iron issue. I don't even pretend to know anything about chemistry, but the thread was interesting and I picked up a few things.
If I understood Morin correctly Seachem uses ferrous iron in flourish and its iron supplement product. Although it is not stable, ferrous iron is taken up more easily by plants and ultimately they will take in more iron since plants have to expend more energy to access iron in the chelated form which stays in solution longer.
I also get the sense that there are a number of different chelators which seem to relate to the strength of the bond among other things.
What form of iron is the best to use ? What water parameters are relevant to the choice ? Are certain forms of iron more likely to bond with phosphate or more problematic in hard water ? If one does an iron test, does the test measure only iiron that is in a state that is not available to plants ?
I don't know why I think about these things, but I do.
Henry
If I understood Morin correctly Seachem uses ferrous iron in flourish and its iron supplement product. Although it is not stable, ferrous iron is taken up more easily by plants and ultimately they will take in more iron since plants have to expend more energy to access iron in the chelated form which stays in solution longer.
I also get the sense that there are a number of different chelators which seem to relate to the strength of the bond among other things.
What form of iron is the best to use ? What water parameters are relevant to the choice ? Are certain forms of iron more likely to bond with phosphate or more problematic in hard water ? If one does an iron test, does the test measure only iiron that is in a state that is not available to plants ?
I don't know why I think about these things, but I do.
Henry