Effects of pH on toxicity of antimycin to fish

Detoxification of antimycin at pH 9.5 was caused by two factors. The piscicide was biologically unavailable at the high pH, and this unavailability was reversed by decreasing the pH of water solutions. Simultaneously antimycin detoxified with time, and the resulting loss in toxicity was irreversible. The toxicity of antimycin was related to the amount of un-ionized molecules; however, the dissociation curve resulting from the published pKa of 5.1 does not agree with the implied dissociation when based on toxicity. Toxicity of antimycin decreased gradually from pH 6.5 to 8.5 and abruptly from 8.5 to 9.5 with carp (Cyprinus carpio), green sunfish (Lepomis cyanellus), and bluegill (Lepomis macrochirus). As previously suggested, water hardness had little or no effect on toxicity.