hi.
I have not touch a chemistry books for a while, so instead of reread them, I just want to ask questions here.
First, let me tell you about what I do personally. For both top off and making salt water, I usually run the DI water thru an aragonite filter. I never do an aeration or let the salt water "age." I feel that the lack of O2(gas) in the water is not a big issue, since I add the new salt water to the sump, and the skimmer should take care of that. The fact that the I only do small (10% max) and infrequent (twice a year, maybe) water change may make you weight my experience accordingly.
If carbonic acid is present in DI water with very little other impurity, does it means that the pH of DI water is very very low?
What effect does carbonic acid has on the salt mix as it is added to the water? Is this irreversible?
It does not take much to drive off carbonic acid... my beer go flat very quickly, for example... why so many people insist that it be aerated overnight?
Water can be aerated quickly, and for those that add new salt water to the sump, does aeration really that important?