By Miguel Llanos The Daily Climate Editor’s Note: “Climate at Your Doorstep” is an effort by The Daily Climate to highlight stories about climate change impacts happening now. Find more stories like this here. PENN COVE, Wash. – Cookie tray… Read More ›
Studies show that red king crab and tanner crab, two important Alaskan fisheries, grow more slowly and don’t survive as well in more acidic waters. Alaska’s coastal waters are particularly vulnerable to ocean acidification because of cold water that can absorb more carbon dioxide, and unique ocean circulation patterns which bring naturally acidic deep ocean waters to the surface.
That’s not a dire prediction linked to climate change. It’s already starting to happen as the ocean gets more acidic. And for the Lowcountry, ocean acidification might not even be the real threat. It might be what scientists call the one-two punch of acidification and low oxygen in the estuaries, the nursery for the shellfish we eat – shrimp, oysters, clams.
(From Smithsonian Magazine / by Nancy Knowlton) – For European colonists, the oyster reefs of the Chesapeake Bay made ship navigation hazardous. Not for long, however. Overharvesting, pollution and disease took a heavy toll, reducing numbers to less than… Read More ›
BY JULIET EILPERIN June 17 at 12:01 AM President Obama on Tuesday will announce his intent to make a broad swath of the central Pacific Ocean off-limits to fishing, energy exploration and other activities, according to senior White House officials…. Read More ›
Today, experts predict pH declines in the world’s oceans of .4 units by the end of this century—a mere 85 years from now.
The oceans absorb over a quarter of the carbon dioxide in the atmosphere. The more we pollute, the more they absorb, and the more acidic they become. It’s unlikely that some marine life that we depend on will be able to adapt to a rate of acidification that is over ten times as fast as during the PETM.