NOAA scientists at the Northwest Fisheries Science Center are beginning to understand future impacts of ocean acidification on Puget Sound’s food web. Drs. Shallin Busch, Chris Harvey, and Paul McElhany applied ocean acidification scenarios to a food web model to explore how the estuary’s food web and its ecosystem services (i.e. fisheries yield and ecotourism) may change over the next fifty years
Scientists at NOAA’s Alaska Fisheries Science Center recently found that some life history parameters of walleye pollock seem to be only minimally affected by high CO2 waters. Dr. Thomas Hurst and University of Alaska colleagues Elena Fernandez and Dr. Jeremy Mathis conducted multiple experiments in conditions mimicking both present day CO2 levels in high latitude waters and those predicted to occur over the next century (280-2100µatm, pH= 7.4- 8.16).
A new study co-authored by Prof. Roger Mann of 's Virginia Institute of Marine Science adds a new item to the list of oyster reef benefits — the ability to buffer increasing acidity of ocean waters.
Concerns about increasing acidity in Chesapeake Bay and the global ocean stem from human inputs of carbon dioxide to seawater, either through burning of fossil fuels or runoff of excess nutrients from land. The latter over-fertilizes marine plants and ultimately leads to increased respiration by plankton-filtering oysters and bacteria. In either case, adding carbon dioxide to water produces carbonic acid, a process that has increased ocean acidity by more than 30 percent since the start of the Industrial Revolution.
Coral reefs are in trouble worldwide, from a host of threats, including warming ocean temperatures, nutrient runoff and increasing ocean acidity. A noted climate scientist from California has been conducting an experiment on Australia's Great Barrier Reef to see whether antacid could boost coral growth.