University of Delaware
New paper identifies pH minimum zone in bay water.
A research team, led by University of Delaware professor Wei-Jun Cai, has identified a zone of water that is increasing in acidity in the Chesapeake Bay.
The team analyzed little studied factors that play a role in ocean acidification (OA) — changes in water chemistry that threaten the ability of shellfish such as oysters, clams and scallops to create and maintain their shells, among other impacts.