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Scientists demonstrate that a key organism in the ocean’s food web will start reproducing at high speed as carbon dioxide levels rise, with no way to stop when nutrients become scarce.
As the ocean absorbs atmospheric carbon dioxide (CO2) released by the burning of fossil fuels, its chemistry is changing, lowering its pH in a process known as ocean acidification. This process also removes carbonate ions, an essential ingredient needed by corals and other organisms to build their skeletons and shells.
Good management has brought the $559 million United States sea scallop fishery back from the brink of collapse over the past 20 years. However, its current fishery management plan does not account for longer-term environmental change like ocean warming and acidification that may affect the fishery in the future. A group of researchers from WHOI, NOAA's National Marine Fisheries Service, and Ocean Conservancy hope to change that.
A new study shows exposing corals to added nutrients increases their erosion and dissolution rate tenfold.
Ocean researchers working on the coral reefs of Palau in 2011 and 2012 made two unexpected discoveries that could provide insight into corals’ resistance and resilience to ocean acidification and aid in the creation of a plan to protect them.
Acidifying oceans could dramatically impact the world’s squid species, and because squid are both ecologically and commercially important, that impact may have far-reaching effects on the ocean environment and coastal economies, the researchers report.
The Woods Hole Oceanographic Institution (WHOI) will host a public forum on ocean acidification and its effects on ocean life. Ocean acidification is a global problem that results from the increase of carbon dioxide (CO2) released into the atmosphere primarily from burning fossil fuels. Excess CO2 in the air dissolves in seawater and is converted to corrosive carbonic acid that puts the lives of many marine organisms at risk.
Changes in ocean chemistry due to increased carbon dioxide (CO2) emissions are expected to damage shellfish populations around the world, but some nations will feel the impacts much sooner and more intensely than others, according to a study by scientists at Woods Hole Oceanographic Institution (WHOI).
An international group of scientists has banded together to help educate the public about “ocean acidification,” a pressing problem resulting from increased CO2 emissions in the world’s oceans. The problem raises concerns about the ability of certain organisms to survive in that altered environment and about the overall health of the oceans.
In a striking finding that raises new questions about carbon dioxide’s (CO2) impact on marine life, Woods Hole Oceanographic Institution (WHOI) scientists report that some shell-building creatures—such as crabs, shrimp and lobsters—unexpectedly build more shell when exposed to ocean acidification caused by elevated levels of atmospheric carbon dioxide (CO2).
Changes in ocean chemistry — a consequence of increased carbon dioxide (CO2) emissions from human industrial activity — could cause U.S. shellfish revenues to drop significantly in the next 50 years, according to a new study by researchers at the Woods Hole Oceanographic Institution (WHOI).
The release of sulfur and nitrogen into the atmosphere by power plants and agricultural activities plays a minor role in making the ocean slightly more acidic on a global scale, but the impact is greatly amplified in the shallower waters of the coastal ocean, according to new research by atmospheric and marine chemists.
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