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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.
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.
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).
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).
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