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Eggs by the Cup

September 11, 2013

Casey Zakroff, a graduate student in the MIT-WHOI Joint Program, adjusts transparent plastic cups in a water bath. The cups hold squid eggs in seawater bubbled with air containing normal or higher-than-normal levels of carbon dioxide, producing a range of pH levels, or relative acidity, in the cups. Zakroff, working with biologist Aran Mooney, is studying how varying degrees of ocean acidification affect developing longfin squid.(Photo by Tom Kleindinst, Woods Hole Oceanographic Institution)