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Ok simple fact. The oceans absorb1/3 of all CO2 in the atmosphere. This absorption changes the Ph balance making the oceans more acidic. Why care, When a molecule of carbon dioxide (CO2) enters the ocean, it immediately forms carbonic acid by binding to, and locking up, carbonate molecules.
Corals, clams, various plankton, crusting coralline algae, and other creatures that make skeletons and shells of calcium carbonate need those same carbonate molecules that carbon dioxide steals.
Carbonate scarcity slows their growth, making them more fragile, and sometimes fatally deformed. Carbonate concentrations in the upper few hundred feet (tens of meters) of the ocean have already declined about 10 percent compared to seawater just before steam-engine times.
http://blueocean.org.../acidification/ You can watch NRDC’s Acid Test –narrator Sigourney Weaver.
10/11/12 CBS John Blackstone reported on oyster farmer Bill Dewey and how ocean acidification effect on larval oysters. Dewy spoke recently at a meeting in Monte ray California to Oceanographers.
Together with researchers and Google they have developed a simulation of acidification rising over the next 300 years. Watch this very important video at: http://www.google.co...n-acidification
How big is the problem- Dewey writes the following
THE Taylor family has farmed shellfish in Puget Sound for over a century. The business now faces a challenge to its very existence that we didn't even know about until five years ago: ocean acidification.
Seawater upwelling on Washington's coast at times is so corrosive that the shells of oyster larvae dissolve faster than they can form. Recent research shows that the shifting chemistry of seawater impacts far more than oysters. Increasing acidity can deform, stunt, disorient and even kill a number of species throughout the marine food web, from tiny plankton to scallops, crabs and fish. Understanding how these corrosive waters impact the ocean's ability to produce food is a pressing global security issue.
If we don't begin addressing ocean acidification promptly, the future of shellfish farming and the entire seafood industry is at stake.
On our current path, we are consigning our heirs to a world of increasing scarcity and conflict over ocean resources.
For Taylor, acidification is not a future threat estimated by modeling or projections. It's here now. During 2007-2009, our oyster larvae production declined up to 80 percent. Other West Coast operations were also decimated. At the Whiskey Creek Hatchery in Netarts Bay, Ore., oyster larvae dissolved in their tanks. Investigation showed the Ph in some areas had droped from 8.2 to 7.4 having a huge effect on larvel oysters.
At Taylor, we feel like the proverbial canary in the coal mine, with a twist: After getting knocked down, we lived to sing. Having seen the impact of high-CO2 waters we feel some responsibility to speak out and make others aware of the serious and only recently understood consequences of continued high carbon emissions on the ocean.
In March 2012 Google news ran the following story- Ocean acidification may be worst in 300 million years: http://www.google.co...58b16f9bd6a.491
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At E3 Wise we feel this issue adds another significant reason to worry about global climate change because the two are so interrealated that they can not be seperated. That is why moving to clean sources of renewable energy is so important. So what do you think?