Oceanographer Richard Feely says the shellfish industry is suffering in part because the more acidic seawater encourages the growth of a type of bacterium that kills oyster larvae.(Photo courtesy of the NOAA)
When carbon dioxide is released into the atmosphere, about a third of it absorbs into the ocean. That creates carbonic acid—the stuff in soda pop that gives it that zing. That means seawater is becoming more acidic. Scientists say this ocean acidification is starting to cause big problems for marine life. And Ann Dornfeld reports that could affect your dinner plans.
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Ann Dornfeld, Environment Report, 8 April 2010. Full article and audio.
