Go down to Seattle’s Pike Place Market, or any place you can buy fresh seafood, and take a walk past the oysters and the clams.
They are all threatened by what scientists say is the unbalance between acidity and alkalinity in the oceans. Experts say it happens as the oceans, which cover most of the Earth’s surface, absorb carbon dioxide into the water.
Scientists explain it as acting like a soft drink, driving down a shellfish’s pH levels. A Coke is safe for us to drink, but if you were an oyster sitting on the bottom of the bottle, eventually your shell would dissolve.
Continue reading ‘Carbon dioxide in oceans harm Washington’s shellfish, panel says (video)’
The European Project on Ocean Acidification (EPOCA) will come to an end on 30 June 2012.
