Acidity and oysters (video)

For several years, ocean acidification has taken a toll on the Pacific Northwest oyster industry. Research by George Waldbusser has uncovered telling clues about why oysters appear to be so sensitive to changing ocean conditions. He found that water high in carbon dioxide alters shell formation rates, energy usage and, ultimately, the growth and survival of the young oysters–often creating significant financial losses for the industry. Read more about George’s research on ocean acidification and bivalves.

Oregon State University, via Youtube, 5 February 2015. Video.

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