Waters off California acidifying faster than rest of oceans, study shows

California’s coastal waters are acidifying twice as fast as the rest of the oceans, a study published Monday shows. And some of California’s most important seafood — including the spiny lobster, the market squid and the Dungeness crab — are becoming increasingly vulnerable.

Kendra Pierre-Louis, The New York Times, 16 December 2019. Full article (free login required).

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Ocean acidification in the IPCC AR5 WG II

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