A news stream provided by the Ocean Acidification International Coordination Centre (OA-ICC)
Gov. Gregoire’s ocean acidification panel is wrapping up its recommendations for deterring an oyster apocalypse and lawmakers aren’t wasting any time.
Lawmakers will introduce a new bill to tackle Washington’s ocean acidification troubles prior to the upcoming state legislative session in January, according to state Sen. Kevin Ranker (D-Orcas Island).
Continue reading ‘A bi-partisan move to save Washington shellfish’
Hog Island Oyster Company’s Terry Sawyer tells teachers what he is doing in light of uncertain seed supply due to ocean acidification. Former Hog Island Oyster Company intern Walker Livingston, Cordell Bank National Marine Sanctuary’s Jennifer Stock, UC Davis Bodega Marine Laboratory’s ocean acidification expert Dr. Tessa Hill and Bay Area teachers speak with George Clydeabout getting the message across in the classroom.
Man-made carbon emissions have acidified the world’s oceans far beyond their natural levels, new research suggests.
In some regions, acidity levels rose faster in the last two centuries than it did in the previous 21,000 years, a study from the University of Hawaii has shown.
Ocean acidity makes it harder for organisms such as molluscs and coral to construct the protective layers they need to survive.
Scientists looked at changes in the saturation level of aragonite, a form of calcium carbonate used to measure ocean acidification.
