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Oysters as catch of the day? Perhaps not, if ocean acidity keeps rising

When it comes to carbon emissions, people tend to focus more on what happens in the atmosphere and on land. But about a quarter of carbon emissions dissolve into oceans, lowering the water's pH and causing ocean acidification.  That could affect what kind of seafood is on the menu in coming years. Species such as oysters and clams appear to be vulnerable to the change while others, including lobsters and crabs, are more resilient.  Robert Eagle, a UCLA expert on climate change and oceans, has explored the complex ways acidification affects marine life. Perhaps the biggest concern is that acidification interferes with the ability of organisms such as corals to form shells and skeletons—but it doesn't affect all shell-forming organisms in the same way. Some are unaffected or actually grow faster in more acidic waters, previous research showed. But why?

 

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