Essay on Ocean acidification

Submitted By kassymarie333
Words: 1572
Pages: 7

The Chemistry
When carbon dioxide (CO
) is absorbed by seawater, chemical reactions occur that reduce seawater pH,
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carbonate ion concentration, and saturation states of biologically important calcium carbonate minerals.
These chemical reactions are termed "ocean acidification" or "OA" for short. Calcium carbonate minerals are the building blocks for the skeletons and shells of many marine organisms. In areas where most life now congregates in the ocean, the seawater is supersaturated with respect to calcium carbonate minerals. This means there are abundant building blocks for calcifying organisms to build their skeletons and shells.
However, continued ocean acidification is causing many parts of the ocean to become undersaturated with these minerals, which is likely to affect the ability of some organisms to produce and maintain their shells.
Since the beginning of the Industrial Revolution, the pH of surface ocean waters has fallen by 0.1 pH units.
Since the pH scale, like the Richter scale, is logarithmic, this change represents approximately a 30

percent increase in acidity
. Future predictions indicate that the oceans will continue to absorb carbon dioxide and become even more acidic. Estimates of future carbon dioxide levels, based on business as usual emission scenarios, indicate that by the end of this century the surface waters of the ocean could be nearly 150 percent more acidic, resulting in a pH that the oceans haven’t experienced for more than 20 million years.

The Biological Impacts
Ocean acidification is expected to impact ocean species to varying degrees. Photosynthetic algae and seagrasses may benefit from higher CO2
conditions in the ocean, as they require CO to live just like plants
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on land. On the other hand, studies have shown that a more acidic environment has a dramatic effect on some calcifying species, including oysters, clams, sea urchins, shallow water corals, deep sea corals, and calcareous plankton. When shelled organisms are at risk, the entire food web may also be at risk. Today, more than a billion people worldwide rely on food from the ocean as their primary source of protein. Many jobs and economies in the U.S. and around the world depend on the fish and shellfish in our oceans.

Pteropods
The pteropod, or “sea butterfly”, is a tiny sea creature about the size of a small pea. Pteropods are eaten by organisms ranging in size from tiny krill to whales and are a major food source for North Pacific juvenile salmon. The photos below show what happens to a pteropod’s shell when placed in sea water with pH and

carbonate levels projected for the year 2100. The shell slowly dissolves after 45 days.
Photo credit: David

Liittschwager/National Geographic Stock. Used with permission. All rights reserved. N
ational
Geographic Images
.

Shellfish

In recent years, there have been near total failures of developing oysters in both aquaculture facilities and natural ecosystems on the West Coast. These larval oyster failures appear to be correlated with naturally occurring upwelling events that bring low pH waters undersaturated in aragonite as well as other water quality changes to nearshore environments. Lower pH values occur naturally on the West Coast during upwelling events, but a recent observations indicate that anthropogenic CO is contributing to seasonal
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undersaturation. Low pH may be a factor in the current oyster reproductive failure; however, more research is needed to disentangle potential acidification effects from other risk factors, such as episodic freshwater

inflow, pathogen increases, or low dissolved oxygen. It is premature to conclude that acidification is responsible for the recent oyster failures, but acidification is a potential factor in the current crisis to this
$100 million a year industry, prompting new collaborations and accelerated research on ocean acidification and potential biological…