It’s been called the “evil twin” of climate change. As the oceans absorb carbon dioxide from the atmosphere and surface waters become more acidic, changes to marine ecosystems are likely to follow. Coral reefs, shell-forming organisms and the fish and marine mammals that depend on them are at risk.
At the May 11 Corvallis Science Pub, George Waldbusser will describe what scientists know about the biological effects of ocean acidification. The Science Pub presentation is free and open to the public. It begins at 6 p.m. at the Old World Deli, 341 S.W. 2nd St. in Corvallis.
On average, the oceans are about 30 percent more acidic today than they were a century ago, and impacts are already being seen along the West Coast. Waldbusser and his students have turned their attention to the region’s oyster industry, which had $73 million in sales in 2009.
Oyster larvae are sensitive to acidification and Waldbusser, an assistant professor in Oregon State’s College of Earth, Ocean, and Atmospheric Sciences, is working to understand why.
“With larval oysters, what we see are developmental issues,” he said. “From the time eggs are fertilized, Pacific oyster larvae will precipitate roughly 90 percent of their body weight as a calcium carbonate shell within 48 hours.”
His research has been supported by the National Oceanic and Atmospheric Administration, the U.S. Department of Agriculture, Oregon Sea Grant and other agencies.
- Read the full news release
- Read “The Whiskey Creek Shellfish Acid Test,” a 2014 article about Sea Grant-funded research into shellfish and acidification