Oceans may be acidifying faster today than in the past 300 million years BY: NSF Press Release
With increasing levels of carbon dioxide accumulating in the atmosphere and moving into marine ecosystems, the world's oceans are becoming more acidic.
The oceans may be acidifying faster today than at any time in the past 300 million years, scientists have found.
To address concerns for acidifying oceans, the National Science Foundation (NSF) has awarded new grants totaling $11.4 million through its Ocean Acidification program. The awards are supported by NSF's Directorates for Geosciences and Biological Sciences.
Project will develop science-based climate change adaptation solutions for coastal communities BY: WHOI
Rapid climate change and an increasing range of climate impacts are already being felt along our coasts, and new research suggests that U.S. Northeast coastal waters may be more vulnerable to climate change and ocean acidification than previously thought.
How will communities prepare for and mitigate the impacts of these changes?
A team of scientists with the Woods Hole Oceanographic Institution have received a $1 million grant from The John D. and Catherine T. MacArthur Foundation to develop science-based climate change adaptation solutions for coastal communities and to partner with organizations to help communities anticipate change and to prepare to adapt.
Carbon dioxide scrubbers like those that clean the air in space stations.
Precision monitors and instruments.
Industrial parts used in wastewater treatment.
Michael Maher’s job was to assemble the pieces into one of the most sophisticated ocean acidification simulation systems yet developed. Ocean acidification is the decrease in ocean pH due to its absorption of carbon dioxide from the atmosphere – carbon dioxide forms an acid when it dissolves in water.
BY: JEREMY MATHIS & STEVE COLT
A new study shows, for the first time, that ocean acidification is driving changes in waters vital to Alaska’s commercial fisheries and traditional subsistence way of life.
As one of our planet’s most under-recognized challenges, ocean acidification is emerging because the sea is absorbing increasing amounts of carbon dioxide from the atmosphere. CO2 concentrations are now higher than at any time during the past 800,000 years, and the current rate of increase is likely unprecedented in history. Ocean acidification is literally causing a sea change, threatening the fundamental health of ocean and coastal waters from pole to pole. And, as the new study indicates, the implications for Alaska may be profound.
By BECKY BOHRER, Associated Press
JUNEAU, Alaska (AP) — The release of carbon dioxide into the air from power plant smokestacks to the tailpipe on your car could pose a risk to red king crab and other lucrative fisheries in Alaska, a new report says.
Ocean water becomes more acidic when it absorbs carbon dioxide released by human sources, such as the burning of fossil fuels. Increased ocean acidification could harm important Alaska commercial and subsistence fisheries and communities that rely heavily on them, according to the new research aimed at spurring discussion on how to address the changes.
By: NOAA Research
Ocean acidification is driving changes in waters vital to Alaska’s valuable commercial fisheries and subsistence way of life, according to new NOAA-led research that will be published online in Progress in Oceanography.
Many of Alaska’s nutritionally and economically valuable marine fisheries are located in waters that are already experiencing ocean acidification, and will see more in the near future, the study shows. Communities in southeast and southwest Alaska face the highest risk from ocean acidification because they rely heavily on fisheries that are expected to be most affected by ocean acidification, and have underlying factors that make those communities more vulnerable, such as lower incomes and fewer employment opportunities.
New unmanned tools used to track effects of melting glaciers BY: NOAA Research
Scientists from NOAA’s Pacific Marine Environmental Laboratory, the University of Alaska and the Alaska Ocean Observing System are teaming up this summer and early fall to use new unmanned tools to study how melting glaciers in Alaska’s Prince William Sound may be intensifying ocean acidification in the sound and on the Gulf of Alaska continental shelf.
By: NOAA Research
Ian Enochs, a scientist with NOAA’s Cooperative Institute for Marine and Atmospheric Studies at the University of Miami, traveled in May to the Island of Maug in the Pacific Ocean as part of a NOAA expedition aboard NOAA Ship Hi’ialakai to study coral reef ecosystems. We caught up with Enochs to learn about his research on underwater vents that seep carbon dioxide into the Pacific.
Why journey to the Island of Maug to study ocean acidification?
Maug is a unique natural laboratory that allows us to study how ocean acidification affects coral reef ecosystems. We know of no other area like this in U.S. waters. Increasing carbon dioxide in seawater is a global issue because it makes it harder for animals like corals to build skeletons
By: CRAIG WELCH, The Seattle Times
It didn’t take long for researchers examining the tiny sea snails to see something amiss.
The surface of some of their thin outer shells looked as if they had been etched by a solvent. Others were deeply pitted and pocked.
These translucent sea butterflies known as pteropods, which provide food for salmon, herring and other fish, hadn’t been burned in some horrific lab accident.
They were being eaten away by the Pacific Ocean.
For the first time, scientists have documented that souring seas caused by carbon-dioxide emissions are dissolving pteropods in the wild right now along the U.S. West Coast. That is damaging a potentially important link in the marine food web far sooner than expected.
A NOAA-led research team has found the first evidence that acidity of continental shelf waters off the West Coast is dissolving the shells of tiny free-swimming marine snails, called pteropods, which provide food for pink salmon, mackerel and herring, according to a new paper published in Proceedings of the Royal Society B.