OSU team thinks Tums hold the key to reversing acidification's threat to shellfish
SEAFOODNEWS.COM [The Oregonian] By Kelly House - December 17, 2014 -
Could the solution to ocean acidification and its deadly effects on shellfish lie in a bottle of Tums?
New research from Oregon State University scientists suggests it could.
According to a study published in the journal Nature Climate Change, the real cause of the phenomenon that’s killing oysters, mussels and other shellfish up and down the Pacific coast isn’t just heightened carbon dioxide and ocean pH levels, as previously thought.
Rather, human-caused carbon dioxide pollution plays a role in a more complex equation. The water’s overall saturation state — a term used to describe its corrosiveness to larval bivalve shells — ultimately determines whether the larvae are able to create a shell.
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