ALARM! EAT YOUR LAST OYSTERS BEFORE THEY DISSAPPEAR!
Ocean acidification is growing as profuse man-made emissions increases the CO2 levels in our atmosphere. Soon the acidity of world oceans will be so high that the waters’ will be unable to sustain life.
It is indeed a dramatic situation as was recently recalled in a NATIONAL GEOGRAPHIC:
“The oceans currently absorb about a third of human-created CO2 emissions, roughly 22 million tons a day. Projections based on these numbers show that by the end of this century, continued emissions could reduce ocean pH by another 0.5 units. SHELL-FORMING ANIMALS including corals, OYSTERS, shrimp, lobster, many planktonic organisms, and even some fish species could be gravely affected”.
A good number of scientists have been warning us about this terrible problem for more than a decade. In a paper published in 2003 in Nature by K. Caldeira and M.E. Wickett they warned: “Most carbon dioxide released into the atmosphere as a result of the burning of fossil fuels will eventually be absorbed by the ocean, with potentially adverse consequences for marine biota”.
Later, professor O. Hoegh-Guldberg and his colleges at the University of Queensland in Australia published in a 2007 number of Science magazine the results of their insightful studies, concluding: “Atmospheric carbon dioxide concentration is expected to exceed 500 parts per million and global temperatures to rise by at least 2°C by 2050 to 2100… global warming and ocean acidification will compromise carbonate accretion, with corals becoming increasingly rare on reef systems”.
In a paper published in the Annals of the National Acedemiy of Sciences in 2008, J.M. Guinotte and V.J. Fabry consider that “Ocean acidification is rapidly changing the carbonate system of the world oceans”.
Something that is endorsed by C. Pelejero, E. Calvo and O. Hoegh-Guldberg after further studies showing that “The anthropogenic rise in atmospheric CO2 is driving fundamental and unprecedented changes in the chemistry of the oceans. This has led to changes in the physiology of a wide variety of marine organisms and, consequently, the ecology of the ocean”, in a 2010 Trends in Ecology & Evolution paper.
More specifically addressed was the paper published in 2010 in the Proceedings of the Royal Society. Biological Sciences by S. Nienhuis, A.R. Palmer and C.D. Harley with the following title: “Elevated CO2 affects shell dissolution rate but not calcification rate in marine snail”.
In 2010 an extensive study was steered by the prestigious Stony Brook University that concluded that: “Acidification Of Oceans May Contribute To Global Declines Of Shellfish”
There is total scientific consensus on the subject of oceans’ acidification, an exemple being the title: “Food supply and seawater pCO2 impact calcification and internal shell dissolution in the blue mussel Mytilus edulis”. This paper was published by F. Melzner and his colleges published in the 2011 PLoS One magazine.
The following Table 2.1 authored by the FAO clearly indicates that this tendency in the extermination of shelled bivalves has been growing exponentially with the rise of global temperatures and oceans acidification.
This other Table 2.2 shows the annihilation of bivalves and oysters in particular due to the effects of global warming and oceans acidification.
But what is more dramatic and can be clearly seen below is the production collapse of clams (Mytilus edulis) due to the terrific ocean acidification that is literally DISOLVING THE CLAM SHELLS.
Some recent more scary data were published by Prof. Vladimir Vlad from the Russian Marine & Fisheries Research Institution in the magazine: Доклады Академии Наук СССР, Doklady Akademii Nauk SSSR (DAN SSSR) of February 2015. In his paper the Russian academic advances that due to climate warming and ocean acidification clams (Mytilus edulis) production in 2015 was well below 200,000 tons and will be almost nil in 2016.
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