The study is important, scientists say it documents for the first time the links among shell formation rate, available energy, and sensitivity to acidification. (CORVALLIS) - For the past several years, the Pacific Northwest oyster industry has struggled with significant losses due to ocean acidification as oyster larvae encountered mortality rates sufficient to make production non-economically feasible. Now a new study led by researchers at Oregon State University has documented why oysters appear so sensitive to increasing acidity. It isn’t necessarily a case of acidic water dissolving their shells, researchers say. Rather it is a case of water high in carbon dioxide altering shell formation rates, energy usage and, ultimately, the growth and survival of the young oysters... salem-news/articles/june112013/oyster-health.php
Posted on: Tue, 11 Jun 2013 22:16:13 +0000
Trending Topics
Recently Viewed Topics
© 2015