A Pacific oyster releases its cloudy sperm at Oregon's Whiskey Creek Shellfish Hatchery. In some coastal waters acidification is already severe; here it has cut production in half by stunting oyster larvae.
A Pacific oyster releases its cloudy sperm at Oregon's Whiskey Creek Shellfish Hatchery. In some coastal waters acidification is already severe; here it has cut production in half by stunting oyster larvae.
The Acid Sea
The carbon dioxide we pump into the air is seeping into the oceans and slowly acidifying them. One hundred years from now, will oysters, mussels, and coral reefs survive?
This story appears in the April 2011 issue of National Geographic magazine.
This content is Subscriber-Exclusive
You must have a National Geographic subscription to explore this article.
