Tag » Acidification

Changes in the Wind
May 19, 2016

Changes in the Wind

Science, collaboration and technology for ocean health

When Peter Ruggiero meets with people in coastal communities to discuss climate change, he asks them to consider what they like most about where they live. And then he asks them to imagine the future. “We get people to think about the positive aspects of the coast, what they like about working and playing along […]


Acidification Likely to Intensify
May 19, 2016

Acidification Likely to Intensify

WEST COAST WATERS are likely to see continued impacts from acidification, warming temperatures and low-oxygen conditions. That’s the conclusion of a report in the journal BioScience co-authored by Francis Chan in the Oregon State College of Science. “The changes really stem from the basic impact to physiology, no voodoo involved,” says Chan. “We need to […]


Acidic Seawater Threatens Shellfish
May 19, 2016

Acidic Seawater Threatens Shellfish

Oysters and clams face an uncertain future

THE PACIFIC NORTHWEST, famous for its delectable fried oysters and succulent steamed clams, is one of several coastal “hot spots” where shellfish are subject to “acidification” — seawater whose chemistry is becoming corrosive because of greenhouse gases. Along with shellfish producers in New England, the Gulf of Mexico and East Coast estuaries like Chesapeake Bay, […]


Oysters on Acid
January 23, 2014

Oysters on Acid

Ocean acidification dooms young oysters

The oceans are about 30 percent more acidic than they were a century ago, and scientists are beginning to understand the consequences for marine ecosystems. Oysters may provide an early warning of what’s to come. George Waldbusser, a biogeochemist in the College of Earth, Ocean, and Atmospheric Sciences, and Elizabeth Brunner, a master’s student, conducted […]


Shellfish on Acid
February 1, 2011

Shellfish on Acid

How will acidic water affect Oregon's shellfish industry?

“O Oysters,” said the Carpenter, “You’ve had a pleasant run! Shall we be trotting home again?” But answer came there none — And this was scarcely odd, because They’d eaten every one. — Lewis Carroll The Walrus and the Carpenter Whether or not you’re a fan of gulping down raw oysters doused with Tabasco, recent […]