Meghan Hodges
The ocean has absorbed about 29% of global CO2 emissions since the end of the preindustrial era. This has resulted in ocean acidification, which refers to a change in ocean chemistry in response to the uptake of increasing carbon dioxide (CO2). The ocean's pH has fallen by 0.1 pH units since the Industrial Revolution, representing a 30% increase in hydrogen ion concentration. This increase in acidity has harmful effects on marine life, particularly shell-forming organisms, and can also impact local economies that depend on fisheries. Ocean acidification, in combination with other factors such as warming ocean temperatures, poses a significant threat to the sustainable use of the earth's ocean by future generations.
| Characteristics | Values |
|---|---|
| Ocean acidification | Ocean acidification is the change in ocean chemistry in response to the uptake of increasing carbon dioxide (CO2). |
| Impact on marine life | Ocean acidification harms shellfish and other marine life, including corals and tiny plankton, by making it harder for them to grow their shells. |
| pH level | The pH of the surface ocean has fallen by 0.1 pH units since the beginning of the Industrial Revolution, representing a 30% increase in hydrogen ion concentration. |
| Temperature | Ocean acidification, combined with rising temperatures, is causing toxic algal blooms, which produce domoic acid, a dangerous neurotoxin that builds up in shellfish and poses a risk to human health. |
| Carbon dioxide absorption | The ocean has absorbed about 29% of global CO2 emissions since the end of the preindustrial era, and about 30% of the CO2 released by human activities over the past 200 years. |
| Acidity | The ocean has become about 26% more acidic on average globally over the past 250 years. |
| Impact on carbonate ions | Ocean acidification leads to a reduction in carbonate ions, which are important for buffering seawater against large changes in pH. |
| Impact on coastal areas | Coastal areas are more vulnerable to the impacts of ocean acidification due to additional inputs from physical processes such as upwelling, river discharge, nutrient runoff, and sewage, which further lower the pH. |
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What You'll Learn
Ocean acidification
When carbon dioxide dissolves into the ocean, it triggers a chemical reaction that increases acidity over time. Specifically, when carbon dioxide and water react, they form carbonic acid, which releases hydrogen and bicarbonate ions. The increased concentration of hydrogen ions leads to ocean acidification, as the more hydrogen ions present, the more acidic the water becomes. This increase in acidity has a ripple effect on marine life and ecosystems, such as shellfish and coral reefs, which are essential for marine life and coastal protection.
Shellfish, such as mussels, clams, and oysters, rely on carbonate ions, which are reduced due to ocean acidification, to create their protective shells and skeletons. As a result, their chances of survival are directly impacted, and if acidity continues to rise, their shells could even begin to dissolve. Coral reefs, such as Australia's Great Barrier Reef, have already shown a decline in calcification, suffering consequences for the marine species that depend on them for shelter.
The effects of ocean acidification can be seen in the Dungeness crab populations along the Pacific Coast of the United States, where warming waters and increased acidification are expected to reduce their populations. This has significant economic implications, as seen in the multimillion-dollar losses in local fisheries and the potential loss of over $400 million annually by the year 2100 for the U.S. shellfish industry. These impacts highlight the importance of addressing climate change and reducing carbon pollution to mitigate the harmful effects of ocean acidification on marine life and human communities that depend on healthy ocean ecosystems.
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Impact on shellfish
The ocean absorbs a significant amount of global CO2 emissions, which has led to ocean acidification. This phenomenon is causing a ripple effect on marine life, including shellfish. Shellfish fisheries are feeling the impacts of carbon pollution, with warming waters and ocean acidification expected to reduce populations of species such as Dungeness crab. Ocean acidification makes it difficult for shellfish like crabs and clams to develop strong shells, which they need for protection. This has resulted in significant losses for shellfish growers, with oyster larvae dying in large numbers.
The Pacific Northwest Coast has been particularly affected by corrosive water being brought to the surface, where shellfish live. This has impacted the shellfish industry in Washington state, which relies on calcifiers. The economic impact of ocean acidification on the shellfish industry is significant, with losses amounting to tens to hundreds of millions of dollars.
To address the issue, hatcheries monitor seawater acidity levels and only allow water in when levels are lower. They also add sodium carbonate and eelgrass to balance pH levels, which has helped growers recover some of their losses. However, this strategy may not be effective in the long term as ocean acidity is expected to increase.
In addition to carbon pollution, microplastic contamination in the marine environment poses risks to shellfish and human health. Microplastics are ingested by shellfish and can lead to physical and chemical toxicity, with potential impacts on human consumers. The presence of microplastics in seafood is a growing concern, especially considering the nutritional importance of seafood consumption.
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Climate change
Oceans play a crucial role in mitigating climate change by absorbing and storing carbon dioxide. However, the increased levels of carbon dioxide in the atmosphere have led to a significant change in the chemistry of seawater, making it more acidic. This process, known as ocean acidification, has wide-ranging impacts on marine life, particularly organisms that rely on calcium carbonate to build their shells and skeletons.
The increased acidity of the ocean water alters the balance of minerals, making it more challenging for certain marine animals, such as corals, shellfish, and snails, to form their protective structures. This can have cascading effects throughout the marine food web, potentially affecting billions of people who depend on seafood as their primary source of protein. Additionally, the warming of ocean waters due to climate change further exacerbates the issue of coral bleaching, where coral polyps expel symbiotic algae, causing reefs to turn pale and starve.
The complex interplay between climate change and ocean chemistry has led to a two-way relationship between the oceans and climate. While the oceans influence weather patterns, climate change is altering the fundamental properties of the oceans. This includes the absorption of excess heat, resulting in rising sea surface temperatures and an accelerating rate of sea-level rise. These changes have far-reaching consequences for coastal regions and marine life, highlighting the urgent need to address climate change and mitigate its impacts on ocean chemistry.
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Localised coastal acidification
The increasing levels of carbon dioxide in the atmosphere are causing the ocean's chemistry to change, making it more acidic and threatening marine life and ecosystems. This phenomenon is known as ocean acidification. Localised coastal acidification is influenced by a variety of factors, including changing atmospheric composition, acid rain, and nutrient pollution.
Nutrient pollution, particularly from agricultural activities, is a significant contributor to localised coastal acidification. Excess nutrients, such as nitrogen and phosphorus, are carried by water into coastal waters, stimulating the growth of algae. This leads to algal blooms, which can cause hypoxia, foul odours, and even produce toxins that are harmful to marine life and humans. When these algae die, their decomposing tissue releases carbon dioxide directly into the water, further increasing the acidity of the coastal waters.
Agricultural practices, sewage, wastewater treatment plant effluent, and nitrogen oxide air pollution are all sources of excess nutrients that contribute to localised coastal acidification. The increase in nutrient levels alters the chemistry of coastal waters, leading to a rise in hydrogen ions and a decrease in carbonate ions, resulting in a more acidic environment.
Addressing localised coastal acidification requires a multifaceted approach. It involves reducing nutrient pollution from agricultural and other sources, mitigating climate change to decrease carbon dioxide absorption by seawater, and adapting to the changing ocean chemistry to minimise its impact on marine life and human communities. By understanding the causes and consequences of localised coastal acidification, we can implement effective strategies to protect and restore the health of our coastal ecosystems.
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Marine life and human livelihoods
Coral reefs, for example, are vital habitats for 9 million marine species, yet they are already under threat from destructive fishing practices, runoff from overdevelopment, and rising ocean temperatures. Ocean acidification further endangers corals by making it more difficult for them to grow and maintain their calcium carbonate skeletons. This can lead to coral bleaching, where stressed corals expel the algae that live within their tissues, causing reefs to turn pale and starve. The loss of coral reefs would have a significant impact on marine biodiversity and the fisheries that depend on them.
Shellfish fisheries are also feeling the impacts of ocean acidification. In places like the Pacific Coast of the United States, warming waters and increased acidity are expected to reduce populations of commercially important shellfish species, such as Dungeness crab. This has already led to multimillion-dollar losses for local economies in the Northwest. Additionally, warming ocean temperatures have caused an increase in toxic algal blooms, which produce domoic acid, a dangerous neurotoxin that builds up in shellfish, posing a risk to human health.
The changing ocean chemistry also affects the solubility of calcium carbonate shells, making them more susceptible to corrosion. This is particularly true in colder waters, where the solubility of calcium carbonate is higher. As a result, some commercially harvested shellfish species from Canadian waters may no longer be viable, impacting both the marine food chain and the livelihoods of those who depend on these fisheries.
Overall, the changing chemistry of the oceans, driven by increased atmospheric CO2, has far-reaching consequences for both marine life and human communities. It disrupts marine ecosystems, endangers commercially important species, and threatens the livelihoods and economies of those who depend on healthy marine environments. Addressing the root causes of ocean acidification and adapting to these changes are crucial for mitigating the impacts on both marine life and human societies.
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Frequently asked questions
Ocean acidification is a change in ocean chemistry in response to the uptake of increasing carbon dioxide (CO2). The ocean absorbs carbon dioxide, which reacts with seawater to form carbonic acid. This lowers the pH of the ocean, making it more acidic.
Ocean acidification can make it harder for shell-forming organisms, such as snails, corals, and shellfish, to build and maintain their calcium carbonate shells. This can have ripple effects on the marine ecosystem and the economies that depend on these organisms.
Ocean acidification is primarily driven by increased carbon dioxide concentrations in the atmosphere, largely due to human activities such as the burning of fossil fuels and land-use changes. Localized acidification of coastal waters can also be caused by land-based sources of pollution and natural processes.
Since the beginning of the Industrial Revolution, the pH of the surface ocean has fallen by 0.1 pH units, representing a significant increase in hydrogen ion concentration. This change has occurred too rapidly for many organisms to adapt, and the oceans are predicted to continue becoming more acidic.
Ocean acidification can have significant economic consequences, particularly for fisheries and coastal communities. For example, warming waters and ocean acidification are expected to reduce Dungeness crab populations, impacting the economies of Oregon and Washington, where crab fishing is a major industry.
