In research presented last month at the Third International Symposium on the Ocean in a High CO2 World, FHL‘s Emily Carrington‘s lab found that in water with a pH more acidic than 7.6, the silky threads that anchor mussels to their homes, called byssus fibers, was significantly weakened. They also found that higher temperatures weakened the byssus fibers, with threads about 60 percent weaker in 77 degree Fahrenheit water than in cooler 65 degree water. Read more about mussels’ sticky substance and why researchers think it can offer important insights for developing new adhesives.
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Lawmakers will introduce a new bill to tackle Washington’s ocean acidification troubles prior to the upcoming state legislative session in January, according to state Senator Kevin Ranker, after a Friday meeting of Governor Gregoire’s blue ribbon task force on ocean acidification. Read more about the panel’s recommendations and findings in this Crosscut article. Just in time for the winter when your kids are cooped up inside all weekend, check out this entertaining and informative video on ocean acidification, complete with a do-it-yourself experiment! This video was created by ATMO‘s Atmospheric Sciences Outreach group, with assistance from Dargan Frierson! Throughout the year, researchers from University of Chicago and University of Washington travel to the tiny Tatoosh Island, at the tip of Washington State, to track the effects of climate change on its species. Learn more about this island, its alarming trends, and the work being done to understand it.
Ocean acidification caused by climate change is making it harder for creatures from clams to sea urchins to grow their shells, and the trend is likely to be felt most in polar regions, scientists said on Monday. Read more about this here.
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Ocean delicacy and ecological lynchpin, now the oyster’s genome has been mapped for all to explore.
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