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Acidic Waters Killing
The Marine Food Chain By James Donahue October 2005 A well-written story
by Ian Sample, Science Correspondent for the UK Guardian, last week outlined how rising carbon dioxide levels from industrial
pollution in our atmosphere is increasing the acidic content of the oceans and killing the tiny marine organisms at the bottom
of the food chain. The changes in the water
are particularly affecting marine organisms that grow protective shells. Scientists warn that if greenhouse gas emissions
continue unabated, “the entire Southern Ocean, which stretches north from the Antarctic coastline and sub-arctic regions
of the It said the loss of these
creatures at the lower end of the food chain could have “disastrous consequences for larger marine animals. North pacific
salmon, mackerel, herring, cod and baleen whales all feed on pteropods or sea butterflies, one of the species under imminent
threat.” Carbon dioxide is a by-product
from burning fossil fuels and other industrial processes. When carbon dioxide gets in the rainwater, and consequently mixes
with the oceans, “it strips out carbonate ions dissolved in surface waters, so there is less available for marine organisms
to build calcium carbonate shells and exoskeletons from,” Sample writes. The story said the rise
in acid content of the oceans is occurring much faster than scientists originally thought. One study by an international
team from Experiments by Victoria
Fabry at Sample wrote that the
polar oceans “will be the first to feel the brunt of rising carbon dioxide levels. Atmospheric carbon dioxide has increased
from pre-industrial levels of around 280 parts per million to 380 parts per million today.” |
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