Sara Cottle on Unsplash
Scientists and scallop industry team up to study effects of ocean acidification
National Ocean Service, NOAA Fisheries & Aquaculture
The excess carbon dioxide responsible for global warming also increases the acidity of seawater, challenging the growth and survival of oysters and other shellfish. A team led by researchers at the Virginia Institute of Marine Science (VIMS) is helping oyster growers and restoration specialists better manage their future responses to acidification in the Chesapeake Bay.
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