May 25, 2014 — The decrease in pH, and associated decrease in carbonate ions, makes it extremely difficult for many organisms that form a calcium carbonate shell – including mussels, clams, oysters and lobsters – to grow or even survive. Decreases in pH can also directly affect animals’ basic bodily functions in a multitude of ways.
In Alaska, recent research on tanner crab and red king crab showed decreased survival and growth in low-pH water. Red king crab, when subjected to a pH of 7.5 for 95 days, died at a rate of 100 percent.
The damage from ocean acidification won’t happen only on the West Coast, though. In the Gulf of Maine, we’re already beginning to see negative impacts, particularly on larval scallops and clams. Further research on lobster is needed.
Worse yet, the Gulf of Maine – because of the colder, fresher water that flows in from the north, the large proportion of freshwater it gets from rivers and its semi-enclosed shape – is actually more susceptible to the effects of acidification than any of the other six regions on the Eastern seaboard recently tested by NOAA.
There is something we can do about this problem. Last month, Maine became the first state on the East Coast – with Maryland close behind – to form a panel to study the effects of ocean acidification and identify potential solutions. The panel members will be chosen by the Maine Department of Marine Resources and will include fishermen, scientists, policymakers and other stakeholders in the process.
We are glad to see the state of Maine and policymakers – especially panel sponsor Rep. Mick Devin, D-Newcastle – working to ensure that those Maine people whose jobs are at stake as a result of this problem will have a seat at the table.
Read the full opinion piece at the Portland Press Herald