Very scary stuff….I wonder if it is possible for the oceans to completely acidify in my lifetime…
Scallops go well with loads of chili and an after-dinner dose of antacid. It’s just too bad we can’t share our post-gluttony medicine with the oceans that produce our mollusk feasts.
A scallops producer on Vancouver Island in British Columbia just lost three years’ worth of product to high acidity levels. The disaster, which cost the company $10 million and could lead to its closure, is the latest vicious reminder of the submarine impacts of our fossil fuel–heavy energy appetites. As carbon dioxide is soaked up by the oceans, it reacts with water to produce bicarbonate and carbonic acid, increasing ocean acidity.
The Parksville Qualicum Beach News has the latest shellfish-shriveling scoop:
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