The waters off the U.S. Pacific Coast are suffering from ocean acidification “hot spots,” says a new study of 600 miles of coastline. The study, published in the journal Scientific Reports, recorded some of the lowest pH levels ever found in surface water, threatening marine life as well as the fishing communities that depend on that life. Oysters are particularly vulnerable, since young oysters struggle to form hard shells in acidic waters.
Ocean acidification is caused by climate change; as the ocean absorbs more of the excess CO2, the pH of the water drops, which means it becomes more acidic. Cold waters, like those found off the West Coast, absorb CO2 faster than warmer waters.
In the study, “waters fell well below the global average ocean pH of 8.1, with the worst-hit areas measuring 7.4, among the lowest values ever recorded in surface waters,” says Grist.
Some areas are worse off than others, likely a result of winds and ocean currents. Researchers hope that by mapping these hot spots, which appear to stay the same from year to year, they can help oyster fisheries and other businesses make adjustments to minimize the damage. Local communities can also nourish the kelp and sea-grass beds in affected places, since both are thought to help counter acidification.