Ocean acidification threatens some of Japan’s favorite seafood

Oysters, scallops, urchins, shrimps and crabs: All are widespread amongst seafood lovers and all are vulnerable to disappearing from restaurant menus if the ocean retains absorbing carbon dioxide from the environment, inflicting it to change into extra acidic.

Carbon dioxide emissions are identified to trigger local weather change, however in addition they have an effect on the ocean. Dubbed “the opposite carbon dioxide downside,” ocean acidification is getting rising consideration worldwide, because it impacts all kinds of marine species, together with corals and different sea creatures that rely on calcium carbonate to outlive.