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“We’ve blamed shellfish declines on brown tide, overfishing, and local low-oxygen events. However it’s likely that ocean acidification also contributes to shellfish declines,” says researcher Stephanie Talmage, pictured below. (Top Photo Credit: Ken Hammond/USDA)
STONY BROOK (US)—Relatively minor increases in ocean acidity brought about by high levels of carbon dioxide have significant effects on the growth and survival of hard clams, bay scallops, and Eastern oysters, new research finds. Continue…
