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Acid Ocean Oyster
The Acid Sea
The carbon dioxide we pump into the air is seeping into the oceans and slowly acidifying them. One hundred years from now, will oysters, mussels, and coral reefs survive?
Castello Aragonese is a tiny island that rises straight out of the Tyrrhenian Sea like a tower. Seventeen miles west of Naples, it can be reached from the somewhat larger island of Ischia via a long, narrow stone bridge. The tourists who visit Castello Aragonese come to see what life was like in the past. They climb—or better yet, take the elevator—up to a massive castle, which houses a display of medieval torture instruments. The scientists who visit the island, by contrast, come to see what life will be like in the future.
Owing to a quirk of geology, the sea around Castello Aragonese provides a window onto the oceans of 2050 and beyond. Bubbles of CO2 rise from volcanic vents on the seafloor and dissolve to form carbonic acid. Carbonic acid is relatively weak; people drink it all the time in carbonated beverages. But if enough of it forms, it makes seawater corrosive. ”When you get to the extremely high CO2, almost nothing can tolerate that,” Jason Hall-Spencer, a marine biologist from Britain’s University of Plymouth, explains. Castello Aragonese offers a natural analogue for an unnatural process: The acidification that has taken place off its shore is occurring more gradually across the world’s oceans, as they absorb more and more of the carbon dioxide that’s coming from tailpipes and smokestacks.
Hall-Spencer has been studying the sea around the island for the past eight years, carefully measuring the properties of the water and tracking the fish and corals and mollusks that live and, in some cases, dissolve there. On a chilly winter’s day I went swimming with him and with Maria Cristina Buia, a scientist at Italy’s Anton Dohrn Zoological Station, to see the effects of acidification up close. We anchored our boat about 50 yards from the southern shore of Castello Aragonese. Even before we got into the water, some impacts were evident. Clumps of barnacles formed a whitish band at the base of the island’s wave-battered cliffs. ”Barnacles are really tough,” Hall-Spencer observed. In the areas where the water was most acidified, though, they were missing.
We all dived in. Buia was carrying a knife. She pried some unlucky limpets from a rock. Searching for food, they had wandered into water that was too caustic for them. Their shells were so thin they were almost transparent. Bubbles of carbon dioxide streamed up from the seafloor like beads of quicksilver. We swam on. Beds of sea grass waved beneath us. The grass was a vivid green; the tiny organisms that usually coat the blades, dulling their color, were all missing. Sea urchins, commonplace away from the vents, were also absent; they can’t tolerate even moderately acidified water. Swarms of nearly transparent jellyfish floated by. ”Watch out,” Hall-Spencer warned. ”They sting.”
Jellyfish, sea grass, and algae—not much else lives near the densest concentration of vents at Castello Aragonese. Even a few hundred yards away, many native species can’t survive. The water there is about as acidified as the oceans as a whole are forecast to be by 2100. ”Normally in a polluted harbor you’ve got just a few species that are weedlike and able to cope with widely fluctuating conditions,” Hall-Spencer said once we were back on the boat. ”Well, it’s like that when you ramp up CO2.”
Since the start of the industrial revolution, enough fossil fuels—coal, oil, and natural gas—have been burned and enough forests cut down to emit more than 500 billion tons of CO2. As is well known, the atmosphere has a higher concentration of CO2 today than at any point in the past 800,000 years and probably a lot longer.
What is less well known is how carbon emissions are changing the oceans too. The air and the water constantly exchange gases, so a portion of anything emitted into the atmosphere eventually ends up in the sea. Winds quickly mix it into the top few hundred feet, and over centuries currents spread it through the ocean depths. In the 1990s an international team of scientists undertook a massive research project that involved collecting and analyzing more than 77,000 seawater samples from different depths and locations around the world. The work took 15 years. It showed that the oceans have absorbed 30 percent of the CO2 released by humans over the past two centuries. They continue to absorb roughly a million tons every hour.
For life on land this process is a boon; every ton of CO2 the oceans remove from the atmosphere is a ton that’s not contributing to global warming. But for life in the sea the picture looks different. The head of the National Oceanic and Atmospheric Administration, Jane Lubchenco, a marine ecologist, has called ocean acidification global warming’s ”equally evil twin.”