From the Washington Post:
It is the dawn of the super crab.
Crabs are bulking up on carbon pollution that pours out of power plants, factories and vehicles and settles in the oceans, turning the tough crustaceans into even more fearsome predators.
That presents a major problem for the Chesapeake Bay, where crabs eat oysters. In a life-isn’t-fair twist, the same carbon that crabs absorb to grow bigger stymies the development of oysters.
“Higher levels of carbon in the ocean are causing oysters to grow slower, and their predators — such as blue crabs — to grow faster,” Justin Baker Ries, a marine geologist at the University of North Carolina’s Aquarium Research Center, said in an recent interview.
Over the next 75 to 100 years, ocean acidificationcould supersize blue crabs, which may then eat more oysters and other organisms and possibly throw the food chain of the nation’s largest estuary out of whack.
That would undermine an effort to rebuild the stocks of both creatures. Virginia and Maryland are pouring hundreds of millions of dollars into rebuilding the populations of blue crabs and oysters to some semblance of their historical numbers.
The problem extends beyond crabs and the Chesapeake Bay. Lobsters and shrimp also are bulking up on carbon dioxide along the Atlantic coast. Like oysters, coral that helps protect small organisms from big predators is being adversely affected by higher acidity in the waters.
Read the excellent article in its entirety here.
Monday, April 8, 2013 - 11:11
From the Washington Post:
It is the dawn of the super crab.
Crabs are bulking up on carbon pollution that pours out of power plants, factories and vehicles and settles in the oceans, turning the tough crustaceans into even more fearsome predators.
That presents a major problem for the Chesapeake Bay, where crabs eat oysters. In a life-isn’t-fair twist, the same carbon that crabs absorb to grow bigger stymies the development of oysters.
“Higher levels of carbon in the ocean are causing oysters to grow slower, and their predators — such as blue crabs — to grow faster,” Justin Baker Ries, a marine geologist at the University of North Carolina’s Aquarium Research Center, said in an recent interview.
Over the next 75 to 100 years, ocean acidificationcould supersize blue crabs, which may then eat more oysters and other organisms and possibly throw the food chain of the nation’s largest estuary out of whack.
That would undermine an effort to rebuild the stocks of both creatures. Virginia and Maryland are pouring hundreds of millions of dollars into rebuilding the populations of blue crabs and oysters to some semblance of their historical numbers.
The problem extends beyond crabs and the Chesapeake Bay. Lobsters and shrimp also are bulking up on carbon dioxide along the Atlantic coast. Like oysters, coral that helps protect small organisms from big predators is being adversely affected by higher acidity in the waters.
Read the excellent article in its entirety here.