memory a problem?
I gave you several such experiments last year when you repeated this trope, surely you haven't forgotten already?! The only difference now is that you've added in a pH stipulation.
Very well, I assume you recall the temperature experiment from before confirming GHG action, so I'll just address the pH issue this time.
Fill a container to the halfway point with filtered sea-water.
seal, shake well and let settle, this is your control.
take two additional containers prepared in the same manner. Into one container flush the air and replace with pure Nitrogen. in the other container displace the appropriate amount of atmosphere to correctly approximate a change in atmospheric composition equal to change from pre-industrial levels to current levels (120ppm/280ppm = roughly a 42.9% increase, given today's ~ 400ppm level, that means that you will need to add enough CO2 to bring the containers atmospheric CO2 component to approximately 571ppm CO2). Shake the sealed containers vigorously and then allow them to all sit quietly for about an hour. Using good laboratory procedures carefully extract samples of the seawater and test sample pH with appropriately sensitive pH analysis equipment.
previous experimentation and science understanding indicate that the control will read a pH of about 8.1, the sample from the Nitrogen replacement atmosphere will read significantly higher as the CO2 is depleted in that test sample (how much more will depend upon a lot of factors that we aren't controlling for or monitoring in this experiement), The CO2 enhanced sample will read significantly lower than the control due to the additional CO2 in the sample (again, how much lower will depend upon a lot of factors that we aren't controlling for or monitoring in this experiement).
Trakar --
I don't doubt that OA (acidification) is happening. But your little experiment is limited to grade school utility compared to the magnitude of the analysis that is being done. For starters,
the OA is primarily a SURFACE phenomenom. And mixing with deep water occurs constantly. In addition, the buffering in the ocean depends on HUGE deposits of Calcium buffering on the floor (tum and rolaids for Neptune).
Yeah it needs to be understood.. But right now -- the equal logical conclusion is that PH is changing due to FRESH WATER intrusion (much more acidic) -- ie the melting polar ice...
Flat, have you ever considered a little research before you embarress yourself?
Northwest Oyster Die-offs Show Ocean Acidification Has Arrived by Elizabeth Grossman: Yale Environment 360
Ocean acidification which makes it difficult for shellfish, corals, sea urchins, and other creatures to form the shells or calcium-based structures
The regions thriving oyster hatcheries have had to scramble to adapt to these increases in acidity.
they need to live was supposed to be a problem of the future. But because of patterns of ocean circulation, Pacific Northwest shellfish are already on the front lines of these potentially devastating changes in ocean chemistry.
Colder, more acidic waters are welling up from the depths of the Pacific Ocean and streaming ashore in the fjords, bays, and estuaries of Oregon, Washington, and British Columbia, exacting an environmental and economic toll on the regions famed oysters.
For the past six years, wild oysters in Willapa Bay, Washington, have failed to reproduce successfully because corrosive waters have prevented oyster larvae from forming shells. Wild oysters in Puget Sound and off the east coast of Vancouver Island also have experienced reproductive failure because of acidic waters. Other wild oyster beds in the Pacific Northwest have sustained losses in recent years at the same time that scientists have been measuring alarmingly corrosive water along the Pacific coast.
Ummmmmm, no.....I think you need to keep up with the research there olfraud.
From the 2009 report.....
"Identified water quality/hatchery problems:
Shellfish hatcheries have historically used coarsely filtered but otherwise untreated seawater for larval culture with few problems, and larval shellfish have thrived in water in the Pacific Ocean and coastal estuaries. Upwelling of deep, cold, nutrient-rich water from the continental shelf off the coast of Oregon and Washington is typical during summer months in this region and drives high primary productivity.
Since 2003, however, higher than normal upwelling increased the extent and intensity of intrusions of deep acidic, hypoxic water off the Oregon and Washington coasts, and contributed to the formation of persistent dead zones. These events have resulted in fundamental changes in the character of our coastal bays, which contribute to high larval mortality throughout the entire year.
These fundamental changes in seawater quality influence a host of complex chemical interactions, many of which are not fully understood. However, recent research has identified at least four potential stressors that adversely affect shellfish larvae:
Larval and juvenile shellfish are highly sensitive to acidic (low pH) seawater because their shells are formed from calcium carbonate, and dissolves when pH is low.
Because this hypoxic and relatively acidic up-welled water is coming from deep basins and is cold (8 10 oC), it is saturated with dissolved gases such as carbon dioxide and nitrogen while at the same time being low in oxygen as a result of biological decomposition in the benthic zone. When hatcheries heat this gas-saturated seawater to 25 28 oC in order to meet the temperature requirements of young shellfish, the seawater becomes super-saturated. Preliminary experiments indicate that oyster larvae are very sensitive to gas super-saturation under these conditions.
A third problem for shellfish hatcheries is the recent increase in the prevalence of a pathogenic bacterium (Vibrio tubiashii or Vt) that seems to out-compete other, more benign species in this distorted environment. Vt infections are lethal to shellfish larvae and juveniles. High levels of mortality in shellfish hatcheries and in the wild have been associated with high levels of Vt in 2006, 2007, and intermittently in previous years, such as in 1998 when environmental conditions favored disease outbreaks.
There is potential for further stress to oyster seed given the difference between water conditions in the hatcheries where larvae are produced, and quality of water found in the remote settings where larvae set onto cultch (mother shell) are planted in the natural environment for grow-out.
So, in summary the causes are:
1. Deep water upwelling, bringing colder more CO2 saturated water to the surface is the root cause. Colder water holds more CO2, it is basic chemistry.
That deep benthic ocean water doesnt interact with the atmosphere, but it is brought to the surface by changes in ocean current patterns such as ENSO and the Pacific Decadal Oscillation, which have nothing to do with the small (20 Parts Per Million) global increase in atmospheric CO2 in the last decade.
2. Heating of the water to make it suitable for tank aquaculture. They get the soda pop bottle on a warm day effect. The oyster larvae dont like that. No surprise there.
3. A periodic pathogenic bacterium Vibrio tubiashii which seems to follow ocean patterns. What happened in 1998? Oh yeah, the biggest El Niño in modern times.
4. Stress with relocation into a different water environment. Anybody who has ever bought tropical fish, especially salt water fish, knows this problem.
It seems
acidic seawater, caused by the ocean absorbing excessive amounts of CO2 from the air
isnt in this report."
Pacific Coast Shellfish Growers Association | Sustainably farmed oysters, clams, mussels & scallops