Food web

The effect of ocean acidification on the fatty acid composition of a natural plankton community in the Arctic was studied in a large-scale mesocosm experiment, carried out in [...]

Unsustainable fishing simplifies food chains and, as with aquaculture, can result in reliance on a few economically valuable species. This lack of diversity may increase risks of ecological and [...]

Ocean acidification (pH 7.7) impaired growth and development of an intertidal barnacle (Semibalanus balanoides), but warmer temperature (+4 °C) did not. The mineral composition of the [...]

For three ecologically important estuarine fish species—inland silverside, Atlantic silverside, and sheepshead minnow—the early life stages were more sensitive to low oxygen than they were to [...]

For juvenile hard-shell clams, ocean acidification alone or in combination with low salinity reduced the hardness and fracture toughness of their shells. This may reduce protection [...]

Shark feeding could be affected by changes in seawater chemistry projected for the end of this century. When smooth dogfish were placed for five days in ocean acidification conditions, [...]

Ocean acidification increased the rate at which sponges bored into scallop shells. At pH 7.8, sponges bored twice the number of papillar holes and removed two times more shell [...]

Common sunstar larvae and juveniles in ocean acidification conditions grew faster without apparent effects on survival or body structure. Unlike the larvae of some other sea [...]

Studies in Italy and in the Chesapeake Bay, USA, found that seagrasses lost phenolics, which protect against grazing and disease, when living in high CO2/low pH conditions. The findings [...]

Ocean acidification conditions interfered with the chemoreception, or “smelling”, that hermit crabs use to find shells and prey. The hermit crabs moved less, had lower flicking [...]