Shellfish

This article provides an overview of how rivers, which tend to be acidic compared to the ocean, affect shellfish, with a focus on the Gulf of Maine.

Estuarine waters are more susceptible to acidification because they are subject to multiple acid sources and are less buffered than marine waters. Consequently, estuarine shell-forming species [...]

The shell calcification rates of small hard clams in five size classes (0.39, 0.56, 0.78, 0.98, and 2.90 mm shell height) decreased with increasingly severe ocean acidification conditions [...]

The European Commission released a Science for Environment Policy brief about the prospective decline of the European shellfish industry due to ocean acidification. An excerpt: “Ocean [...]

Educational introduction to the chemistry and biological impacts of ocean acidification

Educational website about ocean acidification created by the Channel Islands National Marine Sanctuary Education Team.

This study determined the pH tolerance of the embryonic and larval stages of hard clams and oysters. (Laboratory study)

One page document summarizing the impact of ocean and coastal acidification on the Massachusetts Shellfish Industry.