AN OCEAN ACIDIFICATION EXPERIMENT

Author: Dr. Michael Chase, 16th May 2019 SCOPE This article describes the method and PRELIMINARY outcome of a relatively low cost “laboratory” (kitchen) experiment on the response of seawater pH to increases in atmospheric CO2. When additional CO2 is added to the air above seawater the chemistry of the water is expected to change, and…

Advertisements

Ocean Acidification Background Context

By Rud Istvan, This short post is drawn from the introductory section of essay Shell Games in my ebook Blowing Smoke, foreword from Prof. Judith Curry of Georgia Tech. The thrust of that essay was scientific misconduct by Fabricius concerning Milne Bay coral reefs and by PMEL concerning the Netarts Bay oyster hatchery. Both were…

Scheme: ‘Electrogeochemistry’ captures carbon, produces fuel, offsets ocean acidification

From the UNIVERSITY OF CALIFORNIA – SANTA CRUZ Researchers analyze global potential for ‘negative emissions energy’ using electricity from renewable sources to generate hydrogen fuel and capture carbon dioxide Limiting global warming to 2 degrees Celsius will require not only reducing emissions of carbon dioxide, but also active removal of carbon dioxide from the atmosphere. This…

The Total Myth of Ocean Acidification

The Fable of Chicken Little of the Sea Guest essay by David Middleton, When it comes to debunking Gorebal Warming, Chicken Little of the Sea (“ocean acidification”) and other Warmunist myths, my favorite starting points are my old college textbooks. Way back in the Pleistocene (spring semester 1979) in Marine Science I, our professor, Robert…

A benefit of "ocean acidification" – more herring

From the NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY comes this study where they actually did the experiment right – and dissed other studies where “lab tanks” were used to study the ocean. Herring larvae could benefit from an acidifying ocean A long-term field study in a Swedish fjord shows how rising CO2 levels can affect…

Good news! Oysters may be safe from ocean acidification

From the UNIVERSITY OF PLYMOUTH Future climate change may not adversely affect seafood quality The eating qualities of UK oysters may not be adversely affected by future ocean acidification and global warming, new research has suggested. Scientists have previously demonstrated that predicted increases in temperature and carbon dioxide levels within the marine environment can induce physiological…

How NOAA and Bad Modeling Invented an “Ocean Acidification” Icon: Part 2 – Bad Models

Guest essay by Jim Steele Director emeritus Sierra Nevada Field Campus, San Francisco State University and author of Landscapes & Cycles: An Environmentalist’s Journey to Climate Skepticism Are the Oceans’ Upper Layers Really Acidifying? As detailed in Part 1, NOAA’s Bednarsek, incorrectly attributed the dissolution of sea butterfly shells to anthropogenic CO2 although the evidence…