Acidification is proceeding in the seas of Japan. The cause is carbon dioxide (CO2) emitted by human activities, which, dissolving in slightly alkaline sea water, acidifies it, threatening the marine ecosystem. Weakened, the shells of crustaceans and the shells of crustaceans struggle to develop. In Japan, where fish consumption is high, there are fears of the consequences of this disruption on the fishing and tourism sectors. Researchers are trying to shed some light on the phenomenon.
It is June 16, in the Bungo Strait, between Kyushu and Shikoku [grandes îles du sud du Japon]. About 800 meters off the coast of Oita prefecture, a cylindrical sensor is submerged 5 meters deep. Connected to a floating raft by a rope, it measures the pH of the water daily, an indicator of acidity and alkalinity. Here the relationship between the acidification of the seas and the excessive mortality of pearl oysters recorded in part of this oyster farming region is studied.
With support from the Japan Foundation, research groups, including the University of Hokkaido and Satoumi Zukuri Kenkyu Kaigi, a non-profit research council, analyzed data on the quality of the water in which aquaculture thrives. The results
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