Smelmon

“Acidification of rivers could make young pink salmon, the most abundant type in the Pacific, smaller and more vulnerable to predators by dampening their ability to smell danger.” (http://uk.reuters.com/article/2015/06/29/us-climatechange-salmon-idUKKCN0P91XK20150629)

Damp is the least of their problems.

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Pickle

“Acidification of seawater is especially harmful to coral reefs and shells but, as scientists have been learning in recent years, its impacts are also far more subtle, changing the homing instincts of fish and even their ability to detect predators.” (http://www.theguardian.com/environment/2014/oct/10/great-barrier-reef-a-massive-chemistry-experiment-gone-wrong)

Pesky predators pick a peck of pickled pisces.

Acid

“As oceans absorb CO2 from the air, their pH level falls gradually. Under the rapid escalation of greenhouse gas emissions, ocean acidification is gathering pace and many forms of marine life – especially species that build calcium-based shells – are under threat.” (http://www.theguardian.com/environment/2013/aug/25/rising-acid-levels-seas-endanger-marine-poertner)

Are we prepared to treat planet-scale acid reflux?