Cambridge, Md. (June 10, 2010) – Acidity is increasing in some regions of the Chesapeake Bay even faster than is occurring in the open ocean, where it is now recognized that increased levels of atmospheric carbon dioxide dissolve in the seawater thereby making it more acidic. These more acidic conditions in key parts of Chesapeake Bay reduce rates of juvenile oyster shell formation, according to new research published in the journal Estuaries and Coasts. The study, conducted at the University of Maryland Center for Environmental Science, examined 23 years of water quality data and concluded that significant trends in acidity will have mixed impacts on juvenile oyster growth, with some areas becoming more acidic and others more alkaline.
