What is ocean acidification? Ocean acidification is one of the many side effects of climate change which has been a problem since the start of the Industrial Revolution. The acidification is caused by the increase of carbon dioxide released into the atmosphere. This release has led to a significant decrease in pH on the ocean’s surface- which means an increase in acidity. 

The acidification of the waters is incredibly unfortunate for the ocean’s carbonate using species- such as coral and oysters. This is because the carbonate (CO3^2-) they use to create their shells bonds with the extra hydrogen from the acidification which results in bicarbonate, not the needed carbonate for shell and skeleton development. The more acidic the ocean gets, the lower the pH and worse the conditions get. These worsening conditions can eventually lead to the dissolving of shells and skeletons.

Acidification Effect on the American Lobster

The American Lobster is a species presenting negative effects from ocean acidification. This shell building species is a highly valued delicacy, especially in New England where it is often featured as a seafood special in many high end restaurants. 

The acidification of waters leads to genetic stressors such as causing the deformation of its shells. The mutated shells make these lobsters more at risk to predators, injury and disease.

The lobsters hatched in warmer or highly acidic waters are also much smaller than those hatched in healthy waters. The juveniles in warmer waters have faster metabolic rates which result in faster hatching and reproduction, but the increased rate will not make up for the decreased size. The decreased body size decreases the chance for survival in the wild. These conditions are forcing the lobsters into cooler waters, meaning they will move north from the East Coast.