Dimethylsulfide (DMS) production in polar oceans may be resilient to ocean acidification
"Emissions of dimethylsulfide (DMS) from the polar oceans play a key role in atmospheric processes and climate. Therefore, it is important we increase our understanding of how DMS production in these regions may respond to environmental change. The polar oceans are particularly vulnerable to ocean acidification (OA). However, our understanding of the polar DMS response is limited to two studies conducted in Arctic waters, where in both cases DMS concentrations decreased with increasing acidity. [...]"
Source: Biogeosciences (under Review)
Authors: Frances E. Hopkins et al.
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Ocean science research is key for a sustainable future
"Human activity has already affected all parts of the ocean, with pollution increasing and fish-stocks plummeting. The UN’s recent announcement of a Decade of Ocean Science provides a glimmer of hope, but scientists will need to work closely with decision-makers and society at large to get the ocean back on track. [...]"
Source: Martin Visbeck
Author: Nature Communications
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Earth’s Oceans Suffocate as Climate Change and Nutrient Loading Create “Dead Zones”
"A new research study from a Global Ocean Oxygen Network (GO2NE) team of scientists reveals that the number of low- and zero oxygen sites in the world’s oceans have increased dramatically in the past 50 years. The Intergovernmental Oceanographic Commission of the United Nations created the GO2NE working group to provide a multidisciplinary, global view of deoxygenation, with the end goal of advising policymakers on preserving marine resources by countering low oxygen. [...]"
Source: environmental monitor
Author: Karla Lant
Effects of ocean acidification and hydrodynamic conditions on carbon metabolism and dissolved organic carbon (DOC) fluxes in seagrass populations
"Global change has been acknowledged as one of the main threats to the biosphere and its provision of ecosystem services, especially in marine ecosystems. Seagrasses play a critical ecological role in coastal ecosystems, but their responses to ocean acidification (OA) and climate change are not well understood. There have been previous studies focused on the effects of OA, but the outcome of interactions with co-factors predicted to alter during climate change still needs to be addressed. [...]"
Source: PLoS ONE
Authors: Luis G. Egea et al.
Tropical Atlantic climate and ecosystem regime shifts during the Paleocene–Eocene Thermal Maximum
"The Paleocene–Eocene Thermal Maximum (PETM, 56 Ma) was a phase of rapid global warming associated with massive carbon input into the ocean–atmosphere system from a C-depleted reservoir. Many midlatitude and high-latitude sections have been studied and document changes in salinity, hydrology and sedimentation, deoxygenation, biotic overturning, and migrations, but detailed records from tropical regions are lacking. [...]"
Source: Climate of the Past
Authors: Joost Frieling et al.
Oceans suffocating as huge dead zones quadruple since 1950, scientists warn
Areas starved of oxygen in open ocean and by coasts have soared in recent decades, risking dire consequences for marine life and humanity
"Ocean dead zones with zero oxygen have quadrupled in size since 1950, scientists have warned, while the number of very low oxygen sites near coasts have multiplied tenfold. Most sea creatures cannot survive in these zones and current trends would lead to mass extinction in the long run, risking dire consequences for the hundreds of millions of people who depend on the sea. [...]"
Source: The Guardian
Declining oxygen in the global ocean and coastal waters
"Oxygen is fundamental to life. Not only is it essential for the survival of individual animals, but it regulates global cycles of major nutrients and carbon. The oxygen content of the open ocean and coastal waters has been declining for at least the past half-century, largely because of human activities that have increased global temperatures and nutrients discharged to coastal waters. [...]"
Authors: Denise Breitburg et al.
Multifarious anchovy and sardine regimes in the Humboldt Current System during the last 150 years
"The Humboldt Current System (HCS) has the highest production of forage fish in the world, although it is highly variable and the future of the primary component, anchovy, is uncertain in the context of global warming. Paradigms based on late 20th century observations suggest that large-scale forcing controls decadal-scale fluctuations of anchovy and sardine across different boundary currents of the Pacific. We develop records of anchovy and sardine fluctuations since 1860 AD using fish scales from multiple sites containing laminated sediments and compare them with Pacific basin-scale and regional indices of ocean climate variability. [...]"
Source: Global Change Biology
Authors: Renato Salvatteci et al.
Evaluating the promise and pitfalls of a potential climate change–tolerant sea urchin fishery in southern California
"Marine fishery stakeholders are beginning to consider and implement adaptation strategies in the face of growing consumer demand and potential deleterious climate change impacts such as ocean warming, ocean acidification, and deoxygenation. This study investigates the potential for development of a novel climate change-tolerant sea urchin fishery in southern California based on Strongylocentrotus fragilis (pink sea urchin), a deep-sea species whose peak density was found to coincide with a current trap-based spot prawn fishery (Pandalus platyceros) in the 200–300-m depth range. [...]"
Source: ICES Journal of Marine Science
Authors: Kirk N Sato et al.
Deep oceans may acidify faster than anticipated due to global warming
"Oceans worldwide are undergoing acidification due to the penetration of anthropogenic CO2 from the atmosphere. The rate of acidification generally diminishes with increasing depth. Yet, slowing down of the thermohaline circulation due to global warming could reduce the pH in the deep oceans, as more organic material would decompose with a longer residence time. [...]"
Source: Nature Climate Change
Authors: Chen-Tung Arthur Chen
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