10/26/2011
Today is our last day at sea before returning to Dutch Harbor. Along with a few pictures of ice in the McClure Strait that are included with this post, you will see the result of the traditional “shrinking of styrofoam cups”. Scientists and crew decorate cups and then enclose them in a laundry bag that is tied to our seawater sampling apparatus and then lowered into the deep. The colorful cups that you see in the picture – about 20 to 30% of their normal size – were crushed by the pressure of more than one vertical mile of seawater.
~ A little chemistry for the curious ~
One of the principal reasons for the joint USF-UAF research on this cruise is that a portion (~25%) of the carbon dioxide (CO2) added to the atmosphere each year from human activities becomes dissolved in seawater. About 95% of the CO2 added to the ocean reacts with carbonate (CO32-) to form bicarbonate (HCO3– ). This chemical reaction that occurs in the ocean is written as CO2 + CO32- + H2O = 2HCO3–. In this process, an essential shell-forming component of seawater (CO32-) is consumed and the pH of seawater decreases. This lowering of pH is known as ocean acidification.
Ocean acidification and removal of carbonate from seawater is bad news for organisms that form shells (solid CaCO3) by combining dissolved calcium (Ca2+) and dissolved carbonate (CO32-). When the concentration of CO32- in seawater is decreased, shell formation is impeded. In addition to problems for clams and oysters (both have shells made of CaCO3), the bad news extends to organisms such as salmon, whose larval forms use organisms made of CaCO3 as a food source, and even organisms such as crabs and lobsters that use CaCO3 as a shell hardener.
The ocean acidification process is particularly worrisome in polar regions because cold waters are especially effective at removing carbon dioxide from the atmosphere. This makes Arctic waters particularly rich in CO2, acidic, and depleted of carbonate. The surface seawater pH for much of our Arctic cruise was 7.7 or lower. In warmer waters, such as those off Florida, a typical pH might be 8.0. This 0.3 difference in the logarithmic pH scale translates to a near doubling of the acid concentration at pH 7.7 compared to pH 8.0.
Studies of changes in ocean chemistry that result from increases in atmospheric carbon dioxide, along with studies of the responses of organisms, are required to interpret and better predict the changes that will be seen in ocean ecosystems in the coming decades and centuries. For more information on ocean acidification, please see the NOAA website: http://pmel.noaa.gov/co2/story/Ocean+Acidification .
Goodbye from the USF team
Bob Byrne
Regina Easley
Matthias Elliott
Sherwood Liu
Jian Ma