That presents a major problem for the Chesapeake Bay, where crabs eat oysters. In a life-isn’t-fair twist, the same carbon that crabs absorb to grow bigger stymies the development of oysters.
“Higher levels of carbon in the ocean are causing oysters to grow slower, and their predators — such as blue crabs — to grow faster,” Justin Baker Ries, a marine geologist at the University of North Carolina’s Aquarium Research Center, said in an recent interview.
Over the next 75 to 100 years, ocean acidification could supersize blue crabs, which may then eat more oysters and other organisms and possibly throw the food chain of the nation’s largest estuary out of whack.
That would undermine an effort to rebuild the stocks of both creatures. Virginia and Maryland are pouring hundreds of millions of dollars into rebuilding the populations of blue crabs and oysters to some semblance of their historical numbers.
The problem extends beyond crabs and the Chesapeake Bay. Lobsters and shrimp also are bulking up on carbon dioxide along the Atlantic coast. Like oysters, coral that helps protect small organisms from big predators is being adversely affected by higher acidity in the waters.
Crabs put away carbon like nobody’s business. The more they eat, the faster they molt, a growth spurt during which their shells go soft. Carbon helps speed the process so that they emerge bigger and perhaps stronger, less vulnerable to predators and more formidable predators themselves.
Read More:Washingtonpost
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