Why UW scientists are speeding up ocean acidification

Posted on Crosscut: 14 May 2013 — By Martha Baskin — Green Acre Radio: A team of scientists in Friday Harbor are providing a window into the future of the ocean.

 Walk down to the docks at Friday Harbor Labs on San Juan Island and you’ll find a row of space-age domes. They may provide a window into the future, say scientists. Not of space travel, but of the effects of increasingly acidic oceans on phytoplankton, the micro-organisms at the base of the food web.

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The coastal waters at this University of Washington facility are perfect testing grounds. CO2 levels are almost double those in the atmosphere. Highly acidic waters are known to impact the ability of shell-forming animals such as corals, oysters and urchins to grow. But what does it mean for phytoplankton?

“Phytoplankton are one of the first responders to increases in CO2 because they use an element of CO2 to fix carbon into biomass via photosynthesis. That sets off a whole cascade in the microbial food web,” says Robin Kodner, a research scientist at Friday Harbor Labs and an Assistant Professor of biology at Western Washington University. When plankton bloom, she explains, so do bacteria and then terrapods, the tiny fish consumed by salmon, and up the food chain.

The team of scientists and students involved in the experiment are looking at phytoplankton, zooplankton, viruses and bacteria to see how they adapt. Control domes hold seawater with current CO2 levels in the area, 650 parts per million. Others have been treated with almost double that level, 1200 parts per million.

Andrew Baird, an undergrad, samples for dissolved oxygen. “With the oxygen and the carbon measurements, we can tease out what the production is doing and what the biology is actually doing,” he explains.

The biology or life in the seawater is complex and measuring its response to increased CO2 is even more so. Nutrients in the water, the amount of dissolved inorganic carbon and alkalinity are also sampled.

Now in its third year, tweaks in the experiment are still being ironed out. This year, the domes were enclosed in mesh bags to cut down light by 50 percent. Less light means plankton won’t bloom as rapidly and obscure everything else happening in the domes.

James Murray, an oceanography professor, helped design the study. “We were just looking at some light data in the lab from the last few days and it looks like we’ve lowered the light considerably more than that,” he says. Light and nutrients drive biology, he explains and “By slowing down the biology, what we hope to see is some impact of the different CO2 levels we couldn’t see before.”

A state-of-the-art chemistry lab is critical to interpreting the study. Up and running for a year and a half, the lab is home to a host of studies, including one manipulating the chemistry of oysters.


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