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Help Monitor Acidification of the St. George Estuary, Mar 10
Help Monitor Acidification of the St. George Estuary, Mar 10
Scientists report an alarming trend in the Gulf of Maine and elsewhere
around the world toward lower pH values, i.e. increasing acidity. Offshore
the culprit appears to be climate change as the oceans absorb more and
more carbon dioxide which forms carbonic acid in seawater. Inshore this
trend can be accelerated by nutrient loading from shoreliine runoff. There
is evidence that even a slight increase in acidification disrupts
recruitment and growth of shellfish such as clams, oysters, and mussels.

The oceans may be acidifying faster today than they did in the last 300
million years, according to scientists publishing a paper this week in the
journal Science. "The ocean acidification we're seeing today is
unprecedented," said Candace Major, program officer in the National Science
Foundation's (NSF) Division of Ocean Sciences, "even when viewed through the
lens of the past 300 million years, a result of the very fast rates at which
we're changing the chemistry of the atmosphere and oceans."

No one really knows what is happening in Maine's small estuaries.
GRTA has been developing a monitoring program with generous assistance from
Friends of Casco Bay, the Gulf of Maine Council on the Marine Environment,
and the Maine Department of Environmental Protection. GRTA is investing in
sampling equipment, but needs citizen volunteers to launch the program this

To learn how you can participate, join us Saturday, March 10 at 9AM at Watts
Hall, 174 Main St.,Thomaston -- starting with Refreshments at 8:30AM,
followed by a presentation by Dr.Curtis Bohlen, Director, Casco Bay Estuary
Partnership on "The Vital Role for Citizen Scientists in Protecting Our
Waters", and an introduction to water monitoring methods and equipment.

For more Information: Sherry Frazer, phone 354-0709, email

Posted on Saturday, March 3, 2012 (Archive on Monday, April 2, 2012)
Posted by Jym St. Pierre   Contributed by Jym St. Pierre

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