Get ready for the next Global Warming scare: Ocean Acidification

Paua, mussels and kina are at risk from increase in acid levels in the ocean and serious action is needed, scientists say.

Two New Zealand scientists warn the local seafood favourites will be in jeopardy if nothing is done to balance the levels of acidity.

Biological sciences doctoral candidate Emily Frost said some species were already experiencing difficulties, and that would worsen as time went on.

Higher acid levels can stunt growth and weaken the shells of kina, paua and mussels, while snapper may also be threatened, with acidity resulting in smaller fish and physical deformities.

“We will probably start seeing some issues in the next 20-30 years if we don’t start reducing the amount of other stresses we are putting on our environment.”

Ms Frost said the only way to prevent acid levels from increasing was to reduce carbon emissions.

But she said New Zealand was failing in doing that, as there was little legislation to manage the amount of carbon being released into the atmosphere.

NIWA principal scientist and professor of marine chemistry at the University of Otago, Cliff Law, said high marine acid levels had already caused problems for the oyster industry off the west coast of the United States.

The amount of carbon stored in the oceans is roughly five times the size of that stored in the atmosphere. ?And the current levels are about a fifth of what occurred during the dinosaurs. ?Nobody ever suggested that period was anything but a thriving one.

There is a possibility that warming shifts the carbon sink from sea to land in the form of plants and animal biomass.

But the true head scratcher is that there are people who want the world to be kept static. ?And beyond that, the one that really blows your mind, is that they think they can actually stop the planet from changing.

The irony is that they want to implement an AGW plan to combat what they see as AGW. ? A bit like fighting for peace and effin for virginity.