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| Titel |
The influence of food supply on the response of Olympia oyster larvae to ocean acidification |
| VerfasserIn |
A. Hettinger, E. Sanford, T. M. Hill, J. D. Hosfelt, A. D. Russell, B. Gaylord |
| Medientyp |
Artikel
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| Sprache |
Englisch
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| ISSN |
1726-4170
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| Digitales Dokument |
URL |
| Erschienen |
In: Biogeosciences ; 10, no. 10 ; Nr. 10, no. 10 (2013-10-23), S.6629-6638 |
| Datensatznummer |
250085372
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| Publikation (Nr.) |
 copernicus.org/bg-10-6629-2013.pdf |
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| Zusammenfassung |
| Increases in atmospheric carbon dioxide drive accompanying changes in the
marine carbonate system as carbon dioxide (CO2) enters seawater and
alters ocean pH (termed "ocean acidification"). However, such changes do
not occur in isolation, and other environmental factors have the potential to
modulate the consequences of altered ocean chemistry. Given that
physiological mechanisms used by organisms to confront acidification can be
energetically costly, we explored the potential for food supply to influence
the response of Olympia oyster (Ostrea lurida) larvae to ocean
acidification. In laboratory experiments, we reared oyster larvae under a
factorial combination of pCO2 and food level. Elevated pCO2 had
negative effects on larval growth, total dry weight, and metamorphic success,
but high food availability partially offset these influences. The combination
of elevated pCO2 and low food availability led to the greatest
reduction in larval performance. However, the effects of food and pCO2
interacted additively rather than synergistically, indicating that they
operated independently. Despite the potential for abundant resources to
counteract the consequences of ocean acidification, impacts were never
completely negated, suggesting that even under conditions of enhanced primary
production and elevated food availability, impacts of ocean acidification may
still accrue in some consumers. |
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