Researchers at Oregon State University have definitively¹ linked an increase in ocean acidification to the collapse² of oyster³ seed production at a commercial oyster hatchery in Oregon, where larval growth had declined to a level considered by the owners to be "non-economically viable⁴." A study by the researchers found that elevated seawater carbon dioxide (CO2) levels, resulting in more corrosive⁵ ocean water, inhibited⁶ the larval oysters⁷ from developing their shells and growing at a pace that would make commercial production cost-effective. As atmospheric⁸ CO2 levels continue to rise, this may serve as the proverbial（谚语的） canary（金丝雀） in the coal mine for other ocean acidification impacts on shellfish, the scientists say.

Results of the research have just been published in the journal, Limnology and Oceanography.

"This is one of the first times that we have been able to show how ocean acidification affects oyster larval development at a critical life stage," said Burke Hales, an OSU chemical oceanographer and co-author on the study. "The predicted rise of atmospheric CO2 in the next two to three decades may push oyster larval growth past the break-even point in terms of production."

The owners of Whiskey Creek⁹ Shellfish Hatchery at Oregon's Netarts Bay began experiencing a decline in oyster seed production several years ago, and looked at potential causes including low oxygen and pathogenic（致病的） bacteria. Alan Barton, who works at the hatchery and is an author on the journal article, was able to eliminate those potential causes and shifted his focus to acidification.

Barton sent samples to OSU and the National Oceanic and Atmospheric Administration's Pacific Marine¹⁰ Environmental Laboratory for analysis. Their ensuing study clearly linked the production failures to the CO2 levels in the water in which the larval oysters are spawned¹¹ and spend the first 24 hours of their lives, the critical time when they develop from fertilized¹² eggs to swimming larvae¹³, and build their initial shells.

"The early growth stage for oysters is particularly sensitive to the carbonate chemistry of the water," said George Waldbusser, a benthic ecologist in OSU's College of Earth, Ocean, and Atmospheric Sciences. "As the water becomes more acidified, it affects the formation of calcium¹⁴ carbonate, the mineral of which the shell material consists. As the CO2 goes up, the mineral stability goes down, ultimately leading to reduced growth or mortality."