Ocean Acidification and Shellfish explores the escalating threat of increasingly acidic ocean waters on shellfish populations and marine ecosystems. With rising carbon emissions, the book examines how altered ocean pH levels directly impact shell formation, growth rates, and overall survival of various shellfish species. This decline has far-reaching consequences, affecting marine food webs, coastal communities, and aquaculture industries that rely on these creatures.

Focusing on the chemical processes and the biological impacts on shellfish at different life stages, the book uniquely investigates depth-related variations in acidification effects, often overlooked in other studies. It progresses from introducing the fundamentals of ocean acidification and historical trends to analyzing physiological mechanisms affecting shellfish, dedicating chapters to specific species like oysters and clams. Mitigation strategies, including reducing carbon emissions and developing resilient shellfish strains, are also discussed.

Drawing from diverse scientific literature and incorporating case studies, the book emphasizes the urgent need to address ocean acidification to protect marine biodiversity and ensure the sustainability of shellfish harvesting. This comprehensive analysis makes it a valuable resource for marine biologists, policymakers, and anyone concerned with environmental science and the future of our oceans.

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