The waters probed during this study, known as the California Current, are a hot spot of ocean acidification because of coastal upwelling, which brings
naturally acidic waters to the surface, where they are made even more acidic by greenhouse gas pollution.
Not exact matches
Chocolate is
naturally acidic, so natural cocoa powder typically has a pH between 5 and 6 (for context,
water is 7, right in the middle).
And what is actually even more alarming is the CO2 discharged into our oceans which changes the acidity (ph balance) of the
water, and this is already having disastrous results in the seafood industry because oysters can not form their shells
naturally due to the
acidic levels from the excessive CO2.