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Ocean acidification : what's the threat?

Dave Borlace cuts through the sensationalism surrounding ocean chemistry to reveal a quieter, more devastating reality: the oceans aren't turning into acid, but they are losing the alkaline balance essential for marine life to build shells. By repurposing a household soda maker as a scientific instrument, Borlace demonstrates that the threat isn't a melting face, but a fundamental chemical shift that is already dissolving the foundation of the food chain. This is not a story about a distant future catastrophe; it is an analysis of a process that has already doubled the rate of shell dissolution in key coastal habitats.

The Chemistry of a Fizzy Drink

Borlace begins by dismantling the common misconception that "ocean acidification" implies the sea will become acidic in the literal sense. He notes, "ocean acidification makes me think I can't go swimming in the sea without my face melting off but is it an example of gross exaggeration to play up to the mainstream Media or is it a precise description of what's actually occurring." To answer this, he uses a simple experiment: forcing carbon dioxide into water to create carbonic acid, dropping the pH from a neutral 7 to 4.7. This tangible demonstration serves as a bridge to the complex reality of the oceans, where the pH has dropped from 8.25 to 8.14 over the last century. While a 0.11 drop sounds negligible, Borlace correctly emphasizes that "the pH scale is logarithmic which means two isn't one more than one it's 10 times more than one and three is 10 times more than two which means it's 100 times more than one so our .11 reduction is actually a 30% increase in acidity."

Ocean acidification : what's the threat?

The author's choice to use a soda stream effectively grounds the abstract concept of carbon capture in a relatable domestic object, making the scale of industrial emissions more comprehensible. However, this simplicity risks oversimplifying the ocean's buffering capacity, which is far more complex than a jug of tap water. Critics might argue that the analogy fails to capture the vast volume of the ocean, but Borlace quickly pivots to the actual chemical mechanics to correct this potential misunderstanding.

"The whole reaction we looked at earlier is reversible it works both ways depending on temperature and alkalinity and that means that as the CO2 concentration increases and more and more of the free hydrogen ions start floating around causing trouble the simple carbonate can recombine with the hydrogen ions and go back to being a bicarbonate."

This reversibility is the crux of the crisis. As the concentration of hydrogen ions rises, the ocean's ability to provide carbonate ions—the building blocks for shells and coral—diminishes. Borlace explains that while the water remains technically alkaline, the shift in chemical equilibrium means "less carbonate available to combine with calcium to make calcium carbonate and that means that shellfish and corals are less able to grow and repair themselves." This reframing is crucial; the problem isn't that the water is eating the shells directly, but that it is starving the organisms of the materials they need to build them.

The Biological Tipping Point

The commentary then shifts from chemical theory to biological consequence, focusing on pteropods, tiny marine snails that are vital to the oceanic food web. Borlace presents a stark visual of a pteropod placed in water with a projected 2100 pH level of 7.8. The result is not immediate death, but a slow, agonizing dissolution of the shell over a month and a half. "Essentially the shell dissolves as the carbonate reacts with the free hydrogen ions to make bicarbonate," he observes. This slow-motion destruction highlights the insidious nature of the threat, which operates on timescales that are difficult for the public to grasp until the damage is irreversible.

Borlace acknowledges the complexity of the system, noting that warmer waters might theoretically boost phytoplankton growth, which could absorb more CO2. Yet, he counters this optimistic view with evidence from the American Geophysical Union, suggesting that thermal stratification prevents nutrient mixing from deeper waters, ultimately stifling the very plankton that could mitigate the problem. This nuanced take prevents the piece from becoming a simple doom-scroll, grounding the argument in competing scientific variables.

The most alarming evidence comes from a 2014 Royal Society study of the Washington, Oregon, and California coasts. Borlace cites that "large portions of the Shelf waters are already corrosive to the shells of these Plankton," finding that 53% of onshore pteropods showed severe dissolution damage. He notes that the incidence of this damage has "doubled in Nearshore habitats since pre-industrial conditions across this region and is on track to Triple by 2050." This data moves the issue from a theoretical future risk to a current, measurable crisis affecting specific ecosystems right now.

"Despite the noise coming out of the White House so it's unlikely that we'll stay on that trajectory all the way to 2100 in fact we probably wouldn't get there if we did but a study by the Royal Society in 2014... showed that large portions of the Shelf waters are already corrosive to the shells of these Plankton."

Here, Borlace subtly addresses the political landscape without getting bogged down in personality politics. He acknowledges the rapid advancement of renewable technology and shifting social will, suggesting that the "business as usual" scenario (RCP 8.5) is unlikely to play out exactly as modeled. However, he warns that even if we deviate from the worst-case trajectory, the damage already done is significant. The focus remains on the physical reality of the ocean chemistry rather than the political rhetoric surrounding it.

Bottom Line

Borlace's strongest contribution is his ability to translate logarithmic chemistry and reversible reactions into a narrative about the survival of the food chain, proving that a 30% increase in acidity is a matter of life and death for marine ecosystems. The piece's greatest vulnerability lies in its reliance on a single worst-case trajectory for the future, though the author mitigates this by highlighting current, observed damage that exists regardless of future emissions. The reader must watch for the accelerating rate of shell dissolution in coastal zones, as this is the leading indicator of a broader ecological collapse that no amount of political noise can reverse once the chemical threshold is crossed.

Sources

Ocean acidification : what's the threat?

by Dave Borlace · Just Have a Think · Watch video

hello and welcome to just ever think I'm still working away at the old WTF board at the moment and this week I've decided it's about time I got my head around this one ocean acidification and that means yet another dose of dangerous Dave's DIY demonstrations so brace yourself for that coming up in a minute now it's an emotive title isn't it ocean acidification makes me think I can't go swimming in the sea without my face melting off but is it an example of gross exaggeration to play up to the mainstream Media or is it a precise description of what's actually occurring to be honest I didn't have the answer to that so I thought i' better go and find out quite recently my dad bought a soda stream which he's very pleased with and which is certainly helping him to reduce unnecessary water and plastic waste but it occurred to me that there's another way you can use it so I bought my own and here it is now this thing is a can of pressurized carbon dioxide in fact the CO2 they use in these things is primarily a byproduct of other industrial processes that's not to say that those processes shouldn't be moving into a carbon- free energy source of course they should but at least in the meantime they've got some sort of carbon capture process which is by no means the solution but it's better than nothing oh yeah and the irony of Pepsi the world's second favorite sugary water producer having just bought Soda Stream wasn't lost on me either anyway these things work by forcing carbon dioxide into water at pressure and that then dissolves in the water before bubbling up to try and escape and that's what makes all fizzy drinks fizzy but it also causes a chemical reaction that we can measure using one of these things a pH indicator and no I didn't have a pH indicator lying around the house and yes I did go out and buy one just for this experiment and yes that is quite a nerdy thing to do and no I don't care so there now I poured some water from this bottle into this jug so that we can measure the pH value so let's have a look at it you can just see that on the screen there ...