Daniela Covello, Lindsey Hancock,
Molly Lada, and Anna Valente The Effects of Algal Buffers on Acidic Ocean
MATES
January 2021
Abstract
Due to the fact that immense amounts of carbon dioxide from human
pollution are being dissolved into ocean waters, more hydrogen ions are being
produced in the reaction of carbon dioxide and seawater, thus increasing the pH of
the oceans. Currently the pH of the ocean is 8.1; however, by 2100, scientists
predict the pH of the ocean will reach 7.8. Due to the fact that numerous marine
organisms are calcifiers with shells made of calcium carbonate, low pH values
will dissolve their shells faster, putting these organisms under stress and hindering
their daily life functions. Seagrass and algae, marine plants, require carbon
dioxide and benefit from higher CO₂ levels due to photosynthesis. Due to the fact
that these plants absorb CO₂ for photosynthesis, it could be possible that these
plants can naturally raise the pH level of seawater, thus halting the dissolving of
calcifiers’ shells. To test this theory, two tanks were set up, both with a pH of 7.8
(the projected pH of the oceans in 2100). 6 scallop shells’ mass were recorded,
and 3 of each were put into each tank. The first tank was a control tank, and no
sea lettuce was put into it; in the second tank, one bundle of sea lettuce (Ulva
lactuca) was inserted and kept in the tank the whole experiment. Every week, the
shells were dried and each of the shells’ mass were recorded, as well as the pH
and DO of the two tanks. After 14 weeks, the final pH and weighing of the shells
took place. All the shells in the first tank with no sea lettuce remained the same
mass; however, in the second tank, two out of the three shells lost mass from the
acidity of the water. A t-test was run between the mass lost in the shells of tank 1
and tank 2’s to see if the loss in mass was significant; the P-value ended up being
0.1161, meaning the difference was not significant. Our experiment concluded
that the presence of algae in the tank was not significant enough to declare that it
had a notable impact on preventing the dissolving of the calcium carbonate shells;
however, with a more in-depth test in the future, results can be more clear and
perhaps suggest that sea lettuce can naturally raise the pH and prevent the
dissolving of calcium carbonate shells.
Figure 1. Ulva Lactuca from Algae Figure 2. Ulva Lactuca.
Barn.
Introduction
About 30% of the carbon dioxide released into the atmosphere is absorbed by the ocean. Human
activities such as burning fossil fuels, car emissions, and deforestation greatly increase the levels of
CO₂ in the atmosphere, and therefore in the oceans. When this gas is absorbed into the water, chemical
reactions result in an increase of hydrogen ions. More hydrogen ions lead to a higher level of acidity
in the ocean (regarded by a lower pH value). Currently, the ocean’s pH is about 8.1. As the seawater
continues to take in more CO₂, the pH decreases, leading the ocean to be more acidic. According to
the National Oceanic and Atmospheric Administration, by the year 2100 the pH of the ocean will
reach 7.8. This is already affecting many ocean species. For some fish, such as clownfish, the ability
to detect predators is dampened in waters with higher acidity levels. Calcifying organisms struggle as
well.
Scallops, like other bivalves, are calcifiers, which means their shells are made of calcium
carbonate (CaCO3). When in acidic solutions, CaCO3 dissolves and produces carbon dioxide. Low
pH values have detrimental effects on bivalves and dissolve their shells faster; this leads them to work
harder to rebuild their shells and eventually hinders the energy available for their essential life
functions (Chadsey 1). A study found that when Crassostrea gigas larvae were exposed to a 7.4 pH
for only 10 days, there was a significant decline in survival and growth (Barton et. al. 699). That being
said, it is harmful for the ecosystem that bivalves are declining rapidly due to pH, as they are essential
to filtering the water. Seagrasses and algae can actually benefit from higher CO₂ levels, as they require
it for photosynthesis. Seaweed could help to slow ocean acidification by removing CO₂ from the
water. In large numbers, algae such as sea lettuce (Ulva lactuca), can raise the ocean’s pH (Kleis 1).
Discussion
Overall, the results were not strong enough to support the hypothesis; however, due to the fact that two out of the three
shells in the tank without sea lettuce lost over an ounce of mass while none of the shells in the tank with the sea lettuce did,
Water and Calcium Carbonate Shells
future and more in-depth studies could be conducted to show that Ulva lactuca and other marine plants can naturally raise
the pH level, thus halting the acidification of calcifiers’ shells.
Shells 1, 2, and 3 were in tank 1 with the sea lettuce, which we hypothesized would increase the pH and dissolve their
mass less. After 12 weeks, each shell’s mass remained the same. Shells 4, 5, and 6 were in tank 2 without sea lettuce, so we
hypothesized their mass would decrease more than shells 1 to 3. Shell 4’s mass remained the same. Shell 5’s mass decreased
by 1 gram after 9 weeks. Shell 6’s mass decreased by 1 gram after 10 weeks. 2 of the 3 shells in tank 2 lost mass like we
predicted. Both lost mass in the last 3 weeks of the experiment, so we can assume that if we continued the project, shell 4
would also lose mass.
The scale used in this experiment only showed the mass in integers, and the mass may have changed more in tenths or
hundredths. In future studies, it would definitely be more beneficial to use a more precise scale to track the mass loss of the
shells more intensely and see the true effect pH has on dissolving calcium carbonate shells.
Objective The pH in tank 1 started at 7.8, and increased to 7.9 after 8 weeks. Because the pH in tank 1 increased and the shells
To determine if the introduction of an algal buffer slows the break-down of the scallop shells in an acidic environment .
did not dissolve enough to noticeably decrease their mass, it can be assumed that the sea lettuce positively impacted the
results. The pH in tank 2 remained at 7.8 for all 12 weeks. This also adds to the conclusion that the sea lettuce in tank 1
increased the water’s pH. The accuracy of the pH strips could also affect our results. The colors of the strips go in 0.5
intervals, so the exact pH was more between 7.5 and 8.0. In the future, it would be better to use a pH probe, which gives a
more accurate reading.
A t-test was run between the mass lost in the shells of tank 1 and tank 2’s to see if the loss in mass was significant.
The two-tailed P-value, with a confidence level of 95%, ended up being 0.1161, which means that the mass lost was not
statistically significant. From this test, it can be concluded that the presence of algae in the tank was not significant enough
Materials Procedure to declare that it had a notable impact on preventing the dissolving of the calcium carbonate shells.
1. Set up 2 tanks with saltwater at a salinity of 35 ppt (average ocean salinity). Add pH additive (to lower the pH)
● Scallop shells to both tanks so the pH will be 7.8 (ocean’s pH in 2100).
● Sea lettuce (Ulva lactuca)
2. Label 1 tank as the control. Here place 3 scallop shells.
● Salt
● Refractometer
3. In the second tank place 3 scallop shells and one bundle of sea lettuce.
● pH meter 4. Measure and record the DO and salinity of both tanks once each week and adjust the levels if necessary.
Measure and record the pH of both tanks, but do not alter.
● pH additive
● Tanks (2) 5. Remove the shells once a week. Completely dry them and weigh them using an analytical scale. Record the
● Analytical scale
masses.
● DO test kit
6. After about 14 weeks record the final pH and remove the shells to record their final mass.
● Aerators
Figure 5. Mass of shell 5 on October 22,
Figure 6. Mass of shell 5 on January 7,
2020.
2020.
Conclusion
Though the experiment did not turn out as planned, some critical conclusions
were still able to be drawn. If the experiment had been conducted over a longer
period of time, more of a change of mass would have likely been seen in the
scallop shells, and more data would have been collected. However, this
experiment was only conducted over 12 weeks, meaning the shells only had
three months to show a drastic change in mass, which is impossible. Had the
scale been more accurate, as well, there also may have been a stronger
conclusion drawn, regardless of the time span of the experiment. In the future,
Figure 3. Tank one containing scallop shells and sea lettuce. Figure 4. Tank two containing only scallop shells. SAV’s, such as Ulva lactuca pose to be a good solution to to raising the pH of
the ocean, as it is affected increasingly by ocean acidification, and climate
change.
Table 1. The mass of each shell, each tanks pH and Figure 7. Line graph of the shell’s masses each week.
salinity over 12 weeks. Shells 1, 2, and 3 are in tank 1, and Shells 5 and 6 lost 1 gram. Acknowledgements
shells 4, 5, and 6 are in tank 2.
This study would not have been possible without the guidance and
resources of Mr. David Werner. Also, we would like to thank the Lada
family for allowing us to conduct our experiment in their home. Finally,
we thank the Marine Academy of Technology and Environmental
Science for providing any necessary supplies, which we did not already
have, to make this experiment possible.
Selected References
Barton, Alan, et al. “The Pacific Oyster, Crassostrea Gigas, Shows Negative Correlation to Naturally Elevated
Carbon Dioxide Levels: Implications for near-Term Ocean Acidification Effects.” 17 May 2011,
aslopubs.onlinelibrary.wiley.com/doi/pdfdirect/10.4319/lo.2012.57.3.0698.
Chadsey, Meg. 'Shells on Acid' Demonstration . Washington Sea Grant .
Kleis, Roelof. “Growing Seaweed Can Solve Acidification.” Phys.org, Science X Network, 23 Dec. 2010,
phys.org/news/2010-12-seaweed-acidification.html.