Ocean warming, more than acidification, reduces shell strength in a commercial shellfish species during food limitation

PLoS ONE

Volumn 9, Issue 1, 2014, Pages

  Mackenzie, Clara L ^a,c   Ormondroyd, Graham A ^a   Curling, Simon F ^a   Ball, Richard J ^b   Whiteley, Nia M ^a   Malham, Shelagh K ^a  

^a BANGOR UNIVERSITY   (United Kingdom)

^b University of Bath   (United Kingdom)

^c HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ALKALINIZATION; ARTICLE; BIOMINERALIZATION; CLIMATE CHANGE; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FOOD AVAILABILITY; MORPHOLOGY; MORPHOMETRICS; MYTILUS EDULIS; NONHUMAN; OCEAN ENVIRONMENT; OXYGEN SATURATION; SALINITY; SIGNAL NOISE RATIO; SPECIES COMPOSITION; STRENGTH; SURFACE PROPERTY; WARMING; X RAY DIFFRACTION; ANALYSIS OF VARIANCE; ANATOMY AND HISTOLOGY; ANIMAL; ANIMAL SHELL; BIOMECHANICS; CHEMISTRY; FOOD; MOLLUSC; PHYSIOLOGY; SEA; SHELLFISH; TEMPERATURE; UNITED KINGDOM;

ACID; CARBONIC ACID DERIVATIVE; SEA WATER;

ACIDS; ANALYSIS OF VARIANCE; ANIMAL SHELLS; ANIMALS; BIOMECHANICAL PHENOMENA; CARBONATES; CLIMATE CHANGE; FOOD; GREAT BRITAIN; MOLLUSCA; OCEANS AND SEAS; SEAWATER; SHELLFISH; TEMPERATURE;

EID: 84900343657     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0086764     Document Type: Article

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