Attached is an article on ocean acidification potentially damaging the oysters in the Chesapeake Bay, that doesn’t mention the actual pH. Increasing CO2 can cause ocean acidification by increasing the amount of carbonate in the ocean. The article claims that the pH of the Bay has decreased by 0.11 units since 1760. But it never mentions the actual pH, which, I would guess to be around 8.2. An expert chemistry scholar might observe that anything above 7.0 pH is considered basic.
Other observations on this scary article. pH measurements in 1760 are going to be hard to come by since the concept of pH was invented by Soren Sorenson in 1909. Estimates of pH from the beginning of the Industrial Age are based on calculations. The pH of water, particularly in something like the Chesapeake Bay is going to vary with rainfall and other factors. Mollusks survive in a fairly wide range of pH’s.
JoNova has an excellent article on ocean acidification