The Effect of Ocean Acidification on pH:
The human population strongly relies on the oceans for food, transportation, climate regulation, and half of the Earth's oxygen. The ocean acidity level is increasing, consequently making oceans less hospitable. More carbon dioxide is exposed by having fossil fuels in the atmosphere hit the ocean. It dissolves allowing the carbon and oxygen molecules bind together to form carbonic acid, which is lowering the ocean's pH. This carbonic acid breaks apart in the water, releasing hydrogen ions and bicarbonate. It’s causing the shells that serve as shelters for so many species to dissolve.
THE EFFECT OF CARBON DIOXIDE ON WATER
Methods and materials:
Protocol: There were 4 different protocols to do. Three were the experimental and the last one was the control. The experimental protocols were room temperature tap water, cold salt water, and hot salt water. The control protocol was room temperature salt water(D).
Tap and Control
Universal indicator was dropped into protocols in order to determine pH levels by recording the initial color. A straw was used to blow bubbles at a constant rate and then recorded the color of the solution every 30 seconds for 2 minutes.
Cold Salt Water
Beaker was placed on ice for about 3 minutes before the process of blowing and recording was done. Same process done.
Hot Salt Water
Protocol was placed on a hot plate for 3 minutes and then the same process as tap and control protocols was done.
Tap and Control
Universal indicator was dropped into protocols in order to determine pH levels by recording the initial color. A straw was used to blow bubbles at a constant rate and then recorded the color of the solution every 30 seconds for 2 minutes.
Cold Salt Water
Beaker was placed on ice for about 3 minutes before the process of blowing and recording was done. Same process done.
Hot Salt Water
Protocol was placed on a hot plate for 3 minutes and then the same process as tap and control protocols was done.
Results:
CONTROL
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.8 pH, Dark green 7.3 pH, Green 6.5 pH, Light green 6.6 pH, Light green 6.6 pH, Light green
COLD
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.9 pH, Dark green 7.6 pH, Dark green 7.0 pH, Green 6.5 pH, Light green 6.4 pH, Light green
Hot
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
8.1 pH, Dark green 7.2 pH, Green 7.0 pH, Green 7.0 pH, Green 6.8 pH, Light green
Tap
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.8 pH, Dark green 6.8 pH, Light green 6.5 pH, Light green 6.4 pH, Light green 6.2 pH, Yellow
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.8 pH, Dark green 7.3 pH, Green 6.5 pH, Light green 6.6 pH, Light green 6.6 pH, Light green
COLD
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.9 pH, Dark green 7.6 pH, Dark green 7.0 pH, Green 6.5 pH, Light green 6.4 pH, Light green
Hot
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
8.1 pH, Dark green 7.2 pH, Green 7.0 pH, Green 7.0 pH, Green 6.8 pH, Light green
Tap
0 Seconds 30 Seconds 60 Seconds 90 Seconds 120 Seconds
7.8 pH, Dark green 6.8 pH, Light green 6.5 pH, Light green 6.4 pH, Light green 6.2 pH, Yellow
Conclusion:
Blowing bubbles into the water was creating carbon dioxide, which turned water more acidic. Based on the results of this experiment, temperature is the factor that affects the pH of the water the most.
THE EFFECT OF ACIDITY ON SHELL MASS
Methods and materials:
Two untreated shells were labeled; one with "E" for experimental and the other shell "C" for control. The initial observations of the control and experimental shell characteristics were recorded and then massed. The vinegar was used to mimic the acid in water and the effects it has on the shells. Control shell "C" was placed on salt water and the untreated, experimental shell "E" to the beaker of vinegar for 30 minutes. The shell in vinegar started forming bubbles and dissolving shell "E". At the same time observations of shell characteristics for the pre-treated ("Low Exposure" and "High Exposure") shells were also recorded. At the end all shells were massed again and used textbooks to place over shells to see how easily they'd break.
Results:
Shells Initial Mass Final Mass Difference Observations
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(L) exposure 3.633 grams 3.665 grams -0.032 grams 3 txt books to break
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(H) exposure 4.799 grams 4.856 grams -0.057 grams 3.5 txt books to break
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E 2.011 grams 1.892 grams 0.119 grams 3 txt books to break
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C 2.042 grams 2.450 grams -0.408 grams 3 txt books to break
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Conclusion:
You can determine that a reaction is occurring when the shell submerged in vinegar started bubbling. The reaction that the shell had in vinegar is usually the reaction or effect that shells have in acidic areas. Organisms having shells for protection as their primary function wouldn't be able to live from having their shells dissolved and broken down by the acidic waters.