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- Behbehani, M., et al.
(författare)
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Response of corals Acropora pharaonis and Porites lutea to changes in pH and temperature in the Gulf
- 2019
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Ingår i: Sustainability (Switzerland). - : MDPI AG. - 2071-1050. ; 11:11
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Tidskriftsartikel (refereegranskat)abstract
- Coral reefs are harboring a large part of the marine biodiversity and are important ecosystems for the equilibrium of the oceans. As a consequence of anthropogenic CO2 emission, a drop in pH and an increase in seawater temperature is observed in the Gulf coastal waters that potentially threaten coral assemblages. An experimental study was conducted on two species of corals to assess the effect of ocean warming and ocean acidification on the net calcification rate. Two pH conditions 8.2 and 7.5 and three temperatures, 22.5, 27.5 and 32.5 °C, were considered. Net calcification rates were measured using 45Ca radiotracer. Both temperature and pH had a significant effect on net calcification rates following a similar pattern for both species. The highest calcification rate was observed at low temperature and high pH. Increased temperature and decreased pH led to a decrease in net calcification rates. An interactive effect was observed as the effect of pH decreased with increasing temperature. However, the two species of coral were able to calcify in all the tested combination of temperature and pH suggesting that they are adapted to short term changes in temperature and pH. Ability to calcify even at a high temperature of 32.5 °C that is identical to the summertime Gulf seawater temperature under both the ambient and low pH condition with no mortalities, raises a question: are these corals adapted to high seawater temperatures and low pH? More in-depth assessments will be required to confirm if this is an adaptation to higher temperatures in Persian Gulf corals. © 2019 by the authors.
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| 2. |
- Uddin, S., et al.
(författare)
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Assessment of loss of Po-210 from fish and shrimp by cooking and its effect on dose estimates to humans ingesting seafood
- 2019
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Ingår i: Journal of Environmental Radioactivity. - : Elsevier BV. - 0265-931X. ; 205, s. 1-6
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Tidskriftsartikel (refereegranskat)abstract
- An experimental study was conducted to assess loss of Po-210 due to cooking fresh seafood, and provide a more realistic and reliable dose estimate that humans may receive from consuming cooked seafood. Fresh fish and shrimp samples from Northern Gulf waters were grilled and boiled to simulate the effect of different cooking methods. Sixteen different species of fish were compared and significant differences in Po-210 concentration in uncooked samples were observed between species (ANOVA I, F-15,F-79 = 362.81, p < 0.0001). The effect of the treatment (uncooked, grilled, boiled and stock) was compared for each species and it was found that cooking led to a significant decrease in Po-210 concentration ranging from 14 to 58% compared to the uncooked samples, with no difference between grilled or boiled treatments. The effect of the cooking and shrimp treatment on Po-210 concentration was tested using ANOVA II after logarithmic transformation. Cooking led to a significant 38% reduction of Po-210 concentration as compared to uncooked treatments with no difference between grilled and boiled samples (ANOVA I: F-3,F-99 = 14.72, p < 0.0001). The two treatments with deveined shrimp led to a 75% decrease in Po-210 concentration as compared to all other treatments. As a consequence, cooked deveined shrimp contained an 84% lower Po-210 concentration than whole uncooked shrimp. As Po-210 is known to be the major contributor to radiation dose in humans consuming seafood, based on the results obtained, it is evident there is a need to re-examine how committed effective doses (CEDs) are best calculated for seafood consuming populations considering that most populations consume fish and shellfish cooked.
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