July 23, 2018, University of Exeter
When carbon dioxide is absorbed
by seawater carbonic acid is formed, making the water more acidic. Since the
Industrial Revolution, oceanic CO2 has risen by 43% and is predicted to be two
and a half times current levels by the end of this century.
Fish use their sense of smell
(olfaction) to find food, safe habitats, avoid predators, recognize each other
and find suitable spawning grounds. A reduction in their ability to smell
therefore can compromise these essential functions for their survival.
The new study provides evidence
that economically important species will be affected by elevated CO2, leaving
fish vulnerable because it affects their ability to detect odours.
University of Exeter researcher
Dr. Cosima Porteus, who led the study, said: "Our study is the first to
examine the impact of rising carbon dioxidein
the ocean on the olfactory system of fish. First we compared the behaviour of
juvenile sea bass at CO2 levels typical of today's ocean conditions, and those
predicted for the end of the century. Sea bass in acidic waters swam less and
were less likely to respond when they encountered the smell of a predator.
These fish were also more likely to "freeze" indicating
anxiety."
Experts at the University of
Exeter, in collaboration with scientists from the Centre of Marine Sciences
(CCMar, Faro, Portugal) and the Centre for Environment, Fisheries and
Aquaculture Science (Cefas), also tested the ability of the sea bass' nose to
detect different smells. They did this by recording the activity in the nervous
system while their nose was exposed to water with different levels of CO2 and
acidity.
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