For a place that takes pictures with what amounts to controlled bursts of lightning, the lab is quiet, almost hushed. Standing in the entrance to Oregon State University’s (EMF), you might hear researchers’ soft voices as they discuss the best way to see pollen on a bee’s tongue or to look at a layer of molecules on a silicon wafer. You might be struck by the images on the walls and display screens — disc-shaped blood cells, elegant ocean plankton, flower-shaped nanocrystals.
Oysters on Acid
George Waldbusser, a biogeochemist in the College of Earth, Ocean, and Atmospheric Sciences, and Elizabeth Brunner, a master’s student, conducted an experiment with oyster larvae, which are about the width of a human hair.
Shellfish on Acid
Whether or not you’re a fan of gulping down raw oysters doused with Tabasco, recent declines in the succulent Northwest shellfish are cause for alarm. That’s because the chemical changes in seawater that are harming oysters could have far-reaching effects on other ocean species as well.