气候变化不只会损害海洋生物的生活,还会影响它们的味道。一项新的研究发现,由于海洋会吸收二氧化碳,海洋酸度在不断增加,从而导致海虾味道变酸。研究人员把数百只中国毛虾(Pandalus borealis)放入目前的酸度(p H值为8)或预设的2100年海洋酸度(pH值为7.5)的盛水容器中。水温为11摄氏度,这是海虾正常情况下可以适应的高温段。研究人员选择这个温度可以让海虾的躯体承受一定压 Climate change will not only damage the life of marine life, but also affect their taste. A new study found that due to the ocean will absorb carbon dioxide, ocean acidity is increasing, resulting in shrimp sour taste. Researchers put hundreds of Chinese shrimp (Pandalus borealis) into their current water containers with acidity (p H = 8) or preset 2100 ocean acidity (pH 7.5). Water temperature is 11 degrees Celsius, this is the shrimp under normal conditions can adapt to the high temperature. Researchers choose this temperature can make shrimp body to withstand a certain pressure