My question - can we taste the difference? Might be an interesting factoid that we've altered the oceans so much that we can taste the difference, so imagine the effect on creatures whose biochemistry is dependent on that system.
I can't find the answer - anyone care to enlighten me? Please comment.
Reading around about acid manipulation in wine-making suggests this level of pH change is detectable to taste, but I'm not certain, and that's also starting at a very different level of acidity.
