In 2007, the Whiskey Creek Shellfish Hatchery in Tillamook, Oregon lost 75 percent of its oyster larvae. The oyster farmers initially thought it was disease, but that didn’t explain the monumental loss. With help from scientists, they finally pieced together the culprit: The ocean had absorbed an increasing amount of carbon dioxide from the air, changing the water’s pH to make it more acidic. The problem of ocean acidification has only grown in the state’s coastal waters in the years since, as a recent report by the Oregon Department of Fish and Wildlife documents.