All opinions my own and do not necessarily reflect those of Novo Nordisk.
I was at the University District Farmer’s market this past weekend, thinking about making paella, and so I stopped by the shellfish booth and bought a pound of clams. As I wandered around, looking for some tomatoes and onions, I swung my canvas bag, now heavy with thick-shelled Manila clams, and thought back to some time I spent in Spain during my first postdoc. That’s when I learned to make paella. That’s also where I studied calcification in the green alga Acetabularia acetabulum, which grows thick in the shallows of the waters of the Mediterranean.
Calcification is the process of depositing calcium carbonate along, within or around a biological structure. It’s an important process in the oceans, contributing to ecological roles like protection via the shells of mollusks like the clams in my bag. And it’s getting harder to do for ocean creatures to do because the oceans are becoming more acidic. Continue reading