Study finds climate change lowers nutrition, increases toxicity at base of food web
Image Credit: farmweek
According to research from Dartmouth College and the Swedish University of Agricultural Sciences, climate change impacts on freshwater systems can lower nutrition and increase toxicity at the base of the food web. The research focused on the effects of warming water temperatures and browning--a discolouration of water caused by increased dissolved organic matter--using controlled outdoor environments known as mesocosms.