In the near future mussels may disappear from shopping centers and restaurants - caused global warming acidification of the oceans increases the fragility of the data sinks shellfish, making them more vulnerable to predators. To this conclusion came geographers from the University of Glasgow, informs Daily Mail. Mussel shells are composed of calcium carbonate and organic drugs that shellfish produced in the process of biomineralization: they extract from seawater ions bicarbonate salts (bicarbonate) and turn them (with the help of specialized proteins) in the crystals of calcium carbonate. The outer layer of the shell is composed of calcite, and the inside is made of aragonite. In the course of the experiment, scientists have grown mussels in 4 tanks with the rising level of acidity (according to different scenarios of global weather configurations). It was found that by increasing the acidity in the water decreases the content of alkaline ions. The outer layer of shells became more rigid and brittle, and thus the inner layer is more pliable. Therefore, the mussels will be more vulnerable to the impacts of disasters and attacks by predators. That same week another group of scientists have verified that increasing the temperature and pH of the sea water has a negative effect on the taste of the shrimp tasters unanimously gave the lowest estimate of such seafood.