Ocean warming, more than acidification, reduces shell strength in a commercial shellfish species during food limitation.

PLoS One · 2014 · PMC3904920 · PMID 24489785

Europe PMC DOI

hedged sentences

0.0010

closest p · 0.0× alpha

0.0600

boldest claim

The sentences

highly significantp<0.001actually significant

Warming by 4°C resulted in a highly significant reduction in CI from 4.1±0.19 to 2.9±0.17 in mussels held at ambient pH (p<0.001).

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marginally significantp = 0.060so close (0.05 < p ≤ 0.1)

Interaction between the two factors was marginally significant (F = 3.644, p = 0.060).

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near-significantp = 0.060so close (0.05 < p ≤ 0.1)

Shell Strength Two-way ANOVA showed that temperature, but not pH, had a significant effect on the maximum load endured by the mussel shells (F = 31.624, p<0.001 and F = 1.131, p = 0.289, respectively), although there was a near-significant interaction between the two factors (F = 3.590, p = 0.060).

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