Effects of water temperature and pH on shell clumped isotope in the experimentally cultured clam Scapharca broughtonii
Kozue Nishida1,2, Toyoho Ishimura1, Masahiro Hayashi3, Atsushi Suzuki4, Yukihiro Nojiri5 and Stefano M Bernasconi6, (1)National Institute of Technology, Ibaraki College, Hitachinaka, Japan, (2)Japan Society for the Promotion of Science, Chiyoda-ku, Japan, (3)Marine Ecology Research Institute, Kashiwazaki, Japan, (4)AIST, Tsukuba, Japan, (5)Hirosaki University, Hirosaki, Japan, (6)ETH Zurich, Department of Earth Sciences, Zurich, Switzerland
