Effect of acidification on elemental and isotopic compositions of sediment organic matter and macro-invertebrate muscle tissues in food web research.

Stable isotope techniques in food web studies often focus on organic carbon in food sources which are subsequently assimilated in the tissue of consumer organisms through diet. The presence of non-dietary carbonates in bulk samples can affect their δ(13)C values, altering how their results are interpreted. Acidification of samples is a common practice to eliminate any inorganic carbon present prior to analysis.