Winogradsky column lab page!


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Welcome to the Winogradsky column lab page! Students from the Departments of Biological Applications and Technology, University of Ioannina and Icthyology and Aquatic Environment, University of Thessaly, Greece and the Microbiology course, Faculty of Sciences, University of Cádiz, Spain, discuss their findings on Winogradsky columns they constructed!

If you want to add a post, please feel free to contact the blog administrators (Hera Karayanni, Sokratis Papaspyrou or Kostas Kormas)!



Καλωσορίσατε στη σελίδα των Winobloggers! Διαδικτυακός τόπος συνάντησης φοιτητών, φοιτητριών και διδασκόντων δύο Τμημάτων από την Ελλάδα: Tμήμα Βιολογικών Εφαρμογών και Τεχνολογιών, Παν/μιο Ιωαννίνων και Τμήμα Γεωπονίας, Ιχθυολογίας και Υδάτινου Περιβάλλοντος, Παν/μιο Θεσσαλίας και ενός από την Ισπανία: Σχολή Θετικών Επιστημών, Πανεπιστήμιο του Cadiz. Παρακολουθούμε, σχολιάζουμε, ρωτάμε, απαντάμε σχετικά με τα πειράματά μας, τις στήλες Winogradsky!


Bienvenidos a la pagina web de los Winobloggers! Aquí los estudiantes y profesores de dos departamentos griegos, el Departamento de Aplicaciones y Tecnologías Biológicas de la Universidad de Ioannina y el Departmento de Agricultura, Ictiología y Sistemas Acuáticos de la Universidad de Thessalia, junto con los estudiantes de Microbiología de la Facultad de Ciencias en la Universidad de Cádiz, se reúnen para observar, comentar, preguntar y responder a preguntas relacionadas con nuestro experimento, la columna Winogradsky.


Winogradksy columns

Winogradksy columns
'In the field of observation, chance only favors the prepared mind' Pasteur 1854

Blog posts

Monday, 5 June 2017

UCA_3C_2: DAY 20 - Our column after three weeks

After three weeks we can observe some changes in our column which we are going to discuss.

First of all, we can see on the top of the column some burbles which can be produced from oxygen generated by aerobic organisms. This could mean that aerobic organisms of the column, like seaweeds from the San Pedro´s River, have moved to the top of the column looking for light to do photosynthesis. The burbles could be from the oxygen produced in the photosynthesis. We also see green areas that correspond with these aerobic and photosynthetic microorganisms. (Pictures 1 and 2)


 PICTURE 1.


PICTURE 2.


Then, the lower part of the column has an intensive dark color, with some little purple areas above, where the anaerobic microorganisms stay. This zone could be associated with the fermentative processes corresponded with the yeast extract added the first day. In addition, the purple areas could be produced from the metabolism of the sulphate molecules by some anaerobic bacterias. (Picture 3)


PICTURE 3.



PICTURE 4.



Juan, Jesús and Carlos.

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