Winogradsky column lab page!

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

Sunday, 12 April 2015


    Hello Winobloggers! We're telling you fifth week results results. This week haven't been many chances but a special one:the black spot which is located near the surface has totally disappear!  Let's start explaining two facts: 

-  6CO2 + 6H2S -> C6H12O6 + 6S  (anaerobic bacterias' photosynthesis)
Orange areas' size depends on H2S produced and on the H2S quantity which is diffused to the surface because H2S inhibit these bacterias.
-  The reason might be that glucose has been finished, so that some bacterias oxidise H2S (produced by sulfate-reducing bacterias) to sulphur and they make their own organic material from CO2. That's why they're called  chemoautotroph bacterias.  This happen in the aerobic zone where bacterias can receive oxygen. 

    So, the black spot has disappear because has been used by oxidative bacterias to obtain organic material and like sulphur precipitate is disappeared there isn't anything that stops their growth. 
   Honestly, we still aren't very sure what black spots are and what's their function. Every week different changes appear and we think it's related with black areas. So, we keep investigating every week to find out what they are. 

Light side of the bottle. 

Dark side of the bottle.
Comparison between last week and this one.

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