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, 19 April 2015

Cádiz, 7B: Experiment of Winogradsky's column: Fifth and sixth week(1st -14th April)

Hello winobloggers:

This is my fourth post about our winogradsky's column. I want to remember that, in the last week,the top of the mix had changued the colour of dark grey to brown. 

In this two weeks, this colour has advanced to the rest of the mix and ,now,one half of the mix is brown. We believe that the bacteria have reduced the majority of the sulphates(SO4) to sulphides(H2S). Therefore the thiobacillus, that they can transform the sulphides(H2S) to sulphuric acid(H2SO4), have proliferated (they are the responsible of the brown coloration). Decrease of the H2S has caused that the smell is not as strong as before. We supossed that in the next week the poblation of these bacteria  will continue to rise.  Too, we bserved the aparition of more bubbles. Possibly, it´s due to the cyaobacteria of the surface.

The differences between the faces of the bottle are minimal.

 Now, you can see the images of these weeks:

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