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

Wednesday, 22 April 2015

Mastora Katerina  - Kritikos Thanos (Team 10).

We are a team of two people which have already started to practice above the Winogradsky column. In this column, we used a quantity of sediment and sea water from Anauros beach which is a region at the southwest of Volos.  The ingredients of our experiment were a quantity of sea water, an egg, pieces of paper,  a portion of sea water and at last an amount of milk.

The main ingredients of milk which have a connection with raise of microorganisms are:
v  Proteins, which characterize for the high biological value and supersede all other animal proteins except those of egg.
v  Sugars, such as lactose which it is not found nowhere else in nature in appreciable amounts except from milk.
v  Tallow(fat),which dominates in comparison with the other animal fats because it is more easily digested and contains a large proportion of unsaturated fatty acids.
v  Water in a quantity of 85%.
v  Salts, such as calcium and phosphorus in large quantities and magnesium, iodine and iron in smaller quantities.
The first result of the addendum of the fresh milk was the quickening of the experimental procedure.

●1st DAY
During the first day of our experiment, the column was sealed and placed in a bright place with relatively small temperature changes.

2nd DAY
During the second day, we noticed an increase in the turbidity of water. The turbidity caused to the increase of phytoplankton cells. As shown in the photo below shows a pale green colour. 

2nd DAY

●3rd -4th DAY
During the third and fourth day of our experiment, the turbidity of  water was reduced significantly and on the water surface has started to form  CaCO3. In this case, with milk and therefore the largest amount Ca, this phenomenon appears to occur quicker than in naturally conditions. The reduction of turbidity is caused by the fact that the HCO3 has presented  in the water, is no longer consumed by the cells of phytoplankton and forms CaCO3, in reaction Ca.

3rd & 4rth DAY

●5th – 6th  DAY
In the fifth day of our experiment we observed the creation of a black banding around the bottle . On the sixth day, the extent was  increased at a small rate and the colour was more intense. The black colour is caused by the presence of FeS (silica-mineral), which is formed anaerobically from the iron and sulfur reactions, as there is production of hydrogen sulfide.

5th – 6th  DAY


  1. Hi omada 10,
    So why did the phytoplankton appear and disappear in one day?
    It is interesting that you have a more intense black color near the surface and not deeper down.
    Can you explain what is FeS? Mineralogy is not my strong point.

    1. The flowering of phytoplankton, except from the sediment surface is impossible. This happens because of the anaerobic conditions of the sediment and the effect of the sunlight. Also the sufficiency of nutrients plays an important role. The black color causes from the anaerobic reactions between ferrum (Fe) and sulphur(S) and with the production of hydrogen sulfide is created mineral FeS( black color).