Winoblog: Cadiz, 1A: WINOGRANDSKY COLUMN, THIRD WEEK RESULTS- GROUP 1A

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.

Saturday, 4 April 2015

Cadiz, 1A: WINOGRANDSKY COLUMN, THIRD WEEK RESULTS- GROUP 1A

Hello, last week was the third week since we made the Winograndsky Column and there were new changes!

Orange colour has been magnified maybe because of the passing of time. Orange areas are a result of nonsulfur bacterias, which need a carbon source to thrive. The carbon these bacterias use is obtained from the paper we added to the bottle.

Then, dark areas have been magnified too, so that means that sulfate-reducing bacterias keep working. The halo we can see around that areas maybe the hydrogen sulfide gas they make as a result of the consumption of sulfur.

We can't see any difference in the surface which keeps the typical sand colour.

There's a difference between the dark side and the light side and it's that the different areas' colours in the dark side are less colourful than in the light side. We think it's because of that part of the bottle receives less sun energy so that they can work weaker than bacterias which receive the sun light.