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

Saturday, 11 June 2016

The Microorganism Awakens

The last time we went to visit our column, nothing had changed. Maybe it needs some more time for the next change to be noticed. The next pictures are an evolution of the column from the day we created it until today.

1 month old.
2 months old.
3 month old.

The evolution is clear: every time we went to see our column it was darker, due to the formation of iron sulfide. This means that there are still a lot of microorganisms living in our column that obtain energy by the reduction of iron, and consequently they create iron sulfide (FeS). Another observation we can do is that the water on top of the bottle gets more and more orange over time. 

The last time we visited the lab we decided to experiment with the bottle, as we saw no changes in it. We put the bottle outside the box, at the window, and we spread yeast: Saccharomyces cerevisiae. This microorganism generates CO2 and ethanol in the process of fermentation. This process takes place when it lives in an environment rich in sugars (like D-glucose), but the column is not rich in sugars like this so fermentation will not take place. Our yeast will use other metabolic routs that allows to achieve a greater energy efficiency. 

Now that summer is coming, it's time to say goodbye to our dear column... But we have good news! Our partner Alejandro Parra offered to take it home with him and take care of it. So maybe he keeps us informed about the next news!

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