Winogradsky column lab page!


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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, 15 June 2016

University of Thessaly, Group number: 18, Day number: 18 - 47, Incubation: Dark

Greetings to everyone!!!

A post has come up...
With this post we will present the new observations from our Winogradsky column experiment...

07-04-2016 (18th day)

After one week from the last observation...





















More carefully...






















The brown colour of the sediment has changed into black. Still, we can recognize some pieces of the newspaper that have been used for the experiment.The texture seems now to be finer.





















The water turbidity has over increased.










At the surface, the white layer is more obvious and some "green spots'' have started to appear and sprawl all over the layer.


















Also, at the surface, a white crust has been created. The crust seems to come apart where the ''green spots''exist. The phenomenon of bubbling is not so intense as it was before.


22-04-2016 (33rd day)

After two weeks from the last observation...





















More carefully...
















The picture above shows that the water level has increased as the water from the experiment started to pour of the bottle.















The sediment of the experiment is now black and has completely homogenized. All the ingredients have dissolved. Also, its texture changed. It is now finer.














The water, between the white crust of the surface and the sediment, is more turbid.












The ''green spots'' under the white crust started to increase and they sprawl in the water of the bottle and particularly into the white layer.















After eight days from the last observation, at the surface of the bottle, the white crust has covered the entire surface, even the ''green spots''.


06-05-2016 (47th day)

After two weeks from the last observation...





















As we can observe, no change has been detected since the last observation...

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