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 February 2017

Tzani Kalliopi
Mavridi Olga
University of Ioannina Greece
Biological Application & Technology

WEEK: 8th
Left: Winogradsky column with egg
Middle: Winogradsky column with garlic
Right: Winogradsky column with egg & garlic 

The hypothesis stated was confirmed; we observed differentiation between the three bottles in microorganisms’ development. Specifically, in the bottle with the egg as a sulfur source, we saw green sulfur bacteria characterized by a green/olive colored zone, and red-purple sulfur bacteria growing. We also saw the formation of biofilm. In the bottle with garlic as a sulfur source, we saw green sulfur bacteria and red-purple sulfur. However, we also observed the formation of FeS. Also, the water was easier to observe, since there was little to none biofilm, and we saw the growth of a plant. Finally, in the third bottle, which had both egg and garlic, we saw green sulfur bacteria, red-purple sulfur bacteria, and purple non-sulfur bacteria characterized by a red/ orange or rust colored zone. Again, in the water, there was no biofilm formation, and it had a high cyanobacterial growth.

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