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

Sunday, 11 June 2017

UCA_3C_3: DAY 38 - Last results of our column

We are going to evaluate the results obtained in our column on this post.

After six weeks, we can show a gradient of bacterias in our Winigradsky column.

The lower layer of the column is filled with desazufricant which use the sulfate ion, oxidizing it in order to obtain energy.

Then there is a flow of ions from the lower layers to the upper layers. The upper bacterias take that oxidized ions and again oxidized them.

The cycle goes on as the ions get more and more oxidized until it reaches the surface where it produces a disgusting smell. Basically, we get photosynthetic bacteria which don’t need oxygen live because they get their energy from the SO4 or the other ions.

Finally, photosynthetic oxygenic bacteria are in the upper layers where there’s oxygen.

Juan, Jesús and Carlos.

1 comment:

  1. Nice colours.

    "desazufricant which use the sulfate ion, oxidizing it in order to obtain energy." Although I do not know what is a "desazufricant", sulfate cannot be oxidised any further. I suppose you are refering to sulfate reducers instead.