Our column
was saturated with a lot of nutrients that may have done a bad effect on some
microorganisms. We have thought the hypothesis that these microorganism can´t
grow because of this saturation that have made microorganisms produce second
metabolites which have changed pH's environment and maybe that is the reason
why some microorganisms died. Also, de high concentration of glucose inhibited
some reactions that could be necessary to the microorganisms. On the other
hand, microorganisms that were able to live in this condition are the ones
which we mentioned in the last post. These are anaerobe microorganisms who
produce sulfhydryl acid which precipitates as iron sulphide II (black) and the
acid mentioned is the bubble we see on the top.
On the
other hand, the column A1 presents the variety of microorganism that we expect.
We have to differentiate two zones, the anaerobic and the aerobic:
In the aerobic
zone we can see many different types of colonies. These microorganisms usually inhabit
in aquatic zone as we can relate in the photos. If they are phototroph they
should have a Green coloration, that´s because they have chlorophyll pigments
in their chloroplasts. As we can relate in the picture our Winograd sky column
also present purple/Brown colonies of phototrophic bacteria’s, they have that colour
because they don´t present any chlorophyll pigments.
In the
anaerobic zone we discover the presence of sulphate reductors, that kind of
microorganism have black pigmentation and are named chemotrophic. We can´t see
any other relevant colonies, our theory is that the capacity of reproduction in
that organism is better than the others one.
In conclusion
the theories that we propose on the first days of class, was not confirmed. We
talk about the presence of lactic oxidators but instead we can only observe the
most habitual microorganism.
Apart from that we we´re observing the increase of
many microorganism likewise we also see the difference between the strata that
appears in the column and how they distribute making a microecosystem.
No comments:
Post a Comment