Describe how a Winogradsky column is made in your own words.

Select any ONE of the topics below to develop your paper:Topic Area 1: Microbiologists use Winogradsky Columns to Study Microbial Ecology in the Laboratory. These columns contain distinct zones of bacterial communities found in aerobic and anaerobic regions of the soil. Sergei Winogradsky also learned a lot about how microbes utilize elements such as sulfur, nitrogen, carbon, or phosphorous. In your report include the following points in an easy to read format (paragraph or numbered bullet points are fine): 1)Describe how a Winogradsky column is made in your own words.2)Provide any 2 examples of where microbes and materials can originate from for a Winogradsky column. Consider that there are many sources of materials to make these columns so discuss any 2 examples of particular interest to you.3)Describe the key zones that can develop in these columnsa.Discuss the type of microbes found in each zoneb.Describe the type of microbial metabolism found in each zone4)Describe any 2 advantages of using a Winogradsky column as compared to isolating and culturing microbes in broth or agar plates.5)Discuss how well you think this type of column simulates the actual environment from which the microbes originated from.6)Relate your findings with any two key concepts in other topics in microbiology. Topic Area 2: Food and drink can undergo microbial progression upon spoiling OR when microbes are intentionally added to a food or drink to give it distinctly desirable characteristics. This microbial progression demonstrates a variety of ecosystems that can emerge within a food or drink as it spoils or ages. In your report include the following points in an easy to read format (paragraph or numbered bullet points are fine): 1)Describe your food or drink of interest and note whether the progression is related to spoiling or aging/maturing (desirable effects).2)Describe the microbes found at the start of progression and explain how they change over timea.Relate to changes in pH of the food/drinkb.Relate to changes of key nutrients within the food that lead to progressionc.Relate to antimicrobial properties of species and how these chemicals may influence progression (if applicable)3)Describe food or drink preparation factors that could influence how microbial progression proceeds in your particular food/drink ecosystem.a.Describe how food/drink manufacturers control these particular factors.4)Describe any additional experiments that you would like to do/see done to help you understand this microbial progression more precisely.5)Relate your findings with any two key concepts in other topics in microbiology. Topic Area 3: Numerous crop blights have occurred over time. Farmers and scientists have worked together to determine the microbial causes of blights as well as the environmental factors that contribute to the growth and spread of the infectious agents that lead to blight. In your report include the following points in an easy to read format (paragraph or numbered bullet points are fine):1)Describe your particular blight of interest and when and where it occurred/occurs. 2)Describe the signs of blight in the plants and how this impacted the farmer.3)Describe the causative agent of the blight and how this agent gets past defenses of the plants.4)Describe how the infectious agent interferes with the lifecycle of the plant and/or functions of the plant structures.5)Describe strategies that farmers have developed to deal with such blights.6)Describe solutions that scientists have developed to help farmers prevent, recognize, or treat the blight.7)Relate your findings with any two key concepts in other topics in microbiology. Topic Area 4: There is a lot of concern about the health of coral reefs. Many people attribute the decline of health of coral reefs to warming of the water or acidification of the oceans. There may also be a biological connection that cannot be seen by the typical SCUBA diver. Scientists have starting to compare microbe populations found in healthy versus less-healthy coral reefs. In your report include the following points in an easy to read format (paragraph or numbered bullet points are fine): 1)Describe the overall structure of a coral reef system in your own words and describe what parts of the coral reef system are susceptible to ill health 2)Describe any 2 roles that bacterial species may play in the maintenance of the health of the coral reef system.3)Discuss any research results that compare the microbiome of a healthier coral reef system with that of a less healthy coral reef system4)Describe any virulence factors that bacterial species may have in a less healthy coral reef system5)Describe what measures are being taken to improve the microbiome and health of a susceptible coral reef system.