{"id":10933,"date":"2026-01-07T08:55:56","date_gmt":"2026-01-07T07:55:56","guid":{"rendered":"https:\/\/www.burg-halle.de\/gast\/?p=10933"},"modified":"2026-01-07T10:01:31","modified_gmt":"2026-01-07T09:01:31","slug":"cultivation-in-motion-2-homework-assignment","status":"publish","type":"post","link":"https:\/\/www.burg-halle.de\/gast\/process\/cultivation-in-motion-2-homework-assignment\/","title":{"rendered":"Cultivation in Motion (2. homework assignment)"},"content":{"rendered":"\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class='white' style='background:rgba(0,0,0,0); border:solid 0px rgba(0,0,0,0); border-radius:0px; padding:0px 0px 0px 0px;'>\n<div id='slider_10770' class='owl-carousel sa_owl_theme owl-pagination-true autohide-arrows' data-slider-id='slider_10770' style='visibility:hidden;'>\n<div id='slider_10770_slide01' class='sa_hover_container' style='padding:5% 5%; margin:0px 0%; background-image:url(&quot;https:\/\/www.burg-halle.de\/gast\/wp-content\/uploads\/2026\/01\/Microbial_Factories_Clemens_Cultivation_Hausaufgabe_2_4-scaled.jpg&quot;); 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Kombucha is a fermented drink made from sweetened, caffeinated tea and a so-called SCOBY (Symbiotic Culture of Bacteria and Yeast). Within a few days, this living culture forms a layer of pure bacterial cellulose on the surface of the liquid.<\/p>\n\n\n\n<p>The task was to develop an installation using this living culture \u2013 something fascinating, seemingly simple, and subtly surprising, while making the process of cellulose growth visible over time. This experimental approach served as an entry point into the semester\u2019s theme: Cultivation in Motion.<\/p>\n\n\n\n<p>The projects were created independently at home and showcased a wide range of ideas. One installation explored how different light conditions affect the growth of the culture. Another student cultivated the SCOBY in the shape of a face mask. One project used capillary action in strings to gradually mix Kombucha and water kefir, guiding the liquid into various containers. Another used a transducer to constantly transmit vibrations to the vessel, attempting to visualize sound waves in the growing culture. One experiment tested what happens when the SCOBY is cut off from surface oxygen by a layer of oil, and instead receives oxygen through a pump from below.<\/p>\n\n\n\n<p>It was particularly inspiring to see how uniquely each student approached the assignment. Each installation reflected individual interests, thought processes, and methods. The task offered a simple, low-threshold yet inspiring introduction \u2013 full of creative potential and curiosity \u2013 engaging students conceptually and creatively before the semester even began.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-table alignright is-style-regular\"><table><tbody><tr><td class=\"has-text-align-left\" data-align=\"left\">text by:<\/td><td>Julius Zieger<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\">project:<\/td><td><a href=\"https:\/\/www.burg-halle.de\/gast\/projects\/prototyping-footprints\/\">microbial factories<\/a><\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\">year:<\/td><td>2025<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cultivation in Motion (2. homework assignment) 31.03.2025, Halle (DE) As preparation for the upcoming semester, each student received a Kombucha culture. Kombucha is a fermented drink made from sweetened, caffeinated tea and a so-called SCOBY (Symbiotic Culture of Bacteria and Yeast). Within a few days, this living culture forms a layer of pure bacterial cellulose &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.burg-halle.de\/gast\/process\/cultivation-in-motion-2-homework-assignment\/\" class=\"more-link\"><span class=\"screen-reader-text\">\u201eCultivation in Motion (2. homework assignment)\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":3,"featured_media":10931,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[368,30],"tags":[],"coauthors":[24],"_links":{"self":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/10933"}],"collection":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/comments?post=10933"}],"version-history":[{"count":1,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/10933\/revisions"}],"predecessor-version":[{"id":10935,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/10933\/revisions\/10935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/media\/10931"}],"wp:attachment":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/media?parent=10933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/categories?post=10933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/tags?post=10933"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/coauthors?post=10933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}