diff --git a/wiki/pages/results.html b/wiki/pages/results.html
index 346d07a7c78529a54f68a916d9a4cb1f33558139..b4d90644362381808299fea8c10a4ff55f684761 100644
--- a/wiki/pages/results.html
+++ b/wiki/pages/results.html
@@ -1284,7 +1284,7 @@
                         hyaluronic
                         acid
                         and bacterial cellulose, which was mixed to produce water-retention material. As shown in Fig.
-                        41,
+                        38,
                         we
                         can observe the flocculent water-retention material both in the mixed culture broth and sediment
                         after
@@ -1294,27 +1294,40 @@
                             href=" https://2023.igem.wiki/xmu-china/proof-of-concept "> Proof of concept </a> for
                         details).
                     </p>
+                    <div class="myPage-paragraph-fig">
+                        <img src="https://static.igem.wiki/teams/4907/wiki/result/result/drought/fig-co-culture.png"
+                             alt=""
+                             style="max-width:80%;">
+                        <div class=" myPage-paragraph-fig-description"><b>Fig. 38 Co-culture results of these two
+                            engineered
+                            bacteria. a</b> co-culture broth. <b>b</b> sediment after centrifugation.
+                        </div>
+                    </div>
                     <h5 class="myPage-paragraph-headline-h5"><b>Co-culture fermentation in hardware</b></h5>
                     <p class="myPage-paragraph-content">
-                        Two cycles of repeated fed-batch were carried out in hardware to ensure the functionality of hardware. The crosslinked compound of bacterial cellulose and hyaluronic acid produced successfully, and the product was filtered out to be used in further analysis.
+                        Two cycles of repeated fed-batch were carried out in hardware to ensure the functionality of hardware. The crosslinked compound of bacterial cellulose and hyaluronic acid produced successfully (as shown in Fig. 39), and the product was filtered out to be used in further analysis.
                     </p>
+                    <div class="myPage-paragraph-fig">
+                        <img src="https://static.igem.wiki/teams/4907/wiki/result/result/39.jpg" alt="">
+                        <div class="myPage-paragraph-fig-description"><b>Fig. 39 The outlook of the harvested crosslinked compound from repeated fed-batch fermentation.
+                        </div>
                     <p class="myPage-paragraph-content">
-                        We conducted an Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) assay to confirm whether the crosslinking occurred. As shown in Fig. 38, a peak at 1028 cm<sup>-1</sup> can be observed, indicates that the crosslinking between bacterial cellulose and hyaluronic acid occurred during co-culture fermentation.
+                        We conducted an Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) assay to confirm whether the crosslinking occurred. As shown in Fig. 40, a peak at 1028 cm<sup>-1</sup> can be observed, indicates that the crosslinking between bacterial cellulose and hyaluronic acid occurred during co-culture fermentation.
                     </p>
+                    <div class="myPage-paragraph-fig">
+                        <img src="https://static.igem.wiki/teams/4907/wiki/result/result/40.png" alt="">
+                        <div class="myPage-paragraph-fig-description"><b>Fig. 40 ATR-FITR diagram, comparing the characteristic of harvested crosslinked product and standard compound.
+                        </div>
                     <p class="myPage-paragraph-content">
-                        Also, a water retention ability test in soil was carried out with the bacterial culture containing the crosslinked product. As shown in Fig. 39, the bacterial culture has greater water retention ability than pure water, indicates that our product produced in the hardware functions well as a water retention material which can maintain the moisture of soil.
+                        Also, a water retention ability test in soil was carried out with the bacterial culture containing the crosslinked product. As shown in Fig. 41, the bacterial culture has greater water retention ability than pure water, indicates that our product produced in the hardware functions well as a water retention material which can maintain the moisture of soil.
                     </p>
-                    </div>
                     <div class="myPage-paragraph-fig">
-                        <img src="https://static.igem.wiki/teams/4907/wiki/result/result/drought/fig-co-culture.png"
-                             alt=""
-                             style="max-width:80%;">
-                        <div class=" myPage-paragraph-fig-description"><b>Fig. 41 Co-culture results of these two
-                            engineered
-                            bacteria. a</b> co-culture broth. <b>b</b> sediment after centrifugation.
+                        <img src="https://static.igem.wiki/teams/4907/wiki/result/result/41.png" alt="">
+                        <div class="myPage-paragraph-fig-description"><b>Fig. 41 A diagram showing the result of water retention ability of the harvested crosslinked compound in soil.
                         </div>
                     </div>
 
+
                     <!--3-Conclusion --->
                     <h3 class="myPage-paragraph-headline-h3" id="childSection9"><b>Conclusion</b></h3>
                     <p class="myPage-paragraph-content">