Essentials of
Microbiology

About this Course

This course of study is built around  Prescott, Klein, and Harley, Microbiology, 5/e; published by McGraw-Hill Higher Education.   Having this text at hand can be very helpful, but it is not required for a rewarding learning experience.

Lessons
(Select One)

1. The History and Scope of Microbiology
2. The Study of Microbial Structure: Microscopy and Specimen Preparation
3. Procaryotic Cell Structure and Function
4. Eucaryotic Cell Structure and Function
5. Microbial Nutrition
6. Microbial Growth
7. Control of Microorganisms by Physical and Chemical Agents
8. Metabolism: Energy, Enzymes, and Regulation
9. Metabolism: Energy Release and Conservation
10. Metabolism: The Use of Energy in Biosynthesis
11. Genes: Structure, Replication, and Mutation
12. Genes: Expression and Regulation
13. Microbial Recombination and Plasmids
14. Recombinant DNA Technology
15. Microbial Genomics
16. The Viruses: Introduction and General Characteristics
17. The Viruses: Bacteriophages
18. The Viruses: Viruses of Eucaryotes
19. Microbial Taxonomy and Phylogeny
20. The Archaea
21. Bacteria: The Deinococci and Nonproteobacteria Gram Negatives
22. Bacteria: The Proteobacteria
23. Bacteria: The Low G + C Gram Positives
24. Bacteria: The High G + C Gram Positives
25. The Fungi (Eumycota), Slime Molds, and Water Molds
26. The Algae
27. The Protozoa
28. Microorganism Interactions and Microbial Ecology
29. Microorganisms in Aquatic Environments
30. Microorganisms in Terrestrial Environments
31. Normal Microbiota and Nonspecific (Innate) Host Resistence
32. Specific (Adaptive) Immunity
33. Medical Immunology
34. Pathogenicity of Microorganisms
35. Antimicrobial Chemotherapy
36. Clinical Microbiology
37. The Epidemiology of Infectious Disease
38. Human Diseases Caused by Viruses
39. Human Diseases Caused by Bacteria
40. Human Diseases Caused by Fungi and Protozoa
41. Microbiology of Food
42. Industrial Microbiology and Biotechnology

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