Microbiology

Part I: Introduction to Microbiology
1. The Scope of Microbiology
2. The History of Microbiology
3. The Characterization, Classification and Identification of Microorganisms
4. The Microscopic Examination of Microorganisms
Part II: Microorganisms-Bacteria
5. The Morphology and Fine Structure of Bacteria
6. The Cultivation of Bacteria
7. Reproduction and Growth
8. Pure Cultures and Cultural Characteristics
Part III: Microbial Physiology and Genetics
9. Enzymes and Their Regulation
10. Microbial Metabolism: Energy Production
11. Microbial Metabolism: Utilization of Energy and Biosynthesis
12. Bacterial Genetics
Part IV: World of Bacteria
13. The World of Bacteria 1: “Ordinary” Gram-Negative Bacteria
14. The World of Bacteria II: “Ordinary” Gram-Positive Bacteria
15. The World of Bacteria III: Bacteria with Unusual Properties
16. The World of Bacteria IV: Gram-Positive, Filamentous Bacteria of Complex Morphology
Part V: Microorganisms-Fungi, Algae, Protozoa and Viruses
17. Fungi-Molds and Yeasts
18. Algae
19. Protozoa
20. Viruses of Bacteria
21. Viruses of Animals and Plants
Part VI: Control of Microorganisms
22. Control of Microorganisms by Physical Agents
23. Control of Microorganisms by Chemical Agents
24. Antibiotics and Other Chemotherapeutic Agents
Part VII: Environmental and Industrial Microbiology
25. Microbiology of Soil
26. Aquatic Microbiology
27. Microbiology of Domestic Water and Wasteware
28. Microbiology of Foods
29. Industrial Microbiology
Part VIII: Microorganisms & Disease
30. Microbial Flore of the Healthy Human Host
31. Host-Microbe Interactions: The Process of Infection
32. Natural Resistance and Nonspecific Defense Mechanisms
33. Basic and Theoretical Aspects of the Immune Response
34. Assays and Applications of the Immune Response
35. Epidemiology of Infectious Diseases
36. Microbial Agents of Diseases: Bacteria
37. Microbial Agents of Diseases: Viruses
38. Microbial Agents of Diseases: Fungi and Protozoa "