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 "