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

본문내용

Cellular & Molecular Biology
Chapter 1: The History and Scope of Microbiology
Microbiology - An Introduction
Microbiology is the study of organisms too small to be clearly seen by the unaided eye (i.e., microorganisms); these include viruses, bacteria, archaea, protozoa, algae, and fungi
Some microbes (e.g., algae and fungi) are large enough to be visible, but are still included in the field of microbiology; it has been suggested that microbiology be defined not only by the size of the organisms studied but by techniques employed to study them (isolation, sterilization, culture in artificial media)
The Discovery of Microorganisms
Invisible living creatures were thought to exist and were thought to be responsible for disease long before they were observed
Antony van Leeuwenhoek (1632-1723) constructed microscopes and was the first person to observe and describe microorganisms accurately

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