Course Description
Microorganisms, with special emphasis on the structure, function, and diversity of bacteria and their importance to man. Online lectures and examinations.
Athena Title
INTROD MICROBIOLOGY
Equivalent Courses
Not open to students with credit in MIBO 3500 or MIBO 3510L
Non-Traditional Format
One hour discussion and two hours laboratory per week. Other lecture hours and examinations online.
Pre or Corequisite
(BIOL 1103 and BIOL 1104) or (BIOL 1107-1107L and BIOL 1108-1108L)
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
This survey course is designed to introduce the fundamental principles and current trends in the field of microbiology with emphasis on applied aspects. Students should become familiar with the major groups of microorganisms, especially the prokaryotes. Students should also have an understanding of the morphological and metabolic diversity of prokaryotes. Likewise, students should become acquainted with sources and uses of microorganisms in industrial, environmental, and biotechnological applications. Information will be assimilated by the students through a combination of methods including class lecture, textbook readings, laboratory experiments, video presentations, and in-class demonstrations. Students will be evaluated on the basis of several in-class tests and quizzes, a final exam, and laboratory practicals.
Topical Outline
Lecture Outline I. History of Microbiology II. Prokaryotic Cell Structure III. Microbial Classification IV. Eukaryotic Cells and Diversity V. Biological Molecules VI. Bacterial Nutrition and Metabolism VII. Microbial Genetics VIII. Microbial Growth IX. Control of Microbial Growth X. Immunology XI. Epidemilogy and Public Health Microbiology XII. Microbiology of Water XIII. Microbiology of Sewage XIV. Microbiology of Milk XV. Agricultural and Industrial Microbiology Laboratory Outline I. Use and Care of Microscopes II. Preparation of Smears and Simple Stains III. Morphology of Bacteria IV. Transfer and Colony Selection V. Pour, Streak and Spread Plating VI. Dilutions VII. Gram Stain VIII. Endospore Stain IX. Capsule Stain X. Environmental Effects on Microbial Growth XI. Water Pollution XII. Examination of Dairy Products
Syllabus