Part I Introduction to Microbiology

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

Part II Microbial Nutrition, Growth, and Control

5 Microbial Nutrition

6 Microbial Growth

7 Control of Microorganisms by Physical and Chemical Agents

Part III Microbial Metabolism

8 Metabolism: Energy, Enzymes, and Regulation

9 Metabolism: Energy Release and Conservation

10 Metabolism: The Use of Energy in Biosynthesis

Part IV Microbial Molecular Biology and Genetics

11 Microbial Genetics: Gene Structure, Replication, and Expression

12 Microbial Genetics of Gene Expression

13 Microbial Genetics: Mechanisms of Genetic Variation

Part V DNA Technology and Genomics

14 Recombinant DNA Technology

15 Microbial Genomics

Part VI The Viruses

16 The Viruses: Introduction and General Characteristics

17 The Viruses: Viruses of Bacteria and Archaea

18 The Viruses: Eucaryotic Viruses and Other Acellular Infectious Agents

Part VII The Diversity of the Microbial World

19 Microbial Evolution, Taxonomy, and Diversity

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 Protists

26 The Fungi (Eumycota)

Part VIII Ecology and Symbiosis

27 Biogeochemical Cycling and Introductory Microbial Ecology

28 Microorganism in Marine and Freshwater Environments

29 Microorganisms in Terrestrial Environments

Part IX Nonspecific (Innate) Resistance and the Immune Response

30 Microbial Interactions

31 Nonspecific (Innate) Host Resistance

32 Specific (Adaptive) Immunity

33 Pathogenecity of Microorganisms

Part X Microbial Diseases and Their Control

34 Antimicrobial Chemotherapy

35 Clinical Microbiology

36 The Epidemiology of Infectious Disease

37 Human Diseases Caused by Viruses

38 Human Diseases Caused by Bacteria

39 Human Diseases Caused by Fungi and Protists

Part XI Food and Industrial Microbiology

40 Microbiology of Food

41 Applied and Industrial Microbiology

Appendix I A Review of the Chemistry of Biological Molecules

Appendix II Common Metabolic Pathways