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| 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 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 Genes: Structure, Replication, and Mutation 12 Genes: Expression and Regulation 13 Microbial Recombination and Plasmids PART Ⅴ DNA Technology and Genomics 14 Recombinant DNA Technology 15 Microbial Genomics PART Ⅵ TheViruses 16 TheViruses: Introduction and General CharacteristicⅡs 17 TheViruses: Bacteriophages 18 TheViruses:Viruses of Eucaryotes PART Ⅶ The Diversity of the Microbial World 19 MicrobialTaxonomy 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 Fungi (Eumycota), Slime Molds, and Water Molds 26 The Algae 27 The Protozoa PART Ⅷ Ecology and Symbiosis 28 Microorganism Interactions and Microbial Ecology 29 Microorganisms in Aquatic Environments 30 Microorganisms in Terrestrial Environments PART Ⅸ Nonspecific Resistance and the Immune Response 31 Normal Microbiota and Nonspecific Host Resistance 32 Specific Immunity 33 Medical Immunology PART Ⅹ Microbial Diseases and Their Control 34 Pathogenicity of Microorganisms 35 Antimicrobial Chemotherapy 36 Clinical Microbiology 37 The Epidemiology of Infectious Disease 38 Human Diseases Caused byViruses 39 Human Diseases Caused by Bacteria 40 Human Diseases Caused by Fungi and Protozoa PART Ⅺ Food and Industrial Microbiology 41 Microbiology of Food 42 Industrial Microbiology and Biotecl-mology APPENDICES Glossary Credits Index |
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