Description
This course surveys microbial life including bacteria, fungi, protozoa, and viruses (with an emphasis on bacteria). Topics covered include microbial characteristics, physical and chemical control, metabolism, enzymes, regulation of enzyme activity, bacterial genetics, microbial diversity, microbial control, and applications of microbiology. The laboratory includes aseptic technique, staining procedures, culture methods, cultural and physical characteristics, microbial control, microbiology of food, water, and soil, microbiology of the body, and identification of unknowns. Lecture 3 hours, laboratory 3 hours. Prerequisites: C- or better in both BIO 123 and BIO 124, and C- or better in both CHE 111 and CHE 112 (CHE 205 and CHE 206 are recommended).