Download Preview Sample 2

Chapter 1
The Main Themes of Microbiology
This chapter introduces the student to the world of microbiology, both the positive aspects and the
detrimental. The chapter reveals the scope of microbiology and gives a broad overview of the areas of
science included in this topic. The student will receive an introduction to the history of microbiology,
covering the major scientific contributions to the development of microbiology—including the
development of the microscope and the formation of the germ theory.
The student will also be introduced to the hierarchy of classification. The basis of taxonomy is discussed
and the order of assigning specific names is clearly presented. Different systems of classification are
outlined. There is also a discussion of the origin and evolution of microorganisms that should trigger a
good classroom discussion.
Learning Objectives
1.01
1.02
1.03
1.04
1.05
1.06
1.07
1.08
1.09
1.10
1.11
1.12
1.13
1.14
1.15
1.16
1.17
List the various types of microorganisms.
Identify multiple types of professions using microbiology.
Describe the role and impact of microbes on the earth.
Differentiate between evolution and the theory of evolution.
Explain the ways that humans manipulate organisms for their own uses.
Summarize the relative burden of human disease caused by microbes.
Differentiate between prokaryotic and eukaryotic microorganisms.
Identify a third type of microorganism.
Compare and contrast the relative sizes of the different microbes.
Make a timeline of the development of microbiology from the 1600s to today.
List some recent microbiology discoveries of great impact.
Explain what is important about the scientific method.
Differentiate between the terms nomenclature, taxonomy and classification.
Create a mnemonic device for remembering the taxonomic categories.
Correctly write the binomial name for a microorganism.
Draw a diagram of the three major domains.
Explain the difference between traditional and molecular approaches to taxonomy.
Chapter Outline
1.1. The Scope of Microbiology
A. The study of organisms too small to be seen without magnification.
B. Including bacteria, viruses, fungi, protozoa, algae and helminthes.
C. Includes agricultural microbiology, biotechnology, food microbiology, dairy microbiology,
aquatic microbiology, genetic engineering, public health microbiology and epidemiology,
and immunology.
1.2. The Impact of Microbes on Earth: Small Organisms with a Giant Effect
A. First bacterial-type organisms on the planet for 3.5 billion years
B. First eukaryotic cell types arose 1.8 billion years ago
C. Ubiquitous
D. Energy and nutrient flow
1.3. Human Use of Microorganisms
A. Biotechnology and genetic engineering
1-1
B. Bioremediation
1.4. Infectious Diseases and the Human Condition
A. Pathogens
B. Worldwide infectious disease statistics
C. Emerging diseases
1.5. The General Characteristics of Microorganisms
A. Cellular organization
1. Prokaryotic cells
2. Eukaryotic cells
B. A note on viruses
C. Microbial dimensions: How small is small?
1. Millimeters to nanometers
D. Life-styles of microorganisms
1. Parasites
2. Hosts
1.6. The Historical Foundations of Microbiology
A. The development of the microscope: "Seeing Is Believing"
1. Hooke
2. Leeuwenhoek
B. The establishment of the scientific method
1. Hypothesis
2. Deductive approach
3. The theory
C. The development of medical microbiology
1. The discovery of spores and sterilization
2. The development of aseptic technique
3. The discovery of pathogens and the germ theory of disease
1.7. Taxonomy: Naming, Classifying, and Identifying Microorganisms
A. Nomenclature
B. Taxonomy
C. The levels of classification
D. Assigning specific names
D. The origin and evolution of microorganisms
E. Systems of presenting a universal tree of life
1. Five-kingdom system: Whittaker
2. Three-domain system: Woese-Fox
Key Terms and Phrases
Emerging diseases
Pathogens
Bioremediation
Genetic engineering
Algae
Macroscopic
Adaptability
Immunology
Epidemiology
Biotechnology
Infectious
Microbiology
Microscopic
Microorganisms
Microbes
Prokaryote
Eukaryote
Parasites
Hosts
Spontaneous generation
Abiogenesis
Biogenesis
1-2
Bacteria
Viruses
Fungi
Protozoa
Scientific methods
Hypotheses
Deduction
Deductive
Theories
Law
Sterilization
Aseptic techniques
Germ theory of disease
Nomenclature
Taxonomy
Taxa
Classification
Identification
Domain
Kingdom
Phylum
Division
Class
Order
Family
Genus
Hierarchies
Scientific method
Species
Scientific names
Evolutionary
Morphology
Physiology
Genetics
Eubacteria
Archaebacteria
Kingdom Procaryotae
Kingdom Protista
Kingdom Myceteae
Kingdom Animalia
Kingdom Plantae
Topics for Discussion
Students may wish to discuss the historical events of the past 200 years and how much technology has
affected the study of microbiology. Another good class discussion examines emerging diseases and their
current and projected effects on the world population. Finally, the class may discuss the different
classification schemes and which the students think is most valid.
1-22
Chapter 2
The Chemistry of Biology
This chapter contains a review of the concepts of chemistry and biological molecules. The student
receives basic working knowledge of atoms, molecules, bonding, solutions, pH, and macromolecules. The
assumptions here are that the student has some background knowledge of atoms and chemistry. The
fundamental characteristics of cells are introduced, including the Fluid Mosaic Model of the plasma
membrane.
Learning Objectives
2.01
2.02
2.03
2.04
2.05
2.06
2.07
2.08
2.09
2.10
2.11
Explain the relationship between atoms and elements.
List and define 4 types of chemical bonds.
Differentiate between a solute and a solvent.
Give a brief definition of pH.
Name the four main families of biochemicals.
Provide examples of cell components made from each of the families of biochemicals.
Explain primary, secondary, tertiary and quaternary structure as seen in proteins.
List the three components of nucleic acids.
Name the nucleotides of DNA and of RNA.
List the three components of ATP.
Point out 3 characteristics all cells share.
Chapter Outline
2.1. Atoms, Bonds, and Molecules: Fundamental Building Blocks
A. Matter
1. Atomic structure
2. Subatomic particles: protons, neutrons, and electrons
B. Different types of atoms: Elements and their properties
1. Elements
2. Periodic table
C. The major elements of life and their primary characteristics
1. Isotopes
2. Electron orbitals and shells
D. Bonds and molecules
1. Molecules and compounds
2. Chemical bonds and valence
3. Covalent bonds and polarity: Molecules with shared electrons
a. Single covalent bond: H2
b. Double covalent bond: O2
c. Polar molecules: H2O
4. Ionic bonds: Electron transfer among atoms
a. Formation of ionic bonds
b. Ionization: formation of charged particles
i. Ions, cations, anions, electrolytes
c. Hydrogen bonding
d. Van der Waals forces
e. Chemical shorthand: formulas, models, and equations
2-1
i. Reactants, products,
ii. Synthesis, decomposition, exchange reactions
iii. Catalysts
5. Solutions: Homogeneous mixtures of molecules
a. Solutes, solvent
b. Hydrophilic, hydrophobic, amphipathic
c. Concentration
6. Acidity, alkalinity, and the pH scale
a. Acidic and basic
b. pH scale
c. Neutralization reactions
d. Salts
e. Metabolism
7. The chemistry of carbon and organic compounds
a. Inorganic chemicals
b. Organic chemicals
c. Role of carbon as the fundamental element of life
8. Functional groups of organic compounds
a. Confer reactive properties on the whole molecule
b. Allow carbon to bind organic molecules
2.2. Macromolecules: Superstructures of Life
A. The compounds of life fall into the realm of biochemistry.
1. Biochemicals include four main families: carbohydrates, lipids, proteins, and
nucleic acids.
2. Made from smaller molecular subunits; frequently called macromolecules.
3. Monomers, polymers
B. Carbohydrates: Sugars and polysaccharides
1. Monosaccharides, disaccharides, polysaccharides
a. Glucose, fructose, lactose, maltose
2. The nature of carbohydrate bonds
a. Glycosidic bonds
b. Dehydration synthesis
3. The functions of polysaccharides
a. Cellulose
b. Agar
c. Chitin
d. Peptidoglycan and glycocalyx
e. Glycogen
f. Hydrolysis: glucose digestion
C. Lipids: Fats, phospholipids, and waxes
1. Triglycerides: glycerol and fatty acids
2. Membrane lipids: phospholipids
3. Miscellaneous lipids
a. Cholesterol and steroids
b. Prostaglandins
c. Waxes
D. Proteins: Shapers of life
1. The functions of polysaccharides
2. Amino acids
3. Peptide bonds, peptides, and polypeptides
4. Protein structure and diversity
2-2
a. Primary, secondary, tertiary, quaternary structures
b. Enzymes
c. Antibodies
E. The nucleic acids: A cell computer and its programs
1. The nucleic acids
a. Deoxyribonucleic acid (DNA)
b. Ribonucleic acid (RNA)
c. Nucleotides
i. Nitrogen base, pentose, phosphate groups
2. The double helix of DNA
3. RNA: Organizers of protein synthesis
4. ATP: The energy molecule of cells
2.3. Cells: Where Chemicals Come to Life
A. Fundamental characteristics of cells
Key Terms and Phrases
Starch
Macromolecules
Carbohydrate
Hexose
Glycerol
Amino acid
Primary structure
Secondary structure
Tertiary structure
Quaternary structure
Nitrogen base
Pentose sugar
Phosphate
Deoxyribose
Cell
Living
Atom
Molecule
Covalent bond
Ionize
Oxidation
Hydrogen bond
Synthesis reaction
Solution
Hydrated
Acidic
Metabolism
Glycogen
Proton
Compound
Nonpolar
Cation
Reduction
Chemical formula
Decomposition reaction
Solute
Hydrophilic
Basic
Inorganic compounds
Polymerization
Monosaccharide
Pentose
Lipid
Phospholipid
Peptide
Antibodies
Replication
Genome
Mitosis
Mitochondria
Cytoplasmic membrane
Elements
Biochemical
Neutron
Isotope
Chemical bond
Polar
Anion
Reducing agent
Reactant
Exchange reaction
Solvent
Hydrophobic
pH scale
Organic compounds
Polymer
Disaccharide
Glycosidic bond
2-3
Triglyceride
Cholesterol
Polypeptide
Deoxyribonucleic acid
Adenosine triphosphate
Chromosome
Selective permeability
Ions
Hydrogen ion
Cellulose
Hydrolysis
Peptide bond
Enzyme
Nucleotides
Nucleus
Endoplasmic reticulum
Cell wall
Matter
Electron
Orbital
Valence
Ionic bond
Electrolyte
Oxidizing agent
Product
Reversible reaction
Concentration
Neutralization reaction
Functional groups
Polysaccharide
Peptidoglycan
Fatty acid
Protein
Disulfide bond
Ribonucleic acid
Organelles
Ribose
Oxidation-reduction
Chemical equations
Dehydration synthesis
Monomer
Ribosomes
2-4
Topics for Discussion
A discussion of nutrition and students' eating habits can be used to illustrate the differences in the types of
biomolecules. Recognizing the structures of the four major types of macromolecules, as well as functional
groups, should be emphasized. The importance of lipids in the cell membrane and proteins in
enzymology should also be highlighted. The concepts of ions, buffers, and the pH scale always need
review and an explanation of the correlation between the pH scale and proton concentration is important.
2-5