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Study Guide 4
Sexually transmitted diseases-You should know and understand the following:
Symptoms and causative agent (microbe that causes a disease) for the
following:
Chlamydia, syphilis, Gonorrhea
Human papilloma virus, the diseases it can cause, it’s transmission and
vaccine
HIV:
The kind of virus HIV is
The 3 major enzymatic activities of reverse polymerase
The molecular mechanism of binding and invasion
Which cell types HIV infects and why
The role of the coreceptors in infection
The stages of disease and what is happening in the host
Common methods of transmission of the virus
The two common human herpes viruses transmitted as an STD and how their
transmission pattern has changed over time
Animal-transmitted diseases-you should know and understand:
The transmission, symptoms, and progression of rabies
How rabies is prevented and treated
What animals are most commonly associated with the virus
How Hantavirus pulmonary syndrome is transmitted to humans
How the weather patterns affect hantavirus transmission
The symptoms of Hantavirus pulmonary syndrome
Diseases caused by Rickettsia and their symptoms
How Lyme disease is transmitted, the bacterium that causes it, and the
symptoms
The spread of West Nile across the US in waves
The symptoms associated with West Nile Virus
Water-borne diseases-you should know and understand:
Cholera:
The bacterium that causes it, the symptoms, the various strains and
their relative severity, and how the strains vary in prevalence in water
sources
The action and structure of the cholera toxin
Shigella:
How Shigella infects and spreads in host cells, including bacterial gene
products
Hemolytic uremic syndrome and shiga toxin
Legionella:
The transmission and symptoms of Legionnaire’s disease
How Legionella recruits macrophages or amoeba
How Legionella damages the host lung tissue.
Food-borne diseases-you should know and understand:
The difference between an intoxication and an infection
Emetic and diarrhetic diseases
Common food preservation techniques and their biological basis
Food-associated diseases caused by Staphylococcus, Bacillus, Salmonella, E.
coli and how they are typically acquired.
The relative safety of eating pork throughout history
Non-cholera vibrio and food-borne disease
Easy ways to prevent food-borne disease
Tools for microbial ecology-you should know and understand:
Isolation and enrichment and how they are performed
An approximate percentage of bacteria that can be cultured in isolation
How a Winogradsky column could be used to study microbial ecology
What is enrichment bias
PCR-based techniques to identify microbial diversity
How you can identify organisms and their relative abundance in a
community
PCR and sequencing
DGGE
RFLP
ARISA
Gene chip or microarray
How you could measure metabolic or physiological activity of community
Metabolism and microbial ecology-you should know and understand:
Where carbon is contained on earth and the most common reservoirs for
biological use
How carbon cycles through living things and back to the reservoirs
How nitrogen cycles through living things
The largest reservoir of molecular nitrogen
Nitrogen fixation and denitrification
Bioremediation and how it works
Microbial use of petroleum as well as production of petroleum by microbes
How plastics are resistant to microbial degradation
Microbial symbioses-you should know and understand:
The composition and relationship in lichens
What ability each component of a lichen has
The components and advantage to a motile consortia
Legume root nodules:
How they form, the molecules involved, how the microbe manipulates
the plant structure, and how the bacterium balances oxygen.
Mycorrhizae including both forms of the relationship
Fermentation and cellulose degradation in cattle including the anatomy of
the GI
How termites degrade cellulose
Industrial microbiology-you should know and understand:
The most common products produced on a large scale by microbes
Primary and secondary metabolites
The structure of a production fermentor
How antibiotics are tested and produced
Enzymes produced by microbes in a production setting
Brewing, wine-making and distillation:
How wine, beer and distilled spirits are produced
How wine and some spirits are aged
The difference between lagers and ales
Biofuel production
Use of microbes to express foreign genes and the techniques involved