Table of Contents
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 and Enzymes
    9 Metabolism: The Generation of Energy
    10 Metabolism: The Use of Energy in Biosynthesis
    11 Metabolism: The Synthesis of Nucleic Acids and Proteins
    12 Metabolism: Enzyme and Gene Regulation

Part IV: Microbial Genetics

    13 Microbial Genetics: General Principles
    14 Microbial Genetics: Recombination and Plasmids
    15 Recombinant DNA Technology

Part V: The Viruses

    16 The Viruses: Introduction and General Characteristics
    17 The Viruses: Bacteriophages
    18 The Viruses: Viruses of Eucaryotes

Part VI: The Diversity of the Microbial World

    19 Microbial Taxonomy
    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, Slime Molds, and Water Molds
    26 The Algae
    27 The Protozoa

Part VII: The Nature of Symbiotic Associations

    28 Symbiotic Assocations:
        Commensalism, Mutualism, and the Normal Microbiota of the Human Body
    29 Symbiotic Associations: Parasitism, Pathogenicity, and Resistance

Part VIII: The Fundamentals of Immunology

    30 The Immune Response: Antigens and Antibodies
    31 The Immune Response: Chemical Mediators, B- and T-Cell Biology
    32 The Immune Response: Antigen-Antibody Reactions

Part IX: Microbial Diseases and Their Control

    33 Antimicrobial Chemotherapy
    34 Clinical Microbiology
    35 The Epidemiology of Infectious Disease
    36 Human Diseases Caused by Viruses
    37 Human Diseases Caused by Gram-Positive and Gram-Negative Bacteria
    38 Human Diseases Caused by Other Bacteria
     (Chlamydiae, Mycoplasmas, and Rickettsias); Dental and Nosocomial Infections
    39 Human Diseases Caused by Fungi and Protozoa

Part X: Microorganisms and the Environment

    40 Microorganisms as Components of Ecosystems
    41 Marine and Freshwater Environments
    42 Terrestrial Environments

Part XI: Food and Industrial Microbiology

    43 Microbiology of Food
    44 Industrial Microbiology and Biotechnology

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