Main description:
The brand new author team of Prescott, Harley and Klein's Microbiology continues the tradition of past editions by providing a balanced, comprehensive introduction to all major areas of microbiology. Because of this balance, the Seventh Edition of Microbiology is appropriate for microbiology majors and mixed majors courses. The new authors have focused on readability, artwork, and the integration of several key themes (including evolution, ecology and diversity) throughout the text, making an already superior text even better.
Table of contents:
Part I: Introduction to Microbiology
Ch. 1: The History and Scope of Microbiology
Ch. 2: The Study of Microbial Structure: Microscopy and Specimen Preparation
Ch. 3: Procaryotic Cell Structure and Function
Ch. 4: Eucaryotic Cell Structure and Function
Part II: Microbial Nutrition, Growth, and Control
Ch. 5: Microbial Nutrition
Ch. 6: Microbial Growth
Ch. 7: Control of Microorganisms by Physical and Chemical Agents
Part III: Microbial Metabolism
Ch. 8: Metabolism: Energy, Enzymes, and Regulation
Ch. 9: Metabolism: Energy Release and Conservation
Ch. 10: Metabolism: The Use of Energy in Biosynthesis
Part IV: Microbial Molecular Biology and Genetics
Ch. 11: Microbial Genetics: Gene Structure, Regulation, and Expression
Ch. 12: Microbial Genetics: Regulation of Gene Expression
Ch. 13: Microbial Genetics: Mechanisms of Genetic Variation
Part V: DNA Technology and Genomics
Ch. 14: Recombinant DNA Technology
Ch. 15: Microbial Genomics
Part VI: The Viruses
Ch. 16: The Viruses: Introduction and General Characteristics
Ch. 17: The Viruses: Viruses of Bacteria and Archaea
Ch. 18: The Viruses: Eucaryotic Viruses and Other Acellular Infectious Agents
Part VII: The Diversity of the Microbial World
Ch. 19: Microbial Evolution, Taxonomy, and Diversity
Ch. 20: The Archaea
Ch. 21: Bacteria: The Deinococci and Nonproteobacteria Gram Negatives
Ch. 22: Bacteria: The Proteobacteria
Ch. 23: Bacteria: The Low G + C Gram Positives
Ch. 24: Bacteria: The High G + C Gram Positives
Ch. 25: The Protists
Ch. 26: The Fungi (Eumycota)
Part VIII: Ecology and Symbiosis
Ch. 27: Biogeochemical Cycling Introductory Microbial Ecology
Ch. 28: Microorganisms in Marine and Fresh Water Environments
Ch. 29: Microorganisms in Terrestrial Environments
Ch. 30: Microbial Interactions
Part IX: Interaction Between Human Host and Pathogenic Microbes
Ch. 31: Nonspecific (Innate) Host Resistance
Ch. 32: Specific (Adaptive) Immunity
Ch. 33: Pathogenicity of Microorganisms
Part X: Agents of Infectious Disease and Their Control
Ch. 34: Antimicrobial Chemotherapy
Ch. 35: Clinical Microbiology and Immunology
Ch. 36: The Epidemiology of Infectious Disease
Ch. 37: Human Diseases Caused by Viruses and Prions
Ch. 38: Human Diseases Caused by Bacteria
Ch. 39: Human Diseases Caused by Fungi and Protists
Part XI: Food and Industrial Microbiology
Ch. 40: Microbiology of Food
Ch. 41: Applied and Industrial Microbiology
The brand new author team of Prescott, Harley and Klein's Microbiology continues the tradition of past editions by providing a balanced, comprehensive introduction to all major areas of microbiology. Because of this balance, the Seventh Edition of Microbiology is appropriate for microbiology majors and mixed majors courses. The new authors have focused on readability, artwork, and the integration of several key themes (including evolution, ecology and diversity) throughout the text, making an already superior text even better.
Table of contents:
Part I: Introduction to Microbiology
Ch. 1: The History and Scope of Microbiology
Ch. 2: The Study of Microbial Structure: Microscopy and Specimen Preparation
Ch. 3: Procaryotic Cell Structure and Function
Ch. 4: Eucaryotic Cell Structure and Function
Part II: Microbial Nutrition, Growth, and Control
Ch. 5: Microbial Nutrition
Ch. 6: Microbial Growth
Ch. 7: Control of Microorganisms by Physical and Chemical Agents
Part III: Microbial Metabolism
Ch. 8: Metabolism: Energy, Enzymes, and Regulation
Ch. 9: Metabolism: Energy Release and Conservation
Ch. 10: Metabolism: The Use of Energy in Biosynthesis
Part IV: Microbial Molecular Biology and Genetics
Ch. 11: Microbial Genetics: Gene Structure, Regulation, and Expression
Ch. 12: Microbial Genetics: Regulation of Gene Expression
Ch. 13: Microbial Genetics: Mechanisms of Genetic Variation
Part V: DNA Technology and Genomics
Ch. 14: Recombinant DNA Technology
Ch. 15: Microbial Genomics
Part VI: The Viruses
Ch. 16: The Viruses: Introduction and General Characteristics
Ch. 17: The Viruses: Viruses of Bacteria and Archaea
Ch. 18: The Viruses: Eucaryotic Viruses and Other Acellular Infectious Agents
Part VII: The Diversity of the Microbial World
Ch. 19: Microbial Evolution, Taxonomy, and Diversity
Ch. 20: The Archaea
Ch. 21: Bacteria: The Deinococci and Nonproteobacteria Gram Negatives
Ch. 22: Bacteria: The Proteobacteria
Ch. 23: Bacteria: The Low G + C Gram Positives
Ch. 24: Bacteria: The High G + C Gram Positives
Ch. 25: The Protists
Ch. 26: The Fungi (Eumycota)
Part VIII: Ecology and Symbiosis
Ch. 27: Biogeochemical Cycling Introductory Microbial Ecology
Ch. 28: Microorganisms in Marine and Fresh Water Environments
Ch. 29: Microorganisms in Terrestrial Environments
Ch. 30: Microbial Interactions
Part IX: Interaction Between Human Host and Pathogenic Microbes
Ch. 31: Nonspecific (Innate) Host Resistance
Ch. 32: Specific (Adaptive) Immunity
Ch. 33: Pathogenicity of Microorganisms
Part X: Agents of Infectious Disease and Their Control
Ch. 34: Antimicrobial Chemotherapy
Ch. 35: Clinical Microbiology and Immunology
Ch. 36: The Epidemiology of Infectious Disease
Ch. 37: Human Diseases Caused by Viruses and Prions
Ch. 38: Human Diseases Caused by Bacteria
Ch. 39: Human Diseases Caused by Fungi and Protists
Part XI: Food and Industrial Microbiology
Ch. 40: Microbiology of Food
Ch. 41: Applied and Industrial Microbiology