NVCC
COLLEGE-WIDE COURSE CONTENT SUMMARY
BIO 205 - GENERAL
MICROBIOLOGY (4 CR.)
COURSE DESCRIPTION
Examines morphology,
genetics, physiology, ecology, and control of microorganisms. Emphasizes
application of microbiological techniques to selected fields. Lecture 3
hours. Recitation and laboratory 3 hours. Total 6 hours per week.
GENERAL COURSE PURPOSE
This is a one semester
college transfer-level course designed to meet the needs of science majors.
The student is introduced to the morphology, genetics, physiology, ecology,
and control of microorganisms, as well as to the nature of infectious diseases
and immunity. Standard microbiological techniques for isolating, culturing,
handling, examining, and identifying microorganisms are acquired. A basic
understanding of the biology of microorganisms might be useful to individual
planning careers involving pure and/or applied research, diagnosis, prevention
and treatment of pathogenic disease, food handling and/or processing, agriculture,
industrial processes utilizing microbes, water purification, etc.
ENTRY LEVEL COMPETENCIES
A basic understanding
of biological chemistry, cells, cell division, genetics and ecology is
assumed. Facility in using the compound light microscope is also assumed.
The student unfamiliar with the aforementioned will be at a distinct disadvantage
in this course. Prerequisites are one year of college biology and one year
of college chemistry or divisional approval.
COURSE OBJECTIVES
The list of objectives
given below is not intended to be comprehensive, but rather to serve as
foundation upon which to build.
LECTURE
Upon completion of
this course, the student should be able to:
A. list, classify,
and contrast the main categories of microorganisms
B. draw and label
the parts of a "typical" bacterial cell, giving possible functions for
each part
C. contrast eukaryotic
and prokaryotic cells
D. distinguish between
and give examples of autotrophic and heterotrophic forms of nutrition;
between lithotrophic and organotrophic sources of carbon
E. draw a typical
growth curve and describe its phases
F. discuss how oxygen
levels, temperature, pH, and the osmotic environment may affect microbial
growth
G. contrast bacterial
transduction, bacterial transformation, and bacterial conjugation
H. describe the structure
and nature of nucleic acids
I. relate the terms
DNA, gene, chromosomes, and mutation
J. describe protein
synthesis
K. outline the operon
hypothesis of microbial gene control
L. list and discuss
at least six properties of enzymes
M. describe the basic
principles and techniques involved in "genetic engineering" and relate
at least three areas in which DNA recombinant technology may bear valuable
fruit
N. list the important
events of and/or the significance of the following pathways associated
with microbial metabolism
1. Glycolysis
2. Krebs cycle
3. Alcoholic fermentation
4. Lactic acid fermentation
5. Electron transport
system
6. Aerobic respiration
7. Anaerobic respiration
O. contrast photosynthesis
in green plants with that of:
1. Cyanobacteria
2. Sulfur bacteria
P. describe the roles
and associations of microorganisms in ecosystems
Q. list and discuss
the principle reasons for and methods of controlling and/or eliminating
microorganisms
R. provide the following
for selected diseases caused by microorganisms:
1. Causative organism
2. Occurrence
3. Reservoir
4. Mode of transmission
5. Incubation period
6. Period of communicability
7. Method of control
including specific treatment
S. outline and describe
the human body's defensive mechanisms against infectious diseases
T. list and describe
at least five examples of the uses of microorganisms in applied microbiology
LABORATORY
Upon completion of
this course, the student should be able to:
A. use aseptic technique
in handling microorganisms
B. use standard techniques
for quantitative measurement of microbial growth
C. apply standard
microbiological techniques to the isolation, cultivation and identification
of microorganisms
MAJOR TOPICS TO BE
COVERED
A. Microbial taxonomy
1. Archaebacteria
2. Cyanobacteria
3. Photo bacteria
4. Eubascteria
a. gram negative
b. gram positive
5. Fungi
6. Protozoa
B. Techniques used in
microbial taxonomy
C. Microbial staining
techniques
D. Microbial cell
structure, eukaryotic and prokaryotic
E. Microbial nutrition
and cultivation
F. Microbial growth
and cell division
G. Microbial metabolism:
enzymes, cell energetics, cellular biosynthesis
H. Microbial genetics,
genetic engineering
I. Control and elimination
of microbes
J. Microbial ecology
K. Medical microbiology:
pathogens, infectious diseases, immunity
L. Viruses (taxonomy,
infection cycle, temperate vs. Lytic, medical significance)
M. Applied microbiology:
food, dairy, industrial, pharmaceutical
OPTIONAL TOPICS
The instructor may
wish to include coverage of eukaryotic algae and parasitic worms.
Field trips may be
taken to one or more of the following places depending upon the time available
and student interests.
A. American Type
Culture Collection
B. Anaerobe Lab, V.P.I.
& State University
C. National Agricultural
Library
D. National Institutes
of Health
E. Local brewery
F. Local dairy
G. Local research
and development firm
H. Local water purification
plant
Revised 1/97
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