1st Edition
MBIOS 101: Introductory Microbiology
School: Washington State University (WSU )
-
Pages: 3Helmick described factors to consider for microbial control and types of control.
-
Pages: 3Dr. Helmick continued to discuss considerations for microbial control.
-
Pages: 3Helmick described the history and also control mechanisms of microbes.
-
Pages: 4Helmick described the bacteria growth that occurs in milk.
-
Pages: 3Helmick described the factors needed for bacterial growth and the bacterial growth curve.
-
Pages: 4Helmick described the differences between food and structures needed for prokaryotes and eukaryotes
-
Pages: 4Helmick described the importance of water. She went into detail about gangrene, the functions of water, and osmosis.
-
Pages: 4Helmick described genetic variation in more detail: transduction, transformation, and conjugation.
-
Pages: 5Helmick finished discussing the types of genetic variation that can occur with bacteria and began discussing food.
-
Pages: 4Helmick described the ways in which cells store DNA and how genetic variation can occur.
-
Pages: 3Helmick described the function and structure of the rest of the internal parts of a cell including the cytoplasm, cytoskeleton, etc.
-
Pages: 3Helmick went on to describe more of the anatomy of prokaryotes (the flagella and cell wall).
-
Pages: 5Helmick discussed how to classify prokaryotes and and then began to describe the anatomy of prokaryotes.
-
Pages: 2Helmick continued describing the the applications of microbiology and also began to explain the anatomy of microorganisms.
-
Pages: 3Helmick gave an overview to microbiology and discussed what we will cover this semester.