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 -- 5. Microbial Nutrition -- 6. Microbial Growth -- 7. Control of Microorganisms by Physical and Chemical Agents -- 8. Metabolism: Energy, Enzymes, and Regulation -- 9. Metabolism: Energy Release and Conservation -- 10. Metabolism: The Use of Energy in Biosynthesis -- 11. Genes: Structure, Replication, and Mutation -- 12. Genes: Expression and Regulation -- 13. Microbial Recombination and Plasmids -- 14. Recombinant DNA Technology -- 15. Microbial Genomics -- 16. The Viruses: Introduction and General Characteristics -- 17. The Viruses: Bacteriophages -- 18. The Viruses: Viruses of Eucaryotes -- 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 (Eumycota), Slime Molds, and Water Molds -- 26. The Algae -- 27. The Protozoa -- 28. Microorganism Interactions and Microbial Ecology --29. Microorganisms in Aquatic Environments -- 30. Microorganisms in Terrestrial Environments -- 31. Normal Microbiota and Nonspecific Host Resistance -- 32. Specific Immunity -- 33. Medical Immunology -- 34. Pathogenicity of Microorganisms -- 35. Antimicrobial Chemotherapy -- 36. Clinical Microbiology -- 37. The Epidemiology of Infectious Disease -- 38. Human Diseases Caused by Viruses -- 39. Human Diseases Caused by Bacteria -- 40. Human Diseases Caused by Fungi and Protozoa -- 41. Microbiology of Food -- 42. Industrial Microbiology and Biotechnology.00000