Course Descriptions

BIO 209 - General Microbiology

4 Credits

A survey of microorganisms: bacteria, viruses, rickettsia, protozoa, algae and fungi. Major emphasis is placed upon bacteria: classification, genetics, ecology, morphology, physiology, physical and chemical control and economic importance. An introduction to applications of microbiology to food and water analysis, industry and medicine, including principles of immunology and transmission of infectious diseases. This course is designed for the Liberal Arts or science-interested student. Three class hours, three laboratory hours.

Prerequisites: BIO 156 as prerequisite or corequisite, and CHE 145 or CHE 151 with a grade of C- or better, or permission of instructor. Students who have completed BIO 156 with a grade below C- are advised to repeat BIO 156 before attempting BIO 209.

Course Learning Outcomes
1. Describe the prokaryotic cell structures and their functions.
2. Describe the dynamics of bacterial growth, some of the factors that influence bacterial growth, and some methods of controlling microbial growth (physical, chemical, and antimicrobial).
3. Describe the metabolic processes that bacteria employ to derive energy (aerobic respiration, anaerobic respiration, fermentation) and those processes that bacteria employ in biosynthesis (photosynthesis, DNA synthesis, transcription, translation).
4. Describe the bacterial sexual processes of transformation, conjugation, and transduction, and explain how these processes promote genetic diversity.
5. Describe the diversity of prokaryotic organisms in terms of their metabolic characteristics and habitats.
6. Describe virus structure and modes of viral replication.
7. Discuss some of the important bacterial, viral, fungal, and protozoan diseases that affect humans with emphasis on: etiologic agents, body systems affected,modes of transmission
8. Describe the human body’s innate immune response and the specific immune response that involves B and T lymphocytes.
9. Discuss the importance of microorganisms to food production, environmental microbiology, and industrial microbiology.
10. Demonstrate knowledge of the following laboratory procedures: brightfield microscopy, various bacterial staining methods, aseptic and pure culture techniques,physical, chemical and antimicrobial control of microorganisms,standard plate counting of microorganisms,isolation of bacterial mutants and bacterial conjugation,quality testing of water, milk, and foods, microbial identification

Course Offered Fall and Spring

Use links below to see if this course is offered:
Fall Semester 2017
Intersession 2018
Spring Semester 2018