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|BIO206 - General Microbiology|
Catalog Description: Studies the structure and function of micro-organisms, with an emphasis on prokaryotes. Topics include microbial physiology, growth and metabolism, control of growth, genetics and genetic engineering, host-microbe relationships, principles of immunology, environmental and applied microbiology. Lab procedures include microscopy, aseptic technique, staining methods, media preparation and use, growth of bacterial cultures, enzyme and chemical assays, identification techniques, modern molecular techniques. Three class hours, three lab hours. Prerequisite: BIO 115 with a grade of ‘C’ or higher.
Lecture: 3 hrs.
Lab: 3 hrs.
Course Student Learning Outcomes (CSLOs):
Upon successful completion of this course, the student will be able to:
1. Identify the methods biological scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, and the evaluation of data within Microbiology.*
2. Tabulate and explain the results of experiments or other types of scientific investigations. This involves; researching, reading and evaluating scientific information from literature, reviews, and web-based publications; developing hypotheses, appropriate controls and solutions to practical problems collecting, analyzing and interpreting data, maintaining careful and complete documentation of experiments.*
3. Describe the science of microbiology, giving seven examples of groups of microbes.
4. Describe general methods used in the study of microorganisms, including culture, identification and isolation.
5. Explain the history and development of the Germ Theory of disease.
6. Describe microbial diversity, including the Three Domain system of classification and Baltimore's Virus Classification System as frameworks for organizing current knowledge of microbial diversity.
7. Describe cellular structures and functions for a typical prokaryotic cell.
8. Explain the fundamentals of bacterial genetics, emphasizing transformation, transduction and conjugation.
9. Describe the use of microbes in the areas of industrial microbiology, environmental microbiology and biotechnology.
10. Describe recombinant DNA techniques used in the design and production of commercially important products.
11. Discuss major microbial industrial products. Explain in detail five examples of these products, such as enzymes and antibiotics that are manufactured by biotechnological processes.
12. Outline physical and chemical methods of microbial control.
13. Discuss two methods of viral reproduction.
14. Describe the role bacteria play in diverse terrestrial and aquatic ecosystems, including nutrient recycling.
15. Outline the principal types of host defenses, including non-specific and specific defenses.
16. List the mechanisms utilized by bacteria and viruses to function as pathogens.
17. Demonstrate proficiency in basic laboratory safety and the skills used by microbiologists. These skills include aseptic technique, staining methods, media preparation and culture techniques, biochemical and other methods of identification, antibiotic susceptibility testing and applications in microbial technology.
* This course objective has been identified as a student learning outcome that must be formally assessed as part of the Comprehensive Assessment Plan of the college. All faculty teaching this course must collect the required data and submit the required analysis and documentation at the conclusion of the semester to the Office of Institutional Research and Assessment.
1. Introduction to Microbiology, including a historical perspective
2. Organization and structure of prokaryotes
3. Microbial nutrition, growth and control
4. Microbial metabolism
5. Microbial molecular biology and genetics, including DNA transfer in prokaryotes
6. DNA technology and genomics
7. Diversity of the microbial world
9. Microbial ecology
10. Principles of disease and host parasite interaction
11. Defense against disease and immunology
12. Industrial and applied Microbiology
Effective Term: Spring 2015