| Description |
1 online resource (527 p.) |
| Series |
New York Academy of Sciences Ser |
|
New York Academy of Sciences Ser
|
| Contents |
Intro -- Essential Microbiology -- Contents -- Preface to Second Edition -- Preface to First Edition -- Acknowledgements -- About the Companion Website -- I Introduction -- 1 Microbiology: What, Why and How? -- 1.1 What is microbiology? -- 1.2 Why is microbiology important? -- 1.3 How do we know? Microbiology in perspective: to the Golden Age and beyond -- 1.4 Light microscopy -- 1.5 Electron microscopy -- 2 Biochemical Principles -- 2.1 Atomic structure -- 2.1.1 Isotopes -- 2.1.2 Chemical bonds -- 2.2 Acids, bases and pH -- 2.3 Biomacromolecules -- 2.3.1 Carbohydrates -- 2.3.2 Proteins |
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2.3.3 Higher levels of protein structure -- 2.3.4 Nucleic acids -- 2.3.5 Lipids -- 3 Cell Structure and Organisation -- 3.1 The prokaryotic cell -- 3.1.1 Prokaryotic cell structure -- 3.1.2 Genetic material -- 3.1.3 Ribosomes -- 3.1.4 Inclusion bodies -- 3.1.5 Endospores -- 3.1.6 The plasma membrane -- 3.1.7 The bacterial cell wall -- 3.1.8 Beyond the cell wall -- 3.2 The eukaryotic cell -- 3.2.1 The nucleus -- 3.2.2 Endoplasmic reticulum -- 3.2.3 Golgi apparatus -- 3.2.4 Lysosomes -- 3.2.5 Mitochondria -- 3.2.6 Chloroplasts -- 3.2.7 Vacuoles -- 3.2.8 Plasma membrane -- 3.2.9 Cell wall |
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3.2.10 Flagella and cilia -- 3.3 Cell division in prokaryotes and eukaryotes -- II Microbial Nutrition, Growth and Metabolism -- 4 Microbial Nutrition and Cultivation -- 4.1 Nutritional categories -- 4.2 How do nutrients get into the microbial cell? -- 4.3 Laboratory cultivation of microorganisms -- 4.3.1 Obtaining a pure culture -- 4.3.2 Growth media for the cultivation of bacteria -- 4.3.3 Preservation of microbial cultures -- 5 Microbial Growth -- 5.1 Estimation of microbial numbers -- 5.2 Factors affecting microbial growth -- 5.2.1 Temperature -- 5.2.2 pH -- 5.2.3 Oxygen |
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5.2.4 Carbon dioxide -- 5.2.5 Osmotic pressure -- 5.2.6 Light -- 5.3 The kinetics of microbial growth -- 5.3.1 Lag phase -- 5.3.2 Log (exponential) phase -- 5.3.3 Stationary phase -- 5.3.4 Death phase -- 5.3.5 Batch culture and continuous culture -- 5.4 Growth in multicellular microorganisms -- 6 Microbial Metabolism -- 6.1 Why is energy needed? -- 6.2 Enzymes -- 6.2.1 Enzyme classification -- 6.2.2 Certain enzymes have a non-protein component -- 6.2.3 How do enzymes speed up a reaction? -- 6.2.4 Environmental factors affect enzyme activity -- 6.3 Principles of energy generation |
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6.3.1 Oxidation-reduction reactions -- 6.3.2 Why glucose? -- 6.3.3 Glycolysis -- 6.3.4 Glycolysis is not the only way to metabolise glucose -- 6.3.5 Aerobic respiration -- 6.3.6 Oxidative phosphorylation and the electron transport chain -- 6.3.7 Fermentation -- 6.3.8 Other types of fermentation -- 6.3.9 Metabolism of lipids and proteins -- 6.3.10 Anaerobic respiration -- 6.3.11 Energy may be generated by the oxidation of inorganic molecules -- 6.4 Photosynthesis -- 6.4.1 Oxygenic photosynthesis -- 6.4.2 Where does photosynthesis take place? -- 6.4.3 'Light' reactions -- 6.4.4 'Dark' reactions |
| Notes |
Description based upon print version of record |
|
6.4.5 Anoxygenic photosynthesis |
| Genre/Form |
Electronic books
|
| Form |
Electronic book
|
| ISBN |
9781118527252 |
|
1118527259 |
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