Microbiology with Diseases by Body System (3rd Edition) by Robert W. Bauman

By Robert W. Bauman

Designed for pre-nursing and allied well-being scholars (and additionally mixed-majors courses), Microbiology with illnesses by way of physique approach, 3rd Edition keeps the hallmark paintings application and transparent writing sort that experience made Robert Bauman’s e-book successful. This Third Edition good points compelling medical content material with regards to students’ destiny healthcare careers and considerable possibilities for utilized pupil perform. Chapter-opening medical situations, rising illnesses containers, and medical functions bins introduce scholars to real-world medical events. pupil comprehension is ensured with end-of-chapter perform that encompasses utilized, visible, and conceptual understanding. 

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Microbiology with Diseases by Body System (3rd Edition)

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CHAPTER 1 A Brief History of Microbiology 13 Some Industrial Uses of Microbes Product or Process Contribution of Microorganism Foods and Beverages Cheese Flavoring and ripening produced by bacteria and fungi; flavors dependent on the source of milk and the type of microorganism Alcoholic beverages Alcohol produced by bacteria or yeast by fermentation of sugars in fruit juice or grain Soy sauce Produced by fungal fermentation of soybeans Vinegar Produced by bacterial fermentation of sugar Yogurt Produced by bacteria growing in skim milk Sour cream Produced by bacteria growing in cream Artificial sweetener Amino acids synthesized by bacteria from sugar Bread Rising of dough produced by action of yeast; sourdough results from bacteria-produced acids Other Products Antibiotics Produced by bacteria and fungi Human growth hormone, human insulin Produced by genetically engineered bacteria Laundry enzymes Isolated from bacteria Vitamins Isolated from bacteria Diatomaceous earth (used in polishes and buffing compounds) Composed of cell walls of microscopic algae Pest control chemicals Insect pests killed or inhibited by bacterial pathogens Drain opener Protein-digesting and fat-digesting enzymes produced by bacteria Pasteur’s discovery that bacteria are responsible for spoiling wine led naturally to his hypothesis in 1857 that microorganisms are also responsible for diseases.

He broke the necks off some flasks, exposing the liquid in them directly to the air, and he carefully tilted others so that the liquid touched the dust that had accumulated in their necks. The next day, all of these flasks were cloudy with microbes. He concluded that the microbes in the liquid were the progeny of microbes that had been on the dust particles in the air. The Scientific Method The debate over spontaneous generation led in part to the development of a generalized scientific method by which questions are answered through observations of the outcomes of carefully controlled experiments, instead of by conjecture or according to the opinions of any authority figure.

The only type of microbe that remained hidden from Leeuwenhoek and other early microbiologists was viruses, 9Plural of the Latin alga, meaning seaweed. 7 Algae. (a) Spirogyra. These microscopic algae grow as chains of cells containing helical photosynthetic structures. (b) Diatoms. These beautiful algae have glasslike cell walls. 9). Viruses could not be seen until the electron microscope was invented in 1932. All viruses are acellular (not composed of cells) obligatory parasites composed of small amounts of genetic material (either DNA or RNA) surrounded by a protein coat.

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