Part I: Introduction to Microbiology
Chapter 1: The History and Scope of Microbiology
Chapter 2: Microscopes and the Study of Microbial Structure
Chapter 3: Procaryotic Cell Structure
Chapter 4: Eucaryotic Cell Structure and Function
Chapter 5: Viruses and Other Cellular Agents
Part II: Microbial Nutrition, Growth, and Control
Chapter 6: Microbial Nutrition
Chapter 7: Microbial Growth
Chapter 8: Control of Microorganisms by Physical and Chemical Agents
Part III: Microbial Metabolism
Chapter 9: Introduction to Metabolism
Chapter 10: Catabolism: Energy Release and Conservation
Chapter 11: Anabolism: The Use of Energy in Biosynthesis
Part IV: Microbial Molecular Biology and Genetics
Chapter 12: Gene Structure, Replication, and Expression
Chapter 13: Regulation of Gene Expression
Chapter 14: Mechanisms of Genetic Variation
Chapter 15: Microbial Genomics
Chapter 16: Biotechnology and Industrial Microbiology
Part V: The Diversity of The Microbial World
Chapter 17: Microbial Evolution, Taxonomy, and Diversity
Chapter 18: The Archaea
Chapter 19: Deinococci and Nonproteobacteria Gram Negative Bacteria
Chapter 20: Proteobacteria
Chapter 21: Low G + C Gram Positive Bacteria
Chapter 22: High G + C Gram Positive Bacteria
Chapter 23: Eucaryotic Microbes
Chapter 24: Viral Diversity
Part VI: Ecology and Symbiosis
Chapter 25: Biogeochemical Cycling and Introductory Microbial Ecology
Chapter 26: Microorganisms in Natural Environments
Chapter 27: Microbial Interactions
Part VII: Host Defenses
Chapter 28: Nonspecific (Innate) Host Resistance
Chapter 29: Specific (Adaptive) Immunity
Part VIII: Microbial Diseases and Their Control
Chapter 30: Pathogenicity of Microorganisms
Chapter 31: Antimicrobial Chemotherapy
Chapter 32: Clinical Microbiology and Immunology
Chapter 33: The Epidemiology of Infectious Disease
Part IX: Applied Microbiology
Chapter 34: Microbiology of Food
Chapter 35: Industrial Microbiology
