50 lab syl

KINGSBOROUGH COMMUNITY COLLEGE

Of The City University of New York

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Department Of Biological Sciences

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BIO 50 – G= ENERAL MICROBIOLOGY

SYLLABUS

SPRING 2006

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Instr= uctor: Professor L. Brancaccio Taras<= /o:p>

&= nbsp; Office: S106

Telephone: (718) 368-4= 796

&= nbsp; E-mail: Ltaras@kbcc.cu= ny.edu

Course Description: Bio 50, General Microbiology, is a one semester, 4 credit class with a lecture and laboratory (3 hours each). The prerequisites for this course are one year of General Biology (Bio 13-14) a= nd one semester of General Chemistry (Chm 11). The diverse structure and activities of microbes in a wide number of environs will be examined. Throughout the course, aspects of microbes beyond their ability to cause disease will be studied. These include the use of microbes = in food production, antibiotic production, and bioremediation. Laboratory experiments will be con= ducted to support the concepts studied in the lecture portion of the course, the textbook readings, and other readings.&nbs= p; Basic microbiological techniques such as staining, aseptic transfer,= and pure culture techniques will be conducted.= More advanced laboratories designed to demonstrate the interdiscipli= nary nature of microbiology will include collection of marine water and sediment samples for cultivation of algae and the isolation of antibiotic-producing microbes, and studies of various microbial relationships using plants.

Goals for Student Outcomes<= /o:p>

1.= Demonstrate an appreciation for the diverse microbial world with reg= ard to the structure and function= of microbes.

2.= Perform basic microbiological techniques to stain, cultivate, and identify microbes.

3.= Demonstrate the positive and negative effects microbes have on socie= ty resulting in = historically significant events.

4.= Identify commensal, mutualistic, and antagonistic relationships micr= obes develop with = other organisms.

5.= Analyze the contributions microbes make to soil and aquatic environm= ents by their roles in food = webs and nutrient cycling.

6.= Apply the interdisciplinary nature of microbiology to the fields of genetics, ecology, food = production, and waste management.

Learning Activities

1.= Readings from assigned textbook and laboratory manual

2.= Lab experiments performed with a partner

3.= In-class assignments using the textbook

4.= Reading of journal articles with oral reporting

5.= Writings- lab reports, developing written answers to exam preparation questions, & <= /span>

info= rmal writings

TEXTBOOK: Microbial Life = by Perry, Staley & Lory. (2002) Sinaeur Assoc., Publishers.

[ISBN 0-87893-675-0]

LAB MANUAL: Laboratory Exercises in Microbiology by Brancaccio Taras Muzio.(2002) Whittier Publications, In= c. [ISBN 1-57604-150-6]

OTHER REQUIREMENTS: A knee-length laboratory coat

RECOMMENDED MATERIALS= : a 3-ring binder, colored pens or pencils

LECTURE - Topical Outline =

Pl= ease bring your textbook to every lecture session.

WEEK 1: INTRODUCTION=

Cell types and organisms studied in microbiology: bacteria, fungi, algae, protists <= o:p>

& viruses<= /p>

Origin of life on Earth

&= nbsp; &nbs= p; Evidence for microbes as the first life forms on Eearth: fossil & chemical <= /span>

&= nbsp; &nbs= p; &= nbsp; evidence

&= nbsp; &nbs= p; Biogeochemical cycle &= nbsp; &nbs= p; &= nbsp;

&= nbsp; &nbs= p; History of microbiology: From van Leewenhoek to the present=

Te= xt readings: Chapter 1 p. 2-25; Ch. 2 p. 27-45; Ch. 7 p. 148; Ch. 14 p. 285-288;

p. 307; Ch. 23 p. 548-550<= /span>

WEEK 2: BACTERIAL STRUCTURES AND SHAPES =

&= nbsp; &nbs= p; Bacterial morphology (size, shapes and arrangements)

&= nbsp; &nbs= p; Bacterial structures (cell membrane, ce= ll wall, glycocalyx, cytoplasm, nucleoid, &nbs= p; &= nbsp; &= nbsp; &nbs= p; cytoplasmic inclusions, flagella, pili, and endospores)=

Te= xt readings: Chapter 4 p. 70-72; 74-98; Ch. 20 p. 461-464<= /span>

&= nbsp; &nbs= p;

WEEK 3: BACTERIAL GROWTH=

&= nbsp; &nbs= p; Binary fission

&= nbsp; &nbs= p; Bacterial growth curve

&= nbsp; &nbs= p; Requirements for growth

&= nbsp; &nbs= p; Phototrophs, chemotrophs, autotrophs, and heterotrophs

&= nbsp; &nbs= p; Factors affecting microbial growth

&= nbsp; &nbs= p; Populations counts and determination of microbial numbers

Te= xt readings: Chapter 4 p. 72-73; Ch. 5 p. 104-110, p. 113-121; Ch. 6 p. 127-135, =

p. 137-145

WEEK 4: &n= bsp; METABOLISM

&= nbsp; &nbs= p; Principles and requirements for energy production

&= nbsp; &nbs= p; Aerobic respiration, anaerobic respiration, types of fermentation, &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; Energy from light

Te= xt readings: Chapter 8 p. 165-183; Ch. 9 p. 185-200; Ch 10201-209

WEEK 5: GENETICS AND ITS APPLICATIONS=

& = &nb= sp; Review of transcription and translation

WEEK 6:= Posttranslational processing in prokaryotes: in= teins and exteins

&= nbsp; &nbs= p; Regulation of gene expression: induction, repression, operons, and = &nb= sp; = &nb= sp; &= nbsp; attenuation

&= nbsp; &nbs= p; Origin of mutation: fluctuation test=

Mutagens

&= nbsp; &nbs= p; Genetic transfer in bacteria: transformation, transduction, and conjugation

&= nbsp; &nbs= p; Mobile genetic elements and transposons

WEEK 5:= GENETICS AND ITS APPLICATIONS (continued)

&= &nb= sp; Tools of genetic engineering: restr= iction enzymes, agarose gel electrophoresis,

WEEK 6: &nbs= p; Southern Blot, plasmid construction, PCR, DNA probes, antibody probes,

&= nbsp; &nbs= p; DNA library, cDNA, and colony hybridization

&= nbsp; &nbs= p; Cloning eukaryotic genes in bacteria

&= nbsp; &nbs= p; Genome sequencing &nb= sp; = &nb= sp;

Te= xt readings: Chapter 13 p. 264-267, p. 273-275,= p. 277; Ch. 15 p. 311-315, p. 320-328= ,

p. 331-350; Ch. 31 p. 788-789<= /span>

WEEK 7: EUKARYOTIC MICROBES

&= nbsp; &nbs= p; Characteristics of eukaryotic cells

&= nbsp; &nbs= p; Protistan classification based on rRNA sequences

&= nbsp; &nbs= p; Fungal classification based on rRNA sequences

Te= xt readings: Chapter 23 p. 525-557

WEEK 8: &n= bsp; VIRUSES

&= nbsp; &nbs= p; Theories of the origins of viruses

&= nbsp; &nbs= p; Viral structure & replication

&= nbsp; &nbs= p; Viral cultivation and purification

&= nbsp; &nbs= p; Bacterial & eukaryotic viruses

&= nbsp; &nbs= p; Viroids & prions

Te= xt readings: Chapter 14 p. 283-292, p. 298-309

WEEK 9: BENEFICIAL SYMBIOTIC ASSOCIATIONS<= o:p>

= &nb= sp; Types of symbioses: mutualism, commensalism, & antagonism

&= nbsp; &nbs= p; Microbe-microbes symbioses

&= nbsp; &nbs= p; Microbe-plant symbioses

&= nbsp; &nbs= p; Microbe-animal symbioses

Te= xt readings: Chapter 25 p. 595-617

WEEK 10: MICROBES & ECOSYSTEMS

&nb= sp; = Identification & quantitation of microbes in the environment

&= nbsp; &nbs= p; Microbes in major environments: freshwater, marine, & terrestrial

&= nbsp; &nbs= p; Microbes in extreme environments

&= nbsp; &nbs= p; Biogeochemical cycles: C, N, & S &= nbsp;

Te= xt readings: Chapter 24 p. 561-571, p. 578-594

WEEK 11: ENVIRONMENTAL MICROBIOLOGY

        &= nbsp;           &nbs= p;   Sewage treatment

Drinking water treatment

        &= nbsp;           &nbs= p;   Landfill

Composting

Pesticides

        &= nbsp;           &nbs= p;   Bioremediation

Te= xt readings: Chapter 32 p. 793-809

WEEK 12:      INDUSTRIAL MICROBIOLOGY

      &nb= sp;            =     The fermentation industry: primary & secondary metabolism

Food & beverage production

        &= nbsp;           &= nbsp;   Production of industrial and pharmaceutical products

Te= xt readings: Chapter 21 p. 763-7

=

LABORATORY

Sequence of Lab Experiments & Assignment/Quiz Schedule

Lab Manual: Laboratory Exercis= es in Microbiology by L. Brancaccio Taras and J. N. Muzio

**Please read lab exercises prior to coming to each lab session. **

Labs cannot be made up due to the complicated cultures and chemicals involved.

WEEK# & DATE     EXERCISE TITLE=                  =             &nb= sp;            = EXERCISE # (page)

     1        &= nbsp;           &nbs= p;        Check In/ Safety rules    &nb= sp;            =             &nb= sp;            =             &nb= sp;

3/01/06=             &nb= sp;        Bright-field microscope (review parts and =         &= nbsp;            &= nbsp;   1 (p. 3)

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; Focusing procedure)     &nb= sp;

        &= nbsp;           &nbs= p;            &= nbsp; Smear preparation and simple staining  =               &= nbsp;           &= nbsp;   2 (p. 12)

        &= nbsp;           &nbs= p;            &= nbsp; Negative Staining      = ;            &n= bsp;            = ;            &n= bsp;                   &= nbsp;   3 (p. 20)

        &= nbsp;           &nbs= p;            &= nbsp; Gram staining      = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;   4 (p. 25)

        &= nbsp;           &nbs= p;            &= nbsp; Culture medium & aseptic transfer  &n= bsp;                    &= nbsp;           &= nbsp;   10 (p. 57)

=

   2           &nbs= p;            &= nbsp;      Acid-fast staining      = ;            &n= bsp;            = ;            &n= bsp;                   &= nbsp;   5 (p. 31)

3/08/06=             &nb= sp;        Capsule staining      = ;            &n= bsp;            = ;            &n= bsp;            = ;         &= nbsp;   6 (p. 36)

Endospore staining        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;               &= nbsp;   7 (p. 41)     &nb= sp;         &= nbsp;   Antagonism- Parts I and II (Begin)   &nb= sp;            =             &nb= sp;          39 (p. 275)

        &= nbsp;           &nbs= p;            &= nbsp; QUIZ 1 ON WEEK 1 LAB

=

   3           &nbs= p;            &= nbsp;      Pure culture techniques    &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp; 11 (p. 63)

3/15/06=             &nb= sp;        Bacterial population counts         &= nbsp;           &nbs= p;            &= nbsp;         &= nbsp;   12 (p. 70)

        &= nbsp;           &nbs= p;            &= nbsp; Selective & differential media   &= nbsp;                 &= nbsp;           &nbs= p;           &= nbsp;   14 (p. 80)     <= o:p>

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;

   4           &nbs= p;            &= nbsp;      Water and sediment sampling (field trip) &nb= sp;            =         &= nbsp;   27 (p. 181) 3/22/06                   &= nbsp;   QUIZ 2 ON WEEK 2 LAB

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; = ;            &n= bsp;            = ;            =

   5           &nbs= p;            &= nbsp;      Factors affecting microbial growth   &nbs= p;            &= nbsp;           &nbs= p;          15-18 (p. 85)

3/29/06=             &nb= sp;        Isolation of antibiotic producers- Part I  =               &= nbsp;           &= nbsp;   29 (p. 195)

        &= nbsp;           &nbs= p;            &= nbsp; Winogradsky column      &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &= nbsp;   28 (p. 189)

        &= nbsp;           &nbs= p;            &= nbsp; Determination of bacterial properties-

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; Carbohydrate fermentation Parts I-V        &= nbsp;           &nbs= p; 23 (p. 127)

=

   6           &nbs= p;            &= nbsp;      Determination of bacterial properties -

4/05/06=                  &= nbsp;   Protein metabolism    Part I-= VI         =         &= nbsp;           &= nbsp;           &= nbsp;   24 (p. 138)

        &= nbsp;           &nbs= p;            &= nbsp; Determination of bacterial properties –

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; Exoenzymes and endoenzymes Parts I-VII           &= nbsp;   25 (p. 150)

QUIZ 3 ON WEEK 3 LAB

=

7&= nbsp;           &nbs= p;            &= nbsp;

4/12/06=             &nb= sp;        Analysis of the effectiveness of hand washing &= nbsp;               &= nbsp;   22 (p. 119)

*Lab = ends @ 4pm       Analysis of the effectiveness of antiseptics and disinfectants      19 (p. 105)

        &= nbsp;           &= nbsp;           &nbs= p;   Kirby-Bauer method for analyzing the

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; effectiveness of antibiotics     = ;            &n= bsp;                   &= nbsp;   20 (p. 109)

        &= nbsp;           &nbs= p;            &= nbsp; Analysis of the effectiveness of ultraviolet light&n= bsp;              &= nbsp;   21 (p. 115)

Determination of bacterial prope= rties- Identifying an

unknown bacterium- Parts I &= II        &= nbsp;           &nbs= p;         26 (p. 164)

QUIZ 4 ON FACTORS AFFECTING GROWTH

=

WEEK# & DATE     EXERCISE TITLE=         &= nbsp;           &nbs= p;            &= nbsp;         EXERCISE # (page)        &= nbsp;

    8        &= nbsp;           &nbs= p;

4/26/06  &= nbsp;           &nbs= p;     Examination of molds      = ;            &n= bsp;             &= nbsp;           &nbs= p;            &= nbsp;         &= nbsp;   32 (p. 223)

        &= nbsp;           &nbs= p;            &= nbsp; Examination of algae            &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;          33 (p. 231)

        &= nbsp;           &nbs= p;            &= nbsp; Algal blooms      &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;

        &= nbsp;           &nbs= p;            &= nbsp; Isolation of antibiotic producers- Part II  = ;            &n= bsp;            = ;    29 (p. 199)

=

    9            =             &nb= sp;     Bioremediation        &= nbsp;         &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp; 31 (p. 209)

5/3/06=                    &= nbsp;   Protozoa and slime molds    &nbs= p;             =         &= nbsp;           &nbs= p;            &= nbsp; 34 (p. 239)            =             &nb= sp;           &= nbsp;   Isolation of antibiotic producers- Part II  = ;            &n= bsp;            = ;    29 (p. 199)            =             &= nbsp;           &= nbsp;   Assignment: Unknown lab report is due.

QUIZ 5 ON WEEK 7 LAB

=

10&= nbsp;           &nbs= p;            &= nbsp;     Viruses        &= nbsp;           &nbs= p;           &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp; 35 (p. 249)

5/10/06=             &nb= sp;        Water analysis      = ;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp; 30 (p. 205)             &= nbsp;           &nbs= p;           &= nbsp;   Commensalism        &= nbsp;           &nbs= p;         &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; 37 (p. 265)

Mutualism- Parts I, II, and III    &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;    38 (p. 269)

Antagonism- Parts I and II (Comp= lete)                &= nbsp;           &nbs= p;   39 (p. 275)

        &= nbsp;           &nbs= p;            &= nbsp; Isolation of antibiotic producers- Part II  = ;            &n= bsp;            = ;    29 (p. 201)

        &= nbsp;           &= nbsp;           &nbs= p;   Assignment: Bioremediation lab report is due.<= o:p>

=

   11           &nb= sp;            =      Bacterial genetic transfer-transduction  &n= bsp;            = ;            &n= bsp;

5/17/06=             &nb= sp;        Food microbiology- Bacterial counts of food samples          42 (p. 301)

        &= nbsp;           &nbs= p;            &= nbsp; Use of chemical preservatives to increase the shelf

        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; life of apple cider     = ;           &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; 43 (p. 305)

        &= nbsp;           &nbs= p;            &= nbsp; Isolation of antibiotic producers- Part II  = ;            &n= bsp;            = ;    29 (p. 201)

        &= nbsp;           &nbs= p;            &= nbsp; Assignment: Winogradsky column lab report is d= ue.

        &= nbsp;           &nbs= p;            &= nbsp;         &= nbsp;           &nbs= p;

12             &n= bsp;            = ;    Analysis of results from week 11

5/251= /06        &= nbsp;          Assig= nment: Student presentations of articles/papers.

=

BIO 50

OBJECTIVES=

The objectives listed can be used as guidelines for studying each topic conside= red in the course.

=

Introduction and History of Microbiology

= 1.      = Name and explai= n the difference between the three domains

= 2.      = Distinguish prokaryotic from eukaryotic cells.

= 3.      = Name the 5 orga= nisms studied in microbiology and explain how they can be distinguished from one another based on the following properties:= (a) cell type; (b) size; (c) type of reproductio= n; (d) cell division; (e) chemical composition & (f) unique structures, organelles, processes.<= /span>

= 4.      = Define spontane= ous generation, cell theory and germ theory

= 5.      = In a brief stat= ement, describe the series of experiments disproving spontaneous generation.<= /o:p>

= 6.      = Describe Robert Koch’s experiment proving germ theory

= 7.      = List the 4 crit= eria of Koch’s postulates.

= 8.      = Describe in sev= eral sentences the significance of the contributions of the following scientists= to the field of microbiology: (a) van Leewenhoek; (b) Pasteur; (c) Jenner; (d) Semmelweis; (e) Lister; (f) Koch; (g) Ehrlich; (h) Fleming (i) Beijerinck; and (j) Winogradsky.

= 9.      = Describe the fo= ssil and chemical evidence for microbes as the first life forms on Earth. <= /o:p>

= 10.    Explain the significance of Stanley Miller’s work on the conditions of early Eart= h.

= 11.    State the prope= rties believed to be associated with the early bacterial life forms on Earth.

= 12.    Describe the evolution of bacterial life forms based on the work of Oparin

= 13.    State the theor= ies posed by Margulis and Zillig on the evolution of eukaryotes

= 14.    Summarize the probable sequential events during biological evolution from the Earth’= ;s origin to hominids.

Bacterial Struc= tures

= 1.     Define the term morphology.

= 2.     Draw and name t= he 3 most common bacterial shapes and their arrangements.

= 3.     Describe the ch= emical composition (structure) and function of the following bacterial organelles: (a)cell wall;&n