2. MICROBIOLOGY
The branch of biology that is concerned with
the study of microorganisms, including
bacteria, viruses, algae, protozoa, and fungi,
and their effect on humans
4. Microbes:
•Decomposition of organic waste
•Producers in the ecosystem by
photosynthesis
•Produce industrial chemicals such as
ethyl alcohol and acetone
•Produce fermented foods such as
vinegar, cheese, and bread
22. Knowledge of Microbes allows us to
•Prevent food spoilage
•Prevent disease occurrence
•Treat properly
•Prevent contamination in medicine and
laboratories.
23.
24. Tools of Microbiology
Compound light Microscope
- 1,000 mag. or less
Electron Microscope
- > 1,000 X mag.
Incubator – keep microbes warm for
growth
25. Techniques of
Microbiology
Staining – to better see structures
Microbial Culture - growing the pathogens
Container for microbe culture
- usually Petri dish
Culture media
- Food for the microbes
27. Immediate Targets
Understand the basics
Molecular techniques (PCR, DNA sequencing)
New broad-spectrum antibiotic development
New vaccine for preventions