More Details

Summary:

"We can't see them, but microbes are the dominant form of life on Earth. They make up half of the world's biomass. They were here billions of years before we were, and they will be here after we are gone. Without their activity, life as we know it would be impossible. Even within our own bodies, there are ten times as many bacterial cells as human cells. Understanding Microbes provides a clear, accessible introduction to this world of microbes. As well as looking at a selection of infectious diseases, including how they are prevented and treated, the book explores the importance of microbes in the environment, in the production and preservation of food, and their applications in biotechnology. This lively and engaging book provides the basics of microbiology, in a contemporary context. It will be equally useful for students across the biological, environmental and health sciences, and for the curious reader wanting to learn more about this fascinating subject. A highly-readable, concise introduction to the basics of microbiology placed in the context of the very latest developments in molecular biology and their impact on the microbial world. Numerous real-world examples range from how cows digest grass to the role of microbes in cancer and the impact of climate change. Well-illustrated in full colour throughout. Written by an Author with a proven track record in teaching, writing and research."-- [Provided by publisher]
"The purpose of this book is to introduce you to this 'small world', a world which, although we don't realize it, is dominated by microbes"-- [Provided by publisher]

Table of Contents:

• Machine generated contents note: 1. Background
• 1.1. Meet the cast
• 1.2. Food for microbes
• 1.3. Basic molecular biology
• 2. Microbes and Health
• 2.1. Microbes in the body
• 2.2. Defences against infection
• 3. Microbial Infections
• 3.1. Diseases of the past
• 3.2. Diseases of the present
• 3.3. Opportunist infections
• 3.4. Ǹew' diseases
• 3.5. Animal diseases
• 4. Prevention and Cure
• 4.1. Epidemics
• 4.2. Antibiotics
• 5. Microbes and Food - Friend and Foe
• 5.1. Food spoilage
• 5.2. Food preservation
• 5.3. Fermented foods

• 5.4. Food poisoning and food-borne diseases
• 6. Microbes and the Environment
• 6.1. Water
• 6.2. Soil
• 6.3. Plants
• 6.4. Biodegradation
• 6.5. Extreme environments
• 7. Microbial Evolution - Genes and Genomes
• 7.1. Evolution and inheritance
• 7.2. Horizontal gene transfer
• 7.3. Variation in gene expression
• 7.4. Gene cloning and sequencing
• 8. Microbial Development and Communication
• 8.1. Cell division
• 8.2. Motility
• 8.3. Biofilms
• 8.4. Quorum sensing
• 8.5. Bacterial sporulation
• 8.6. Multicellular behaviour
• 8.7. Biological clocks
• 9. Microbial Biotechnology - Practical Uses of Microbes
• 9.1. Amino acids
• 9.2. Biofuels
• 9.3. Microbes and metals
• 9.4. Oil spills
• 9.5. Sewage and water treatment
• 9.6. Antibiotics and other medical products
• 9.7. Vaccines
• 9.8. Proteins
• 10. Controversies and Speculations
• 10.1. Evolution and the origins of life
• 10.2. Is there life elsewhere in the universe?
• 10.3. Creating new life
• 10.4. Is it safe? Assessment of risk, risk versus benefit
• 10.5. Superbugs and killer viruses
• 10.6. Microbes and climate change
• 10.7. Microbes and non-infectious diseases
• 10.8. Epilogue
• Appendix 1 Explanations
• A1.1. Monomers and polymers
• A1.1.1. Sugars and polysaccharides
• A1.1.2. Amino acids and proteins
• A1.1.3. Nucleic acids
• A1.1.4. Fats and lipids
• A1.2. Enzymes and catalysis
• A1.2.1. Oxidation and reduction, respiration and photosynthesis
• A1.2.2. Hydrolysis
• A1.2.3. Polymerization
• Appendix 2 Abbreviations and Terminology
• A2.1. Abbreviations and jargon
• A2.2. Numbers
• A2.3. Units
• Appendix 3 Further Reading.

View 53 more lines View less

Author/Creator:

Dale, Jeremy (Jeremy W.)

Languages:

English

Language Notes:

Item content: English

Main Work:

Understanding microbes: an introduction to a small world [by Dale, J.]

Subjects:

Microorganisms — Textbooks

Microbiology — Textbooks

General Notes:

Includes bibliographical references (page 215) and index.
Description based on print version record.

Physical Description:

1 online resource.

Call Numbers:

QR41.2 .D35 2013eb

ISBNs:

1118482735 (electronic bk.)
9781118482735 (electronic bk.)
9781119978800 (hardback) [Invalid]
1119978807 (hardback) [Invalid]
9781119978794 (paper) [Invalid]
1119978793 (pbk.) [Invalid]

Other Standard Numbers:

[Unknown Type]: 40022068867

OCLC Numbers:

814389975

Other Control Numbers:

EBC1120561 (source: MiAaPQ)
[Unknown Type]: ybp10001585