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Course Syllabus

BIOL 2205 General Microbiology Laboratory

  • Division: Natural Science and Math
  • Department: Biology
  • Credit/Time Requirement: Credit: 2; Lecture: 0; Lab: 4
  • Prerequisites: CHEM 1110 or CHEM 1210 and BIOL 1610 or BIOL 2420, or instructor
  • Corequisites: BIOL 2200
  • Semesters Offered: Spring
  • Semester Approved: Fall 2022
  • Five-Year Review Semester: Fall 2027
  • End Semester: Summer 2028
  • Optimum Class Size: 12
  • Maximum Class Size: 24

Course Description

The laboratory component will involve hands-on experience in microscopy, staining methods, aseptic technique, media preparation, sterilization, maintenance of cultures, microbial identification, molecular biology and enumeration methods. The lab must be taken concurrently with BIOL 2200. (Lab fee required.)

Justification

The course will advance the students understanding of the biology of microorganisms, and microbial and molecular genetics. The course follows the recommendations for a laboratory course of the American Society for Microbiology and will serve as a core course for microbiology majors. In addition, it will serve as a support course for other Biology and Pre-professional majors. Many pharmacy schools and Veterinary Medicine schools now require a general microbiology with a lab before students can be accepted. Clinical Laboratory Science majors also need a science major's microbiology lab course. Similar courses are taught at other USHE institutions.

Student Learning Outcomes

  1. Students will learn how to apply the scientific method in the collection and analysis of data and demonstrate an understanding of some scientific hypotheses and theories as explanations for natural phenomena.
  2. Students will learn about the diversity of the microbial world, our own normal flora, and how microbes contribute to food other things around us.
  3. Students will learn how to analyze data and information from lab experiments.
  4. Students will learn how to culture and manipulate microorganisms in an aseptic and safe manner.

Course Content

In this course the following topics will be developed through laboratory experiments: Laboratory safety, aseptic techniques, microscopy, diversity of microorganisms, staining techniques, pure culture techniques and media preparation, enumeration of bacterial, microbial growth and control, media preparation and care of stock cultures, and tests to determine an unknown bacterium. In addition, the bacteriological examination of water and food microbiology will be examined. And finally, the microbial contribution of food and alcohol production, and genetic engineering will be addressed.

The diversity of the microbial world will be discussed. In addition, there will be discussions on how microbes affect humans in regard to age, race, other socio-economic backgrounds and overall general health.