MCB100 Grading Scale

1. MCB100 Course Text Book (required) Microbiology – with diseases by taxonomy 5th custom Ed. for the University of Illinois By Robert Bauman ISBN: 1-323-47025-5 Mastering Microbiology (optional) Supplemental Materials for Microbiology by Robert Bauman, from Pearson Course ID# MMBCHAPMAN12991 (course id appears to not be case sensitive) Pearson Publishing Representative Scott Brodkin Email: Scott.Brodkin@pearson.com

2. MCB100 Grading Scale Your grade will be determined by how many points you earn in the following areas: Exams 300 points are possible Homework 100 points are possible Lecture Participation 50 points are possible A+ to A- = 450 – 405 points or 100% to 90.0% B+ to B- = 404 – 360 points or 89.9% to 80.0% C+ to C- = 359 – 315 points or 79.9% to 70.0% D+ to D- = 314 – 270 points or 69.9% to 60.0% plus and minus brackets: top 1/3 gets X+, middle 1/3 gets X, lowest 1/3 gets X- ex: B+ = 404 – 390, B = 389 – 375, B- = 374 - 360

3. MCB 100 Introductory Microbiology Course Web Sites Main Site: http://www.life.illinois.edu/mcb/100 To see: Lecture Materials & Exam Information Username: your netID Password: your AD password Homework – On-Line Problem Sets (for points!) lon-capa.uiuc.edu You will need to use your password to do the on-line homework.

4. MCB100 – Spring 2019: COMING EVENTS Questions in Lecture using i-Clickers. LON-CAPA Homework set 1 due at 11 pm on February 1 Homework set 2 due at 11 pm on February 4 Homework set 3 due at 11 pm on February 11 Exam – 1 (covers chapters 1, 2, 3, 4 and 6) Wednesday February 13, - regular class time

5. MCB100 Introductory Microbiology Lecture 3 January 18, 2019

6. MCB 100 Introductory Microbiology Spring 2019 Reading assignment: Microbiology By: Robert Bauman CHAPTER 1 I. The Scale of Microorganisms II. A Survey of Major Groups of Microorganisms III. The History of Microbiology

7. Items covered last lecture (Wed. Jan. 16) Six groups of Microorganisms:Archaea, Bacteria, Algae, Fungi, Protozoa, Viruses Review Questions How does a virus differ from a cellular microbe such as a bacterium or protozoan? What is the difference between a cell wall and cell membrane (AKA: cytoplasmic membrane)? What traits define the six groups of microbes mentioned on Friday: Archaea, Bacteria, Algae, Fungi, Protozoa and Viruses?

8. Today’s Topics: - development of the science of microbiology Pictures on the previous slide: Beer Production – this industry has been using a microorganism, the yeast speciesSaccharomyces cerevisiae, to make a marketable product for more than 10,000 years. Genetically modified bacteria that express green fluorescent protein from jellyfish. Enzymes that are used to cut and splice DNA are derived from bacteria.

9. Microorganisms Are Important Which one of the following statements about microorganisms is FALSE? A. Some bacteria can speed the corrosion of iron. B. Most of the bacteria in the world don’t infect humans and don’t cause disease. C. Photosynthetic bacteria appeared more than a billion years before multicellular plants. D. In most modern taxonomic systems bacteria and fungi are classified in the same kingdom as plants. E. Bacteria and fungi help to degrade dead plants and animals releasing phosphorous, sulfur, nitrogen and carbon that can then be used by living organisms.

10. Microorganisms Are Important Which one of the following statements about microorganisms is FALSE? A. Some bacteria can speed the corrosion of iron. B. Most of the bacteria in the world don’t infect humans and don’t cause disease. C. Photosynthetic bacteria appeared more than a billion years before multicellular plants. D. In most modern taxonomic systems bacteria and fungi are classified in the same kingdom as plants. FALSE Fungi are a Kingdom separate from plants and now the water molds and slime molds are not classified in the fungi. E. Bacteria and fungi help to degrade dead plants and animals releasing phosphorous, sulfur, nitrogen and carbon that can then be used by living organisms.

11. MCB 100 Introductory Microbiology - 2019 Background Reading: Chapter 1 of the text The Development of Key Concepts in Microbiology A. Microbiology and the Scientific Method B. The Role of Microorganisms in Human Disease C. Some important events in the history of microbiology In the mid-1800s, Louis Pasteur demonstrated that bacteria were responsible for the souring of wine and milk. He developed the technique of Pasteurization to control the growth of unwanted microorganisms and pioneered the use of yeast and bacterial starter cultures for wine and cheese production. The production of cheese from milk was invented more than 4000 years ago by people who did not know of the existence of microorganisms.

12. Four Questions Drove the Development of Microbiology 1. Can living organisms arise by Spontaneous Generation? - Theoretical Curiosity: Theory of evolution was new, how did life begin? - Practical Concern: Is there any point to cleanliness and disinfectants? 2. What causes fermentation? - Theoretical: How is living matter produced from non-living matter? - Practical: How can we improve the production of wine, beer, cheese, etc. 3. What causes disease? - Theoretical: Is disease caused by bad air, imbalance of bodily humors, sin? - Practical: Knowing the cause of a disease can help us to fight it. 4. How can we prevent and treat infectious diseases? - Theoretical: How does the immune system work? - Practical: Develop antibiotics, vaccines and public health programs.

13. A. Microbiology and the Scientific Method 1) Observations lead to the formation of a question. Development of new instruments and techniques for gathering information often drives scientific advancement. 2) Create a hypothesis – a potential answer to the question. A hypothesis is more than just an educated guess. A good hypothesis explains all relevant observations and has predictive value. 3) Design and conduct experiments to test the hypothesis. A good experiment has rigorous controls and looks for the effects of changing one variable. 4) Based on the results of the experiments the hypothesis is rejected, modified or accepted. A good scientist must be able to consider alternative hypotheses and even be able to reject a favorite idea if the experimental results don’t support it.

14. Is That A Fact? Select the statement that is TRUE. A. All living creatures require non-combined oxygen (O2) in order to survive. B. All living creatures can be killed in a few minutes by boiling water (100oC). C. All bacteria are smaller than a sphere of 10 microns in diameter. D. All photosynthetic creatures have chloroplasts. E. All of the above statements (A - D) are false.

15. Is That A Fact? Select the statement that is TRUE. A. All living creatures require non-combined oxygen (O2) in order to survive. B. All living creatures can be killed in a few minutes by boiling water (100oC). C. All bacteria are smaller than a sphere of 10 microns in diameter. D. All photosynthetic creatures have chloroplasts. E. All of the above statements (A - D) are false.

16. The Debate Over Spontaneous Generation Origin: Aristotle (ca. 350 BC) concluded that living creatures can arise in three ways: sexual reproduction, asexual reproduction and spontaneous appearance from non-living matter. The latter was based on the mysterious appearance of animals or plants in cases where the egg or cyst or seed wasn’t obvious and had gone undetected. Significance in the mid 1800s: Theoretical: If microorganisms can arise due to spontaneous processes, then evolution can create more complex organisms and the origin of living creatures is explained in terms of natural rather than miraculous processes. Practical: If disease causing germs can arise by spontaneous generation, then spending a lot of time and money on expensive things like clean hospitals and disinfectants is pointless. Today: Most scientists believe that the first microorganisms did arise through some sort of natural process, but we just don’t know how it happened. If living creatures do arise by non-miraculous processes, there may be life on other planets that is fundamentally different from Earth organisms.

17. The Spontaneous Generation Debate Redi’s Experiments 1668 Figure 1.10

18. 1668 Francesco Redi demonstrates fallacies in the theory of spontaneous generation. Redi showed that maggots don’t appear spontaneously in meat. Complex animals don’t arise due to spontaneous generation. 1676 Dutch linen merchant Antony Van Leeuwenhoek observes bacteria and protozoans using a simple microscope of his own construction. Discovery of microorganisms revived the spontaneous generation debate. 1776 Lazzaro Spallanzani conducted more experiments that seemed to disprove the theory of spontaneous generation. Spallanzani basically repeated Needham’s experiments, but he was more careful and avoided contamination of his broths by airborne bacteria. His work was criticized because his sealed flasks kept out oxygen. 1861 Louis Pasteur finally kills off the idea of spontaneous generation by showing that bacteria do not just appear in sterilized media. Pasteur’s goose-necked flasks kept the broth dust free but allowed for diffusion of oxygen. This convinced nearly everyone that bacteria don’t just appear overnight in organic matter by spontaneous generation. Therefore: microbes have parents too, doctors should wash their hands.

19. Pasteur’s Experiments 1861 Figure 1.12

20. Cell Theory1665 Robert Hooke describes the tissue structure of cork, he uses the term “cell” to describe the compartments that he sees.1676 Antonie Van Leewenhoek publishes first observations of living cells, bacteria and protozoa.1839 Theodor Schwann and Matthias Schleiden formalize the theory that all living things are composed of cells.1858 Rudolf Virchow introduces the concept that all cells originate from preexisting cells.1861 Louis Pasteur uses goose-necked flask experiment to finally lay to rest the theory of spontaneous generation. The structure of cork was described by Hooke in Micrographia in 1665. This figure was made by Schleiden in the 1800s.

21. 1546 Italian physician Girolamo Fracostoro suggests that invisible organisms may be involved in causing disease. This is the first articulation of the germ theory of disease. His observation was that when a plague hit a town or a province, it started out with a few cases and then the number of cases would grow, like weeds. Weeds come from seeds, the part of the seed that grows into a plant is called the germ, hence the germ theory of disease. 1676 Dutch linen merchant Antony Van Leeuwenhoek observes bacteria and protozoans using a simple microscope of his own construction. Van Leeuwenhoek was not a physician, he studied small things as a hobby. He discovered microorganisms in puddles, scrapings from his own teeth, and other places that were not associated with disease. 1876 Robert Koch shows that anthrax is caused by a specific microorganism which he calls Bacillus anthracis. Koch developed improved techniques for identifying bacteria, such as the simple stain and photomicrography, and he invented pure culture techniques. As the father of microbiology laboratory procedures, he was able to distinguish harmless microorganisms from pathogenic ones.

22. Koch’s Postulates – a set of rules used to prove that a certain microorganism causes a disease 1) Isolate an atypical microorganism from patients with the disease and be able to identify the microorganism. 2) Obtain a pure culture of the suspicious microorganism. 3) Inoculate healthy susceptible hosts with the microorganism of interest and observe the appearance of the disease in question in the inoculated animals but not in uninoculated animals in a control group. 4) Reisolate the suspicious microorganism from the experimental hosts that get the disease of interest and repeat the process.

23. Microbial Identification Some Achievements of Louis Pasteur and Robert Koch Koch Discovered the cause of anthrax Discovered the cause of tuberculosis Discovered the cause of cholera Invented streak plate technique to get a pure culture Koch’s postulates Introduced use of agar and Petri dish Took the first photomicrographs Pasteur yeast turn grape juice to wine, but bacteria cause wine spoilage Pasteurization Starter Cultures Disproved theory of spontaneous generation with Goose-neck flask exp. Anthrax vaccine (for sheep) Rabies vaccine

24. Prevention and Treatment of Disease 1546 Italian physician Girolamo Fracostoro suggests that invisible organisms may be involved in causing disease. This does not rate being called a scientific hypothesis because Fracostoro did not suggest a way to test the idea experimentally, nor did he use the idea to make predictions. His idea was not widely accepted. 1847 Ignaz Semmelweis institutes handwashing in a Hungarian hospital. Statistics showed the procedure saved lives, but it wasn’t popular with medical students because the crude disinfectant was toxic. 1867 Joseph Lister publishes the first work on antiseptic surgery. Lister was more successful than Semmelweis in getting his ideas accepted, in part because of statistical evidence gathered during the Crimean war and the U.S. war between the states. 1908 Erlich develops a compound that could be used to treat syphillis. 1929 Alexander Fleming discovers penicillin. Left: Conjunctivitis, a Bacterial Infection of the Eye

25. The Study of Fermentation In the 1800s, the term fermentation was used to mean the production of alcohol and acids from sugars, the decomposition of wastes or putrefaction of meat or dairy products. Beer, wine and vinegar have been produced for thousands of years, but Pasteur and other early Microbiologists learned that yeast are needed to make alcohol while bacteria usually produce acidic products. Pasteurization - the use of heat to kill undesirable microorganisms in a beverage Buchner did some of the first studies of enzymes. He showed that cell free extracts of yeast could convert sugar to alcohol. (The term “enzyme” is derived from zymos which was Greek for leavening or yeast.) Some Products Made With the Help of Microorganisms: Cheese, Beer, Wine, Spirits, Soy Sauce, Vinegar, Yogurt, Sour Cream, Raised Bread, Amino acids, vitamins, antibiotics, vaccines, hormones, solvents, enzymes, tea, food thickening agents

26. Often, practice proceeds theory. People have used microorganisms to make products or have fought them to prevent spoilage or disease, without a complete understanding of what was going on. Alcohol Fermentation Production of Beer and wine predates the discovery of yeast by thousands of years. Vaccination Against Viral Infection Jenner developed vaccination to give people immunity to smallpox in 1789. (This was an improvement on inoculation.) Pasteur developed rabies vaccine in 1885. (This was a rushed job that was done in a crisis situation to save a boy’s life.) Ivanowski discovered Tobacco Mosaic Virus in 1892. Use of Cleanliness and Disinfectants to Fight Infectious Disease Semmelweis used handwashing to stop the spread of puerperal fever in 1847. Nightingale introduced antiseptic nursing practices in military hospitals in 1855. Lister introduced antiseptic practices in surgery in 1867. Koch showed that anthrax in cattle was caused by Bacillus anthracis in 1876.

27. C. Some important events in the history of microbiology. 1546 Italian physician Girolamo Fracostoro suggests that invisible organisms may be involved in causing disease. This is the first articulation of the germ theory of disease. 1668 Francesco Redi demonstrates fallacies in the theory of spontaneous generation involving flies. 1676 Dutch linen merchant Antony Van Leeuwenhoek observes bacteria and protozoa using a simple microscope of his own construction. 1776 Lazzaro Spallanzani conducted more experiments that seemed to disprove the theory of spontaneous generation. 1796 Edward Jenner introduces a vaccination for smallpox. 1839 Theodor Schwann and Matthias Schleiden formalize the theory that all living things are composed of cells. 1847 Hungarian physician Ignaz Semmelweis institutes hand-washing in a hospital. 1861 Louis Pasteur finally kills off the idea of spontaneous generation by showing that bacteria do not just appear in sterilized media. 1867 Joseph Lister publishes the first work on antiseptic surgery. 1876 Robert Koch shows that anthrax is caused by a specific microorganism which he calls Bacillus anthracis. 1881 Pasteur develops a vaccine that protects animals from anthrax. Koch introduces pure culture techniques for handling bacteria in the laboratory. 1884 Koch’s postulates are formally outlined. 1890 Behring and Kitasato discover antibodies in serum from immunized animals that neutralize toxins of diphtheria and tetanus. 1892 Ivanovski discovers Tobacco Mosaic Virus an infectious agent that is transmitted in a cell-free filtrate. 1897 Eduard Buchner discovers enzymes, proteins that cause biochemical reactions to proceed at a much faster rate than they would if there was no catalyst present. 1898 Ross and Grassi demonstrate that malaria is transmitted by mosquitoes. 1899 Beijerinck shows that Tobacco Mosaic Virus reproduces in living cells. 1910 Francis Rous discovers viruses that can cause cancer. 1928 Frederick Griffith discovers genetic transformation in Streptococcus pneumonia. 1929 Alexander Fleming discovers penicillin. 1944 Avery, MacLeod and McCarty show that DNA is the genetic material. 1973 Berg, Boyer and Cohen develop techniques to produce recombinant DNA in vitro. 1977 Carl Woese used molecular analysis to discover the difference between Bacteria and Archaea

28. Four Eras in the History of Microbiology 1) Traditional Practices – Ancient Times Making products using microorganisms without any knowledge of the existence of microorganisms. Examples: beer, wine and cheese production 2) The “Golden Age” of Microbiology – Late 1800s Pasteur, Buchner, Koch, Lister, Erlich and others discover the role of microorganisms in fermentation and infectious diseases and develop techniques to control microorganisms. 3) The “Classical Age” of Microbiology – Early 1900s Fleming, Florey, Waksman, Salk, Weizmann and others develop methods to produce antibiotics, enzymes, vaccines and organic solvents using natural strains of microorganisms. 4) The Biotechnology Era – Late 1900s to Present Recombinant DNA technology is used to create new strains of microorganisms that can produce desirable products.