Part 1 Basic Laboratory Techniques for Isolation, Cultivation, and Cultural Characterization of Microorganisms

• 1. Culture Transfer Techniques
• 2. Techniques for Isolation of Pure Cultures
• 3. Cultural Characteristics of Microorganisms

Part 2 Microscopy

• 4. Microscopic Examination of Stained Cell Preparations
• 5. Microscopic Exami­na­tion of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount

Part 3 Bacterial Staining

• 6. Preparation of Bacterial Smears
• 7. Simple Staining
• 8. Negative Staining
• 9. Gram Stain
• 10. Acid-Fast Stain
• 11. Differential Staining for Visualization of Bacterial Cell Structures

Part 4 Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations

• 12. Nutritional Requirements: Media for the Routine Cultivation of Bacteria
• 13. Use of Differential, Selective, and Enriched Media
• 14. Physical Factors: Temperature
• 15. Physical Factors: pH of the Extracellular Environment
• 16. Physical Factors: Atmospheric Oxygen Requirements
• 17. Techniques for the Cultivation of Anaerobic Microorganisms
• 18. Serial DilutionAgar Plate Procedure to Quantitate Viable Cells
• 19. The Bacterial Growth Curve

Part 5 Biochemical Activities of Microorganisms

• 20. Extracellular Enzymatic Activities of Microorganisms
• 21. Carbohydrate Fermentation
• 22. Triple SugarIron Agar Test
• 23. IMViC Test
• 24. Hydrogen Sulfide Test
• 25. Urease Test
• 26. Litmus-Milk Reactions
• 27. Nitrate Reduction Test
• 28. Catalase Test
• 29. Oxidase Test
• 30. Utilization of Amino Acids
• 31. Genus Identification of Unknown Bacterial Cultures

Part 6 The Protozoa

• 32. Free-Living Protozoa
• 33. Parasitic Protozoa

Part 7 The Fungi

• 34. Cultivation and Morphology of Molds
• 35. Yeast Morphology, Cultural Characteristics, and Reproduction
• 36. Identification of Unknown Fungi

Part 8 The Viruses

• 37. Cultivation and Enumeration of Bacteriophages
• 38. Isolation of Coliphages from Raw Sewage
• 39. Propagation of Isolated Bacteriophage Cultures

Part 9 Physical and Chemical Agents for the Control of Microbial Growth

• 40. Physical Agents of Control: Moist Heat
• 41. Physical Agents of Control: Electromagnetic Radiations
• 42. Chemical Agents of Control: Chemotherapeutic Agents
• 43. Determination of Penicillin Activity in the Presence and Absence of Penicillinase
• 44. Chemical Agents of Control: Disinfectants and Antiseptics

Part 10 Microbiology of Food

• 45. Microbiological Analysis of Food Products: Bacterial Count
• 46. Microbial Fermentation

Part 11 Microbiology of Water

• 47. Standard Qualitative Analysis of Water
• 48. Quantitative Analysis of Water: Membrane Filter Method

Part 12 Microbiology of Soil

• 49. Microbial Populations in Soil: Enumeration
• 50. Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates
• 51. Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique