1. Bacteria vs. Viruses Living? Mode of Reproduction?
Treatment of cold/flu/strepthroat/menningitis etc?

2. Virus Structure Nucleic Acid in Protective Coat
DNA / RNA / single stranded DNA
Capsid = Protein
Envelope = membrane cloaking capsid

3. Virus Infections Lytic Cycle vs. Lysogenic
Viral Nucleic Acid replicated by host cell
Requires host to transcribe and translate
Obligate Intracellular Parasite
Retroviruses (HIV)
Phage: Virus that infects bacteria

4. Viral Infections Herpes, Colds, Eboloa, Polio, Chicken pox, smallpox
Antigen (foreign material) produces Antibiodies (WBC)
Vaccines produce Immunity
Can receive antibodies from others (colostrum from mom) / possibly from animals in future

5. How long can you leave food out on the counter
How long can you leave food out on the counter? How long can you leave food in the fridge? Is there such a thing as the 3 second rule? Should different meat be cooked differently?

6. Bacteria Structure Prokaryotic
Bacteria are Typically composed of a Cell Wall, a Cell Membrane, and Cytoplasm. 
2. Some bacteria have Distinctive Structures, such as Endospores, Capsules, and Outer Membranes.
3. The Variety of Structures among Bacteria is due to adaptations to individual niches (place in the world).
4. Plasmids are often involved in transferring antibiotic resistance

7. protects the cell and gives shape Outer Membrane
STRUCTURAL CHARACTERISTICS OF A BACTERIAL CELL
STRUCTURE
FUNCTION
Cell Wall
protects the cell and gives shape
Outer Membrane
protects the cell against some antibiotics (only present in Gram-negative cells)
Cell Membrane
regulates movement of materials into and out of the cell;  contains enzymes important to cellular respiration
Cytoplasm
contains DNA, ribosomes, and organic compounds required to carry out life processes
Chromosome
carries genetic information inherited from past generations
Plasmid
contains some genes obtain through genetic recombination
Capsule, and slime layer
protects the cell and assist in attaching the cell to other surfaces
Endospore
protects the cell against harsh environmental conditions, such as heat or  drought
Pilus (Pili)
assist the cell in attaching to other surfaces, which is important for genetic recombination
Flagellum
moves the cell

8. Oxygen Requirements A. OBLIGATE AEROBES B. OBLIGATE ANAEROBES
THE PRESENCE OR ABSENCE OF OXYGEN IN THE ENVIRONMENT IS A LIFE DETERMINING CONDITION FOR SOME BACTERIA:
A. OBLIGATE AEROBES
B. OBLIGATE ANAEROBES
C. FACULTATIVE ANAEROBES

9. Energy Sources
HETEROTROPHS; they get their energy by consuming Organic Matter as a source of Nutrition.
Heterotrophic bacteria that feed on dead or decaying material are called SAPROPHYTES.
AUTOTROPHS, they obtain their energy by making their own Food from SUNLIGHT OR MINERALS.
PHOTOAUTOTROPHS ARE BACTERIA THAT USE SUNLIGHT AS AN ENERGY SOURCE.
CHEMOAUTOTROPHS OBTAIN THEIR FOOD FROM OXIDIZING INORGANIC COMPOUNDS INSTEAD OF SUNLIGHT.

10. Shapes
Coccus
Baccillus
Spirillum
Strepto = Chains Staphlo = clusters

11. Reproduction Asexually: Binary Fission Can double number in 20 minutes
Sexually: Conjugation (utilize pilli)
Can “pick up” genes from dead bacteria (Transformation)

12. Gram Positive / Negative
Depending on Structure of their CELL WALLS, THE BACTERIA ABSORB EITHER THE PURPLE DYE OR THE PINK DYE
Positive Negative
Color Purple Pink
Cell Wall Peptidoglycan Extra Lipid Layer
Antibiotics Kills most by Inefective
inhibiting cell wall

13. Uses Nitrogen Fixation (Rhizobium) Fermentation
Cheese / Yogurt culture
Bioremediation and water / waste treatment
Digestion

14. FOOD Bacteria can double every 20 minutes at room temp-130o10 20
20 minutes 40
40 minutes 80
1 hour
160
1 hour 20 min
320
1 hour 40 min
640
2 hours
1280
2 hours 20 min
2560
2 hours 40 min
5120
3 hrs
10,240
3 hrs 20 min
20,480
3 hrs 40 min
40,960
4 hrs
81,920
4 hrs 20 min
163,840
4 hrs 40 min
327,680
5 hrs
655,360
5 hrs 20 min
1,310,720
5 hrs 40 min
2,621,440
6 hrs
FOOD
Bacteria can double every 20 minutes at room temp-130o
Bacterial doubles every 32 hours at 32.
Bacteria stops growing at 14o
Grinding meat increases surface area=increased bacterial growth
Temp above 160 kill bacteria

16. Pasteurization
Milk: 63° C for not less than 30 min., 72° C for not less than 16 sec.