2. Evolution
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘Evolution’ describes binary fission (the process of bacteria division), rapid replication of DNA of bacteria, which promotes both lethal and beneficial mutations, and bacterial viruses or ...
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5. What cells can do
Terence Allen and Graham Cowling
in The Cell: A Very Short Introduction
‘What cells can do’ examines varied examples of cell specialisms that allow an organism to protect itself and respond to its environment. Firstly, it considers cells at the surface — ...
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2. Marine biological processes
Philip V. Mladenov
in Marine Biology: A Very Short Introduction (2nd edn)
Roughly half of the planet’s primary production—the synthesis of organic matter by chlorophyll-bearing organisms using light energy from the sun—is produced within the Global Ocean. The ...
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6. Microbial ecology and evolution
Nicholas P. Money
in Microbiology: A Very Short Introduction
Many ecosystems are wholly microbial and the activities of microorganisms provide the biochemical foundation for plant and animal life. ‘Microbial ecology and evolution’ describes how ...
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5. Bacterial pathogenesis
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘Bacterial pathogenesis’ explains the stages of pathogenesis, virulence factors, the four groups of pathogenic bacteria (adhesins, aggressins, impedins, and invasins), plasmids, and ...
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3. Discovery
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘Discovery’ begins in the late 17th century with the work of Antonie van Leewenhoek who, using crude glass lenses as magnifying glasses, was able to see and describe red blood cells and ...
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6. Antibiotics
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘Antibiotics’ charts the work on the understanding and treatment of bacterial infections from the improvements of hygiene proposed by Florence Nightingale and Joseph Lister's antiseptics to ...
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4. Life support systems
Warwick F. Vincent
in Lakes: A Very Short Introduction
There is an astonishing variety and abundance of microscopic life that underpins the ecology of natural waters. The aquatic microbiome—made up of viruses, bacteria, archaea, and microbial ...
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5. Food chains to fish
Warwick F. Vincent
in Lakes: A Very Short Introduction
‘Food chains to fish’ considers the nature of pelagic and benthic food webs and the coupling between them. Life at the bottom of lakes in the benthic zone is mostly made up of worms, ...
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5. Microbiology of human health and disease
Nicholas P. Money
in Microbiology: A Very Short Introduction
Microbiological research has been dominated by studies on pathogenic organisms since the work of Louis Pasteur in the 19th century. Recent research suggests that populations of microbes ...
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2. How microbes operate
Nicholas P. Money
in Microbiology: A Very Short Introduction
‘How microbes operate’ considers the mechanisms that sustain prokaryotic and eukaryotic microorganisms. All active cells must be supplied with water and an energy source. Absorption of ...
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8. Functional foods, superfoods, and supplements
David A. Bender
in Nutrition: A Very Short Introduction
When a vitamin or mineral deficiency is widespread in a population, a common approach is to enrich or fortify a staple food. ‘Functional foods, superfoods, and supplements’ defines ...
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5. Microbial and planktonic engines of the reef
Charles Sheppard
in Coral Reefs: A Very Short Introduction
Symbiotic algae are a crucial source of fuel for the reef, via corals and others, but how is the food and energy from the corals transferred to other parts of the ecosystem to support the ...
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8. The future
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘The future’ considers the benefits and potential downfalls of research into the molecular biology of bacteria. Bacteria as a cause of disease and bacteria within the modern world are ...
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4. Environment and civilization
Sebastian G.B. Amyes
in Bacteria: A Very Short Introduction
‘Environment and civilization’ considers the everyday processes in which bacteria play an important role. Firstly, the bacterial contamination and spoilage of food and the methods of food ...
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4. Levels of selection
Samir Okasha
in Philosophy of Biology: A Very Short Introduction
‘Levels of selection’ examines the levels-of-selection question, which asks whether natural selection acts on individuals, genes, or groups. This question is one of the most fundamental in ...
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2. Viruses are everywhere
Dorothy H. Crawford
in Viruses: A Very Short Introduction (2nd edn)
‘Viruses are everywhere’ describes the ‘virosphere’—the huge virus biomass of enormous variety and complexity in the environment. Viruses are the most numerous microbes on Earth with an ...
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5. Cholera
Marta L. Wayne and Benjamin M. Bolker
in Infectious Disease: A Very Short Introduction
Cholera is a water-borne, diarrhoeal disease caused by the bacterium Vibrio cholerae. For illness to occur, humans must consume vast amounts of the bacteria and cholera must possess a ...
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3. Microbial genetics and molecular microbiology
Nicholas P. Money
in Microbiology: A Very Short Introduction
Cell structures and metabolic processes are specified by genes. The genomes of bacteria, archaea, and eukaryotic microorganisms are encoded in double-stranded helices of DNA. ‘Genetics and ...
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1. Microbial diversity
Nicholas P. Money
in Microbiology: A Very Short Introduction
‘Microbial diversity’ considers the vast array of microorganisms—the smallest forms of life—which exist everywhere. The three primary groups of microorganisms are bacteria, archaea, and ...
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