1.Chapter 0 Introduction

Introduction

1.Chapter 1 Bacterial morphology and structure

1.1 Size and morphology of bacteria

1.2 The basic structure of bacteria

1.3 Special structure of bacteria

1.Chapter 2 Bacterial Physiology

2.3 Physical and chemical factors for inhibiting or killing microorganisms

2.1 Bacterial nutrition and growth

2.2 The metabolism of bacteria

1.Chapter3 Phage

3.1 Phage

1.First week test

2.Chapter 4 Bacterial Genetics

4.2 Gene transfer and recombination

4.1 Bacterial heredity and variation

2.Chapter 5 Drug resistance of bacteria

5.1 Drug resistance mechanism of bacteria

2.Chapter 6 Bacterial infection and antibacterial immunity

6.3 Anti-infective immunity

6.2 Normal flora and bacterial infection

6.1 Pathogenicity of bacteria

2.Second week test

3.Chapter 7 Laboratory diagnosis, prevention and control of bacterial infection

7.1 Laboratory diagnosis, prevention and control of bacterial infection

3.Chapter 8 Coccus--Staphylococcus

8.2.1.Streptococcus 1 classification of streptococci

8.1.3 Staphylococcus 3

8.2.3Streptococcus 3- S. pyogenes (2)

8.2.4Streptococcus 4- S. pneumonia & viridans streptococci

8.1.2 Staphylococcus 2

8.2.2Streptococcus 2- S. pyogenes (1)

8.1.1 Staphylococcus 1

8.3.1Neisseria 1- N. meningitidis

8.3.2Neisseria 2 N. gonorrhoeae

3.Third week test

4.Chapter 9 Enterobacteriaceae

9.1.2General Characteristics of the Family Enterobacteriaceae II

9.2.1Escherichia coli I

9.2.3Escherichia coli III

9.4.2 Salmonella-2

9.1.1General Characteristics of the Family Enterobacteriaceae I

9.2.2Escherichia coli II

9.3 Shigella

9.4.1 Salmonella-1

4.Chapter 10 Vibrios

10.1Vibrio I

10.2Vibrio II

4.Chapter 11 Helicobacter

11.1 Helicobacter

4.Fourth week test

5.Chapter 12 Anaerobic bacteria

12.1 Anaerobic bacteria

5.Chapter 13 Mycobacteria

13.1 Mycobacteria-1

13.2 Mycobacteria-2

5.Chapter 14 other bacteria

14.1 other bacteria

5.fifth week test

6.Chapter 15—17 Actinomycetes and Nocardia and Mycoplasma and Rickettsia

15—17 Actinomycetes and Nocardia and Mycoplasma and Rickettsia

6.Chapter 18—19 Chlamydiae and Spirochete

18—19 Chlamydiae and Spirochete

6.Chapter 20 General properties of viruses

20.5 Effects of Physical and Chemical Agents on Viruses

20.3 Viral Multiplication

20.1 The Size and Shape of virus

20.4 The Heredity and Variation of viruses

20.2 The structure and chemical composition of viruses

6.Sixth week test

7.Chapter 21 Viral infection and antiviral immunity

21.4 Antiviral Immunity

21.2 pathogenesis of viral infection

21.1 The mode of transmission of viral infection

21.3 The Type of Viral Infection

7.Chapter 22 Laboratory diagnosis, prevention and control of viral infections

22.1 the Laboratory diagnosis of Viral Infections

22.2 how to prevent and treat virus infection

7.Seventh week test

8.Chapter 23 Viruses associated with respiratory infections

23.2 Respiratory virus-2

23.1 Respiratory virus-1

8.Chapter 24—25 Enterovirus and Acute gastroenteritis viruses

24—25 Rotavirus and enteric tract

9.Chapter 26 Hepatitis viruses

27.2 HBV-1

27.3 HBV-2

27.4 HCV HDV and HEV

27.1 HAV

9.Chapter 27—28 Arbovirus and hemorrhagic fever virus

28—29 Arbovirus and hemorrhagic fever virus

9.Ninth week test

9.Chapter 29 Herpesviruses

26.2 Herpes virus 2

26.1 Herpes virus 1

8.Eighth week test

10.Chapter 30 Retroviruses

30.2 human immunodeficiency virus(HIV)

30.1 Classification and common characteristics of retroviruses

10.Chapter 31 Other viruses

31.1 Rabies virus and HPV

10.Chapter 32 Prion

32.1 Prion

10.Chapter 33 Biology of fungi

33.1 Biology of fungi

10.Chapter 34 Medical mycology

34.1 Medical mycology

10.Tenth week test