Instructed by
Mark A. Schneegurt, Ph.D.
403/407 Hubbard Hall978-6883
mark.schneegurt@wichita.edu
Schedule of Exams and Assignments
Lecture 2 - Life and Its Origins
Lecture 3 - Chemistry Primer
Lecture 4 - This is a Cell (basics)
Lecture 5 - That Many Bugs Live Where? (biodiversity, extremophiles)
Lecture 6 - Do I Eat Them or Do They Eat Me? (ecology, carbon, nitrogen, & sulfur cycles)
Lecture 7 - The Compost Heap (soil formation)
Lecture 8 - Pond Scum (photosutotrophs)
Lecture 9 - Sewage Treatment and Septic Systems
Lecture 10 - Can bacteria really eat oil spills? (bioremediation, biotechnology)
Lecture 11 - What is an antibody? Why do I get a fever? (basic immunology); What is a virus? (basic virology)
Lecture 12 - Eradicating small pox and polio (vaccines)
Lecture 13 - Why can I get the flu every year but only get measles once? (antigenic drift, chicken flu)
Lecture 14 - The Black Plague (history; animal vectors; malaria, rabies)
Lecture 15 - AIDS - The Basics (latent viruses; herpes, shingles)
Lecture 16 - Mad Cow Disease (prions)
Lecture 17 - What is E. coli? (emerging infections)
Lecture 18 - Antibacterial soaps, Listerine, and Lysol
Lecture 19 - What is penicillin anyway? (antibiotics)
Lecture 20 - Biological Warfare (anthrax etc.)
Lecture 21 - The fungus among us (human fungal diseases, mildews)
Lecture 22 - Tooth decay - cavities, dentifrices, gingivitis
Lecture 23 - Why does my refrigerator smell? (food spoilage), What my grandmother knew about canning and smoking (food preservation), Preservatives in foods. Good or bad for me?
Lecture 24 - Pickling/sauerkraut (succession of species)
Lecture 25 - How come those little creams don't need refrigeration? (pasteurization/soured creams); Cheese - moldy and holy
Lecture 26 - Why does bread rise and why is it so good in San Francisco? (bread/sourdough); Beer, wine and spirits (yeasts, ethanol fermentation)