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Course Criteria
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4.00 Credits
4 hours. An introduction to the fundamentals of biological organization and processes with an emphasis on diversity of organisms, the variety of ways they have adapted to meet the requirements for living, and how they interact with their environment and other organisms. This is the first semester introductory biology course for biology majors and is recommended for students interested in biology who have not made a decision about a major. Concurrent enrollment in CHEM 105 is recommended. (F)
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4.00 Credits
4 hours. This course is an introduction to the fundamentals of biological organization at the cellular level. Topics include the chemical basis of life, cell structure and function, and genetics. Required of all biology majors. BIOL 201 is recommended as prerequisite; concurrent enrollment in CHEM 106 is recommended. (F)
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6.00 Credits
6 hours. Fast-Track BIO, as a combination of BIOL 201 and BIOL 202, covers an introduction to the fundamentals of biological organization and processes with an emphasis on diversity of organisms, the variety of ways they have adapted to meet the requirements for living, and how they interact with their environment and other organisms. Biological organization is then introduced at the cellular level by covering the chemical basis of life, cell structure and function, and genetics. The course approaches these topics through active, hands-on learning. (F) (Summer)
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2.00 Credits
2 hours. Introduction to basic skills of biological research, including lab safety, experimental designs, and scientific writing and presentation. Prerequisites: BIOL 201/202.
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3.00 Credits
3 hours. Application of statistics to experimental design, data analysis, and decision making in the biological sciences. Prerequisites: BIOL 201/202. (III)
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2.00 Credits
2 hours. A consideration of the fundamentals of nutrition to help understand the relationship of nutrition to growth, health and disease. Emphasis is placed on students acquiring the ability to critically read and evaluate consumer nutritional information and to develop effective health promoting skills. Required of junior Athletic Training majors. Four lectures. (F)
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1.00 - 4.00 Credits
1-4 hours. This course provides opportunities for examining areas not covered in the regular offerings. Topics vary each semester.
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0.00 Credits
No course description available.
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4.00 Credits
4 hours. This course surveys the microbial world, with an emphasis on bacteria and viruses. The student will gain an understanding of how the study of microorganisms has paved the way for important advances in human health, agriculture, and food science. Major topic areas include structure/function, metabolism, genetics, biotechnology, and host-parasite relationships. The laboratory offers experience in aseptic handling of bacterial cultures as well as applications of classical and modern techniques for microbial identification and characterization. Three lectures and one three-hour laboratory. Prerequisites: BIOL 201/202, CHEM 105/106; 310 or 315 pre- or co-requisite.
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4.00 Credits
4 hours. Microbial ecology examines microorganisms in their natural environment. Although microorganisms are too small for us to view without aid, they are significant enough to define every ecosystem on earth, from subterranean depths to the upper atmospheres. In this course we will examine how microorganisms interact with biotic and abiotic factors in their environment. We will then use this knowledge as a basis to study microbial diversity, nutrient cycling, bioremediation, environmental management, energy recovery and production and human applications of microorganisms in industry and agriculture. In laboratory we will learn classic and modern techniques for handling and studying pure and mixed microbial communities, including current metabolic and genomic fingerprinting technologies. Finally students will use their new understanding of the microbial world to design and conduct an individual project. Three lectures and one three-hour laboratory. Prerequisite: BIOL 201/202 or ENVS 101; CHEM 105/106.
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