For those who could read between the lines, the censored news out of China was terrifying. But the president insisted there was nothing to worry about. Fortunately, we are still a nation of skeptics. Fortunately, there are those among us who study pandemics and are willing to look unflinchingly at worst-case scenarios.

Michael Lewis’s taut and brilliant nonfiction thriller pits a band of medical visionaries against the wall of ignorance that was the official response of the Trump administration to the outbreak of COVID-19. The characters you will meet in these pages are as fascinating as they are unexpected.

A thirteen-year-old girl’s science project on transmission of an airborne pathogen develops into a very grown-up model of disease control. A local public-health officer uses her worm’s-eye view to see what the CDC misses, and reveals great truths about American society. A secret team of dissenting doctors, nicknamed the Wolverines, has everything necessary to fight the pandemic: brilliant backgrounds, world-class labs, prior experience with the pandemic scares of bird flu and swine flu…everything, that is, except official permission to implement their work.

Michael Lewis is not shy about calling these people heroes for their refusal to follow directives that they know to be based on misinformation and bad science. Even the internet, as crucial as it is to their exchange of ideas, poses a risk to them. They never know for sure who else might be listening in.

Please note this version is for instructors only; students and bookstores should purchase 9780815346102. As with the first edition, this new edition of Living in a Microbial World is written for students taking a general microbiology course, or a microbiology-based course for non-science majors. The conversational style and use of practical, everyday examples make the essential concepts of microbiology accessible to a wide audience. While using this approach, the text maintains scientific rigor with clear explanations spanning the breadth of microbiology, including health, evolution, ecology, food production, biotechnology, and industrial processes. Each chapter contains a series of case studies based on microbiology in the news, in history, and in literature. There are questions at the end of each case study and the end of each chapter, as well as an online quiz with help on answering the questions. The text, questions, and cases have been updated to reflect the changing influence of microbiology in the world today, from the microbiome, to new disease outbreaks (Ebola and Zika) and antibiotic resistance, to new biotechnology tools (CRISPR-Cas). Living in a Microbial World, Second Edition is additionally supported by the Garland Science Learning System. This homework platform is designed to evaluate and improve student performance and allows instructors to select assignments on specific topics and review the performance of the entire class, as well as individual students, via the instructor dashboard. Students receive immediate feedback on their mastery of the topics, and will be better prepared for lectures and classroom discussions. The user-friendly system provides a convenient way to engage students while assessing progress. Performance data can be used to tailor classroom discussion, activities, and lectures to address students' needs precisely and efficiently. For more information and sample material, visit http://garlandscience.rocketmix.com/. Living in a Microbial World, Second Edition comes with a full range of supplements: The Garland Science Learning System Images available in PowerPoint and JPEG Testbank Online quiz with answers and feedback Extra modules Help answering the end-of-chapter questions Animations Media guide Online glossary

The fascinating, untold story of the air we breathe, the hidden life it contains, and invisible dangers that can turn the world upside down

Every day we draw in two thousand gallons of air—and thousands of living things. From the ground to the stratosphere, the air teems with invisible life. This last great biological frontier remains so mysterious that it took over two years for scientists to finally agree that the Covid pandemic was caused by an airborne virus.

In Air-Borne, award-winning New York Times columnist and author Carl Zimmer leads us on an odyssey through the living atmosphere and through the history of its discovery. We travel to the tops of mountain glaciers, where Louis Pasteur caught germs from the air, and follow Amelia Earhart and Charles Lindbergh above the clouds, where they conducted groundbreaking experiments. We meet the long-forgotten pioneers of aerobiology including William and Mildred Wells, who tried for decades to warn the world about airborne infections, only to die in obscurity.

Air-Borne chronicles the dark side of aerobiology with gripping accounts of how the United States and the Soviet Union clandestinely built arsenals of airborne biological weapons designed to spread anthrax, smallpox, and an array of other pathogens. Air-Borne also leaves readers looking at the world with new eyes—as a place where the oceans and forests loft trillions of cells into the air, where microbes eat clouds, and where life soars thousands of miles on the wind.

Weaving together gripping history with the latest reporting on Covid and other threats to global health, Air-Borne surprises us on every page as it reveals the hidden world of the air.

Advances in Microbial Physiology, Volume 81 highlights new advances in the field with this new release presenting interesting chapters written by an international board of authors. Updates in this release include sections on Antibiotic tolerance, Lanthanides in bacterial proteins, Bacterial toxins and host-microbe interactions, and Nitric oxide.

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.

A deeply reported, insightful, and literary account of humankind’s battles with epidemic disease, and their outsized role in deepening inequality along racial, ethnic, class, and gender lines—in the vein of Medical Apartheid and Killing the Black Body.

Epidemic diseases enter the world by chance, but they become catastrophic by human design.

With clear-eyed research and lush prose, A History of the World in Six Plagues shows that throughout history, outbreaks of disease have been exacerbated by and gone on to further expand the racial, economic, and sociopolitical divides we allow to fester in times of good health.

Princeton-trained historian Edna Bonhomme’s examination of humanity’s disastrous treatment of pandemic disease takes us across place and time from Port-au-Prince to Tanzania, and from plantation-era America to our modern COVID-19-scarred world to unravel shocking truths about the patterns of discrimination in the face of disease. Based on in-depth research and cultural analysis, Bonhomme explores Cholera, HIV/AIDS, the Spanish Flu, Sleeping Sickness, Ebola, and COVID-19 amidst the backdrop of unequal public policy. But much more than a remarkable history, A History of the World in Six Plaguesis also a rising call for change.

Advances in Applied Microbiology, Volume 114 continues the comprehensive reach of this widely read and authoritative review source in microbiology. Users will find invaluable references and information on a variety of areas relating to the topic of microbiology, with this release focusing on recent advances in the biosynthesis of isoprenoids in the engineered Saccharomyces cerevisiae.

Advances in Microbial Physiology, Volume 150 in this important serial, highlights new advances in the field with this new volume including content by an international board of authors. Chapters in this new release include Organization of respiratory chains in the bacterial cell, Anaerobic methane oxidizing archaea, Dawn of the DedA: the structure and function of the DedA family of integral membrane proteins associated with bacterial viability and antimicrobial resistance, Nickel, an essential virulence determinant of Helicobacter pylori: trafficking pathways and their targeting by bismuth, Dissimilatory sulfur compounds oxidation in thermophilic and chemolithoautotrophic bacteria belonging to the Aquificales order, and much more.

The author team of Prescott's Microbiology continues to provide a modern approach to microbiology using evolution as a framework. This new 12th edition integrates impactful new changes to include a fresh new design to engage students and important content updates including SARS-CoV-2 and COVID-19 which are prominently featured, taxonomic schemes that have been extensively revised, recent epidemiological data, and mRNA vaccines which just scrapes the surface of this new edition.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

The present book "Laboratory Manual of Biochemistry: Methods and Techniques" is the outcome of 17 years of teaching and research experience of the authors. Biochemistry is a comparatively recent branch but the utility and variability of research work and the dazzling pace of its development has positioned this discipline in the forefront of scientific hierarchy. As Biochemistry works at a molecular level (i.e. finer than that accessed by the ultra-modern optical or phase-contrast microscopes) it embraces other disciplines also. Biochemistry has thus strengthened the integrated approach concept and solving biological riddles. Biochemical Techniques are used in all branches of biological sciences and biotechnology. Biochemical experiments are conducted in the laboratory as practical as well as for persuing research. A researcher has to refer to many journals and books before he/she could get to the working protocol for his/her experiment. This book attempts to give often-used methods in a single volume. This first edition is divided into 11 Units. Each experiment includes principle, requirements, procedure, calculation and observations. At the end of each , references for additional reading are provided. Important precautions, warnings and tips are given under the notes section. In addition, there are 12 appendices, which give minute details on basic chemistry, buffer preparations and other aspects required for the conduct of the experiments. The methods given in the book will be useful for conducting practical classes at the undergraduate and postgraduate levels in biochemistry, biotechnology, microbiology, agricultural sciences, environmental science, botany, zoology, nutrition, pharmaceutical science and other biology-related subjects. This book will be a bonanza for the research workers since it covers procedures from the classical basic biochemistry to the modern PCR techniques.

Microbial organisms occupy a peculiar place in the human view of life. Microorganisms represent the richest repertoire of molecular and chemical diversity in nature as they underlie basic ecosystem processes. Microorganisms are used for various purposes including food production and preservation, management of pests and pathogens, bioleaching of metals, increasing soil fertility, generating biofuels, monitoring pollutants, cleaning up of oil spills, waste water treatment, assaying of chemicals and serving as tools for medical research. Besides microorganisms are the major sources of antimicrobial agents and produce a wide range of other important medicinal compounds including enzymes, enzyme inhibitors, antihelminthics, antitumor agents, insecticides, vitamins, immunosuppressants and immunomodulatoThe study of microbial diversity is thus important to solve new and emerging disease problems and to advance biotechnology.

The aim of this book is to unravel the exciting field of food microbiology to the students. This book focuses on the importance and significance of an array of microbes found in food. Food science is a vast field that forays into microbiology, chemistry various elements and ingredients involved in its making and their use in industrial production and ultimately their involvement in human health. Food microbiology is a complex interdisciplinary science which requires critical thinking, innovative approaches, analytical abilities to understand- all of which are provided in this book. Provides a balanced introduction to all major areas of microbiology suitable for students. The illustrations in the text book have been included to match the text and to assist in the visualization of abstract concept.