Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.

By the end of this section, you will be able to do the following:

List the characteristics of fungi
Describe the composition of the mycelium
Describe the mode of nutrition of fungi
Explain sexual and asexual reproduction in fungi

By the end of this section, you will be able to do the following:

Identify fungi and place them into the five major phyla according to current classification
Describe each phylum in terms of major representative species and patterns of reproduction

By the end of this section, you will be able to do the following:

Describe the role of fungi in various ecosystems
Describe mutualistic relationships of fungi with plant roots and photosynthetic organisms
Describe the beneficial relationship between some fungi and insects

By the end of this section, you will be able to do the following:

Describe some fungal parasites and pathogens of plants
Describe the different types of fungal infections in humans
Explain why antifungal therapy is hampered by the similarity between fungal and animal cells

By the end of this section, you will be able to do the following:

Describe the importance of fungi to the balance of the environment
Summarize the role of fungi in agriculture and food and beverage preparation
Describe the importance of fungi in the chemical and pharmaceutical industries
Discuss the role of fungi as model organisms

Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

This site is an OER for BIology II and contains all the materials needed for the course including lecture slides and labs.

This template course was developed from generally available open educational resources (OER) in use at multiple institutions, drawing mostly from a primary work published by OpenStax College Concepts of Biology, but also including additional open works from various sources as noted in attributions on each page of materials.

This course will cover a range of diverse areas of microbiology, including virology, bacteriology, and even applied microbiology. This course will focus on the medical aspects of microbiology, as medical research has been the primary motivator in microbiology research. Upon successful completion of this course, the student will be able to: explain how organisms are classified using taxonomy, focusing on the domains Archaea, Bacteria, and Eukarya; describe the chemical building blocks and metabolic processes important to sustain microbial life; identify the major principles of microbiology and describe the relationship between microbes and other living organisms; discuss pathogenic microbes and their epidemiology; differentiate between microorganisms based on their shape, size, arrangement, staining, and culture characteristics; outline antimicrobial methods including antibiotic use; explain how the human body protects itself; list uses for microbiology in food and beverage preparation and industry. (Biology 307)