Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.[1]
Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC).[2]
Fertilizing and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to local ecosystems, biodiversity, groundwater and drinking water supplies, and sometimes farmer health and fertility. These environmental, economic and health issues are all minimized or avoided completely in organic farming. From a consumers perspective, there is not sufficient evidence in scientific and medical literature to support claims that organic food is safer or healthier to eat than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and handling makes it difficult to generalize results.[3][4][5][6][7]Claims that organic food tastes better are generally not supported by tests.
living organism into its molecular parts, you will find about 70% water. The remainder of each organism is composed of organic molecules, which are necessary for life on Earth. Covalent bonds between carbon and hydrogen atoms form the basis of organic molecules. Other elements such as oxygen, nitrogen, and phosphorus play key roles in life processes by modifying the structure and chemical properties of organic molecules
Every living organism depends on the set of organic molecules comprising its structure and providing life’s functions. Organic molecules called biomolecules create living cells by assembling into cellular membranes, forming internal structures, and storing and relating hereditary information. Biomolecules also perform the activities required to grow, develop, and reproduce cells. Understanding the chemical structure of each of these biomolecules is required before we can begin to understand the complex processes of respiration, photosynthesis, cell division, and gene expression.
At the base of all organic molecules is the element carbon, whose versatility provides the key to all biomolecule structures. In most organic molecules, a linked chain of carbon atoms forms a backbone to which other atoms attach. The unique number and arrangement of bonds between carbon atoms creates a structurally diverse set of organic molecules in nature. These molecules may be constructed in straight, branched, or ringed carbon chains and may include varying numbers of carbon-carbon single, double, or triple bonds.
Due to carbon’s versatile bonding ability, multiple molecules may share identical molecular formulas but possess different three-dimensional structures. These isomers use the same number and kind of atoms, but arrange the chemical bonds between atoms differently. Despite a matching set of atoms, each isomer possesses unique functional characteristics because of its unique structure. The structural formulas of three isomers, each with molecular formula C5H12, are illustrated, showing how one set of atoms can create at least three different structures.
