Organic compounds in the context of "Carbon–hydrogen bond"

Archaea (/ɑːrˈkiːə/ ar-KEE-ə) is a domain of organisms. Traditionally, Archaea included only its prokaryotic members, but has since been found to be paraphyletic, as eukaryotes are known to have evolved from archaea. Even though the domain Archaea cladistically includes eukaryotes, the term archaea (sing. archaeon /ɑːrˈkiːɒn/ ar-KEE-on; from Ancient Greek ἀρχαῖον arkhaîon 'ancient') in English still generally refers specifically to prokaryotic members of Archaea. Archaea were initially classified as bacteria, receiving the name archaebacteria (/ˌɑːrkibækˈtɪəriə/, in the Archaebacteria kingdom), but this term has fallen out of use. Archaeal cells have unique properties separating them from Bacteria and Eukaryota, including: cell membranes made of ether-linked lipids; metabolisms such as methanogenesis; and a unique motility structure known as an archaellum. Archaea are further divided into multiple recognized phyla. Classification is difficult because most have not been isolated in a laboratory and have been detected only by their gene sequences in environmental samples. It is unknown if they can produce endospores.

Archaea are often similar to bacteria in size and shape, although a few have very different shapes, such as the flat, square cells of Haloquadratum walsbyi. Despite this, archaea possess genes and several metabolic pathways that are more closely related to those of eukaryotes, notably for the enzymes involved in transcription and translation. Other aspects of archaeal biochemistry are unique, such as their reliance on ether lipids in their cell membranes, including archaeols. Archaea use more diverse energy sources than eukaryotes, ranging from organic compounds such as sugars, to ammonia, metal ions or even hydrogen gas. The salt-tolerant Halobacteria use sunlight as an energy source, and other species of archaea fix carbon (autotrophy), but unlike cyanobacteria, no known species of archaea does both. Archaea reproduce asexually by binary fission, fragmentation, or budding; unlike bacteria, no known species of Archaea form endospores. The first observed archaea were extremophiles, living in extreme environments such as hot springs and salt lakes with no other organisms. Improved molecular detection tools led to the discovery of archaea in almost every habitat, including soil, oceans, and marshlands. Archaea are particularly numerous in the oceans, and the archaea in plankton may be one of the most abundant groups of organisms on the planet.

An autotroph is an organism that can convert abiotic sources of energy into energy stored in organic compounds, which can be used by other organisms. Autotrophs produce complex organic compounds (such as carbohydrates, fats, and proteins) using carbon from simple substances such as carbon dioxide, generally using energy from light or inorganic chemical reactions. Autotrophs do not need a living source of carbon or energy and are the producers in a food chain, such as plants on land or algae in water. Autotrophs can reduce carbon dioxide to make organic compounds for biosynthesis and as stored chemical fuel. Most autotrophs use water as the reducing agent, but some can use other hydrogen compounds such as hydrogen sulfide.

The primary producers can convert the energy in the light (phototroph and photoautotroph) or the energy in inorganic chemical compounds (chemotrophs or chemolithotrophs) to build organic molecules, which is usually accumulated in the form of biomass and will be used as carbon and energy source by other organisms (e.g. heterotrophs and mixotrophs). The photoautotrophs are the main primary producers, converting the energy of the light into chemical energy through photosynthesis, ultimately building organic molecules from carbon dioxide, an inorganic carbon source. Examples of chemolithotrophs are some archaea and bacteria (unicellular organisms) that produce biomass from the oxidation of inorganic chemical compounds; these organisms are called chemoautotrophs, and are frequently found in hydrothermal vents in the deep ocean. Primary producers are at the lowest trophic level, and are the reasons why Earth sustains life to this day.

Persistent organic pollutants (POPs) are organic compounds that are resistant to degradation through chemical, biological, and photolytic processes. They are toxic and adversely affect human health and the environment around the world. Because they can be transported by wind and water, most POPs generated in one country can and do affect people and wildlife far from where they are used and released.

The effect of POPs on human and environmental health was discussed, with intention to eliminate or severely restrict their production, by the international community at the Stockholm Convention on Persistent Organic Pollutants in 2001.

Vitamin A is a fat-soluble vitamin that is an essential nutrient. The term "vitamin A" encompasses a group of chemically related organic compounds that includes retinol, retinyl esters, and several provitamin (precursor) carotenoids, most notably β-carotene (beta-carotene). Vitamin A has multiple functions: growth during embryo development, maintaining the immune system, and healthy vision. For aiding vision specifically, it combines with the protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision.

Vitamin A occurs as two principal forms in foods: A) retinoids, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids α-carotene (alpha-carotene), β-carotene, γ-carotene (gamma-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that function as provitamin A in herbivore and omnivore animals which possess the enzymes that cleave and convert provitamin carotenoids to retinol. Some carnivore species lack this enzyme. The other carotenoids do not have retinoid activity.

In chemical nomenclature, a preferred IUPAC name (PIN) is a unique name, assigned to a chemical substance and preferred among all possible names generated by IUPAC nomenclature. The "preferred IUPAC nomenclature" provides a set of rules for choosing between multiple possibilities in situations where it is important to decide on a unique name. It is intended for use in legal and regulatory situations.

Preferred IUPAC names are applicable only for organic compounds, to which the IUPAC (International Union of Pure and Applied Chemistry) has the definition as compounds which contain at least a single carbon atom but no alkali, alkaline earth or transition metals and can be named by the nomenclature of organic compounds (see below). Rules for the remaining organic and inorganic compounds are still under development.The concept of PINs is defined in the introductory chapter and chapter 5 of the "Nomenclature of Organic Chemistry: IUPAC Recommendations and Preferred Names 2013" (freely accessible), which replace two former publications: the "Nomenclature of Organic Chemistry", 1979 (the Blue Book) and "A Guide to IUPAC Nomenclature of Organic Compounds, Recommendations 1993". The full draft version of the PIN recommendations ("Preferred names in the nomenclature of organic compounds", Draft of 7 October 2004) is also available.

An ultra-processed food (UPF) is a grouping of processed food characterized by relatively involved methods of production. There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings. UPFs have often undergone processes such as moulding/extruding, hydrogenation, or frying.

Ultra-processed foods first became ubiquitous in the 1980s, though the term "ultra-processed food" gained prominence from a 2009 paper by Brazilian researchers as part of the Nova classification system. In the Nova system, UPFs include most bread and other mass-produced baked goods, frozen pizza, instant noodles, flavored yogurt, fruit and milk drinks, diet products, baby food, and most of what is considered junk food. The Nova definition considers ingredients, processing, and how products are marketed; nutritional content is not evaluated. As of 2024, research into the effects of UPFs is rapidly evolving.

Herbicide safeners are organic compounds used to enhance the effectiveness of herbicides, to make them "safer". They minimize the effect of the herbicide on crop plants, thereby improving selectivity between crop plants vs. weed species being targeted by the herbicide. One way that they function is by enhancing the expression of protective enzymes in the crop plant. These protective enzymes might include cytochrome P450.

Herbicide safeners can be used to pretreat crop seeds prior to planting, or they can be sprayed on plants as a mixture with the herbicide.