when you hear the words "Organic chemistry" what comes to your mind?
Most people tend to think of products and especially foods called “natural”, which are then called “organic”.
However, what is an organic product?
In everyday life, this term is used to refer to foods produced without the addition of chemical fertilizers and pesticides.It is an expression widely used by the media and its use began with the idea of producing lettuce and vegetables without these chemical additives, to avoid contaminated products and poisoning.
Over time, however, this practice was extended to other products, such as vegetables, fruits, coffee, wine, etc. There are even industrialized organic products.
The price of these products is usually higher, but the advantages are in the best flavor and in the fact that they are healthier food.
The production of these foods is low compared to those made with the use of chemical additives. However, this branch has grown a lot in Brazil and this type of food is already officially considered as a specific product category, apart from the conventional one, with regulations for its production, certification and commercialization.
However, although this term is already well established in everyday language, if we are to understand what it is organic chemistry, we will see that the expressions "organic products", "organic vegetables", "organic vegetables", etc. they undoubtedly have a “forced” job. Because organic chemistry is the study of carbon element compounds with characteristic properties.
Thus, each and every food, whatever its method of production, is basically made up of organic substances. Organic compounds are present in all living things.
For example, glucose is a carbohydrate that is produced in chlorophyll plants in a process called photosynthesis. This substance is an organic compound with molecular formula C6H12O6.
Foods like rice, potatoes, pasta and flour are high in carbohydrates; vegetable oils, butter and animal fat have lipids; and meat, cheese, eggs, ham and grains (soybeans, chickpeas, lentils, beans and peas) are sources of protein.
Our body mass is made up of 60% organic compounds, in the form of lipids, carbohydrates and proteins.
Furthermore, all substances are chemical, since chemistry studies matter, which is everything that occupies a place in space.
However, in common parlance, a chemical additive is one that has been synthesized in the laboratory.
The use of these wrong terms in everyday life causes a prejudice regarding the study of this science, as many think that it is only based on products made in the laboratory that can have harmful effects on the environment and on health public; when in fact the real objective of Chemistry is to bring quality of life.
Therefore, it is extremely important to study Organic Chemistry, because, as shown in this text, it is essential not only in relation to food, but also to understand the nature, the properties of most everyday products (such as medicines and plastics), from everyday newspaper articles and to form our own opinion on these issues of global interest. In short, it is part of our culture, of our daily lives, and is present even in the functioning of our bodies.
By Jennifer Fogaça
Graduated in Chemistry
Source: Brazil School - https://brasilescola.uol.com.br/quimica/produtos-organicos.htm
