Some Characteristics of Biological Organisms

Abstract

Since man and the organisms he consumes are all biological in nature, let us examine some of the simple but basic characteristics of living things. The technologies of agriculture which provide food and the technologies of processing, preservation, and distribution which bring these foods to us depend on these same basic characteristics. Brief reflection on all the different plants, animals, and microorganisms (bacteria, yeasts, and fungi) which are the source of our daily food may be almost overwhelming when we consider the detailed biological complexities of each. (Each group of organisms forms a major branch of the biological sciences.) Also, comprehension of the logistics of getting this varied array of organisms to us each day in usable form may actually inspire a sense of awe. Nevertheless, there are some common denominators almost anyone can understand. Through this volume, these principles may be perceived when we get glimpses of some of the problems involved in the development of ancient civilizations and the modern-day problems of providing food for the world’s starving millions or of providing convenience foods in the supermarket. The reader is urged to try to do just that, for, in doing so, one will also gain a profound measure of understanding of the nature of food itself and how food can be most effectively and efficiently used by all.