Category
page 1Plant communication

terpene
thumb|upright|Many terpenes are derived commercially from conifer resins, such as those made by this pine.
terpenoids
The terpenoids, also known as isoprenoids, are a class of naturally occurring organic chemicals derived from the 5-carbon compound isoprene and its derivatives called terpenes, diterpenes, etc. While sometimes used interchangeably with "terpenes", terpenoids contain additional functional groups, usually containing oxygen. When combined with the hydrocarbon terpenes, terpenoids comprise about 80,000 compounds. They are the largest class of plant secondary metabolites, representing about 60% of known natural products. Many terpenoids have substantial pharmacological bioactivity and are therefore
biosemiotics
Biosemiotics (from the Greek βίος bios, "life" and σημειωτικός sēmeiōtikos, "observant of signs") is a field of semiotics and biology that studies the prelinguistic meaning-making, biological interpretation processes, production of signs and codes and communication processes in the biological realm.

(-)-alpha-pinene
α-Pinene is an organic compound of the terpene class. It is one of the two isomers of pinene, the other being β-pinene. An alkene, it contains a strained four-membered ring. It is found in the oils of many species of coniferous trees, notably Pinus and Picea species. It is also found in the essential oil of rosemary (Rosmarinus officinalis) and Satureja myrtifolia (also known as Zoufa in some regions). Both enantiomers are known in nature; (1S,5S)- or (−)-α-pinene is more common in European pines, whereas the (1R,5R)- or (+)-α-isomer is more common in North America. The enantiomers' racemic mi
Mycorrhizal network
underground hyphal networks that connect individual plants together
plant cognition
proposed cognition of plants
plant communication
communication between plants and other organisms
(2E)-2-hexenal
'''trans-2-Hexenal' is an organic unsaturated aldehyde with a six-carbon chain. This clear, pale yellow liquid has a green, leafy, herbal fruit smell. It occurs naturally in a wide variety of plants, fruits, vegetables, and spices, and appears to be an important mediating and signalling chemical in plant-fungus and plant-insect interactions, such as the symbiosis between acacia ants and Acacias''.