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| Terms for subject Environment (6716 entries) |
| aċċident ambjentali | environmental accident (An unexpected occurrence, failure or loss, with the potential for harming the ecosystem or natural resources) | |
| aċidifikazzjoni | acidification (Addition of an acid to a solution until the pH falls below 7) | |
| aċidifikazzjoni tal-ħamrija | soil acidification (A naturally occurring process in humid climates that has long been the subject of research, whose findings suggest acid precipitation effects. The generally accepted impact of soil acidification on the productivity of terrestrial plants is summarised as follows: as soil becomes more acidic the basic cations (Ca, Mg) on the soil exchange are replaced by hydrogen ions or solubilized metals. The basic cation, now in solution, can be leached through the soil. As time progresses the soil becomes less fertile and more acidic. Resultant decreases in soil pH cause reduced, less-active population of soil microorganisms, which in turn slow decomposition of plant residues and cycling of essential plant nutrients) | |
| aċidità | acidity (The state of being acid that is of being capable of transferring a hydrogen ion in solution) | |
| aċidità qawwija | strong acidity (High degree of ionization of an acid in water solution) | |
| aċidu | acid (A compound capable of transferring a hydrogen ion in solution) | |
| aċidu amino | amino acid (Organic compounds containing a carboxyl group (-COOH) and an amino group (-NH2). About 30 amino acids are known. They are fundamental constituents of living matter because protein molecules are made up of many amino acid molecules combined together. Amino acids are synthesized by green plants and some bacteria, but some (arginine, histidine, lysine. threonine, methionine, isoleucine, leucine, valine, phenylalanine, tryptophane) cannot be synthesized by animals and therefore are essential constituents of their diet. Proteins from specific plants may lack certain amino acids, so a vegetarian diet must include a wide range of plant products) | |
| aċidu dilwit | diluted acid (A less concentrated acid) | |
| aċidu idrokloriku | hydrochloric acid (A solution of hydrogen chloride gas in water; a poisonous, pungent liquid forming a constant-boiling mixture at 20% concentration in water; widely used as a reagent, in organic synthesis, in acidizing oil wells, ore reduction, food processing, and metal cleaning and pickling. Also known as muriatic acid, HCl) | |
| aċidu nuklejku | nucleic acid (Any of several organic acids combined with proteins (DNA or RNA) which exist in the nucleus and protoplasm of all cells) | |
| aċidu tal-kubrit | sulphuric acid (A toxic, corrosive, strongly acid, colorless liquid that is miscible with water and dissolves most metals, and melts at 10C; used in industry in the manufacture of chemicals, fertilizers and explosives, and in petroleum refining) | |
| adattament għat-tibdil fil-klima | adaptation to climate change | |
| adattament għat-tibdil fil-klima | climate change adaptation | |
| addattament ekoloġiku | ecological adaptation (Change in an organism so that it is better able to survive or reproduce, thereby contributing to its fitness) | |
| addittiv | additive (Substances mixed in small quantities with another product to modify its chemical or physical state. Additives are used to make food look visually more attractive, in the case of colouring agents, as well as to preserve and extend the life of the product) | |
| addittiv għall-karburant | fuel additive (Substance (such as tetraethyl lead) which is added to petrol to prevent knocking) | |
| addittiv tal-ikel | food additive (Substances that have no nutritive value in themselves (or are not being used as nutrients) which are added to food during processing to improve colour, texture, flavour, or keeping qualities) | |
| addizzjonalità | emissions reduction additionality | |
| addizzjonalità | additionality | |
| addizzjonalità tat-tnaqqis tal-emissjonijiet | emissions reduction additionality |