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| Terms for subject Environment (6972 entries) |
| fluorohydrocarbon | osaliselt halogeenitud fluorosüsivesinik | |
| fluorohydrocarbon | fluorosüsivesinik | |
| flushing (Removing lodged deposits of rock fragments and other debris by water flow at high velocity; used to clean water conduits and drilled boreholes) | pesu | |
| fluvial resource (Any source of supply derived from a river, particularly its water, which is collected, stored and treated, then distributed for domestic, industrial, farm and other uses) | vooluveevaru | |
| fly ash (Finely divided particles of ash that are entrained in flue gases resulting from the combustion of fuel or other material. The particles of ash may contain incompletely burned fuel and other pollutants) | lendtuhk | |
| foaming agent (Substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid medium) | vahutekiti | |
| fodder (Bulk feed for livestock, especially hay, straw, etc.) | sööt | |
| fodder (Bulk feed for livestock, especially hay, straw, etc.) | loomatoit | |
| fodder plant (Plants used to feed livestock) | söödataim | |
| fog (Water droplets or, rarely, ice crystals suspended in the air in sufficient concentration to reduce visibility appreciably) | udu | |
| foliage (The green leaves of a plant) | lehestik | |
| folk tradition (The common beliefs, practices, customs and other cultural elements of an ethnic or social group that are rooted in the past, but are persisting into the present due to means such as arts and crafts, songs and music, dance, foods, drama, storytelling and certain forms of oral communication) | rahvakomme | |
| food (A material that can be ingested and utilized by the organism as a source of nutrition and energy) | toit | |
| 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) | toidulisand | |
| food chain (A sequence of organisms on successive trophic levels within a community, through which energy is transferred by feeding; energy enters the food chain during fixation by primary producers (mainly green plants) and passes to the herbivores (primary consumers) and then to the carnivores (secondary and tertiary consumers)) | toitumisahel | |
| food colourant (Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance) | toiduvärv | |
| food commerce (An interchange of any food commodity or related food products, usually on a large scale) | toidukaubandus | |
| food hygiene (That part of the science of hygiene that deals with the principles and methods of sanitation applied to the quality of foodstuffs, to their processing, preparation, conservation and consumption by man) | toiduhügieen | |
| food industry (The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both) | toiduainetööstus | |
| food irradiation (The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is themost important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries) | toiduainekiiritus |