| aċċident |
accident (An unexpected occurrence, failure or loss with the potential for harming human life, property or the environment) |
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| aċċident ambjentali |
environmental accident (An unexpected occurrence, failure or loss, with the potential for harming the ecosystem or natural resources) |
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| aċidifikazzjoni |
acidification (Addition of an acid to a solution until the pH falls below 7) |
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| 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) |
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| aċidità |
acidity (The state of being acid that is of being capable of transferring a hydrogen ion in solution) |
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| aċidità qawwija |
strong acidity (High degree of ionization of an acid in water solution) |
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| aċidu |
acid (A compound capable of transferring a hydrogen ion in solution) |
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| 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) |
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| aċidu dilwit |
diluted acid (A less concentrated acid) |
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| 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) |
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| 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) |
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| 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) |
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| aġent fotokimiku |
photochemical agent (Agents which trigger off photochemical reactions) |
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| aġent komplessanti |
complexing agent (A substance capable of forming a complex compound with another material in solution) |
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| aġent li jipproteġi kontra nirien |
fireproofing agent (A chemical used as a coating for or a component of a combustible material to reduce or eliminate a tendency to burn; used with textiles, plastics, rubbers, paints, and other materials) |
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| aġent ossidanti |
oxidising agent (Compound that gives up oxygen easily, removes hydrogen from another compound, or attracts negative electrons) |
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| aġent preservattiv |
preservative (A chemical added to foodstuffs to prevent oxidation, fermentation or other deterioration, usually by inhibiting the growth of bacteria) |
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| aġent tal-ibbliċjar |
bleaching agent (1. A chemical, such as an aromatic acyl peroxide or monoperoxiphthalic acid, used to bleach flour, fats, oils and other edibles. 2. An oxidizing or reducing chemical such as sodium hypochlorite, sulfur dioxide, sodium acid sulfite, or hydrogen peroxide) |
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| aġenti li jikkawżaw stress ambjentali |
environmental stressors |
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| Aġenzija Ewropea għall-Ambjent |
European Environment Agency (The EEA is being set up to provide the European Community and its member states with objective, reliable and standardized information on the environment. It will assess the success of existing environmental policies and the data will be used to develop new policies for environmental protection measures. It will gather information covering the present, and foreseeable, state of the environment. The priority area are: air quality and emissions; water quality, pollutants and resources; soil quality, flora and fauna, and biotopes; land use and natural resources; waste management; noise pollution; chemicals; and protection of coastal areas. The Agency will also take into account the socio-economics dimension, cover transboundary and international matters, and avoid the duplication of the activities of other bodies) |
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