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21 допустимая суточная норма потребления
допустимая суточная норма потребления
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
acceptable daily intake
The measurement of the amount of any chemical substance that can be safely consumed by a human being in a day. Calculations are usually based on the maximum level of a substance that can be fed to animals without producing any harmful effects. This is divided by a "safety factor" to allow for the differences between animals and humans and to take account of the variation in human diets. (Source: WRIGHT)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > допустимая суточная норма потребления
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22 кульминация
кульминация
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
climax
A botanical term referring to the terminal community said to be achieved when a sere (a sequential development of a plant community or group of plant communities on the same site over a period of time) achieves dynamic equilibrium with its environment and in particular with its prevailing climate. Each of the world's major vegetation climaxes is equivalent to a biome. Many botanists believe that climate is the master factor in a plant environment and that even if several types of plant succession occur in an area they will all tend to converge towards a climax form of vegetation. (Source: WHIT)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > кульминация
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23 облучение продуктов питания
облучение продуктов питания
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
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 the most 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. (Source: IFSE / VCN)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > облучение продуктов питания
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24 химическая инерция
химическая инерция
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
persistence
The capacity of a substance to remain chemically stable. This is an important factor in estimating the environmental effects of substances discharged into the environment. Certain toxic substances (e.g., cyanides) have a low persistence, whereas other less immediately toxic substances (e.g., many organochlorines) have a high persistence and may therefore produce more serious effects. (Source: ALL)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > химическая инерция
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