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1 использование теплотворной способности
использование теплотворной способности
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utilisation of calorific value
Calorific value is the heat per unit mass produced by complete combustion of a given substance. Calorific values are used to express the energy values of fuels; usually these are expressed in megajoules per kilogram. They are also used to measure the energy content of foodstuffs; i.e. the energy produced when the food is oxidized in the body. The units here are kilojoules per gram. Calorific values are measured using a bomb calorimeter (apparatus consisting of a strong container in which the sample is sealed with excess oxygen and ignited electrically. The heat of combustion at constant volume can be calculated from the resulting rise in temperature). (Source: DICCHE)
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Русско-французский словарь нормативно-технической терминологии > использование теплотворной способности
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2 тепло (физ.)
тепло (физ.)
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heat (physics)
A form of energy that is transferred by a difference in temperature: it is equal to the total kinetic energy of the atoms or molecules of a system. (Source: CED)
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Русско-французский словарь нормативно-технической терминологии > тепло (физ.)
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3 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)
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Русско-французский словарь нормативно-технической терминологии > облучение продуктов питания
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4 термодинамика
термодинамика
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thermodynamics
The branch of physics which seeks to derive, from a few basic postulates, relationships between properties of matter, especially those connected with temperature, and a description of the conversion of energy from one form to another. (Source: MGH)
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Русско-французский словарь нормативно-технической терминологии > термодинамика
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5 циркуляция морской воды
циркуляция морской воды
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
sea circulation
Large-scale horizontal water motion within an ocean. The way energy from the sun, stored in the sea, is transported around the world. The currents explain, for example, why the UK has ice-free ports in winter, while St. Petersburg, at the same latitude as the Shetland Islands, needs ice breakers. Evidence is growing that the world's ocean circulation was very different during the last ice age and has changed several times in the distant past, with dramatic effects on climate. The oceans are vital as storehouses, as they absorb more than half the sun's heat reaching the earth. This heat, which is primarily absorbed near the equator is carried around the world and released elsewhere, creating currents which last up to 1.000 years. As the Earth rotates and the wind acts upon the surface, currents carry warm tropical water to the cooler parts of the world. The strength and direction of the currents are affected by landmasses, bottlenecks through narrow straits, and even the shape of the sea-bed. When the warm water reaches polar regions its heat evaporates into the atmosphere, reducing its temperature and increasing its density. When sea-water freezes it leaves salt behind in the unfrozen water and this cold water sinks into the ocean and begins to flow back to the tropics. Eventually it is heated and begins the cycle all over again. (Source: MGH / WRIGHT)
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Русско-французский словарь нормативно-технической терминологии > циркуляция морской воды
См. также в других словарях:
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