green acids
21водорастворимые сульфонафтеновые кислоты — — [http://slovarionline.ru/anglo russkiy slovar neftegazovoy promyishlennosti/] Тематики нефтегазовая промышленность EN green acids …
22pH indicator — Acids and Bases Acid dissociation constant Acid base extraction Acid–base reaction Acid–base titration Dissociation constant Acidity function Buffer sol …
23Cyanotoxin — Green scum produced by and containing cyanobacteria, washed up on a rock in California during an algal bloom Cyanotoxins are toxins produced by bacteria called cyanobacteria (also known as blue green algae). Cyanobacteria are found almost… …
24Omega-3 fatty acid — For an explanation of n and numerical nomenclature (such as n−3 or 18:3), see Fatty acid#Nomenclature. Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat… …
25protein — proteinaceous /proh tee nay sheuhs, tee i nay /, proteinic, proteinous, adj. /proh teen, tee in/, n. 1. Biochem. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the… …
26heredity — /heuh red i tee/, n., pl. heredities. Biol. 1. the transmission of genetic characters from parents to offspring: it is dependent upon the segregation and recombination of genes during meiosis and fertilization and results in the genesis of a new… …
27Metabolism — Cell metabolism redirects here. For the journal, see Cell Metabolism. Structure of adenosine triphosphate, a central intermediate in energy metabolism Metabolism (from Greek: μεταβολή metabolē , change or Greek: μεταβολισμός metabolismos,… …
28photosynthesis — photosynthetic /foh teuh sin thet ik/, adj. photosynthetically, adv. /foh teuh sin theuh sis/, n. Biol., Biochem. (esp. in plants) the synthesis of complex organic materials, esp. carbohydrates, from carbon dioxide, water, and inorganic salts,… …
29Ripeness in viticulture — Grapes ripening on the vine. The term ripeness in viticulture can mean different things to different viticulturists and winemakers. At its broadest definition it refers to the completion of the ripening process of wine grapes on the vine which… …
30E number — This article is about the food additive codes. For other uses, see E number (disambiguation). E numbers are number codes for food additives that have been assessed for use within the European Union (the E prefix stands for Europe ).[1] They are… …
