Maja Kušan
Zagreb, Croatia
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Maja’s Selected Translation Work
Terms and text shown below represent Maja’s contributions to TermWiki.com, a free terminology website and knowledge resource for the translation community.
amino acid
Amino acids are molecules that contain at least one amine group (-NH2) and at least one carboxylic acid group (-COOH). When these groups are both attached to the same carbon, the acid is an -amino acid. -amino acids are the basic building blocks of ...
aminokiselina
Aminokiseline su molekule koje sadržavaju barem jednu amino skupinu (-NH2) i barem jednu skupinu karboksilne kiseline (-COOH). Kada se obje skupine vežu na isti atom ugljika, dobije se aminokiselina. Aminokiseline su osnovne gradbene jedinice proteina.
products
The compounds that are formed when a reaction goes to completion.
produkti
Spojevi koji nastaju završetkom kemijske reakcije.
xylem
The tissue, in a vascular plant, that conducts water and mineral salts from the roots to the leaves.
ksilem
Tkivo u vaskularnoj biljci koje provodi vodu i mineralne soli iz korijena do listova.
patella
The patella, also known as the knee cap or kneepan, is a thick, circular-triangular bone which articulates with the femur and covers and protects the anterior articular surface of the knee joint. It is the largest sesamoid bone in the human body.
iver
Iver, poznata i pod nazivom "kapica koljena", je debela kost u obliku kruga/trokuta koja je uzglobljena s bedrenom košću te prekriva i štiti prednju artikularnu površinu koljenog zgloba. Iver je najveća sezamska kost u ljudskom tijelu.
electron volt
Energy required to move an electron through a potential difference of 1 volt . An electron volt is equivalent to 1.6×10-19 J.
elektronvolt
Energija koja je potrebna da bi se elektron ubrzao kroz potencijalnu razliku od 1 volta. Elektronvolt je jednak 1.6×10-19 J.
photoelectric effect
The emission of electrons in some materials when light of suitable frequency falls on them.
fotoelektrični učinak
Izbijanje elektrona iz nekih materijala kada ih obasja svjetlost odgovarajuće frekvencije.
sugar
A carbohydrate with a characteristically sweet taste. Sugars are classified as monosaccharides , disaccharides , or trisaccharides .
šećer
Ugljikohidrat karakteristično slatkoga okusa. Šećeri se dijele na monosaharide, disaharide i trisaharide.
copolymer
A polymer composed of two or more different monomers . The different monomers can be linked randomly, or in repeating sequences, or in blocks, or as side chains off the main chain.
kopolimer
Polimer koji se sastoji od dva ili više različita monomera. Različiti monomeri mogu biti povezani nasumično ili u ponavljajućim sekvencama, blokovima ili kao bočni lanci glavnog lanca.
rhubarb
The rhubarb is a very tart member of the buckwheat family. It is generally eaten as a fruit but is actually a vegetable. It is used in sauces, jams, and desserts. Rhubarb leaves contain the toxin "oxalic acid" and should not be eaten.
rabarbara
Rabarbara je vrlo kiseli član porodice dvornika. Obično se jede kao voće, ali zapravo je povrće. Koristi se u umacima, džemovima i desertima. Listovi rabarbare sadržavaju otrov "oksalnu kiselinu" i ne smiju se jesti.
keratin
An sturdy, insoluble protein that is present in the feathers of birds, the scales of reptiles, and the hooves, hair, and nails of mammals.
keratin
Čvrsti, netopljivi protein koji se nalazi u perju ptica, ljuskama gmazova te kopitima, kosi i noktima sisavaca.
