Alterator

⭐⭐
adjective / masculine noun

Definition

Causing alteration, degradation, or damage to the fundamental properties of a body; a physical, chemical, or biological agent that causes the decomposition of materials or the spoilage of food products.

Bilingual Equivalents

  • Alterator
  • Spoilage agent

Grammatical & Source Details

Inflection Type Masculine noun and variable adjective with standard plural variations.
Formation Noun or adjective of action derived from the verb 'a altera' using the structural agent suffix '-tor'.
Spelling / Pronunciation [al.te.ra.ˈtor]
Source Lexicon of Industrial Microbiology and Food Safety Standards

Contextual Usage Examples

RO: Aerul cald funcționează ca un agent alterator rapid pentru soluțiile medicinale nesigilate.

EN: Warm air functions as a rapid altering agent for unsealed medicinal solutions.

RO: Fiecare microorganism alterator din sol contribuie la transformarea materiei organice în humus.

EN: Every altering microorganism in the soil contributes to the transformation of organic matter into humus.

RO: Un tratament termic necorespunzător lasă loc liber dezvoltării unui factor alterator în conserve.

EN: An improper heat treatment leaves free room for the development of a spoilage factor in canned foods.

Idioms & Phrases

Microorganism alterator / Spoilage organism

RO: Fung sau bacterie implicată direct în fenomenele de biodegradare și fermentație nedorită a produselor.

EN: A fungus or bacterium directly involved in the phenomena of biodegradation and unwanted fermentation of products.

Factor alterator / Altering factor

RO: Condiție fizică sau de mediu care favorizează declanșarea timpurie a procesului de stricare a mărfurilor.

EN: A physical or environmental condition that favors the early triggering of the product spoilage process.

Potențial alterator / Spoilage potential

RO: Capacitatea estimată a unui compus chimic de a strica proprietățile organoleptice ale unei substanțe finite.

EN: The estimated capacity of a chemical compound to spoil the organoleptic properties of a finished substance.

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