AQA Resource Management - Key Words
- Created by: SamuelTye
- Created on: 02-08-17 07:56
| S | D | H | A | T | A | E | T | V | W | P | D | I | R | R | Q | J | X | H | U | G |
| T | W | U | H | N | H | C | Q | N | V | H | C | K | S | E | K | E | C | C | U | K |
| W | D | D | F | E | R | U | N | G | O | Y | L | P | W | F | H | M | A | W | T | G |
| A | D | B | H | M | L | D | O | N | X | O | T | U | A | S | X | R | R | A | Q | D |
| T | F | I | S | E | N | O | I | I | C | A | I | L | T | N | M | S | B | T | A | N |
| E | P | V | O | G | O | R | T | C | P | T | F | H | E | A | V | P | O | E | J | S |
| R | E | S | J | A | V | P | A | R | I | Q | T | E | R | R | Y | P | N | R | L | S |
| S | L | W | H | N | E | C | V | U | S | A | O | B | B | T | I | P | F | I | B | N |
| E | Y | R | F | A | R | I | R | O | R | Y | O | F | O | R | X | N | O | N | G | Y |
| C | J | Y | O | M | A | N | E | S | T | F | X | D | R | E | O | O | O | S | U | Q |
| U | V | V | C | E | B | A | S | D | V | L | B | L | N | T | L | F | T | E | K | Q |
| R | O | R | M | C | S | G | N | O | F | T | M | L | E | A | X | Q | P | C | G | U |
| I | H | E | P | R | T | R | O | O | B | B | L | P | D | W | X | D | R | U | H | R |
| T | V | T | G | U | R | O | C | F | F | H | G | Q | I | M | O | O | I | R | T | Y |
| Y | W | H | Q | O | A | W | R | L | S | N | L | A | S | G | V | J | N | I | R | W |
| K | U | A | C | S | C | P | E | A | A | E | V | H | E | U | K | F | T | T | V | A |
| H | C | O | W | E | T | Y | T | C | V | W | P | U | A | H | S | U | E | Y | N | H |
| O | E | U | A | R | I | V | A | O | A | Q | T | D | S | S | C | T | R | K | G | R |
| C | E | Y | C | A | O | P | W | L | D | X | L | L | E | J | E | Y | A | M | S | B |
| B | N | E | V | T | N | M | A | X | P | X | Q | S | S | B | M | W | V | K | X | H |
| J | K | V | S | Q | A | R | A | F | N | G | D | K | C | X | I | G | K | R | U | F |
Clues
- A measurement of all greenhouse gases we individually produce (6, 9)
- A method of food production & distribution that is local (5, 4, 8)
- Diseases caused by microorganisms that are transmitted in contaminated water (10, 8)
- Food which is produced with no fertilisers or pesticides & is environmentally friendly (7, 7)
- Moving water from a place of surplus to a place of deficit (5, 8)
- The control & monitoring of resources so they’d don’t become depleted (8, 10)
- The preservation, control & development of water resources (5, 12)
- The reliable a bail ability of good quality of water (5, 8)
- When water available is not good enough to meet the needs of the people (5, 10)
- When water isn’t being used more quickly than it can be replaced (4, 11)
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