TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

COLD INJURY [2 records]

Record 1 2000-06-06

English

Subject field(s)
  • Freezing and Refrigerating
  • Food Industries

French

Domaine(s)
  • Congélation, surgélation et réfrigération
  • Industrie de l'alimentation
DEF

Trouble physiologique survenant à un produit, du à l'action d'une température trop basse.

Spanish

Save record 1

Record 2 1995-01-25

English

Subject field(s)
  • Epidermis and Dermis
OBS

The mechanisms of local cold injuries can be divided into phenomena that affect cells and extracellular fluids (direct effects) and those that disrupt the function of the organized tissues and the integrity of the circulation (indirect effect). Generally, no serious damage is seen until tissue freezing occurs.

French

Domaine(s)
  • Épiderme et derme
CONT

(Gelures légères et graves, hypothermie accidentelle, exposition au froid, pied d'immersion ou des tranchées, engelures, pernion). Ce sont des lésions dues au froid provoquant des altérations de la structure et des fonctions des petits vaisseaux sanguins, des cellules, des nerfs et de la peau, ou un abaissement généralisé de la température corporelle.

Spanish

Save record 2

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