TERMIUM Plus®

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

SENSORY [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2014-08-27

English

Subject field(s)
  • Nervous System
CONT

The examination then proceeds to the extremities. Beginning at the medial border of the clavicle, the entire upper extremity is palpated for any tenderness or crepitus and each joint is assessed for swelling, tenderness, or limited motion. A careful motor and sensory exam and assessment of vascular status by documentation of pulses and distal perfusion complete the upper extremity assessment.

French

Domaine(s)
  • Système nerveux
CONT

L’examen sensitif recherche une hypoesthésie par affleurement cutané avec une compresse ou un coton. Vu précocement, le blessé peut ne se plaindre que des paresthésies ou de douleurs dans le territoire sensitif du nerf atteint.

Spanish

Save record 1

Record 2 2003-07-15

English

Subject field(s)
  • General Vocabulary
  • Food Industries
DEF

Relating to the use of the sense organs.

OBS

sensory: Term and definition standardized by ISO.

French

Domaine(s)
  • Vocabulaire général
  • Industrie de l'alimentation
DEF

Relatif à l'usage des organes des sens.

OBS

sensoriel : Terme et définition normalisés par l'ISO et par l'AFNOR.

Spanish

Campo(s) temático(s)
  • Vocabulario general
  • Industria alimentaria
DEF

Perteneciente o relativo a la [...] facultad de sentir.

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Record 3 2003-07-11

English

Subject field(s)
  • Food Industries
DEF

Chemical and physical properties of the food perceived by the senses (flavor, texture or appearance).

OBS

Liking for sensory attributes is generally food specific. For example, sweet foods are highly liked and bitter foods being unpalatable. However, a degree of bitterness in coffee or chocolate is highly preferred.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Un additif alimentaire se définit comme toute substance qui n'est normalement pas consommée en tant qu'aliment, mais ajouté intentionnellement à une denrée dans un but technologique, nutritionnel ou organoleptique (c.-à-d., qui impressionne un récepteur sensoriel).

Spanish

Campo(s) temático(s)
  • Industria alimentaria
Save record 3

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