TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors(the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 1, French, - hamburger%20in%20vitro

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

This study provides a taxonomic structure for the discourses which constitute institutional memory and the ways in which such memory structures identity of an institution and of people within an institution. It proposes the dimensions of written-oral, official-unofficial, and intentional-secondary, and discusses how these categories shape the landscape of memory, with particular attention to informal and formal oral narratives told over a long period of time, and their relation to materially preserved forms of memory. The social aspect of memory is remembering : for example, a file cabinet preserves some of a corporations’ written memories, but it does so only if people use it as a resource for remembering. Similarly a narrative functions in an institution only if it is regularly told, and has the potential to be transmitted to new tellers...  2, record 2, English, - institutional%20memory

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le programme de gestion des archives historiques vise à assurer la constitution de la mémoire institutionnelle de l'Université, à rendre accessibles à la communauté universitaire et à la clientèle externe les documents témoignant de l'histoire de l'Université ainsi que des archives privées répondant aux besoins de l'enseignement et de la recherche universitaires.  1, record 2, French, - m%C3%A9moire%20institutionnelle

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

In a skidding turn, the gyro precesses towards the inside of the turn. After return on the aircraft to straight and level flight, the instrument shows a turn in the direction of the skid. In a normal turn, the gyro precesses towards the inside of the turn. The precession error is quickly corrected by the erecting mechanism.  2, record 3, English, - erecting%20mechanism

Record number: 3, Textual support number: 2 CONT

The only really tricky part of the attitude indicator is its erecting mechanism. When power(vacuum) is first applied to the instrument, the mechanism quickly erects the gyro spindle to plumb-vertical in order to align the artificial horizon with the natural horizon. In flight, the erecting mechanism continually compensates the gyro for precession errors in order to keep it aligned throughout the course of a long flight. The design of the erecting mechanism is quite clever. In an air-driven attitude gyro, there are "pendulous vanes" suspended from pivots attached to the lower portion of the sealed gyro housing, one vane for each exhaust port. The vanes are positioned so that, when the gyro is erect, each vane half-covers its associated exhaust port. If the gyro tilts so that its axle is not plumb, the pendulous vanes shift so that one exhaust port is more-than-half-covered and the opposite exhaust port is less-than-half-covered. The resulting imbalance of discharge air exerts a force on the rotor housing at right angles to the direction of tilt, causing the gyro to precess to the erect position. As soon as the gyro is erect, the pendulous vanes return to a balanced condition to remove the precessing force. Pure magic! The erecting mechanism can erect the gyro quite quickly at initial power-up because the gyro doesn’t exhibit much gyroscopic rigidity at low rotor RPMs. Typically, the horizon bar becomes level within the first 10 or 15 seconds, and then its oscillations(caused by precessional nutation of the gyro) are damped out within a minute or so as the rotor comes up-to-speed.  3, record 3, English, - erecting%20mechanism

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Dans un virage dérapé, le gyroscope «précesse» du côté du virage. Une fois l'avion revenu au vol rectiligne en palier, l'instrument indique un virage dans la direction du dérapage. Dans un virage normal, le gyroscope «précesse» du côté du virage. Le mécanisme de redressement du gyroscope corrige rapidement l'erreur de précession.  1, record 3, French, - m%C3%A9canisme%20de%20redressement

Record number: 3, Textual support number: 2 CONT

Description d'un Épervier [drone] [...] d. Le gyroscope vertical: Dans ce cas, les deux axes, ROLL et PITCH sont terminés par les potentiomètres qui détectent les écarts de positions angulaires du corps par rapport aux horizons roll et pitch. Les mécanismes d'érection ne sont prévus que pour maintenir la verticalité parfaite de la masse en rotation.  6, record 3, French, - m%C3%A9canisme%20de%20redressement

Record number: 3, Textual support number: 1 OBS

Horizon gyroscopique [...] La verticalité de l'axe de toupie [delta] est approximativement assurée par un érecteur (mécanique, électro-mécanique, pneumatique) produisant une raideur en quadrature de signe convenable.  7, record 3, French, - m%C3%A9canisme%20de%20redressement

Record 3,  Textual support,  Spanish