TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

pound cake : A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs. Throughout the years many variations of pound cake recipes have been developed, such as the addition of leavening(baking powder or baking soda) and numerous flavorings, such as coconut, nuts, raisins and dried fruit. Pound cakes are often considered to be classified as quick breads or tea cakes.  2, record 1, English, - cherry%20pound%20cake

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

quatre-quarts : c'est un classique dans la pâtisserie française, un gâteau riche au goût de vrai beurre. Ici pas de substitut. Le Quatre-quarts, comme son nom l'indique, est composé de 4 ingrédients de base ayant un poids identique ce qui donne, mathématiquement, 4 X ¼. [beurre, farine, sucre, œufs].  2, record 1, French, - quatre%2Dquarts%20aux%20cerises

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A greenish yellow diketone... responsible for the flavor of butter [which] contributes to the aroma of coffee [and which] is made synthetically and used as a flavoring agent in foods.  8, record 2, English, - butane%2D2%2C3%2Ddione

Record number: 2, Textual support number: 1 OBS

butane-2,3-dione: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  9, record 2, English, - butane%2D2%2C3%2Ddione

Record number: 2, Textual support number: 2 OBS

Chemical formula: C₄H₆O₂ or CH₃C(O)C(O)CH₃  10, record 2, English, - butane%2D2%2C3%2Ddione

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Liquide jaune-vert, à odeur de beurre, utilisé comme agent de synthèse organique et comme matière odorante pour les produits laitiers, le miel, le vinaigre et le café.  8, record 2, French, - butane%2D2%2C3%2Ddione

Record number: 2, Textual support number: 1 OBS

butane-2,3-dione : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée.  3, record 2, French, - butane%2D2%2C3%2Ddione

Record number: 2, Textual support number: 2 OBS

Formule chimique : C₄H₆O₂ ou CH₃C(O)C(O)CH₃  9, record 2, French, - butane%2D2%2C3%2Ddione

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 OBS

Fórmula química: C₄H₆O₂ o CH₃C(O)C(O)CH₃  2, record 2, Spanish, - dimetilglioxal

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An azo dye which appears under the form of yellow crystalline leaflets, is soluble in alcohol, ether, strong mineral acids and oils, is insoluble in water, is derived by the action of benzenediazonium chloride on dimethyl aniline, is toxic by inhalation and by skin absorption, is carcinogenic, was formerly used in coloring butter and oils but may not be used anymore in foods or beverages, and which is used as a chemical indicator, in dyes, and in organic research.  14, record 3, English, - N%2CN%2Ddimethyl%2D4%2D%28phenyldiazenyl%29aniline

Record number: 3, Textual support number: 1 OBS

N-: This prefix must be italicized.  1, record 3, English, - N%2CN%2Ddimethyl%2D4%2D%28phenyldiazenyl%29aniline

Record number: 3, Textual support number: 2 OBS

The prefixes "ortho-," "meta-" and "para-," along with their corresponding abbreviations ("o-," "m-" and "p-"), appear in italics and are ignored in alphabetizing. According to the actual chemical nomenclature rules in organic chemistry (in 2003), the numbers designating the positions of the disubstitution groups (1,2- for "ortho-," 1,3- for "meta-" and 1,4- for "para-") are to be preferred to the symbols "o-," "m-" and "p-." Furthermore, the prefixes "ortho-," "meta-" and "para-" should not be used anymore, and their corresponding abbreviations ("o-," "m-," and "p-") will soon be judged to be avoided, if not totally condemned.  1, record 3, English, - N%2CN%2Ddimethyl%2D4%2D%28phenyldiazenyl%29aniline

Record number: 3, Textual support number: 3 OBS

DAB; DMAB; P.D.A.B.: These might be in-house or non-recognized abbreviations; not to be used alone, to avoid any risk of confusion.  1, record 3, English, - N%2CN%2Ddimethyl%2D4%2D%28phenyldiazenyl%29aniline

Record number: 3, Textual support number: 4 OBS

Chemical formula: C₆H₅NNC₆H₄N(CH₃)₂ or C₁₄H₁₅N₃  14, record 3, English, - N%2CN%2Ddimethyl%2D4%2D%28phenyldiazenyl%29aniline

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Composé azoïque [...] préparé à partir du chlorure de benzènediazonium et de la diméthylaniline [qui] a servi de colorant jaune pour les corps gras alimentaires (jaune de beurre), jusqu'à la découverte de ses propriétés carcinogènes, [et qui a pour caractéristique d'être] un indicateur coloré, rouge en dessous de PH 3, jaune au-dessus de PH 4 [...]  4, record 3, French, - N%2CN%2Ddim%C3%A9thyl%2D4%2D%28ph%C3%A9nyldiaz%C3%A9nyl%29aniline

Record number: 3, Textual support number: 1 OBS

N- : Ce préfixe s'écrit en italique.  1, record 3, French, - N%2CN%2Ddim%C3%A9thyl%2D4%2D%28ph%C3%A9nyldiaz%C3%A9nyl%29aniline

Record number: 3, Textual support number: 2 OBS

Les préfixes de position «ortho-», «méta-» et «para-», tout comme les abréviations correspondantes «o-», «m-» et «p-», s'écrivent en italique et n'interviennent pas dans une classification par ordre alphabétique. Selon les règles de nomenclature de chimie organique en vigueur aujourd'hui (en 2003), il est recommandé d'utiliser les chiffres 1,2-, 1,3- et 1,4-, respectivement. Les préfixes «ortho-», «méta-» et «para-» ne doivent plus être utilisés. L'usage des symboles correspondants («o-», «m-» et «p-») sera bientôt fortement déconseillé, sans être exclu.  1, record 3, French, - N%2CN%2Ddim%C3%A9thyl%2D4%2D%28ph%C3%A9nyldiaz%C3%A9nyl%29aniline

Record number: 3, Textual support number: 3 OBS

Formule chimique : C₆H₅NNC₆H₄N(CH₃)₂ ou C₁₄H₁₅N₃  5, record 3, French, - N%2CN%2Ddim%C3%A9thyl%2D4%2D%28ph%C3%A9nyldiaz%C3%A9nyl%29aniline

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

Sólido cristalino amarillo. Soluble en alcohol, éter, ácidos minerales fuertes y aceites; insoluble en agua. Probablemente tóxico.  1, record 3, Spanish, - dimetilaminoazobenceno

Record number: 3, Textual support number: 2 OBS

Fórmula química: C₆H₅NNC₆H₄N(CH₃)₂ o C₁₄H₁₅N₃  2, record 3, Spanish, - dimetilaminoazobenceno

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

White or yellow, crystalline, odorless powder. An essential nutrient necessary for the conversion of food into energy. [It] participates in many energy-yielding reactions and aids in the maintenance of normal nervous system. Added to prepared breakfast cereals, peanut butter, baby cereals. [It] is distributed in significant amounts in livers, yeast, meat, legumes, and whole cereals.  9, record 4, English, - niacin

Record number: 4, Textual support number: 2 OBS

Also known under a very large number of commercial designations, among which: Acotin; Akotin; Anti-Pellagra Vitamin; Apelagnin; Apelagrin; Bionic; Daskil; Davitamon PP; Direktan; Efacin; Linic; NAH; Naotin; Nia-bid; NIAC; Niacels; Niacor; Ni(CO); Nicacid; Nicamin; Nicangin; Nico; Nico-400; Nicobid; Nicocap; Nicocidin; Nicocrisina; Nicodan; Nicodelmine; Nicolar; Niconacid; Niconat; Niconazid; Nicorol; Nicosan 3; Nicoside; Nico-Span; Nicosyl; Nicotamin; Nicotene; Nicotil; Nicotinipca; Nicovasan; Nicovasen; Nicovel; Nikacid; Nipellen; Nyclin; Pellagramin; Pellagra preventive factor; Pellagrin; Pelonin; Peviton; PP-factor; S115; SK-Niacin; Vitaplex N; Wampocap.  10, record 4, English, - niacin

Record number: 4, Textual support number: 3 OBS

Do not confuse with nicotinamide (vitamin PP), which consists of the amide of nicotinic acid.  10, record 4, English, - niacin

Record number: 4, Textual support number: 4 OBS

Chemical formula: C₆H₅NO₂  10, record 4, English, - niacin

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Vitamine du groupe des vitamines B, ayant un rôle de coenzyme dans l'oxydation des glucides, [dont la] carence provoque des désordres intestinaux et nerveux et peut conduire à la pellagre.  9, record 4, French, - niacine

Record number: 4, Textual support number: 1 CONT

L'acide nicotinique se forme par l'oxydation des dérivés β-substitués de la pyridine. En dehors de son rôle précurseur de son amide, le nicotinamide, ou vitamine PP, l'acide nicotinique est un puissant vasodilatateur [...]  10, record 4, French, - niacine

Record number: 4, Textual support number: 1 OBS

Les meilleures sources de niacine sont le foie, la levure, le poulet, la viande maigre, les arachides et les légumineuses.  11, record 4, French, - niacine

Record number: 4, Textual support number: 2 OBS

Formule chimique : C₆H₅NO₂  12, record 4, French, - niacine

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Vitamina hidrosoluble cuyo déficit causa la pelagra.  3, record 4, Spanish, - niacina

Record number: 4, Textual support number: 1 OBS

Sólido cristalino incoloro, soluble en agua y alcohol.  3, record 4, Spanish, - niacina

Record number: 4, Textual support number: 2 OBS

Fórmula química: C₆H₅NO₂  4, record 4, Spanish, - niacina

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A colorless liquid; a condensation product of two molecules of acetic acid.  8, record 5, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 1 CONT

Acetoin... A flavoring agent that occurs naturally in broccoli, grapes, pears, cultured dairy products, cooked beef, and cooked chicken. As a product of fermentation and of cream ripened for churning, it is a colorless or pale yellow liquid or a white powder, it has a characteristic buttery odor and must be stored in a light-resistant container. It is used in raspberry, strawberry, butter, butterscotch, caramel, coconut, coffee, fruit, liquor, rum, nut, walnut, vanilla, cream soda, and cheese flavorings for beverages, ice cream, ices, candy, baked goods, margarine, gelatin desserts, cottage cheese, and shortenings.  9, record 5, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 1 OBS

3-hydroxybutan-2-one: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  10, record 5, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 2 OBS

acetyl methyl carbinol: incorrect form.  10, record 5, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 3 OBS

Chemical formulas: CH₃COCHOHCH₃ or C₄H₈O₂ or CH₃-CO-CHOH-CH₃  11, record 5, English, - 3%2Dhydroxybutan%2D2%2Done

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Produit formé au cours de nombreuses fermentations et en particulier de la fermentation alcoolique. Se trouve dans les vins et dans les eaux-de-vie.  6, record 5, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 1 CONT

Au cours de la maturation des crèmes, il se forme de l'acétoïne, précurseur du diacétyle, qui donne son odeur caractéristique au beurre.  6, record 5, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 1 OBS

3-hydroxybutan-2-one : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 5, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 5, Textual support number: 2 OBS

Formules chimiques : CH₃COCHOHCH₃ ou C₄H₈O₂ ou CH₃-CO-CHOH-CH₃  7, record 5, French, - 3%2Dhydroxybutan%2D2%2Done

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Líquido algo amarillento, o bien sólido cristalino. Soluble en alcohol. Miscible con agua. Ligeramente soluble en éter. Combustible.  3, record 5, Spanish, - acetilmetilcarbinol

Record number: 5, Textual support number: 2 OBS

Fórmulas químicas : CH₃COCHOHCH₃ o C₄H₈O₂ o CH₃-CO-CHOH-CH₃  4, record 5, Spanish, - acetilmetilcarbinol

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

In addition to salt, artificial coloring matter is added to butter at certain times of the year in order to produce the characteristic pale yellow color. This is done because seasonal changes often affect the natural color of butter.  3, record 6, English, - natural%20color

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Colorant extrait de produits d'origine animale ou végétale [ex. : rocou].  1, record 6, French, - colorant%20naturel

Record number: 6, Textual support number: 1 OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 6, French, - colorant%20naturel

Record 6,  Textual support,  Spanish