TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Maple syrup jelly is obtained by adding a gelling agent to heated maple syrup. The product is then poured into containers and used in much the same way as any other jelly or jam.  2, record 1, English, - maple%20jelly

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La gelée à l'érable est produite à partir de sirop d'érable auquel on ajoute un agent gélifiant afin d'obtenir une texture parfaite pour étendre dans un sandwich, sur un morceau de fromage ou sur une terrine.  1, record 1, French, - gel%C3%A9e%20%C3%A0%20l%27%C3%A9rable

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

An important technological characteristic of various gelatin grades is their gelling power, which is defined by its Bloom value.  1, record 2, English, - Bloom%20value

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La mesure du pouvoir gélifiant par compression, ou valeur de Bloom, permet de quantifier la consistance de gels, de manière simple et parfaitement définie, selon la pharmacopée européenne.  1, record 2, French, - valeur%20de%20Bloom

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

An important technological characteristic of various gelatin grades is their gelling power, which is defined by its Bloom value.  1, record 3, English, - gelling%20power

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La mesure du pouvoir gélifiant par compression, ou valeur de Bloom, permet de quantifier la consistance de gels, de manière simple et parfaitement définie, selon la pharmacopée européenne.  1, record 3, French, - pouvoir%20g%C3%A9lifiant

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Any of the salts of alginic acid, occurring naturally in algin or made from it by an extraction process, some of which are widely used in processed foods and other manufactured products, often as thickeners or gelling agents.  2, record 4, English, - alginate

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Sel de l'acide alginique, utilisé notamment dans l'industrie alimentaire, dans l'industrie textile.  2, record 4, French, - alginate

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Cualquiera de las sales del ácido algínico. Se usan como aditivos alimentarios y para favorecer la formación de suspensión y películas superficiales en barnices y pastas colorantes.  2, record 4, Spanish, - alginato

Record number: 4, Textual support number: 2 DEF

Sal del ácido algínico obtenido a partir de la algina.  3, record 4, Spanish, - alginato

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A culture medium containing a gelling agent consisting of agarose and agaropectin extracted from certain types of red algae.  6, record 5, English, - agar

Record number: 5, Textual support number: 1 CONT

... we successfully employed cold storage at -20 °C of spore suspensions (in the 96-well format) directly prepared from cultures grown on agar in the microtitre plate ...  7, record 5, English, - agar

Record number: 5, Textual support number: 2 CONT

We have found that considerably higher concentrations of MTIs [microtubule inhibitors] were needed to affect MT (microtubule) complexes in organ cultures on semisolid agar-agar medium as compared to fluid medium ...  3, record 5, English, - agar

Record number: 5, Textual support number: 1 OBS

Agar media provide support for the growth and multiplication of cells and are very widely used for the preparation of Petri dishes and test tubes for isolation and identification of microorganisms. They are also used for the growth or culture of plant and animal tissues. Nutrients must be added to agar to promote growth, since agar is generally not considered to be a nutrient, but a substrate). Agar media can also be used for germination.  6, record 5, English, - agar

Record number: 5, Textual support number: 2 OBS

agar media; agar-agar media: plural forms of "agar medium" and "agar-agar medium."  6, record 5, English, - agar

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Milieu de culture contenant une substance gélatineuse à base d'agarose et d'agaropectine, extraite de certaines algues rouges.  6, record 5, French, - g%C3%A9lose

Record number: 5, Textual support number: 1 CONT

[...] Milieu Hektoen : La gélose Hektoen est un milieu d'isolement des Salmonelles et des Shigelles, bien que de nombreuses bactéries à gram négatif puissent se développer sur ce milieu. L'identification d'entérobactéries pathogènes repose sur la non utilisation des glucides présents dans le milieu. [...] Gélose SS (gélose Salmonella-Shigella). Milieu sélectif permettant l’isolement d'entérobactéries pathogènes. Il est très utilisé pour la recherche de Salmonella dans les selles et les denrées alimentaires, et peu pour les Shigella, car trop sélectif.  1, record 5, French, - g%C3%A9lose

Record number: 5, Textual support number: 2 CONT

[...] Les cellules auxotrophes pour l'histidine pousseront quelques heures jusqu'à épuisement de l'histidine du milieu d'agar mou [...]  2, record 5, French, - g%C3%A9lose

Record number: 5, Textual support number: 3 CONT

Un test destiné à l’identification du champignon Cryptococcus neoformans, responsable d’une maladie grave du cerveau, est mené sur un milieu d’agar-agar avec du noug.  3, record 5, French, - g%C3%A9lose

Record number: 5, Textual support number: 4 CONT

Gélose au sang frais : Milieu riche non sélectif pour l’isolement des bactéries (les levures se cultivent aussi sur gélose au sang frais).  7, record 5, French, - g%C3%A9lose

Record number: 5, Textual support number: 1 OBS

Ces milieux servent principalement à cultiver et à identifier des micro-organismes et servent également à cultiver des tissus de cellules animales ou végétales. Des substances nutritives sont ajoutées pour favoriser ou inhiber la croissance des micro-organismes.  6, record 5, French, - g%C3%A9lose

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Zefir is a light and airy dessert produced by beating fruit and berry mush with egg whites and sugar until light and fluffy. It requires gelling chemicals, such as pectin, agar, or gelatine, to maintain its shape, as regular marshmallows do.  2, record 6, English, - zephyr

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le zéphir (zéphyr ou zéfir) est une confiserie molle d'origine russe à base de purée de fruits (généralement de pommes), de sucre, de blancs d'œufs et d'un gélifiant (agar ou gélatine).  2, record 6, French, - z%C3%A9phyr

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A soluble protein used for sugar confectionery, in canned meats, for table jellies, and in pharmaceutical capsules.  2, record 7, English, - edible%20gelatine

Record number: 7, Textual support number: 1 CONT

Edible gelatine is available in many and various forms, principally differentiated by their gelling power(bloom value). The bloom value expresses the degree of gelling power and firmness of a particular gelatine. From the consumers’ point of view, leaf gelatine is the most important gelatine type.  3, record 7, English, - edible%20gelatine

Record number: 7, Textual support number: 2 CONT

Gelatine from fish (especially the swim bladder) is isinglass.  4, record 7, English, - edible%20gelatine

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les mousses : composées avec de la purée de fruits, du blanc d'œufs battu en neige, du fromage blanc maigre et éventuellement un peu de gélatine alimentaire, elles sont faciles à faire et peuvent être aromatisées à votre convenance (vanille, citron, thé, café, orange...).  3, record 7, French, - g%C3%A9latine%20alimentaire

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

When a gelling agent has been added to a prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added must be declared on the principal display panel or the word "jellied" must be included as part of the common name of the food.  2, record 8, English, - prepared%20meat

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Lorsqu'un gélifiant (agent gélatinisant) a été ajouté à une viande préparée ou à un sous-produit de viande préparée, l'addition du gélifiant doit être mentionnée sur l'étiquette principale de l'étiquette; sinon, l'expression «en gelée» doit faire partie du nom usuel de l'aliment.  2, record 8, French, - viande%20pr%C3%A9par%C3%A9e

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Jellied prepared meat. When a gelling agent has been added to a prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added must be declared on the principal display panel or the word "jellied" must be included as part of the common name of the food...  1, record 9, English, - jellied%20prepared%20meat

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Viande préparée en gelée. Lorsqu'un gélifiant (agent gélatinisant) a été ajouté à une viande préparée ou à un sous-produit de viande préparée, l'addition du gélifiant doit être mentionnée sur l'étiquette principale de l'étiquette; sinon, l'expression «en gelée» doit faire partie du nom usuel de l'aliment [...]  1, record 9, French, - viande%20pr%C3%A9par%C3%A9e%20en%20gel%C3%A9e

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

A hydrophilic colloidal material used largely in food products as emulsifying, thickening and gelling agents. They readily absorb water, thus increasing viscosity and imparting smoothness and body texture to the product, even in concentrations of less than 1%. Natural types are plant exudates(gum arabic), seaweed extracts(agar), plant seed gums or mucilages(guar gum), cereal gums(starches), fermentation gums(dextran), and animal products(gelatin). Semisynthetic types are modified celluloses and modified starches. Completely synthetic types are also available, e. g., polyvinylpyrrolidone. Most are carbohydrate polymers, but a few, such as gelatin and casein, are proteins.  2, record 10, English, - hydrocollo%C3%AFd

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Colloïde dont l'une des phases est l'eau [...]  2, record 10, French, - hydrocollo%C3%AFde

Record number: 10, Textual support number: 1 CONT

Hydrocolloïde [...] Polysaccharide à haut poids molecular comportant des zones hydrophobes et hydrophiles, qui lui assurent des propriétés d'émulsifiants et d'épaississants pour les éléments localisés dans la phase aqueuse d'un produit alimentaire. La plupart sont des molécules chimiquement neutres, seuls quelques-uns se comportent comme des polyanions (carraghénanes). Selon leur origine, ils se classent en cinq catégories : substances extraites de productions alimentaires (amidons, caséines, gélatines); substances créées ou modifiées par voie chimique (celluloses modifiées, PVP); substances extraites de végétaux marins : algues (agar-agar, alginanes, carraghénanes); substances extraites de végétaux (gomme arabique, pectines); substances sécrétées par des microorganismes (xanthanes, scléroglucanes).  3, record 10, French, - hydrocollo%C3%AFde

Record number: 10, Textual support number: 1 OBS

Ces produits - naturels ou industriels - sont employés à titre d'additifs - à des taux usuels variant de 0,1 à 1,0% - pour conférer à des préparations alimentaires une viscosité ou une gélification.  3, record 10, French, - hydrocollo%C3%AFde

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Coloide cuya fase de dispersión es el agua.  1, record 10, Spanish, - hidrocoloide

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

The process of swelling, gelling, or dissolving of a material by a solvent; for resins the solvent can be a plasticizer.  3, record 11, English, - solvation

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Action de dissoudre une matière dans un solvant.  2, record 11, French, - solvatation

Record number: 11, Textual support number: 1 OBS

On dit aussi, par déformation, solvantation.  2, record 11, French, - solvatation

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Formación de un solvato por interacción entre un disolvente y un soluto.  3, record 11, Spanish, - solvataci%C3%B3n

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

rheopexy : The property exhibited by certain slow-gelling, thixotropic sols of gelling more rapidly when the containing vessel is shaken gently.  1, record 12, English, - rheopectic

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Relatif à la rhéopexie.  1, record 12, French, - rh%C3%A9opexique

Record number: 12, Textual support number: 1 CONT

Études des phénomènes rhéopexiques (gélification) dans l'industrie alimentaire (épaississants), l'industrie des cosmétiques, l'industrie pharmaceutique, l'imprimerie, etc.  1, record 12, French, - rh%C3%A9opexique

Record number: 12, Textual support number: 1 OBS

rhéopexie : Phénomène de refigeage d'un sol thixotrope qui se trouve accru par une agitation lente, peu intense et qui entraîne une floculation mécanique des particules.  2, record 12, French, - rh%C3%A9opexique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

furcellaran : A seaweed gum in the form of an odorless white powder soluble in warm water that is used as gelling agent, viscosity control agent, in puddings, jams, and tooth pastes.  3, record 13, English, - ammonium%20furcelleran

Record number: 13, Textual support number: 2 OBS

Emulsifying, gelling, stabilizing and thickening agent.  4, record 13, English, - ammonium%20furcelleran

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

furcellarane : Agent de texture extrait, sous forme de gomme soluble dans l'eau, d'une algue rouge, Furcellaria fastigiata, [que l'on emploie] comme vecteur pour agents de conservation dans les crèmes, les confitures [et les] gelées.  5, record 13, French, - furcelleran%20d%27ammonium

Record number: 13, Textual support number: 2 OBS

Nom : Furcelleran. Farcelleran ou Farcellaran. Type : Émulsifiant. N° C.E.E. : E408. Aliments concernés : Glaces, desserts, jus de fruits, confiserie, biscuiterie. Remarques : Produit naturel (Algues). Innocuité toxicologique.  6, record 13, French, - furcelleran%20d%27ammonium

Record number: 13, Textual support number: 3 OBS

furcellarane : Le « Dictionnaire de biochimie alimentaire et de nutrition » le donne comme masculin, tandis que le « Dictionnaire de la chimie et de ses applications » le donne comme féminin. Selon un chimiste-conseil lié par contrat avec la Direction de la normalisation terminologique du Bureau de la traduction, le féminin est préférable.  7, record 13, French, - furcelleran%20d%27ammonium

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A colloidal substance that is the ester of alginic acid. A defoaming, thickening, gelling and stabilizing agent for food.  2, record 14, English, - propylene%20glycol%20alginate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Les alginates divalents (calcium) sont insolubles et constituent des pellicules d'enrobage pour les denrées alimentaires. Différentes formes sont autorisées comme additif alimentaire : l'acide alginique [...], l'alginate de sodium [...], de potassium [...], d'ammonium [...], de calcium [...] et de propylène glycol [...]  4, record 14, French, - alginate%20de%20propyl%C3%A8ne%20glycol

Record number: 14, Textual support number: 1 OBS

La plupart des dictionnaires écrivent «propylèneglycol» en un seul mot.  3, record 14, French, - alginate%20de%20propyl%C3%A8ne%20glycol

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

White crystals or granules. Soluble in water; insoluble in alcohol ... Derivation: Neutralization of tartaric acid with sodium carbonate, concentration and crystallization.  2, record 15, English, - sodium%20tartrate

Record number: 15, Textual support number: 1 CONT

Sodium tartrate. Emulsifying, gelling, stabilizing or thickening agent for cream cheese spread; cream cheese spread with [other] ingredients... ;processed cheese spread...  3, record 15, English, - sodium%20tartrate

Record number: 15, Textual support number: 1 OBS

Chemical formula: Na₂C₄H₄O₆2H₂O  4, record 15, English, - sodium%20tartrate

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Sel de sodium de l'acide tartrique, autorisé comme substance pouvant renforcer l'action antioxygène d'autres substances. Utilisé en particulier dans la fabrication des fromages fondus et en confiserie.  2, record 15, French, - tartrate%20neutre%20de%20sodium

Record number: 15, Textual support number: 1 OBS

Formule chimique : Na₂C₄H₄O₆2H₂O  3, record 15, French, - tartrate%20neutre%20de%20sodium

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A chemical product which occurs naturally as gypsum and is obtained when sulfuric acid, H₂SO₄, is combined with calcium hydroxide, CA(OH) ₂, which appears in the form of a fine, odorless, tasteless, yellowish-white powder, and which is used as a dough conditioner, a gelling and a firming agent in the wine-making and brewing industries, as well as in the manufacture of cheese and preserves.  3, record 16, English, - calcium%20sulfate

Record number: 16, Textual support number: 1 CONT

Calcium sulfate sometimes contaminates drilling fluids or may be added to provide special properties. It forms a tenacious scale in certain water-handling facilities.  4, record 16, English, - calcium%20sulfate

Record number: 16, Textual support number: 1 OBS

Chemical formula: CaSO₄  3, record 16, English, - calcium%20sulfate

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Produit chimique existant à l'état naturel sous forme de gypse qui se présente sous la forme d'une poudre fine, d'un blanc tirant un peu sur le jaune, inodore et insipide, et que l'on utilise en vinification, en brasserie, en fromagerie, en conserverie en raison de ses propriétés d'agent de conditionnement des pâtes, de gélifiant et de raffermisseur.  2, record 16, French, - sulfate%20de%20calcium

Record number: 16, Textual support number: 1 OBS

Formule chimique : CaSO₄  2, record 16, French, - sulfate%20de%20calcium

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 OBS

Fórmula química: CaSO₄  2, record 16, Spanish, - sulfato%20de%20calcio

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

A synthetic polymeric water gelling material; used in fire control.  1, record 17, English, - Gelgard%26trade%3B

Record number: 17, Textual support number: 2 OBS

Gelgard™: A trademark of Dow Chemical Co.  2, record 17, English, - Gelgard%26trade%3B

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Gelgard^MC : Marque de commerce de la société Dow Chemical Co.  2, record 17, French, - Gelgard

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

[A] special sugar for making preserves from fruit.  2, record 18, English, - gelling%20sugar

Record number: 18, Textual support number: 1 CONT

Gelling Sugar contains pectin in it... The ingredients in the sugar are white sugar, pectin, and citric acid. Some brands may also include sodium benzoate as a preservative.  2, record 18, English, - gelling%20sugar

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Mélange de sucre, de pectine et d'acide citrique.  2, record 18, French, - sucre%20g%C3%A9lifiant

Record number: 18, Textual support number: 1 CONT

Les sucres gélifiants [...] contiennent [...] soit [de l'] acide nitrique soit [de l'] acide malique [et sont] destinés à prévenir la cristallisation du sucre au sein même des confitures.  3, record 18, French, - sucre%20g%C3%A9lifiant

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Well-known organic gel-forming substances are gelatin, collagen, metallic soaps, and such carbohydrate polymers as starches, agar, dextran and pectin. A chemically related group of hydrophilic vegetable gums also swell in water but do not form gels (arabic, tragacanth, karaya, etc.). These are widely used in food products as protective colloids and thickeners.  1, record 20, English, - gel%2Dforming%20substance

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Produit utilisé comme additif pour donner à une préparation une consistance de gel.  4, record 20, French, - g%C3%A9lifiant

Record number: 20, Textual support number: 1 CONT

L'amidon, par ses propriétés colloïdales, est le plus courant des gélifiants. D'autres produits sont couramment utilisés en substitution totale ou partielle de l'amidon comme gélifiants, à savoir les alginates, les carraghénates, la farine de caroube et la gomme de guar. La liste des gélifiants autorisés est comprise dans celle des émulsifiants, épaississants et gélifiants.  4, record 20, French, - g%C3%A9lifiant

Record number: 20, Textual support number: 1 OBS

L'équivalent «agent gélifiant» a été adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 20, French, - g%C3%A9lifiant

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Aditivo alimentario que tiende a formar geles.  3, record 20, Spanish, - gelificante

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

Any of various colloidal extractives of certain red algae... that are similar products both in appearance, being usu. in the form of translucent strips or flakes or a white powder, and in other physical properties(as ability to swell in cold water and to dissolve in hot water) [used] as gelling and stabilizing agents in foods(as jellies, dairy products, and canned meat and fish).  9, record 21, English, - agar

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Colloïde glucidique extrait de certaines algues marines (rhodophycées) de l'Océan indien et du Pacifique. Il se présente sous forme de poudre, de filaments ou de flocons. Gélifiant, émulsifiant.  2, record 21, French, - agar%2Dagar

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 DEF

Sustancia mucilaginosa que se obtiene del alga Gracilaria lichenoides y de otras especies de algas marinas.  4, record 21, Spanish, - agar%2Dagar

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

Any of the fatty-acid glycerol esters where only one acid group is attached to the glycerol group.  3, record 22, English, - monoacylglycerol

Record number: 22, Textual support number: 1 CONT

Monoglycerides. Permitted as an emulsifying, stabilizing, gelling or thickening agent in or upon bread; cream; fish paste... Cocoa; milk chocolate; sweet chocolate...  4, record 22, English, - monoacylglycerol

Record number: 22, Textual support number: 1 OBS

monoacylglycerol: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name.  1, record 22, English, - monoacylglycerol

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Ester du glycérol avec les acides gras contenant une seule molécule d'acide; émulsifiant; cosmétiques, lubrifiants.  3, record 22, French, - monoacylglyc%C3%A9rol

Record number: 22, Textual support number: 1 OBS

monoacylglycérol : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique.  4, record 22, French, - monoacylglyc%C3%A9rol

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

Water which, after having been in contact with petroleum products, is recovered during the refining process. [Definition standardized by ISO.]  2, record 23, English, - process%20water

Record number: 23, Textual support number: 1 CONT

Process water, includes seawater(and occasionally freshwater) and produced water. Seawater is injected into a formation to pressurize the reservoir and force the oil toward the oil production wells. Gelled water is seawater and freshwater that is mixed with a gelling substance to increase the viscosity of the fluid for a number of purposes. Seawater is also used to maintain the existing wells or to detect leaks in pipelines. Produced water is the water mixture consisting of oil, gas, and sand that is pumped from oil production wells. The percentage of crude oil occurring in process water can vary somewhat based on the source of the spill.  3, record 23, English, - process%20water

Record number: 23, Textual support number: 2 CONT

Complete purification plant for the treatment of oily and process water.  4, record 23, English, - process%20water

Record number: 23, Textual support number: 1 OBS

process water: term standardized by ISO.  5, record 23, English, - process%20water

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Eau qui, dans une raffinerie de pétrole, a été recueillie au cours de la fabrication des produits après avoir été en contact avec ceux-ci. [Définition normalisée par l'ISO.]  6, record 23, French, - eau%20de%20proc%C3%A9d%C3%A9

Record number: 23, Textual support number: 1 CONT

Traitement d'eaux phénolées de procédé [...] Au premier plan, les bassins d'épuration biologique.  4, record 23, French, - eau%20de%20proc%C3%A9d%C3%A9

Record number: 23, Textual support number: 1 OBS

eau de traitement; eau de procédé : termes normalisés par l'ISO.  7, record 23, French, - eau%20de%20proc%C3%A9d%C3%A9

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

It was ... found that the effluent TSS followed a linearly increasing relationship with hydraulic detention time, assumedly due to algal growth.  3, record 24, English, - algae%20growth

Record number: 24, Textual support number: 2 CONT

Some species of algae are edible and are used as a gelling agents in some foods. Some other types of algae contain harmful toxin and are hazardous. If the water is going to be used as drinking water, presence of algae can make the process of filtration more complex and costly. Algae is needed in aquariums and lakes to create a balanced ecosystem. With all these, it seems important for us to be able to control the growth of algae. This knowledge will help us to promote algae growth where we need it and stop growing algae where it can be harmful.  2, record 24, English, - algae%20growth

Record number: 24, Textual support number: 1 OBS

Compare with "algae bloom."  4, record 24, English, - algae%20growth

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Des recherches sur le développement d'algues littorales et sur la nature des végétaux et des plantes aquatiques peuvent donner [...] des indications sur le degré d'eutrophisation [...]  1, record 24, French, - d%C3%A9veloppement%20d%27algues

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

... an odorless bitter compound, ... occurring in colorless, transparent, monoclinic prisms, as small lustrous scales, or as a white crystalline powder; formerly used in conditions of impaired nutrition or vigor.  2, record 26, English, - calcium%20hypophosphite

Record number: 26, Textual support number: 2 DEF

Emulsifying, gelling, stabilizing or thickening agent for unstandardized dessert mixes...  3, record 26, English, - calcium%20hypophosphite

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Sel reconstituant et sédatif, inodore et amer, se présentant sous forme de paillettes brillantes ou en poudre blanche. Émulsifiant, gélifiant et stabilisant pour certains mélanges à desserts.  2, record 26, French, - hypophosphite%20de%20calcium

Record number: 26, Textual support number: 1 CONT

Les hypophosphites de calcium, potassium et sodium sont des stimulants de l'appétit; ils activent la circulation.  4, record 26, French, - hypophosphite%20de%20calcium

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

The coagulation of paint into a viscous liver-like mass.  3, record 27, English, - gelling

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Transformation irréversible d'un produit (peinture, vernis, enduit ou liant) de l'état liquide à l'état semi-rigide qui le rend inutilisable. [Définition normalisée par l'AFNOR et reproduite avec son autorisation.]  2, record 27, French, - g%C3%A9lification

Record number: 27, Textual support number: 1 OBS

gélification : terme normalisé par l'AFNOR.  3, record 27, French, - g%C3%A9lification

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

A solvent for cellulose derivatives and rubber and a catalyst for phenolic resins.  3, record 28, English, - benzyltrimethylammonium%20chloride

Record number: 28, Textual support number: 1 CONT

Benzyltrimethylammonium chloride is widely used as a solvent for cellulose, a gelling inhibitor in polyester resins, a chemical intermediate, a paint dispersant, and an acrylic dyeing agent. It is also used in plant growth regulator compositions and synthetic processes.  4, record 28, English, - benzyltrimethylammonium%20chloride

Record number: 28, Textual support number: 1 OBS

BTMAC: This might be an in-house or a non-recognized abbreviation; not to be used alone, to avoid any risk of confusion.  5, record 28, English, - benzyltrimethylammonium%20chloride

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Zirconium-Titanium Phosphate Acid Catalysts Synthesized by Sol Gel Techniques.... A method for preventing the condensation of the crystal structure during exposure to high temperatures was to use H₂SO₄ along with phosphoric acid as a gelling agent either during initial synthesis or by dissolving the amorphous phosphate in sulfuric acid later. Sulfonation created a solution of metal phosphates and metal sulfates in our catalyst that increased the proportion of amorphous to crystalline regions in the material even after treatment at high temperatures.  2, record 29, English, - amorphous%20phosphate

Record number: 29, Textual support number: 2 CONT

Urine frequently appears cloudy, suggesting pyuria due to a urinary tract inflammation, but this is more commonly due to precipitated amorphous phosphate salts in an alkaline urine.  3, record 29, English, - amorphous%20phosphate

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

On appelle phosphate amorphe un précipité contenant du phosphate et du calcium retrouvé en milieu alcalin. Les cristaux de phosphates et de calcium, que l'on regroupe sous le terme apatite, ont des noms minéralogiques qui diffèrent selon leur constitution chimique. Le CaH₂PO₄(2H₂O) est appelé Brushite, le phosphate hydroxyde de calcium est appelé hydroxy-apatite, le phosphate de calcium bicarbonaté est appelé Dahlite ou carbonate-apatite.  2, record 29, French, - phosphate%20amorphe

Record number: 29, Textual support number: 2 CONT

Certains cristaux sont retrouvés exclusivement dans une urine acide et d'autres dans une urine alcaline. Les cristaux amorphes sont souvent identifiés par le pH. Ainsi, si l'urine est alcaline, on identifie des phosphates amorphes, tandis que si elle est acide, on identifie des urates amorphes.  3, record 29, French, - phosphate%20amorphe

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Product added to a lubricating oil in order to obtain a gel and thus confer thixotropic properties. [Definition standardized by ISO.]  2, record 30, English, - gelling%20agent

Record number: 30, Textual support number: 1 OBS

gelling agent : term standardized by ISO.  3, record 30, English, - gelling%20agent

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Produit ajouté à une huile lubrifiante en vue d'obtenir un gel et de lui conférer ainsi des propriétés thixotropiques. [Définition normalisée par l'ISO.]  2, record 30, French, - agent%20g%C3%A9lifiant

Record number: 30, Textual support number: 1 OBS

agent gélifiant : terme normalisé par l'ISO.  3, record 30, French, - agent%20g%C3%A9lifiant

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Substitute for the more expensive tragacanth. Emulsifying, gelling, stabilizing or thickening agent for French dressing;(naming flavor) milk; mustard pickles; relishes;(naming flavor) skim and partly skimmed milk;(naming flavor) skim and partly skimmed milk with added milk solids; salada dressing, GMP. Ice cream; ice cream mix; ice milk; ice milk mix; cottage cheese; creamed cottage cheese, 0. 5% Sherbet, 0. 75%. Unstandardized foods, GMP. Calorie-reduced margarine, 0. 5% in accordance with B. 09. 017(Page 67-10).  2, record 31, English, - calorie%2Dreduced%20margarine

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Le Règlement sur les aliments et drogues énonce les normes d'identification et de composition pour la margarine en général et la margarine hypocalorique. Certaines provinces peuvent aussi imposer des restrictions à l'ajout de colorant à la margarine.  1, record 31, French, - margarine%20hypocalorique

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

Colorless crystals; soluble in water ... m.p. 75°C (dec) ...  2, record 32, English, - trisodium%20phosphate

Record number: 32, Textual support number: 1 CONT

A solution of trisodium phosphate is strongly basic and is used as a cleaning compound and water softener.  3, record 32, English, - trisodium%20phosphate

Record number: 32, Textual support number: 2 CONT

Trisodium phosphate [is used as an :] Emulsifying, gelling, stabilizing or thickening agent for cream cheese spread; cream cheese spread with [other] ingredients [also used as] pH adjusting or water correcting agent for malt liquors; beer; ale; stout...  4, record 32, English, - trisodium%20phosphate

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Sel sous forme de cristaux incolores ou blancs, solubles dans l'eau.  2, record 32, French, - phosphate%20trisodique

Record number: 32, Textual support number: 1 OBS

Il entre la composition des détersifs. S'emploie aussi comme émulsifiant, gélifiant, stabilisant, rajusteur de pH.  1, record 32, French, - phosphate%20trisodique

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

White to yellowish, crystalline powder; readily soluble in water; sparingly soluble in alcohol ... Uses: Foods and pharmaceuticals; sequestering agent; metal cleaners; paint stripper ...  3, record 33, English, - sodium%20gluconate

Record number: 33, Textual support number: 1 CONT

Sodium gluconate [is used as an emulsifying], gelling, stabilizing or thickening agent for Cream cheese spread; Cream cheese spread with... [any ingredients] ;Processed cheese food... ;Processed cheese spread... [It is also used as a] pH adjusting or water correcting agent for unstandardized foods...  4, record 33, English, - sodium%20gluconate

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Le terme «gluconate de sodium» apparaît sous le numéro 909.  2, record 33, French, - gluconate%20de%20sodium

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

Nonionic detergent used to dissolve cytoplasmic membranes without denaturing protein, as well as to break up hydrophobic protein aggregates.  2, record 34, English, - Triton%20X%2D100

Record number: 34, Textual support number: 1 OBS

It is also used as gelling agent in liquid scintillation counting of radioactive compounds.  2, record 34, English, - Triton%20X%2D100

Record number: 34, Textual support number: 2 OBS

Triton X-100 is a trademark.  3, record 34, English, - Triton%20X%2D100

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Détergent non ionique utilisé pour solubiliser les membranes cellulaires afin de pouvoir extraire les protéines qu'elles contiennent.  2, record 34, French, - Triton%20X%20100

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

An antioxidant and a gelling, emulsifying, and stabilizing agent for processed or cream cheese, candy, etc.  2, record 35, English, - oat%20gum

Record number: 35, Textual support number: 1 OBS

This plant extract can cause occasional allergic reactions, diarrhea, and intestinal gas.  3, record 35, English, - oat%20gum

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

Antioxydant, gélifiant, émulsifiant et stabilisant pour le fromage fondu ou à la crème, les bonbons, etc.  2, record 35, French, - gomme%20d%27avoine

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

Kelcogel (TM) gellan gum receives general food approval from U.S. Food and Drug Administration.  1, record 36, English, - gellan%20gum

Record number: 36, Textual support number: 1 OBS

Gellan gum is a food additive for gelling and texturizing food such as sauces, dessert gels, microwaveable foods, confections, low-fat spreads, bakery fillings, and jellies.  2, record 36, English, - gellan%20gum

Record number: 36, Textual support number: 2 OBS

A gelling agent.  2, record 36, English, - gellan%20gum

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 CONT

La gomme gellane est un polysaccharide biosynthétisé par Pseudomonas elodea. On étudie, chez les personnes adultes, les effets de sa consommation, pendant 23 jours, sur la composition des feces, les teneurs en lipides du sérum et les indices hématologiques du sang. (Base de données Pascal).  1, record 36, French, - gomme%20gellane

Record number: 36, Textual support number: 1 OBS

Terme formé par analogie avec gomme guar, gomme xanthane, gomme arabique, etc.  1, record 36, French, - gomme%20gellane

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

A gum obtained from a seaweed, the red alga Furcellaria fastigiata, fam. Florideae, order Gigartinales.... The gum is the potassium salt of the sulfuric acid ester of a high molecular weight polysaccharide.... Use : Natural colloid, gelling agent, viscosity control agent. Also in puddings, jams, products for diabetics, proprietaries for reducing excess body wt, tooth pastes. As carrier for food preservatives, bactericides.  5, record 37, English, - furcellaran

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

Agent de texture extrait, sous forme de gomme soluble dans l'eau, d'une algue rouge, Furcellaria fastigiata. S'emploie dans les crèmes, confitures, gelées, etc. Vecteur pour agents de conservation.  2, record 37, French, - furcellarane

Record number: 37, Textual support number: 1 CONT

[Le] furcellarane [est un] agent de texture alimentaire [...] constitué de chaînes de galactane portant des groupements sulfates et présentant une parenté chimique avec les kappa carraghénanes.  3, record 37, French, - furcellarane

Record number: 37, Textual support number: 1 OBS

Il n'est pas facile de déterminer le genre grammatical de «furcellarane». En effet, le Dictionnaire de biochimie alimentaire et de nutrition le dit masculin, tandis que le Dictionnaire de la chimie et de ses applications le donne pour féminin.  4, record 37, French, - furcellarane

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

The formation of a uniform semi-rigid colloidal coagulum or dispersion from which the aqueous phase has not yet been separated.  3, record 38, English, - gelling

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Formation sans séparation de la phase aqueuse d'un coagulum ou d'une dispersion colloïdale semi-rigide uniforme.  3, record 38, French, - g%C3%A9lification

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

Starch, usually modified, used as a gelling agent in the food industry.  2, record 39, English, - food%20starch

Record number: 39, Textual support number: 1 CONT

Ingredients. Original: sugar, gum base, corn syrup, natural and artificial flavoring, modified food starch ...  1, record 39, English, - food%20starch

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Amidon, généralement modifié, que l'on emploie comme gélifiant dans l'industrie alimentaire.  1, record 39, French, - amidon%20%C3%A0%20usage%20alimentaire

Record number: 39, Textual support number: 1 OBS

Le qualificatif «alimentaire» apparaît superflu lorsqu'il décrit l'amidon dans la liste des ingrédients d'un produit alimentaire.  1, record 39, French, - amidon%20%C3%A0%20usage%20alimentaire

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

Alcian Blue.... During dyeing the X groups split off.... Greenish-black crystals with metallic sheen.... Use :gelling agent for lubricating fluids. As bacterial stain. To dye histiocytes and fibroblasts in vivo....  1, record 40, English, - Alcian%20Blue

Record 40,  Textual support,  French

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Curdlan deserves mention here as a high-tech ingredient.  1, record 41, English, - high%2Dtech%20ingredient

Record number: 41, Textual support number: 1 OBS

This unique polysaccharide is capable of forming a gel when heated in an aqueous suspension, unlike other gelling agents which require conditions in addition to heating to form gels.  1, record 41, English, - high%2Dtech%20ingredient

Record 41,  Textual support,  French

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

Material used to cause gelling of a latex.  1, record 42, English, - gelling%20agent

Record number: 42, Textual support number: 1 OBS

gelling : the formation of a uniform semi-rigid colloidal coagulum or dispersion from which the aqueous phase has not yet been separated.  1, record 42, English, - gelling%20agent

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 DEF

Matériau utilisé pour provoquer la gélification d'un latex.  1, record 42, French, - agent%20g%C3%A9lifiant

Record number: 42, Textual support number: 1 OBS

gélification : formation sans séparation de la phase aqueuse d'un coagulum ou d'une dispersion colloïdale semi-rigide uniforme.  1, record 42, French, - agent%20g%C3%A9lifiant

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 OBS

Kelcogel (TM) gellan gum - an effective film former for batters, breadings, coatings, and adhesion systems.  1, record 43, English, - Kelcogel

Record number: 43, Textual support number: 2 OBS

Kelcogel gellan gum is a multifunction hydrocolloid, for use in a wide variety of food products requiring gelling, texturizing, stabilizing, suspending and film forming functionalities.  1, record 43, English, - Kelcogel

Record 43,  Textual support,  French

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

Baker's yeast Glycan... [is an] emulsifier, stabilizer, gelling agent or thickener in unstandardized foods-good manufacturing practice levels.  2, record 44, English, - baker%26rsquo%3Bs%20yeast%20Glycan

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

«Glycan» est fort probablement une marque de commerce, mais aucune source ne le précise.  2, record 44, French, - levure%20de%20boulanger%20Glycan

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

Lactylated Mono-and di-glycerides-Emulsifying, gelling, stabilizing or thickening agents for shortening-8. 0 %(except that the total combined mono-and di-glycerides and lactylated mono-and di-glycerides must not exceed 20. 0 % of the shortening.)  1, record 45, English, - lactylated%20di%2Dglyceride

Record 45,  Textual support,  French

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

Lactylated Mono-and di-glycerides-Emulsifying, gelling, stabilizing or thickening agents for shortening-8. 0 %(except that the total combined mono-and di-glycerides and lactylated mono-and di-glycerides must not exceed 20. 0 % of the shortening.)  1, record 46, English, - lactylated%20mono%2Dglyceride

Record 46,  Textual support,  French

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

Propylene glycol mono fatty acid ester. Emulsifying, gelling, stabilizing or thickening agent for unstandardized foods-good manufacturing practice.  1, record 47, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record number: 47, Textual support number: 1 OBS

«Propylene glycol monofatty acid ester» is listed in Lexique de la chimie alimentaire (RLFCH, 1980) under number 809.  3, record 47, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 OBS

Le terme «monoester d'acide gras du glycol propylénique» apparaît dans le Lexique de la chimie alimentaire (RLFCH, 1980) sous le numéro 809.  3, record 47, French, - monoester%20du%20propyl%C3%A8ne%2Dglycol%20des%20acides%20gras%20alimentaires

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 DEF

A hydrophillic colloid occurring as filaments, grains, granules, and powder; used in food processing as a thickener and stabilizer.  3, record 48, English, - potassium%20alginate

Record number: 48, Textual support number: 1 CONT

Potassium alginate [is an] emulsifying, gelling, stabilizing or thickening agent for same foods... as Algin.  4, record 48, English, - potassium%20alginate

Record 48,  Textual support,  French

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 OBS

A gelling agent effective only at elevated temperatures.  1, record 49, English, - heat%20sensitizer

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 OBS

Agent de gélification, actif seulement sous l'influence d'une température élevée.  1, record 49, French, - thermosensibilisateur

Record 49,  Textual support,  Spanish