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

Muscarine, a natural product from the mushroom "Amanita muscaria, "stimulates Ach [acetylcholine](cholinergic) receptors at the parasympathetic terminal sites : exocrine glands(lacrimal, salivary, and bronchial mucous glands), cardiac muscle, and smooth muscle(gastrointestinal tract). Ach receptors at these sites and the effects of parasympathetic stimulation at these sites are termed "muscarinic. "A muscarinic effect well known to respiratory care clinicians is the increase in airway secretions after administration of Ach-like drugs, such as neostigmine. There is also a decrease in blood pressure caused by slowing of the heart and vasodilation.  2, record 2, English, - muscarinic%20effect

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

À faible dose l'effet muscarinique se reconnaît au ralentissement cardiaque, à la diminution de la force des contractions du cœur, à la vasodilatation périphérique et à l'hypotension.  2, record 2, French, - effet%20muscarinique

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Fetal death occurring after 28 weeks of gestation.  1, record 3, English, - late%20fetal%20death

Record number: 3, Textual support number: 1 OBS

fetal death : stillbirth; death in utero; failure of the product of conception to show evidence of respiration, heart beat, or definite movement of a voluntary muscle after expulsion from the uterus, with no possibility of resuscitation.  1, record 3, English, - late%20fetal%20death

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Expulsion, après environ 28 semaines de gestation, d'un fœtus décédé «in utero».  1, record 3, French, - mort%20intra%2Dut%C3%A9rine%20tardive

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A chemical product in the form of a dihydrate, white or slightly yellowish granules or powder with a slight ammoniacal odor and bitter taste which is used as a bronchodilator and, in veterinary use, as a smooth muscle relaxant, for heaves in horses and as a diuretic in dogs with congestive heart failure.  3, record 4, English, - aminophylline

Record number: 4, Textual support number: 1 OBS

Chemical formula: C₁₆H₂₄N₁₀O₄  4, record 4, English, - aminophylline

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Produit chimique utilisé comme diurétique, tonicardiaque, vasodilatateur coronaire.  4, record 4, French, - aminophylline

Record number: 4, Textual support number: 2 OBS

Formule chimique : C₁₆H₂₄N₁₀O₄  4, record 4, French, - aminophylline

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Fórmula química: C₁₆H₂₄N₁₀O₄  2, record 4, Spanish, - aminofilina

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Contaminated, the disinfectant-detergent residual looses its germ-killing effect. This type of product should not come in contact with food, be used around open(unprotected) food products, or be applied to food preparation surfaces. [...] A disinfectant-detergent solution is used to leave a germicide residual on a 100% clean surface. If a germicide is applied into soil, the germicide will be contaminated and rendered ineffective. Once a surface that has been properly treated with a germicide is touched by a human, animal, plant, or something "dirty", washing, rinsing, and treating must be performed again in order to reinstate the protection. If an unspoiled treatment sets on a surface longer than its residual time(6± hours), its germ-killing muscle ceases. e. g. Hospital operating and emergency room surfaces, patient room surfaces prior to the arrival of a new patient, etc.  4, record 5, English, - cleaner%20detergent

Record number: 5, Textual support number: 2 CONT

Anesthesia machines are wiped clean daily with alcohol or a disinfectant detergent solution.  5, record 5, English, - cleaner%20detergent

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Un détergent n'a pas d'action antibactérienne. Il va simplement décoller les salissures. Il faut, pour avoir une action antibactérienne, utiliser un détergent désinfectant. Trois types de produits seront finalement utilisés pour une procédure de désinfection, soit : le détergent simple soit qui va décoller les salissures et les rendre plus solubles dans l'eau; le détergent désinfectant (ou nettoyant désinfectant) dont l'action supplémentaire sur les microorganismes va réduire la charge bactérienne; le désinfectant : qui a une action bactéricide, virucide, fongicide et sporicide. Il s'adresse uniquement à des instruments ou à une surface.  1, record 5, French, - d%C3%A9tergent%20d%C3%A9sinfectant

Record number: 5, Textual support number: 1 CONT

Nettoyer avec une chiffonnette et une solution détergente désinfectante les seaux, les bidons, les balais, les panières du chariots, les montures, les roulettes.  2, record 5, French, - d%C3%A9tergent%20d%C3%A9sinfectant

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

An anhydride of creatine, being the end product of creatine metabolism, found in muscle and blood and excreted in the urine.  2, record 6, English, - creatinine

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Produit de la transformation de la créatine au cours du métabolisme.  2, record 6, French, - cr%C3%A9atinine

Record number: 6, Textual support number: 1 OBS

Elle est présente dans le sang, également répartie entre globules et plasma (10 à 20 mg par litre) et dans l'urine.  2, record 6, French, - cr%C3%A9atinine

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Fragmento de una proteína que se encuentra en la sangre y en los músculos y que es eliminada por los riñones a través de la orina.  2, record 6, Spanish, - creatinina

Record number: 6, Textual support number: 1 CONT

[René Jules Dubos] aisló otras enzimas bacterianas: por ejemplo, una que degradaba la creatinina y otra que convertía la creatina en creatinina.  3, record 6, Spanish, - creatinina

Record number: 6, Textual support number: 1 OBS

Los niveles de creatinina en la sangre y en la orina de 24 horas permiten determinar el funcionamiento de los riñones, ya que las cifras se elevan cuando hay mal funcionamiento renal.  2, record 6, Spanish, - creatinina

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

An excess of creatine in the blood.  2, record 7, English, - creatinemia

Record number: 7, Textual support number: 1 OBS

Creatine(is an) amino acid formed by methylation of guanidinoacetic acid and occurring in vertebrate tissues, particularly in muscle. It is excreted in the urine as Creatinine. A waste product in the blood and urine, measurement of which provides a measure of kidney function.  3, record 7, English, - creatinemia

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Teneur du sang en créatine.  2, record 7, French, - cr%C3%A9atin%C3%A9mie

Record number: 7, Textual support number: 1 OBS

La teneur du sang en créatine s'élève anormalement en cas d'insuffisance rénale. Pour cette raison, les auteurs anglo-saxons définissent la créatinémie comme un excès de créatine dans le sang.  2, record 7, French, - cr%C3%A9atin%C3%A9mie

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Des composants élastiques en série sont en partie situés en dehors du muscle (tendons), le reste tant localisé à l'intérieur des cellules. Les autres éléments sont disposés en parallèle. Il s'agit du tissu conjonctif interfibrillaire et de quelques composants intracellulaires.  2, record 8, French, - composant%20du%20muscle

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Both products are whole muscle products containing only white turkey meat.  1, record 9, English, - whole%20muscle%20product

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish