TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

A type of algae of the family Laminariaceae.  4, record 1, English, - sugar%20kelp

Record number: 1, Textual support number: 2 OBS

sweet kelp: trade name recommended by the "Comité de normalisation de la terminologie des pêches commerciales."  5, record 1, English, - sugar%20kelp

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Type d'algues de la famille des Laminariaceae.  4, record 1, French, - laminaire%20sucr%C3%A9e

Record number: 1, Textual support number: 2 OBS

laminaire saccharine : nom français commercial normalisé par l'Office de la langue française et le Comité de normalisation de la terminologie des pêches commerciales.  5, record 1, French, - laminaire%20sucr%C3%A9e

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Sugar made by boiling maple syrup.  2, record 2, English, - maple%20sugar

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Sucre, dont la couleur varie de l'ambre clair au brun foncé et la consistance de molle à très dure, que l'on obtient par la cuisson de sirop d'érable qu'on laisse refroidir un [certain] temps avant de le brasser jusqu'à l'obtention d'une cristallisation uniforme.  2, record 2, French, - sucre%20d%27%C3%A9rable

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A refined white sugar in a form commonly used as a domestic sweetener and consisting almost entirely of sucrose.  4, record 3, English, - granulated%20sugar

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le sucre granulé est le sucre blanc que l'on connaît tous très bien et qui est extrait de la canne à sucre ou de la betterave à sucre.  3, record 3, French, - sucre%20granul%C3%A9

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La sacarosa -comúnmente llamada azúcar de mesa- es un disacárido formado por glucosa y fructosa, que proporciona cuatro calorías por gramo o aproximadamente 16 calorías por cucharada de té. La sacarosa se obtiene de la caña de azúcar o de la remolacha azucarera. El proceso de refinación remueve las impurezas de la caña de azúcar y produce los cristales blancos que conocemos con el nombre de azúcar.  5, record 3, Spanish, - sacarosa

Record number: 3, Textual support number: 2 CONT

La sacarosa o sucrosa, conocida como azúcar de mesa, se obtiene por medio de la trituración y extracción de la caña de azúcar con agua o extraída del azúcar de remolacha (beta vulgaris) con agua, evaporando y purificando con cal, carbono y varios líquidos.  6, record 3, Spanish, - sacarosa

Record number: 3, Textual support number: 3 CONT

La sacarosa es soluble en el agua, poco soluble en el alcohol e insoluble en el éter.  7, record 3, Spanish, - sacarosa

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Confectioners' sugar is regular granulated white sugar that's pulverized to a powder so fine it's basically sugar dust. On its own, this powder will draw water from the air and clump, so cornstarch is added to prevent this ...  2, record 4, English, - confectioners%27%20sugar

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le sucre glace, que l'on nomme sucre en poudre au Québec, est du sucre blanc pulvérisé auquel on ajoute [de la] fécule de maïs afin d'empêcher la formation de grumeaux.  1, record 4, French, - sucre%20glace

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

El término "azúcar de lustre" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 4, Spanish, - az%C3%BAcar%20de%20lustre

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

More than 15 g of total sugars per 100 g means it has a high sugar content, 5 g of total sugars or less per 100 g means it has a low sugar content.  2, record 5, English, - sugar%20content

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La betterave rouge doit sa saveur très douce à sa haute teneur en sucre.  2, record 5, French, - teneur%20en%20sucre

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Pinus lambertiana Dougl.; a tall tree of the family Pinaceae (Pine family) Habitat: Oregon to Baja California.  4, record 7, English, - sugar%20pine

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Grand arbre de la famille des Pinacées.  3, record 7, French, - pin%20%C3%A0%20sucre

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Arból grande de la familia de las pinaceas.  2, record 7, Spanish, - pino%20gigantesco

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A maple of eastern North America having gray bark, 3- to 5- lobed leaves, flowers in nearly sessile corymbs, and hard close-grained wood that is much used for cabinet work especially in the curly-grained form and having sap that is the chief source of maple syrup and maple sugar.  2, record 8, English, - sugar%20maple

Record number: 8, Textual support number: 1 OBS

Acer saccharum (H. Marshall), Acer saccharophorum (Karl H.E. Koch).  4, record 8, English, - sugar%20maple

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

[...] arbre pouvant atteindre 40 mètres, à bois dur, dont on tire l'eau d'érable qui, par évaporation, donne le sirop, la tire et le sucre d'érable.  3, record 8, French, - %C3%A9rable%20%C3%A0%20sucre

Record number: 8, Textual support number: 1 OBS

Acer saccharum (H. Marshall), Acer saccharophorum (Karl H.E. Koch).  4, record 8, French, - %C3%A9rable%20%C3%A0%20sucre

Record number: 8, Textual support number: 2 OBS

érable franche : Le terme érable est masculin, mais dans le registre populaire on a quelquefois tendance à l'utiliser au féminin.  4, record 8, French, - %C3%A9rable%20%C3%A0%20sucre

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Árbol elevado, de hojas parecidas al plátano. Crece espontáneo en la zona templado-fría de América del Norte. Es maderable. Su savia, recogida a principios de primavera, se usa para obtener un azúcar muy estimada .  2, record 8, Spanish, - arce%20de%20az%C3%BAcar

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Water-soluble and easily assimilable glucides that confer a specific pleasant taste to foods.  2, record 9, English, - sugar

Record number: 9, Textual support number: 1 OBS

Some of them [glucides], e.g. glucose or fructose (lemonades, pastru, fruits), are termed "simple" and are resorbed quickly; others, e.g. starch (vegetable and starchy foods), are termed "compound" or "complex" and are absorbed slowly.  2, record 9, English, - sugar

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Glucides, solubles dans l'eau et aisément assimilables par l'organisme, conférant aux aliments une saveur spécifique agréable.  2, record 9, French, - sucre

Record number: 9, Textual support number: 1 OBS

Certains [glucides] à résorption rapide, sont simples, comme le glucose ou le fructose (limonades, pâtisseries, fruits), d'autres, à résorption lente, sont composés ou complexes, comme l'amidon (légumes et féculents).  2, record 9, French, - sucre

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Cuerpo sólido cristalizado, perteneciente al grupo químico de los hidratos de carbono, de color blanco en estado puro, soluble en el agua y en el alcohol y de sabor muy dulce.  2, record 9, Spanish, - az%C3%BAcar

Record number: 9, Textual support number: 1 OBS

Se obtiene de la caña dulce, de la remolacha y de otros vegetales. Según su estado de pureza o refinación, se distinguen diversas clases.  2, record 9, Spanish, - az%C3%BAcar

Record number: 9, Textual support number: 1 PHR

Azúcar amarilla, azúcar blanca, azúcar comprimida, azúcar de cortadillo, azúcar morena, azúcar negra, azúcar refinada, azúcar rosado, azúcar semirrefinada.  2, record 9, Spanish, - az%C3%BAcar

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Saccharum officinarum, sugarcane, is a large, strong-growing species of grass in the genus Saccharum. It originated in southeast Asia and is now cultivated in tropical and subtropical countries worldwide for the production of sugar and other products.  2, record 10, English, - sugarcane

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Grande graminée herbacée vivace, originaire du Sud-Est de l'Asie et maintenant cultivée dans les zones tropicales et subtropicales, principalement pour le sucre extrait de sa tige.  3, record 10, French, - canne%20%C3%A0%20sucre

Record number: 10, Textual support number: 1 CONT

La transformation industrielle en sucre et en rhum est la principale utilisation de la canne à sucre. Mais l’imposante masse végétale de cette plante est également convertible en énergie [:] combustible, charbon, biocarburant[,] et constitue aussi un véritable réservoir de molécules pour l’industrie chimique.  4, record 10, French, - canne%20%C3%A0%20sucre

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

Del tallo de la caña de azúcar se extrae el azúcar común. En España se produce principalmente en Canarias, y en América Latina en Cuba.  1, record 10, Spanish, - ca%C3%B1a%20de%20az%C3%BAcar

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A white, hard crystalline mass or white powder with a sweet taste used in infant foods, margarine, butter, baking and confectionery.  10, record 11, English, - lactose

Record number: 11, Textual support number: 1 CONT

The lactose of commerce is alpha-hydrate. It is formed whenever crystallization takes place at a moderate rate from aqueous lactose solutions below 93.5°C. All other forms of lactose in the presence of a small amount of water change to alpha-hydrate below 93.5°C, so it is the form normally encountered and the one most easily produced. Its crystals are hard and not very soluble.  11, record 11, English, - lactose

Record number: 11, Textual support number: 1 OBS

β-D-galactopyranosyl-(1[right arrow]4)-β-D-glucopyranose: See the observations for "D" and "[right arrow];" form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  3, record 11, English, - lactose

Record number: 11, Textual support number: 2 OBS

beta-D-Galp-(1[right arrow]4)-beta-D-Glup: See the observations for "D" and "[right arrow];" the small letter "p" at the end of the words "Galp" and "Glup" is italicized; form recommended by the IUPAC.  3, record 11, English, - lactose

Record number: 11, Textual support number: 3 OBS

Lac: This abbreviation is used only in the nomenclature of carbohydrates.  3, record 11, English, - lactose

Record number: 11, Textual support number: 4 OBS

alpha: This word must be replaced by the corresponding greek letter or italicized.  3, record 11, English, - lactose

Record number: 11, Textual support number: 5 OBS

β-D-lactose: The term "β-lactose" is better.  3, record 11, English, - lactose

Record number: 11, Textual support number: 6 OBS

D-lactose; D-(+)-lactose; (+)-β-D-lactose: Not recommended by the IUPAC.  3, record 11, English, - lactose

Record number: 11, Textual support number: 7 OBS

[right arrow]: This mention, along with the brackets which surround it, must be replaced by a right arrow.  12, record 11, English, - lactose

Record number: 11, Textual support number: 8 OBS

D: This letter is a small capital.  3, record 11, English, - lactose

Record number: 11, Textual support number: 9 OBS

Chemical formula: C₁₂H₂₂O₁₁  12, record 11, English, - lactose

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Poudre blanche, à saveur sucrée, utilisée dans le lait maternisé, le beurre, la margarine, les confiseries, etc.  7, record 11, French, - lactose

Record number: 11, Textual support number: 1 OBS

β-D-galactopyranosyl-(1[flèche droite]4)-β-D-glucopyranose : Voir les observations sur «D» et «[flèche droite]»; forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  2, record 11, French, - lactose

Record number: 11, Textual support number: 2 OBS

β-D-Galp-(1[flèche droite]4)-β-D-Glup : Voir les observations sur «D» et «[flèche droite]»; la lettre minuscule «p» à la fin des mots «Galp» et «Glup» s'écrit en italique; forme recommandée par l'UICPA.  2, record 11, French, - lactose

Record number: 11, Textual support number: 3 OBS

alpha : Ce mot doit être remplacé par la lettre grecque correspondante ou s'écrire en italique.  2, record 11, French, - lactose

Record number: 11, Textual support number: 4 OBS

β-D-lactose : Le terme «β-lactose» est préférable.  2, record 11, French, - lactose

Record number: 11, Textual support number: 5 OBS

D-lactose; D-(+)-lactose; (+)-β-D-lactose : Formes non recommandées par l'UICPA.  2, record 11, French, - lactose

Record number: 11, Textual support number: 6 OBS

[flèche droite] : Cette mention et les crochets qui l'entourent doivent être remplacés par le signe d'une flèche vers la droite.  8, record 11, French, - lactose

Record number: 11, Textual support number: 7 OBS

D : Cette lettre est une petite majuscule  2, record 11, French, - lactose

Record number: 11, Textual support number: 8 OBS

Formule chimique : C₁₂H₂₂O₁₁  8, record 11, French, - lactose

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

El término "azúcar de leche" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  3, record 11, Spanish, - lactosa

Record number: 11, Textual support number: 2 OBS

Fórmula química: C₁₂H₂₂O₁₁  4, record 11, Spanish, - lactosa

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

The black sticky liquid co-product of cane sugar refining containing high levels of natural sugars, principally sucrose, and having a very sweet taste and aroma.  2, record 12, English, - cane%20molasses

Record number: 12, Textual support number: 1 OBS

Cane molasses is a natural highly nutritious and palatable feed for all classes of livestock.  2, record 12, English, - cane%20molasses

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Coproduit constitué par le résidu sirupeux recueilli lors de la fabrication ou du raffinage du sucre provenant des cannes à sucre Saccharum Officinarum.  2, record 12, French, - m%C3%A9lasse%20de%20canne

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

White moist granulated sugar blended with small quantities of pure sugar syrups (molasses) selected for colour and taste.  1, record 13, English, - brown%20sugar

Record number: 13, Textual support number: 1 OBS

The differences in colour and flavour between [types of] brown sugar depend on the amount of molasses present. The more molasses, the stickier the crystals, darker the colour and stronger the flavour.  1, record 13, English, - brown%20sugar

Record number: 13, Textual support number: 2 OBS

Sugar refiners can produce brown sugar from boiling refinery cane syrups until brown sugar crystals form, or by blending molasses syrup with white sugar crystals.  1, record 13, English, - brown%20sugar

Record number: 13, Textual support number: 3 OBS

Used in baked goods as dry mixes, meat glazes, and condiments.  1, record 13, English, - brown%20sugar

Record number: 13, Textual support number: 1 PHR

Dark brown sugar.  1, record 13, English, - brown%20sugar

Record number: 13, Textual support number: 2 PHR

Brilliant, golden, light yellow sugar.  1, record 13, English, - brown%20sugar

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Sucre blanc cristallisé humide mélangé avec de petites quantités de sirops de sucre purs (mélasses) choisis pour leur couleur et leur goût.  1, record 13, French, - sucre%20brun

Record number: 13, Textual support number: 1 OBS

Les différences de couleur et de saveur entre les types de sucre brun dépendent de la quantité de mélasse utilisée. Plus il y a de mélasse, plus les cristaux sont collants, plus la couleur est foncée et plus la saveur est prononcée.  1, record 13, French, - sucre%20brun

Record number: 13, Textual support number: 2 OBS

Les fabricants de sucre peuvent produire du sucre brun en faisant bouillir les sirops de canne à sucre de raffinage jusqu’à ce qu’ils se cristallisent en sucre brun ou en mélangeant du sirop de mélasse avec des cristaux de sucre blanc.  1, record 13, French, - sucre%20brun

Record number: 13, Textual support number: 3 OBS

S’utilise dans les produits de boulangerie comme les mélanges secs, les glaces de viande et les condiments.  1, record 13, French, - sucre%20brun

Record number: 13, Textual support number: 1 PHR

Sucre brun foncé.  1, record 13, French, - sucre%20brun

Record number: 13, Textual support number: 2 PHR

Cassonade brillante, dorée, pâle.  1, record 13, French, - sucre%20brun

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Azúcar de segunda producción, cuyo color varía desde el amarillo claro al pardo oscuro, según la cantidad de mezcla que queda adherida a los cristales.  1, record 13, Spanish, - az%C3%BAcar%20morena

Record number: 13, Textual support number: 1 OBS

"Azúcar" término que se emplea tanto como masculino o como femenino.  2, record 13, Spanish, - az%C3%BAcar%20morena

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

[An] Aldopentose sugar that occurs in hemicellulose, in mucopolysaccharides of connective tissue and sometimes in the urine.  4, record 14, English, - xylose

Record number: 14, Textual support number: 1 OBS

Cellulose can be hydrolysed into wood sugars including glucose through the action of either acids or special enzymes ... The sugars produced by acid or enzymic hydrolysis can then be fermented, using enzyme containing yeasts, to ethanol or higher alcohols.  5, record 14, English, - xylose

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Aldopentose dont la forme D se trouve sous forme de polymère dans les parties ligneuses de certains végétaux (xylanes).  3, record 14, French, - xylose

Record number: 14, Textual support number: 1 OBS

La matrice de la paroi primaire [des cellules végétales] renferme des polysaccharides neutres ou acides ramifiés (hémicelluloses et pectines). Elle libère à l'hydrolyse de nombreux oses et dérivés (glucose, galactose, rhamnose, mannose, xylose, arabinose, fucose, acides uroniques [...] Tous ces matériaux forment des polymères à séquences complexes et spécifiques qui ont longtemps échappé à l'analyse.  4, record 14, French, - xylose

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 OBS

El término "azúcar de madera" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  3, record 14, Spanish, - az%C3%BAcar%20de%20madera

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The key to the baking process is to achieve an adequate rate of gas production. This is done by careful regulation of the amounts of yeast, yeast substrate (fermentable sugars) and yeast nutrients (minerals required by yeast), and fermentation conditions, with equally careful regulation of chemical and physical actions and reactions (mixing conditions, oxidation and dough manipulation, for example) to bring the gluten into the physical state for optimum processing. In that state it will expand and hold sufficient gas to produce the loaf volume and crumb structure desired in the baked loaf.  1, record 15, English, - fermentable%20sugar

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le secret de la panification réside dans l'obtention d'une production gazeuse normale. L'on y parvient en dosant avec soin les quantités de levure, de supports de levure (sucres fermentescibles) et d'agents nutritifs de la levure (les minéraux dont elle a besoin) et en surveillant avec autant de soin les transformations physico-chimiques qui surviennent pendant le pétrissage, la fermentation et le façonnage et qui permettent de porter les propriétés physiques de la pâte à leur optimum. Une pâte ainsi faite gonfle et retient suffisamment de gaz pour donner à la miche de pain le volume et la structure de mie désirés.  1, record 15, French, - sucre%20fermentescible

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

An organic compound of carbon with oxygen and hydrogen in the proportion to form water.  3, record 16, English, - carbohydrate

Record number: 16, Textual support number: 1 OBS

The generic term carbohydrate includes monosaccharides, oligosaccharides and polysaccharides as well as substances derived from monosaccharides by reduction of the carbonyl group (alditols), by oxidation of one or more terminal groups to carboxylic acids, or by replacement of one or more hydroxy group(s) by a hydrogen atom, an amino group, thiol group or similar groups. It also includes derivatives of these compounds.  4, record 16, English, - carbohydrate

Record number: 16, Textual support number: 2 OBS

carbohydrates: Originally, compounds such as aldoses and ketoses, having the stoichiometric formula C_n(H₂O)_n, hence "hydrates of carbon."  4, record 16, English, - carbohydrate

Record number: 16, Textual support number: 3 OBS

[Carbohydrates] are divided into sugars proper ..., grape-sugars or glucoses ..., and amyloses, comprising starch and woody fibre ...  3, record 16, English, - carbohydrate

Record number: 16, Textual support number: 4 OBS

Carbohydrates are important providers of energy. They are formed in nature through photosynthesis and are the precursors of the hydrocarbon energy stores in fossil fuels.  5, record 16, English, - carbohydrate

Record number: 16, Textual support number: 5 OBS

Compare with glucidic, of which the term carbohydrate, is sometimes used as a synonym when used as a noun modifier (for example, in expressions such as carbohydrate content).  5, record 16, English, - carbohydrate

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Dénomination générique qui couvre les monosaccharides, les disaccharides, les oligosaccharides et les polysaccharides [ainsi que] leurs produits de réduction, tels les alditols, leurs produits d'oxydation, tels les acides sacchariques monosaccharides, [et] leurs dérivés obtenus par remplacement d'un ou de plusieurs groupes hydroxy, par exemple, par un atome d'hydrogène, un groupe amino ou un groupe thiol.  5, record 16, French, - hydrate%20de%20carbone

Record number: 16, Textual support number: 1 OBS

hydrates de carbone; carbohydrates. Ces noms tirent leur origine de leur composition chimique : C_n(H₂O)_n; ce sont des molécules organiques, sucres simples (glucosamine, monosaccharides : glucose, fructose, galactose ou dissacharides : saccharose, lactose, maltose, etc.) ou sucres complexes (polysaccharides : amidon, glycogène, cellulose, etc.), composées d'hydrogène, de carbone et d'oxygène.  6, record 16, French, - hydrate%20de%20carbone

Record number: 16, Textual support number: 2 OBS

Au début du XXième siècle, les dénominations glucides et hydrates de carbone étaient des synonymes exacts pour indiquer la composition générale des hydrates de carbone, une molécule d'eau liée à un atome de carbone. Avec le temps et la découverte de nouvelles molécules en chimie et en biochimie, la définition des hydrates de carbone formés de carbone, hydrogène et oxygène s'est élargie pour englober des molécules contenant de l'azote, du soufre ou du phosphore. Aujourd'hui, les glucides comprennent aussi ces nouvelles molécules telles que la glucosamine.  6, record 16, French, - hydrate%20de%20carbone

Record number: 16, Textual support number: 3 OBS

hydrate de carbone : terme surtout utilisé par les chimistes (en relation avec les substances naturelles).  6, record 16, French, - hydrate%20de%20carbone

Record number: 16, Textual support number: 4 OBS

glucide : terme surtout utilisé en biochimie et en chimie alimentaire (en relation avec la matière vivante).  6, record 16, French, - hydrate%20de%20carbone

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Compuesto de carbono, hidrógeno y oxígeno en el que la proporción de hidrógeno a oxígeno es la misma que en el agua.  4, record 16, Spanish, - hidrato%20de%20carbono

Record number: 16, Textual support number: 1 CONT

Los carbohidratos, o hidratos de carbono, son compuestos orgánicos constituidos por átomos de carbono, oxígeno e hidrógeno. También se les denomina azúcares, [...] o sacáridos. La fórmula básica para los carbohidratos es CH2O. Podemos distinguir tres clases de carbohidratos: Monosacáridos (sacárido que no puede hidrolizarse para obtener sacáridos más pequeños), disacáridos (dos moléculas de monosacáridos) y polisacáridos (tres o más moléculas de monosacáridos).  2, record 16, Spanish, - hidrato%20de%20carbono

Record number: 16, Textual support number: 2 CONT

La experimentación con animales ha puesto de manifiesto que ciertos aminoácidos estimulan la formación de células en la mucosa intestinal y que los hidratos de carbono aportan la energía que aquéllas necesitan.  5, record 16, Spanish, - hidrato%20de%20carbono

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Our sugar free chocolate is sweetened with maltitol, and is suitable for diabetics and other people on sugar-reduced diets.  1, record 17, English, - sugar%2Dreduced%20diet

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Le pain de gluten, grâce à sa forte teneur en protéines (presque 40 g pour 100 g de pain) est particulièrement recommandé pour les personnes ayant besoin d’un régime pauvre en sucres.  2, record 17, French, - r%C3%A9gime%20pauvre%20en%20sucres

Record number: 17, Textual support number: 1 OBS

Les termes «régime» et «diète» sont souvent en concurrence, toutefois le terme «régime» tend à supplanter le terme «diète» dans l'usage.  3, record 17, French, - r%C3%A9gime%20pauvre%20en%20sucres

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A grainy, low-grade variety of heroin made in southeastern Asia.  2, record 18, English, - brown%20sugar

Record number: 18, Textual support number: 1 OBS

Especially U.S. Slang.  2, record 18, English, - brown%20sugar

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

[...] il paraît impossible de supprimer réellement la culture du pavot au Moyen-Orient, en dépit des efforts des États-Unis [...]; on a importé massivement de l'"héroïne grise" (brown sugar) d'Extrême-Orient - particulièrement du triangle d'or [...]  1, record 18, French, - h%C3%A9ro%C3%AFne%20grise

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Heroína sin refinar.  1, record 18, Spanish, - az%C3%BAcar%20moreno

Record number: 18, Textual support number: 1 CONT

La heroína sin refinar se conoce como brown sugar (azúcar moreno); y ya refinada como horse (caballo) o sencillamente abreviada como "H".  1, record 18, Spanish, - az%C3%BAcar%20moreno

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A ketose widely distributed in nature, occurring in most fruits and in honey. It is sweeter than glucose and may be prepared by hydrolyzing inulin. An ideal "sugar" for diabetics, it is also used in ordinary foods as a preservative.  5, record 19, English, - fructose

Record number: 19, Textual support number: 1 OBS

properties: White crystals; soluble in water, alcohol and ether ... Derivation: Hydrolysis of inulin; hydrolysis of beet sugar followed by lime separation; from cornstarch by enzymatic or microbial action ... Uses: Foodstuffs; medicine; preservative.  5, record 19, English, - fructose

Record number: 19, Textual support number: 2 OBS

Chemical formula: C₆H₁₂O₆  6, record 19, English, - fructose

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Cétose plus sucré que le glucose, très répandu dans la nature, présent dans la plupart des fruits et dans le miel. On sait le préparer par hydrolyse de l'inuline. Sucre idéal pour les diabétiques, on l'emploie également comme conservateur dans l'alimentation courante.  5, record 19, French, - fructose

Record number: 19, Textual support number: 1 OBS

Formule chimique : C₆H₁₂O₆  6, record 19, French, - fructose

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Levadura o azúcar de los frutos y de la miel que forma parte de la sacarosa y la inulina.  3, record 19, Spanish, - fructosa

Record number: 19, Textual support number: 1 OBS

Fórmula química: C₆H₁₂O₆  4, record 19, Spanish, - fructosa

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 OBS

A disease caused by Puccinia melanocephala  1, record 20, English, - sugarcane%20rust

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

Maladie causée par Puccinia melanocephala.  2, record 20, French, - rouille%20de%20la%20canne%20%C3%A0%20sucre

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 CONT

Los síntomas iniciales de la roya de la caña de azúcar son lesiones diminutas y alargadas que forman una aureola amarillenta y verdosa a medida que aumentan de tamaño. A medida que las lesiones crecen, se desarrolla un color que pasa de ser anaranjado a anaranjado y marrón. A diferencia de la roya marrón común, las lesiones de esta roya en particular nunca son marrón oscuro. Grupos de pústulas de roya anaranjada tienden a aparecer en la superficie de las hojas afectadas; la mayor parte de las pústulas están en la superficie inferior y hay más lesiones en la base de la hoja. El viento y las grandes masas de aire pueden dispersar el patógeno rápidamente. También, a diferencia de la roya marrón común, que es más frecuente en la primavera, las condiciones ambientales que favorecen el desarrollo de la roya anaranjada de la caña de azúcar son los veranos cálidos y húmedos, y las condiciones frescas del otoño.  1, record 20, Spanish, - roya%20de%20la%20ca%C3%B1a%20de%20az%C3%BAcar

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

A white crystalline carbohydrate used as a sweetener and preservative.  2, record 21, English, - refined%20sugar

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Sucre en grains, en pains, en tablettes ou en morceaux, obtenu par refonte d'un sucre brut, épuration et recristallisation, contenant au moins 99,5 % de saccharose.  2, record 21, French, - sucre%20raffin%C3%A9

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 DEF

Azúcar de la mayor pureza que se fabrica en las refinerías.  1, record 21, Spanish, - az%C3%BAcar%20refinada

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

Source: Brewer, Brasseries Labatt, LaSalle, Quebec.  1, record 22, English, - food%2Dgrade%20sugar

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Sweetened Concentrated Milk (Condensed Whole Milk).  2, record 23, English, - sweetened%20concentrated%20milk

Record number: 23, Textual support number: 1 OBS

In 1985, Statistics Canada decided to replace the term "condensed whole milk" by "sweetened concentrated milk."  5, record 23, English, - sweetened%20concentrated%20milk

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Le lait est concentré par évaporation sous vide [et] peut également être concentré après addition de sucre et conservé en emballage fer-blanc sans stérilisation.  3, record 23, French, - lait%20concentr%C3%A9%20sucr%C3%A9

Record number: 23, Textual support number: 2 OBS

L'appellation «lait entier condensé» fut remplacée par Statistique Canada, 1985, pour «lait concentré sucré».  4, record 23, French, - lait%20concentr%C3%A9%20sucr%C3%A9

Record number: 23, Textual support number: 3 OBS

lait concentré sucré : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 23, French, - lait%20concentr%C3%A9%20sucr%C3%A9

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 DEF

Leche [que se obtiene] por evaporación del agua y que contiene desde un 40% hasta un 45% de azúcar.  1, record 23, Spanish, - leche%20concentrada%20con%20az%C3%BAcar

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

Condensed milk, evaporated milk, concentrated milk, is the product resulting from the evaporation of a considerable portion of the water from the whole, fresh, clean, lacteal secretion [of a cow] and [it] contains, all tolerances being allowed for, not less than 25.5 per cent of total solids and not less than 7.8 per cent of milk fat.  2, record 24, English, - unsweetened%20concentrated%20milk

Record number: 24, Textual support number: 2 OBS

Evaporated and condensed are terms to avoid since milk is neither evaporated nor concentrated, but water is. In fact there are two kinds of concentrated milks, one which is unsweetened and the other which is sweetened.  3, record 24, English, - unsweetened%20concentrated%20milk

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

[...] lait dont la concentration [est] poussée [...] puisqu'on élimine [...] environ 45% d'eau.  2, record 24, French, - lait%20concentr%C3%A9%20non%20sucr%C3%A9

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 DEF

Leche concentrada [que se obtiene] por evaporación del agua [hasta alcanzar un] 45%, [de total de agua]  1, record 24, Spanish, - leche%20concentrada%20sin%20az%C3%BAcar

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The average yield of raw sugar obtained in the United States is about 290 pounds per ton of beets ... The average sugar content of the beets exceeds 15 percent, but some of the sugar (usually 5 to 15 percent of the total) is left in the molasses and pulp.  2, record 25, English, - sugar%20content

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Pourcentage de saccharose d'une racine de betterave sucrière, ou d'une canne à sucre.  1, record 25, French, - richesse%20saccharine

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 CONT

Las principales zonas de cultivo de la remolacha azucarera están en las regiones de clima templado. [...] El periodo de vegetación es en general de 5 a 6 meses. [...] El contenido de azúcar se mueve entre el 16 y el 18 %. La caña de azúcar es una planta propia del clima de las tierras bajas tropicales. [Con] contenido de azúcar [...] por término medio del 12,5 %. La cantidad cosechada y el contenido de azúcar van disminuyendo con la edad de las plantaciones [...]  1, record 25, Spanish, - contenido%20de%20az%C3%BAcar

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Artificial sweeteners were used originally as sugar substitutes for diabetics and others forced to restrict their intake of sugar ....  2, record 26, English, - sugar%20substitute

Record number: 26, Textual support number: 1 OBS

Do not confuse with sweetener.  3, record 26, English, - sugar%20substitute

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

succédané : Substance qui peut remplacer une autre, que ce soit un produit alimentaire [...] ou une préparation pharmaceutique.  3, record 26, French, - succ%C3%A9dan%C3%A9%20du%20sucre

Record number: 26, Textual support number: 2 OBS

Ne pas confondre avec édulcorant.  4, record 26, French, - succ%C3%A9dan%C3%A9%20du%20sucre

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 CONT

La panela [...] es usada como un edulcorante sucedáneo del azúcar.  1, record 26, Spanish, - suced%C3%A1neo%20del%20az%C3%BAcar

Record number: 26, Textual support number: 1 OBS

El término sustituto se aplica a personas, mientras que sustitutivo se refiere a aquello que puede reemplazar a algo en el uso, de acuerdo con la Real Academia Española.  3, record 26, Spanish, - suced%C3%A1neo%20del%20az%C3%BAcar

Record number: 26, Textual support number: 2 OBS

No confundir con edulcorante.  3, record 26, Spanish, - suced%C3%A1neo%20del%20az%C3%BAcar

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

Sucrose from sugarcane used as sweetening agent.  2, record 27, English, - cane%20sugar

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Le sucre de canne est obtenu par extraction et épaississement du jus de canne provenant de la moelle charnue de la tige.  2, record 27, French, - sucre%20de%20canne

Record 27,  Textual support,  Spanish

Record number: 27, Textual support number: 1 OBS

El término "azúcar de caña" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 27, Spanish, - az%C3%BAcar%20de%20ca%C3%B1a

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

Ice crystals formed by sublimation within snow, but beneath the snow surface.  5, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 1 CONT

Depth hoar [are] large coarse recrystallized grains of snow that are the end result of the faceting or squaring process within the snowpack, a process driven by temperature gradients. Such crystals are often weak and develop as a result of (locally) strong temperature gradients and resulting vapor pressure differences in the snowpack, especially in shallow snowpacks with cold air temperatures. These grains are formed through re-crystallization of existing snow grains as water vapor is transferred (sublimation and deposition) from warmer regions of higher vapor pressure (near the ground) to colder regions with lower vapor pressure (upper layers closer to the snow surface).  6, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 2 CONT

According to the Colorado Avalanche Information Center (CAIC), shallow snow that sits on the ground under clear skies and cold temperatures creates depth hoar, also known as sugar snow or squares.  7, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 3 CONT

Depth hoar can be found near the base of the snowpack. [Example approved by the Avalanche Bulletin Terminology Standardization Committee.]  8, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 1 OBS

Depth hoar is often the weakest layer in the snowpack and is a potential sliding layer for avalanches.  9, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 2 OBS

Depth Hoar is also called : Temperature Gradient (TG) (but this is an outdated term), sugar snow, squares, sometimes incorrectly called "hoar frost" by old, rural geezers.  4, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 3 OBS

Cup-shaped crystals are a common form of depth hoar.  10, record 28, English, - depth%20hoar

Record number: 28, Textual support number: 4 OBS

depth hoar: term officially approved by the Avalanche Bulletin Terminology Standardization Committee.  11, record 28, English, - depth%20hoar

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Cristaux de glace formés par condensation solide au sein de la neige, mais sous la surface de la couche neigeuse.  6, record 28, French, - givre%20de%20profondeur

Record number: 28, Textual support number: 1 CONT

La conséquence en est un important changement de forme des cristaux. Ceux-ci deviennent anguleux avec l'apparition de petites facettes, un peu comme sur un diamant. On les appelle grains à face plane [...] Si la transformation dure assez longtemps et si le gradient de température est assez fort, ces cristaux vont grossir et prendre l'aspect de pyramides creuses, les faces striées un peu comme des gradins : leur taille peut devenir remarquable (5 à 6 mm de diamètre). On les appelle gobelets ou aussi givre de profondeur [...]  7, record 28, French, - givre%20de%20profondeur

Record number: 28, Textual support number: 2 CONT

Le givre de profondeur se trouve près de la base du manteau neigeux. [Exemple entériné par le Comité d'uniformisation de la terminologie des bulletins d'avalanche.]  8, record 28, French, - givre%20de%20profondeur

Record number: 28, Textual support number: 1 OBS

givre de profondeur : Les Suisses Romands l'appellent aussi la neige coulante, à cause de sa grande instabilité.  9, record 28, French, - givre%20de%20profondeur

Record number: 28, Textual support number: 2 OBS

givre de profondeur : terme uniformisé par le Comité d'uniformisation de la terminologie des bulletins d'avalanche.  9, record 28, French, - givre%20de%20profondeur

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 DEF

Cristales de hielo formados por sublimación en el interior de la nieve pero debajo de la superficie nevosa.  1, record 28, Spanish, - nieve%20en%20forma%20de%20az%C3%BAcar

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

Sugar in the form of large crystals, made by suspending a string or stick in a strong sugar solution and allowing crystals to form and grow.  3, record 29, English, - sugar%20candy

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

Sucre à gros cristaux obtenus par un procédé spécial de cristallisation.  2, record 29, French, - sucre%20candi

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 OBS

El término "azúcar cande" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 29, Spanish, - az%C3%BAcar%20cande

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

The sugar produced from malt-paste by the action of malt or diastase...  2, record 30, English, - maltose

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Sucre formé de deux oses (diholoside) obtenu par l'hydrolyse enzymatique de l'amidon de l'orge germé (sucre de malt).  2, record 30, French, - maltose

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 OBS

El término "azúcar de malta" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 30, Spanish, - az%C3%BAcar%20de%20malta

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

Conical hill with rounded top.  2, record 31, English, - sugarloaf

Record number: 31, Textual support number: 1 CONT

Little Sugar Loaf, Nfld.  2, record 31, English, - sugarloaf

Record number: 31, Textual support number: 1 OBS

Used in Nfld., N.S., and Ont.  2, record 31, English, - sugarloaf

Record number: 31, Textual support number: 2 OBS

Terminology validated by the Canadian Permanent Committee on Geographical Names (CPCGN) within the scope of its glossary (BT-176) which is the first authoritative publication on generics in use in Canada.  3, record 31, English, - sugarloaf

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Colline rocheuse modelée dans des roches cristallines ou cristallophylliennes (granites, gneiss, etc.) avec un sommet arrondi et des parois curvilignes.  2, record 31, French, - pain%20de%20sucre

Record number: 31, Textual support number: 1 OBS

Certains «inselbergs» ont des formes en pain de sucre, mais tous les pains de sucre ne sont pas des inselbergs.  2, record 31, French, - pain%20de%20sucre

Record number: 31, Textual support number: 2 OBS

Non attesté en français au Canada.  3, record 31, French, - pain%20de%20sucre

Record number: 31, Textual support number: 3 OBS

Terminologie uniformisée par le Comité permanent canadien des noms géographiques (CPCNG) dans le cadre du glossaire BT-176 faisant autorité sur la question des génériques en usage au Canada.  3, record 31, French, - pain%20de%20sucre

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 OBS

Se constituyó en 1974, para actuar como consultor, coordinador y distribuidor de información sobre el producto de referencia y su comercialización; y para adoptar posiciones comunes ante distintos foros internacionales entre ellos la Organización Internacional del Azúcar, UNCTAD y PNUD.  1, record 32, Spanish, - Grupo%20de%20Pa%C3%ADses%20Latinoamericanos%20y%20del%20Caribe%20Exportadores%20de%20Az%C3%BAcar

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

The moist refined white sugar is then conveyed to a granulator or dryer in which sugar cascades down a long rotating drum and is dried by hot air.  2, record 33, English, - granulator

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Après un dernier lavage [...] on obtient des cristaux de sucre blanc brillant. Le sucre raffiné humide est ensuite envoyé dans des séchoirs à sucre traversés par un courant d'air chaud.  1, record 33, French, - s%C3%A9choir%20%C3%A0%20sucre

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

Food and Alimentation Organization of the United Nations.  1, record 35, English, - Sugar%20and%20Beverages%20Group

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Organisation des Nations Unies pour l'alimentation et l'agriculture.  1, record 35, French, - Groupe%20sucre%20et%20boissons

Record 35,  Textual support,  Spanish

Record number: 35, Textual support number: 1 OBS

Organización de las Naciones Unidas para la Agricultura y la Alimentación.  1, record 35, Spanish, - Grupo%20del%20Az%C3%BAcar%20y%20las%20Bebidas%20Refrescantes

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

White beet sugar is made from the beets in a single process, rather than the two steps involved with cane sugar.  2, record 37, English, - beet%20sugar

Record 37,  Textual support,  French

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 OBS

El término "azúcar de remolacha" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 37, Spanish, - az%C3%BAcar%20de%20remolacha

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

... sucrose, the common sugar of commerce ... is split ... by hydrolysis into two monosaccharides, or simple sugars: glucose (dextrose) and fructose (levulose). ... The hydrolytic reaction is called inversion of sugar, and the product is invert sugar or, simply, invert.  1, record 38, English, - invert%20sugar

Record number: 38, Textual support number: 1 OBS

When listing ingredients on label of foods containing added sweetening agents, Consumer and Corporate Affairs Canada, in communiqué no. 46 dated March 8, 1985, recommends: "the common name "sugar" to designate added sugar, liquid sugar, invert sugar or liquid invert sugar, simply or in combination."  3, record 38, English, - invert%20sugar

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

En présence d'un acide en milieu aqueux, le sucre se décompose en ses composants (glucose et fructose). Ce mélange qui ne peut se cristalliser, ou sucre inverti, dévie vers la gauche le plan d'un faisceau de lumière polarisée. Le sucre inverti, fructose + glucose, se trouve presque pur dans le miel.  1, record 38, French, - sucre%20inverti

Record number: 38, Textual support number: 1 OBS

Dans les listes d'ingrédients qui figurent sur les étiquettes des produits alimentaires contenant des édulcorants, Consommation et Corporation Canada dans son communiqué n° 46 du 8 mars 1985, recommande d'employer : «le nom usuel «sucre» pour désigner l'addition du sucre, du sucre liquide, du sucre inverti ou du sucre inverti liquide, que le produit contienne un ou plusieurs de ces produits.»  2, record 38, French, - sucre%20inverti

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 OBS

La palabra "azúcar" se puede utilizar como nombre masculino o femenino, aunque normalmente se utiliza en el masculino.  2, record 38, Spanish, - az%C3%BAcar%20invertido

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

A sugar which will reduce an alkaline copper tartrate solution.  1, record 39, English, - reducing%20sugar

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 CONT

En présence de glucose, il se produit un précipité jaune ou rouge brique. Cette réaction est fidèle mais n'est pas exempte de causes d'erreurs (présence dans les urines d'autres sucres réducteurs, tel le lévulose, le galactose, le lactose).  1, record 39, French, - sucre%20r%C3%A9ducteur

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 OBS

La palabra "azúcar" se puede utilizar como nombre masculino o femenino, aunque normalmente se utiliza en el masculino.  2, record 39, Spanish, - az%C3%BAcar%20reductor

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

Any of the acyclic linear polyhydric alcohols; may be considered sugars in which the aldehydic group of the first carbon atom is reduced to a primary alcohol; classified according to the number of hydroxyl groups in the molecule; sorbitol (D-glucitol, sorbite) is one of the most widespread of all the naturally occurring sugar alcohols.  2, record 40, English, - sugar%20alcohol

Record number: 40, Textual support number: 1 CONT

As a group, the sugar alcohols are crystalline substances, having low specific rotations, and ranging in taste from faintly sweet to very sweet. Their distribution in nature is limited exclusively to plants.  3, record 40, English, - sugar%20alcohol

Record number: 40, Textual support number: 2 CONT

There are two major categories of sugar substitutes. One is sugar alcohols. The other is artificial sweeteners. Sugar alcohols ... supply as much, if not more, caloric energy than regular sugar. Artificial sweeteners provide virtually no caloric energy. ... There are four sugar alcohols currently available in the US: mannitol, sorbitol, xylitol, and maltitol.  4, record 40, English, - sugar%20alcohol

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Nom générique des polyalcools obtenus par hydrogénation des oses.  3, record 40, French, - ite

Record number: 40, Textual support number: 1 CONT

Le xylitol, alcool de sucre naturel non fermenté par les streptocoques oraux, s'est révélé être un sucre de substitution efficace contre la carie [...] Il est souvent utilisé dans les gommes à mâcher «sucrées sans sucre».  2, record 40, French, - ite

Record number: 40, Textual support number: 1 OBS

D'après QUENC 1969, vol. 4, p. 3554 et DCHIM 1978, p. 605, le terme «ite» est masculin, alors que d'après LGRAN 1970, vol. 6, p. 285, il est féminin.  4, record 40, French, - ite

Record number: 40, Textual support number: 2 OBS

Le sorbitol, un polyol hexavalent [...] peut s'obtenir par hydrogénation du glucose. [...] À l'état naturel, le sorbitol est contenu dans les fruits de nombreuses Rosacées et dans certaines Algues.  5, record 40, French, - ite

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record 41,  Textual support,  French