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 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Axe de rotation du gouvernail qui transmet au safran l'orientation imposée par la barre.  2, record 2, French, - m%C3%A8che%20de%20gouvernail

Record number: 2, Textual support number: 1 OBS

mèche de gouvernail : terme uniformisé par le Comité de normalisation de la terminologie navale.  3, record 2, French, - m%C3%A8che%20de%20gouvernail

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Gouvernail compensé. Gouvernail dans lequel la partie avant du safran dépasse la mèche.  2, record 3, French, - gouvernail%20compens%C3%A9

Record number: 3, Textual support number: 1 OBS

gouvernail compensé : terme uniformisé par le Comité de normalisation de la terminologie navale.  3, record 3, French, - gouvernail%20compens%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

A bird of the family Ploceidae.  2, record 4, English, - Holub%27s%20golden%20weaver

Record number: 4, Textual support number: 2 OBS

In English scientific usage, all elements of names of bird species require capital letters except for hyphenated adjectives where the second word is not capitalized, for example, Black-crowned Night Heron.  2, record 4, English, - Holub%27s%20golden%20weaver

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Oiseau de la famille des Ploceidae.  2, record 4, French, - tisserin%20safran

Record number: 4, Textual support number: 2 OBS

tisserin safran : nom français uniformisé par la Commission internationale des noms français des oiseaux.  2, record 4, French, - tisserin%20safran

Record number: 4, Textual support number: 3 OBS

En français, les noms des espèces d’oiseaux acquièrent une valeur de nom propre; tous les substantifs génériques de même que tous les qualificatifs spécifiques qui précèdent le substantif générique doivent prendre la majuscule, par exemple : Pétrel minime, Petit Butor.  2, record 4, French, - tisserin%20safran

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

A bird of the family Emberizidae.  2, record 5, English, - silver%2Dthroated%20tanager

Record number: 5, Textual support number: 2 OBS

In English scientific usage, all elements of names of bird species require capital letters except for hyphenated adjectives where the second word is not capitalized, for example, Black-crowned Night Heron.  2, record 5, English, - silver%2Dthroated%20tanager

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Oiseau de la famille des Emberizidae.  2, record 5, French, - calliste%20safran

Record number: 5, Textual support number: 2 OBS

calliste safran : nom français uniformisé par la Commission internationale des noms français des oiseaux.  2, record 5, French, - calliste%20safran

Record number: 5, Textual support number: 3 OBS

En français, les noms des espèces d’oiseaux acquièrent une valeur de nom propre; tous les substantifs génériques de même que tous les qualificatifs spécifiques qui précèdent le substantif générique doivent prendre la majuscule, par exemple : Pétrel minime, Petit Butor.  2, record 5, French, - calliste%20safran

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

A bird of the family Emberizidae.  2, record 6, English, - saffron%2Dcowled%20blackbird

Record number: 6, Textual support number: 2 OBS

In English scientific usage, all elements of names of bird species require capital letters except for hyphenated adjectives where the second word is not capitalized, for example, Black-crowned Night Heron.  2, record 6, English, - saffron%2Dcowled%20blackbird

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Oiseau de la famille des Emberizidae.  2, record 6, French, - carouge%20safran

Record number: 6, Textual support number: 2 OBS

carouge safran : nom français uniformisé par la Commission internationale des noms français des oiseaux.  2, record 6, French, - carouge%20safran

Record number: 6, Textual support number: 3 OBS

En français, les noms des espèces d’oiseaux acquièrent une valeur de nom propre; tous les substantifs génériques de même que tous les qualificatifs spécifiques qui précèdent le substantif générique doivent prendre la majuscule, par exemple : Pétrel minime, Petit Butor.  2, record 6, French, - carouge%20safran

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

A bird of the family Fringillidae.  2, record 7, English, - saffron%20siskin

Record number: 7, Textual support number: 2 OBS

In English scientific usage, all elements of names of bird species require capital letters except for hyphenated adjectives where the second word is not capitalized, for example, Black-crowned Night Heron.  2, record 7, English, - saffron%20siskin

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Oiseau de la famille des Fringillidae.  2, record 7, French, - chardonneret%20safran

Record number: 7, Textual support number: 2 OBS

chardonneret safran : nom français uniformisé par la Commission internationale des noms français des oiseaux.  2, record 7, French, - chardonneret%20safran

Record number: 7, Textual support number: 3 OBS

En français, les noms des espèces d’oiseaux acquièrent une valeur de nom propre; tous les substantifs génériques de même que tous les qualificatifs spécifiques qui précèdent le substantif générique doivent prendre la majuscule, par exemple : Pétrel minime, Petit Butor.  2, record 7, French, - chardonneret%20safran

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A herb resembling a thistle, cultivated for its orange colored flower heads which yield a drug and red dye, and for its seed, a source of a rapid-drying oil used mainly by the paint industry.  3, record 8, English, - safflower

Record number: 8, Textual support number: 1 OBS

[used as a medicinal plant] properties: Diaphoretic, diuretic.  5, record 8, English, - safflower

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Deux espèces de Composées sont particulièrement utilisées dans l'industrie des colorants : le safran bâtard ou carthame(Carthamus tinctorius), originaire des Indes et cultivé dans les régions tropicales et subtropicales.  5, record 8, French, - carthame

Record number: 8, Textual support number: 1 OBS

[aussi utilisée comme plante médicinale]. Habitat : Europe [...], souvent cultivée dans le midi de la France [...] rare au Québec [...]. Propriétés : purgatif. [...] Des graines, on extrait une huile purgative qui, en certaines régions, est aussi utilisée pour l’éclairage.  2, record 8, French, - carthame

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Planta anual de la familia de las compuestas, de medio metro de altura, con ramas espesas, hojas lanceoladas y espinosas, flores de color azafrán [...]  2, record 8, Spanish, - alazor

Record number: 8, Textual support number: 1 OBS

[Las flores] se usan para teñir, y [la] semilla ovalada, blanca y lustrosa [...] produce aceite comestible y sirve también para cebar aves.  2, record 8, Spanish, - alazor

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Paella is a rice dish, originally from Valencia, Spain ... Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.  2, record 9, English, - paella

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

La paella est originaire de la région de Valence. Ses trois éléments de base sont le riz, le safran et l'huile d’olive. La garniture, qui cuit dans le riz, au bouillon, comprenait [traditionnellement] soit du poulet, des escargots, des haricots verts et des petits pois, soit de l'anguille, des grenouilles et des légumes, mais elle s’est considérablement enrichie et diversifiée lorsqu'elle s’est répandue dans toute l'Espagne et même au-delà.  2, record 9, French, - paella

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España.  2, record 9, Spanish, - paella

Record number: 9, Textual support number: 1 CONT

La paella es el plato tradicional de España. Es originario de Valencia, pero existen variaciones en las diferentes provincias españolas. Es una mezcla colorida de arroz aromatizado con azafrán y varias carnes. El nombre de la paella viene de la paellera, la sartén redonda donde se cocina. Tradicionalmente la paella se cocina al aire libre, sobre un fuego de leña. Para hacer una paella, primero dore las carnes, como el pollo, cerdo, conejo, o mariscos como almejas, gambas, mejillones, cangrejos, o calamares. Utilice aceite de oliva y sazone con cebollas, ajos e hierbas. A continuación, cocine el arroz, tomates, y azafrán, dejándolo cocinar a fuego lento. Finalmente, añada las carnes y adorne con guisantes, pimientos, y otras verduras.  3, record 9, Spanish, - paella

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Nomenclature on spices and condiments: natural vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma to foods.  2, record 10, English, - saffron

Record number: 10, Textual support number: 2 OBS

The term "saffron" applies equally to the product in the whole form or in the ground form.  2, record 10, English, - saffron

Record number: 10, Textual support number: 3 OBS

saffron: term standardized by ISO.  3, record 10, English, - saffron

Record number: 10, Textual support number: 4 OBS

Crocus sativus: scientific name of the plant from which the spice is produced.  3, record 10, English, - saffron

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Nomenclature sur les épices : produits végétaux naturels ou mélanges de ceux-ci, exempts de matières étrangères, utilisés pour donner de la saveur et de l’arôme et pour assaisonner les aliments.  2, record 10, French, - safran

Record number: 10, Textual support number: 2 OBS

Le terme «safran» est applicable à la fois au produit entier et au produit en poudre.  2, record 10, French, - safran

Record number: 10, Textual support number: 3 OBS

safran : terme normalisé par l'ISO.  3, record 10, French, - safran

Record number: 10, Textual support number: 4 OBS

Crocus sativus : nom scientifique de la plante dont est tirée l’épice.  3, record 10, French, - safran

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Nomenclature on spices and condiments: natural vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma to foods.  5, record 11, English, - turmeric

Record number: 11, Textual support number: 2 OBS

[The] terms ["turmeric," "curcuma," "yellow ginger," "Indian saffron" and "Indian ginger"] apply equally to the product in the whole form or in the ground form.  5, record 11, English, - turmeric

Record number: 11, Textual support number: 3 OBS

turmeric: term standardized by ISO.  6, record 11, English, - turmeric

Record number: 11, Textual support number: 4 OBS

Curcuma longa: scientific name of the plant from which the spice is produced.  6, record 11, English, - turmeric

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Nomenclature sur les épices : produits végétaux naturels ou mélanges de ceux-ci, exempts de matières étrangères, utilisés pour donner de la saveur et de l’arôme et pour assaisonner les aliments.  5, record 11, French, - curcuma

Record number: 11, Textual support number: 2 OBS

[Les termes «safran des Indes», «safran cooli», «safran des îles» et] «curcuma» [sont applicables] à la fois au produit entier et au produit en poudre.  5, record 11, French, - curcuma

Record number: 11, Textual support number: 3 OBS

curcuma : terme normalisé par l’ISO.  6, record 11, French, - curcuma

Record number: 11, Textual support number: 4 OBS

Curcuma longa : nom scientifique de la plante dont est tirée l’épice.  6, record 11, French, - curcuma

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

Curcuma longa: latin.  2, record 11, Spanish, - c%C3%BArcuma

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The DVB [Democratic Voice of Burma] played a critical role during Burma’s “saffron revolution” in September 2007 and subsequent military crackdown by providing citizens’ access to information about the political situation and by providing images to the international media.  1, record 12, English, - saffron%20revolution

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Democratic Voice of Burma a joué un rôle capital durant «la révolution safran», en septembre 2007, et la répression militaire subséquente en informant les citoyens sur la situation politique et en fournissant des images aux médias du monde entier.  1, record 12, French, - r%C3%A9volution%20saffran

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

The amount of a substance that can be held between the thumb and forefinger.  2, record 13, English, - dash

Record number: 13, Textual support number: 1 OBS

For dry ingredients (salt, herbs, etc.) a dash can be substituted by a pinch ... for liquid ingredients like Tabasco, a dash is a few drops from the bottle.  2, record 13, English, - dash

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Quantité (d’une substance en poudre, en grains) que l’on peut prendre entre les doigts.  2, record 13, French, - pinc%C3%A9e

Record number: 13, Textual support number: 1 CONT

Une pincée de sel.  2, record 13, French, - pinc%C3%A9e

Record number: 13, Textual support number: 1 OBS

L'indication donnée par «une pointe» est parfois synonyme, mais la quantité d’ingrédient que l'on prend avec la pointe d’un couteau est généralement un peu plus importante. Pour le safran toujours employé en quantités infimes, on emploie l'expression «une mesure», correspondant au contenu d’une minuscule dose dans laquelle le safran est souvent conditionné; on dit souvent «une goutte» d’huile, «un filet» de vinaigre, «un soupçon» de muscade, laissant au cuisinier le soin d’apprécier lui-même la quantité voulue pour mettre en valeur le plat.  3, record 13, French, - pinc%C3%A9e

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

A plant of the family Zingiberaceae.  4, record 14, English, - turmeric

Record number: 14, Textual support number: 2 OBS

Herbaceous stemless tropical plant from short, tuberous rhizomes, with yellow flesh ... Turmeric is used as curry spice and dye, obtained from the dried and ground rhizomes.  5, record 14, English, - turmeric

Record number: 14, Textual support number: 3 OBS

jiang huang: Asian name.  4, record 14, English, - turmeric

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Plante de la famille des Zingiberaceae.  5, record 14, French, - curcuma

Record number: 14, Textual support number: 2 OBS

Grande herbe vivace appelée aussi safran des Indes, dont le rhizome contient une matière colorante jaune(la curcumine) et entre dans la composition du curry.  6, record 14, French, - curcuma

Record number: 14, Textual support number: 3 OBS

jiang huang : nom asiatique.  5, record 14, French, - curcuma

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

An alcohol made with plants and spices to taste plain, in cocktails or in culinary preparations.  2, record 15, English, - benedictine

Record number: 15, Textual support number: 1 OBS

Originally produced by Benedictine monks in an abbey in the Caux district of Normandy. Benedictine takes three years to make, followed by four years of aging.  3, record 15, English, - benedictine

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Liqueur à base de plantes et de 27 épices orientales(angélique, hysope, genièvre, myrrhe, safran, aloès, thé, thym, citron, vanille, miel, cannelle etc.) à déguster pur, en cocktail ou dans des préparations culianires.  2, record 15, French, - b%C3%A9n%C3%A9dictine

Record number: 15, Textual support number: 1 OBS

La Bénédictine a été inventé, aux alentours de 1510 [...] par Dom Benardo Vincelli, un Bénédictin [...]  3, record 15, French, - b%C3%A9n%C3%A9dictine

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

surface du safran : terme uniformisé par le Comité de normalisation de la terminologie navale.  2, record 16, French, - surface%20du%20safran

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Pièce de métal qui consolide le safran.  2, record 17, French, - bras%20de%20gouvernail

Record number: 17, Textual support number: 1 OBS

bras de gouvernail : terme uniformisé par le Comité de normalisation de la terminologie navale.  3, record 17, French, - bras%20de%20gouvernail

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

a yellow glycoside ... of crocetin occurring in species of crocus (as saffron) and gardenia that is active in inducing sexual change in certain algae.  1, record 18, English, - crocin

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Hétéroside constituant le principe colorant du safran.  3, record 18, French, - crocine

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

A rudder controlled by a lever called a tiller is used to steer the boat.  4, record 19, English, - rudder%20blade

Record number: 19, Textual support number: 1 OBS

rudder blade: term also used in sailing.  5, record 19, English, - rudder%20blade

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Surface portante du gouvernail, fixée à l’étambot, sur laquelle s’exerce la pression de l’eau et dont l’orientation commande la direction du navire.  2, record 19, French, - safran

Record number: 19, Textual support number: 1 CONT

C'est par l'intermédiaire de la «barre» [...] que vous agissez sur le safran pour diriger le bateau.  3, record 19, French, - safran

Record number: 19, Textual support number: 1 OBS

C’est la partie du gouvernail  2, record 19, French, - safran

Record number: 19, Textual support number: 2 OBS

De l’hispano-arabe, azofran.  2, record 19, French, - safran

Record number: 19, Textual support number: 3 OBS

safran : terme uniformisé par le Comité de normalisation de la terminologie navale.  4, record 19, French, - safran

Record number: 19, Textual support number: 4 OBS

safran : terme employé aussi à la voile.  5, record 19, French, - safran

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

pièce de jonction entre le safran et la mèche  1, record 20, French, - tourteau

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

In the long history of herbal medicinals, no single recipe has withstood the test of time like Swedish Bitters. It dates back to the 16 th century, when Paracelsus, the acknowledged father of modern medicine, recorded his formula for an herbal elixir containing aloe, myrrh and saffron. (Source: brochure produced by Nature Works).  2, record 21, English, - Swedish%20bitters

Record number: 21, Textual support number: 1 OBS

"Swedish Bitters" is treated as a trademark by Nature Works.  2, record 21, English, - Swedish%20bitters

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Teinture d’aloès composée du Codex, à base d’aloès, gentiane, rhubarbe, zédoaire, safran, agaric et éthanol à 60 degrés C.  1, record 21, French, - %C3%A9lixir%20su%C3%A9dois

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

A light, final buffing operation using a crocus or lime composition or grease compound on a soft cloth wheel after the article has been cut down or plated. Sometimes called glossing.  1, record 22, English, - mechanical%20colouring

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

Léger avivage final utilisant un produit à base de safran ou de graisse, appliqué sur un disque en tissu doux et effectué après le découpage ou le placage de la pièce. Parfois appelé lustrage.  1, record 22, French, - coloration%20m%C3%A9canique

Record 22,  Textual support,  Spanish