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MOLLESSE [9 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2005-05-10

English

Subject field(s)
  • Properties of Paper
  • Paper Manufacturing Processes
DEF

Softness due to web thickness variation.

OBS

[The area] will feel soft compared to adjacent area. [Soft end] could be a relative condition, where other end is too hard.

French

Domaine(s)
  • Propriétés des papiers
  • Fabrication du papier
DEF

[Mollesse du bord causée] par une variation d’épaisseur de la feuille.

OBS

L’endroit est mou relativement aux zones adjacentes. [Le bord mou] peut être une condition relative et indiquer que l’autre extrémité est trop dure.

Spanish

Save record 1

Record 2 2004-07-12

English

Subject field(s)
  • Veterinary Medicine
  • Animal Behaviour
DEF

A listless condition in a diseased animal.

OBS

Listless : characterized by lack of inclination or impetus to exertion.

French

Domaine(s)
  • Médecine vétérinaire
  • Comportement animal
DEF

État de mollesse d’un animal malade caractérisé par l'indolence et par un manque d’intérêt pour tout ce qui l'entoure.

Spanish

Campo(s) temático(s)
  • Medicina veterinaria
  • Comportamiento animal
Save record 2

Record 3 2001-05-30

English

Subject field(s)
  • Food Industries
  • Cheese and Dairy Products
CONT

Chaource was known as early as the 14th century and Marguerite de Bourgogne demanded to see it at her table. Named after a humid town in Champagne, this cheese can be eaten young (acidulous in flavor), although it tends to develop a personality with age. Its velvety rind is generously bloomy.

CONT

Chaource cheese gets its name from the small village in which it was originally made. ... Chaource cheese is made of whole cow's milk, and normally is eaten when relatively young. It is a creamy cheese that tastes very slightly salty. When young, it is not a strong cheese, but as it ages, it acquires more and more taste.

Key term(s)
  • Chaource cheese

French

Domaine(s)
  • Industrie de l'alimentation
  • Laiterie, beurrerie et fromagerie
CONT

Fromage à pâte molle, le Chaource est placé dans des moules ronds sans fond et perforés qui sont disposés sur des planches afin de parfaire son égouttage; puis il est salé et séché sur des paillons de seigle. Son affinage dure au moins quinze jours, pendant lesquels sa croûte à fleur blanche, se couvre d’une légère pigmentation rougeâtre. Sa pâte, onctueuse, a la saveur douce et fruitée de noisette acidulée, doit être souple et sans mollesse. Le Chaource dégage une odeur de champignon et de crème.

Spanish

Save record 3

Record 4 2001-03-01

English

Subject field(s)
  • Scientific Research

French

Domaine(s)
  • Recherche scientifique
OBS

(subst)

Spanish

Save record 4

Record 5 1997-03-19

English

Subject field(s)
  • Textile Industries
  • Textiles: Preparation and Processing
CONT

mollescence, tendency towards softness ... There is always to the touch a mollescence in their structure.

French

Domaine(s)
  • Industries du textile
  • Apprêt et traitements divers (Textiles)
DEF

Caractère moelleux.

CONT

Le moelleux d’un tissu, d’un siège [etc.].

OBS

Moelleux, euse, adj.-Moderne. Qui a du corps, de la douceur et de la mollesse au toucher.-Doux, mou. Étoffe moelleuse. Envelopper dans des vêtements moelleux. [...] Duvet serré, moelleux et soyeux [...] Un moelleux édredon. Siège, lit, coussin, tapis [etc. ] moelleux, où l'on enfonce confortablement. Fauteuil moelleux, à capitons.

Spanish

Save record 5

Record 6 1993-04-08

English

Subject field(s)
  • Materials Engineering
  • Strength of Materials
OBS

softness: Term and definition standardized by ISO.

French

Domaine(s)
  • Génie des matériaux
  • Résistance des matériaux
OBS

mollesse : Terme et définition normalisés par l'ISO et par l'AFNOR.

Spanish

Save record 6

Record 7 1987-07-17

English

Subject field(s)
  • Skiing and Snowboarding
OBS

Ski jumping terms.

OBS

(from seeing a jump).

French

Domaine(s)
  • Ski et surf des neiges
OBS

Termes de saut à ski.

OBS

(à la vue d’un saut).

Spanish

Save record 7

Record 8 1987-05-22

English

Subject field(s)
  • Helicopters (Military)
  • Flight Instruments and Equipment (Aeroindustry)
OBS

Term officialized by the ATSC - Helicopters.

French

Domaine(s)
  • Hélicoptères (Militaire)
  • Instruments et équipement de bord (Constructions aéronautiques)
OBS

Terme uniformisé par le CUTA - Hélicoptères.

Spanish

Save record 8

Record 9 1976-06-19

English

Subject field(s)
  • Steering Systems (Motor Vehicles and Bicycles)

French

Domaine(s)
  • Direction (Véhicules automobiles et bicyclettes)

Spanish

Save record 9

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