TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

RAIFORT PREPARE [3 records]

Record 1 2012-02-29

English

Subject field(s)
  • Recipes
DEF

A rich horseradish sauce with a base of butter, flour and cream.

OBS

Albert sauce is usually served with beef.

French

Domaine(s)
  • Recettes de cuisine
DEF

Sauce de la cuisine anglaise [...] qui se prépare à partir d’un consommé blanc relevé de raifort râpé, lié à de la mie de pain, puis additionné de crème fraîche et de jaunes d’œuf; le piquant final est apporté par de la moutarde détendue de vinaigre ou de jus de citron.

Spanish

Save record 1

Record 2 2011-06-03

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Veterinary Drugs
Universal entry(ies)
H2C=CHCH2NCS
formula, see observation
CH2=CH-CH2-NCS
formula, see observation
57-06-7
CAS number
DEF

A colorless pungent irritating liquid esther CH2=CHCH2NCS that is the chief constituent of mustard oil ... and is used as a flavoring agent and as a medical counterirritant.

OBS

isosulfocyanate: incomplete form.

OBS

Chemical formulas: H2C=CHCH2NCS or CH2=CH-CH2-NCS

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Médicaments vétérinaires
Entrée(s) universelle(s)
H2C=CHCH2NCS
formula, see observation
CH2=CH-CH2-NCS
formula, see observation
57-06-7
CAS number
DEF

Composé de formule CH2=CH-CH2-N=C=S, bouillant vers 150 °C, qui se forme lorsqu'on dédouble un glucoside, le myronate de potassium, que l'on trouve dans certaines plantes(moutarde noire, raifort, alliaire, thlaspi, racines de réséda), sous l'influence d’un ferment, la myrosine, [que l'on] prépare synthétiquement [et qui] est employé comme révulsif en médecine vétérinaire.

OBS

Formules chimiques : H2C=CHCH2NCS ou CH2=CH-CH2-NCS

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
  • Medicamentos veterinarios
Entrada(s) universal(es)
H2C=CHCH2NCS
formula, see observation
CH2=CH-CH2-NCS
formula, see observation
57-06-7
CAS number
OBS

Líquido oleoso de color blanco a amarillo claro con olor picante e irritante y sabor agrio. Soluble en alcohol, éter, disulfuro de carbono. Poco soluble en agua. Muy tóxico por inhalación. Inflamable.

OBS

Fórmulas químicas : H2C=CHCH2NCS o CH2=CH-CH2-NCS

Save record 2

Record 3 2004-06-03

English

Subject field(s)
  • Spices and Condiments
CONT

Use 1 tablespoon prepared horseradish for your mustard dipping sauce.

French

Domaine(s)
  • Épices et condiments

Spanish

Save record 3

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