TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

An off-white to pale yellow heterocyclic organic compound formed by replacing the hydrogen in position 4 (or 5) of imidazole by a methyl group.  5, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 1 CONT

4-methylimidazole (4-MEI) is a compound used to make certain pharmaceuticals, photographic chemicals, dyes and pigments, cleaning and agricultural chemicals, and rubber products. 4-MEI is formed during the production of certain caramel coloring agents used in many food and drink products. It may also be formed during the cooking, roasting, or other processing of some foods and beverages. ... Studies published in 2007 by the [U.S.] federal government's National Toxicology Program showed that long-term exposure to 4-MEI resulted in increases in lung cancer in male and female mice. These findings were the basis for the addition of 4-MEI to California's Proposition 65 list of carcinogens.  6, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 2 CONT

2-methylimidazole and 4-methylimidazole are intermediate/starting materials or components in the manufacture of pharmaceuticals, photographic and photothermographic chemicals, dyes and pigments, agricultural chemicals, and rubber. These chemicals have been identified as undesirable by-products in several foods and have been detected in mainstream and sidestream tobacco smoke. The National Cancer Institute nominated 2- and 4-methylimidazole as candidates for toxicity and carcinogenicity studies. Toxicity studies were carried out in male and female F344/N rats and ...  7, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 3 CONT

Concern has arisen about the presence of 4-MEI in caramel color (which is the most-used food and beverage coloring) ... Dark beers and common brands of cola drinks may contain ...  2, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 4 CONT

... Since imidazole also exists in tautomeric forms, either of the nitrogen atoms can bear the hydrogen atom, the two nitrogens become indistinguishable and the numbering becomes rather complex for mono-substituted imidazoles. As a consequence of this, 4-methylimidazole is identical with 5-methylimidazole and, depending on the position of the imino hydrogen, such a compound may be designated either 4- or 5-methylimidazole. As only one substance that may be a single tautomer or an equilibrium mixture is known, it would be incorrect to call it eithier 4- or 5-methylimidazole. Such a compound is instead designated as 4(5)-methylimidazole.  8, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 1 OBS

4(5)-methylimidazole; 4(or 5)-methylimidazole; 5-methylimidazole; 5-methyl-1H-imidazole: 4-methylimidazole and 5-methylimidazole are tautomers (structural isomers that are readily interconvertible) and are therefore usually considered to be synonymous (i.e. considered to be the same chemical compound). They have the same molecular formula and CAS Registry Number (CAS: Chemical Abstracts Service).  5, record 1, English, - 4%2Dmethylimidazole

Record number: 1, Textual support number: 2 OBS

Chemical formulas: C₄H₆N₂ or H₃C-C₃H₃N₂  5, record 1, English, - 4%2Dmethylimidazole

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Composé chimique hétérocyclique de couleur blanc cassé à jaune pâle, formé en remplaçant l’hydrogène en position 4 (ou 5) de l’imidazole par un groupe méthyle.  4, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record number: 1, Textual support number: 1 OBS

Considéré comme étant probablement cancérigène, on retrouve ce produit lors de la fabrication de colorants caramel présents dans beaucoup d’aliments et de boissons(p. ex. boissons à base de cola, bières brunes) et à la suite du rôtissage d’aliments(p. ex. café et viande).  4, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record number: 1, Textual support number: 2 OBS

Il sert à fabriquer des produits pharmaceutiques, des produits pour le nettoyage, des produits utilisés en photographie et en agriculture, des teintures et des pigments, et des produits à base de caoutchouc.  4, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record number: 1, Textual support number: 3 OBS

4(ou 5)-méthylimidazole; 5-méthyl-1H-imidazole; 5-méthylimidazole : Le 4-méthylimidazole et le 5-méthylimidazole sont des tautomères (isomères interconvertibles) et sont donc souvent considérés comme étant le même composé chimique.  4, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record number: 1, Textual support number: 4 OBS

méthyl-4 iminazole : «Imidazole» s’écrit également «iminazole».  5, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record number: 1, Textual support number: 5 OBS

Formules chimiques : C₄H₆N₂ ou H₃C-C₃H₃N₂ ou CH₃-C₃H₃N₂  4, record 1, French, - 4%2Dm%C3%A9thylimidazole

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

bake: to prepare (as food) by a dry heat either in an oven or on heated metal or stone or under coals.  1, record 2, English, - dry%20heat

Record number: 2, Textual support number: 2 CONT

Tender beef cuts such as tenderloin, sirloin, porterhouse, T-bone ... are best for cooking by dry heat, as in broiling or roasting.  2, record 2, English, - dry%20heat

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La chaleur sèche est caractérisée par une température extérieure élevée, supérieure à 100 [Celsius] [...]  1, record 2, French, - chaleur%20s%C3%A8che

Record number: 2, Textual support number: 2 CONT

Types de cuisson. [...] à la chaleur sèche [, ] cuisson sans l'intermédiaire d’un liquide ou d’un corps gras abondant. La chaleur peut être transmise soit par conduction(gril en fonte chauffé à la flamme), qui permet la grillade, soit par convection(four) ou par rayonnement(infrarouge), qui permettent le rôtissage de viandes ou de volailles et le gratin de certains mets saupoudrés de chapelure.  2, record 2, French, - chaleur%20s%C3%A8che

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

A method of cooking meat by surrounding it with dry hot air.  2, record 4, English, - dry%2Dheat%20cooking

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Méthode de cuisson à la chaleur sèche qui convient au rôtissage des viandes tendres. Cette cuisson peut se faire à la broche ou au four sans couvercle.  2, record 4, French, - cuisson%20%C3%A0%20la%20chaleur%20s%C3%A8che

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

On regular ranges, the oven control is used to set the oven temperature and the cooking operations (roasting or broiling). ... On self-cleaning ranges, the oven control is used to set the oven temperature, the cooking operations and the cleaning cycle.  1, record 6, English, - oven%20control

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Sur la cuisinière régulière, la commande de four règle la température et le mode de cuisson(rôtissage ou grillage).(...) Sur la cuisinière autonettoyante, la commande de four règle à la fois la température, le mode de cuisson ainsi que le cycle de nettoyage du four.  1, record 6, French, - commande%20de%20four

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Dry roasting. A cut of meat that is tender enough to dry roast does not require the addition of liquid during roasting and will be tender and juicy if properly prepared.  1, record 7, English, - dry%20roasting

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Rôtissage à sec. Une coupe de viande qui est assez tendre pour être rôtie à sec n’ a pas besoin de liquide supplémentaire pendant la cuisson et elle sera tendre et juteuse si elle est préparée convenablement.  1, record 7, French, - r%C3%B4tissage%20%C3%A0%20sec

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

On a range.  2, record 8, English, - roast%20thermometer

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish