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MACHE [13 records]

Record 1 - external organization data 2023-01-12

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 1

Record 2 2019-10-10

English

Subject field(s)
  • Occupation Names (General)
  • Pulp Preparation (papermaking)
Key term(s)
  • papier-mâché molder

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Préparation de la pâte à papier

Spanish

Save record 2

Record 3 2016-03-08

English

Subject field(s)
  • Vegetable Crop Production
  • Botany
Universal entry(ies)
DEF

Valerianella locusta var. olitoria, family Valerianaceae, an annual herb which is raised as an early-spring and fall salad crop in Europe and occasionally in North America. Native to Eurasia.

OBS

"Cornsalad" designates any of several plants of the genus Valerianella of the valerian family (cf. RADIC, 1987, p. 453).

French

Domaine(s)
  • Production légumière
  • Botanique
Entrée(s) universelle(s)
DEF

Nom courant de la valérianelle, plante herbacée annuelle, dite aussi blanchette, clairette, doucette, dont les feuilles se mangent en salade.

Spanish

Campo(s) temático(s)
  • Producción hortícola
  • Botánica
Entrada(s) universal(es)
Save record 3

Record 4 2013-02-06

English

Subject field(s)
  • Seed Plants (Spermatophyta)
Universal entry(ies)
OBS

A plant of the family Valerianaceae.

French

Domaine(s)
  • Plantes à graines (Spermatophyta)
Entrée(s) universelle(s)
OBS

Plante de la famille des Valerianaceae.

Spanish

Campo(s) temático(s)
  • Plantas con semilla (Spermatophyta)
Entrada(s) universal(es)
Save record 4

Record 5 2011-08-17

English

Subject field(s)
  • Winemaking
DEF

A tasting term for a dry, mouth-puckering feeling on the palate.

CONT

This mouth-puckering feeling is caused by excess tannin or acidity, usually encountered in young red wines.

OBS

The degree of astringency varies considerably according not only to the quantity of the tannin, but to its quality. Alcohol and sweetness modify and soften the effect of astringency, delaying its perception on the palate. High acidity accentuates its effect and accelerates its perception as astringency on the palate.

OBS

It seems that in English the noun astringency is used more often than the adjective astringent, but the latter is also correct.

French

Domaine(s)
  • Industrie vinicole
DEF

Qui provoque une sensation d'assèchement des gencives et de rugosité due à la présence de tanin.

CONT

Un vin astringent ou tannique provoque un resserrement des gencives, de la langue, du palais, de l'ensemble de la bouche. Le dégustateur réagit alors en exécutant des mouvements de bouche pour détendre ses muqueuses : il semble mâcher son vin. [...] (On dit parfois d'un vin astringent qu'il «a de la mâche»).

OBS

1. Contrairement à la notion d'«astringence» qui est descriptive, la notion de «verdeur» a une connotation péjorative. Un vin qui est vert est un vin qui est trop astringent.

Spanish

Save record 5

Record 6 2010-04-14

English

Subject field(s)
  • Small Articles - Various (Manufacture)

French

Domaine(s)
  • Petits articles divers (Fabrication)

Spanish

Save record 6

Record 7 2009-01-30

English

Subject field(s)
  • Metrology and Units of Measure
  • Nuclear Physics
  • Mache unit
    correct
DEF

A unit of radioactivity equal to that quantity of radon derived from 1 liter of specified water which gives rise to a saturation current of 10-3 electrostatic unit.

OBS

The scientific community stopped using the Mache unit in 1985: the becquerel is used now instead.

French

Domaine(s)
  • Unités de mesure et métrologie
  • Physique nucléaire
  • unité Mache
    correct, feminine noun
OBS

L'unité Mache a été utilisée afin d'indiquer la concentration de radon dans les eaux de sources et dans l'air. Elle a été remplacée par le becquerel en 1985.

OBS

L'unité Mache doit son nom au physicien autrichien Heinrich Mache (1876-1954).

Spanish

Save record 7

Record 8 1998-05-25

English

Subject field(s)
  • Types of Paper
  • Packaging in Paper
OBS

A molding material made by mixing repulped waste paper with glue or other adhesive.

French

Domaine(s)
  • Sortes de papier
  • Emballages en papier
DEF

Papier détrempé, réduit en pâte, et qui, mélangé avec du plâtre ou de la poix, se prête à être moulé.

Spanish

Save record 8

Record 9 1992-01-08

English

Subject field(s)
  • Food Industries

French

Domaine(s)
  • Industrie de l'alimentation
DEF

Caractéristique du pain due aux proportions respectives de croûte et de mie.

DEF

Perception globale des sensations tactiles provoquées dans la bouche par la mastication d'une bouchée de pain.

Spanish

Save record 9

Record 10 1990-10-05

English

Subject field(s)
  • Food Industries
OBS

Of solid foods (sensory evaluation).

French

Domaine(s)
  • Industrie de l'alimentation
OBS

technologie alimentaire.

OBS

D'un aliment solide.

Spanish

Save record 10

Record 11 1990-10-05

English

Subject field(s)
  • Winemaking
DEF

Characteristic of a wine rich in extract.

French

Domaine(s)
  • Industrie vinicole
DEF

Caractère d'un vin plein, ayant du corps.

OBS

Terme employé en dégustation; un vin qui a de la mâche est un vin plein, ayant du corps.

Spanish

Save record 11

Record 12 1976-06-19

English

Subject field(s)
  • Regional Dialects and Expressions

French

Domaine(s)
  • Régionalismes et usages particuliers

Spanish

Save record 12

Record 13 1976-06-19

English

Subject field(s)
  • Ovens, Furnaces and Boilers (Heating)
OBS

(Boiler)

French

Domaine(s)
  • Fours et chaudières (Chauffage)

Spanish

Save record 13

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