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PENAS [4 records]

Record 1 2018-01-23

English

Subject field(s)
  • Birds
CONT

Bird feathers are amazingly complex. Each feather is made from the protein Keratin. While keratin also makes up snake and lizard scales, it is a slightly different compound in birds. [...] One of the reasons bird feathers are so complex is that each feather is made up of many different parts.

Key term(s)
  • feathers

French

Domaine(s)
  • Oiseaux
CONT

La plume, élément caractéristique de la classe des oiseaux, est une production tégumentaire complexe constituée de β-kératine.

CONT

Les plumes les plus longues des ailes et de la queue sont appelées pennes ou plumes de contour. Il existe deux grands groupes de pennes, les rémiges et les rectrices.

Key term(s)
  • plumes

Spanish

Save record 1

Record 2 2018-01-23

English

Subject field(s)
  • Birds
DEF

The long, stiff, asymmetrically shaped, but symmetrically paired pennaceous feathers on the wings or tail of a bird.

OBS

Those on the wings are called rémiges, singular remex, while those on the tail are called rectrices, singular rectrix. The primary function of the flight feathers is to aid in the generation of both thrust and lift, thereby enabling flight.

French

Domaine(s)
  • Oiseaux
DEF

[...] plume longue, rigide et asymétrique, paire, qui joue un rôle primordial dans le vol des oiseaux.

OBS

Le terme sert à désigner tant les rémiges, (au niveau des ailes) que les rectrices (au niveau de la queue) et tectrices (au niveau du corps.) Leur fonction première est de contribuer à la génération de la poussée et de la portance, à la base du vol.

Spanish

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Record 3 2012-10-22

English

Subject field(s)
  • Food Industries
  • Fruits and Vegetables (Types and Processing - Food Ind.)
DEF

The procedure of briefly heating a fruit or vegetable, usually in hot water or steam, to inactivate enzymes and to produce other desirable product changes.

OBS

The procedure is sometimes called "scalding." If vegetables such as sweet potatoes, carrots, and spinach are blanched before dehydration, there may be less loss of carotene during dehydration.

French

Domaine(s)
  • Industrie de l'alimentation
  • Fruits et légumes (Types et traitement - Alimentation)
OBS

Passer une denrée à l'eau bouillante pour améliorer ses qualités en vue d'un traitement ultérieur.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
DEF

Técnica culinaria consistente en la cocción de los alimentos en agua o líquido hirviendo durante un periodo breve de tiempo (entre 10 y 30 segundos), [con el] objetivo de ablandarlos, inactivar algunas enzimas o hacer más fácil su posterior pelado.

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Record 4 2003-11-03

English

Subject field(s)
  • Rights and Freedoms
OBS

Provide for civil and political liberties, for example, the right to freedom of speech, freedom to vote and freedom to choose and practice ones own religion.

French

Domaine(s)
  • Droits et libertés
OBS

La première génération de droits comprend les libertés fondamentales, comme la liberté de pensée et d'opinion, et les droits civils et politiques, tels le droit de vote et le droit à la sécurité de sa personne, d'où découlent notamment les garanties se rapportant au processus pénal, comme le droit à l'assistance d'un avocat.

Spanish

Campo(s) temático(s)
  • Derechos y Libertades
OBS

Constituidos por los derechos civiles y políticos; entre ellos, el derecho a la vida, a la libertad y a la seguridad; el derecho a la protección contra la tortura, las penas y tratos crueles, inhumanos o degradantes.

Save record 4

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