TERMIUM Plus®

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

PROTEINE BRUTE [1 record]

Record 1 2003-06-02

English

Subject field(s)
  • Animal Feed (Agric.)
  • Biochemistry
  • Biotechnology
DEF

The approximate amount of protein in foods calculated from the determined nitrogen content by multiplying by a factor (as 6.25 for many foods and 5.7 for wheat) derived from the average percentage of nitrogen in the food proteins, an appreciable error thus resulting if the nitrogen is derived from nonprotein material or from a protein of unusual composition.

French

Domaine(s)
  • Alimentation des animaux (Agric.)
  • Biochimie
  • Biotechnologie
CONT

On obtient les matières azotées totales (MAT) en multipliant la teneur en azote organique de l'aliment [...] par le coefficient 6,25 (c'est-à-dire 100/16). «On admet donc par là que toutes les matières azotées ainsi dosées contiennent 16 % d'azote, taux d'azote des protides. Ceci n'est pas très exact, mais commode. MAT = N total x 6,25. En fait les matières azotées totales comprennent : - les matières protéiques (protéines, polypeptides, acides aminés libres), - les matières non protéiques (amides, sels ammoniacaux)».

Spanish

Campo(s) temático(s)
  • Alimentación animal (Agricultura)
  • Bioquímica
  • Biotecnología
Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: