TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

Any disruption in a cell that occurs when it is exposed to a markedly hypertonic or hypotonic medium.  2, fiche 1, Anglais, - osmotic%20shock

Record number: 1, Textual support number: 1 CONT

Osmotic shock has been used in the extraction of hydrolytic enzymes and binding proteins from a number of Gram-negative bacteria, including Salmonella typhimurium and E. coli, and in the release of DNA from T(even) bacteriophages by rupture of the protein coat... It has been suggested that the sudden increase in the osmotic pressure inside the cell causes the release of certain cell constituents.  3, fiche 1, Anglais, - osmotic%20shock

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Pour la bioconversion proprement dite, on s'oriente de plus en plus vers des enzymes isolées extraites des cellules. Les bactéries sont lysées par des agents physiques (ultrasons) ou chimiques (NaCl par choc osmotique). [...] Le choc osmotique, provoqué sur certaines bactéries par leur introduction dans un milieu hypotonique, permet la libération de protéines périplasmiques.  2, fiche 1, Français, - choc%20osmotique

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

High temperature during fermentation is the only direct factor that kills cells. The maximum temperature that a cell can tolerate depends on the health of the cell, the initial osmotic stress and the stress that occurs in the growth phase. Different enological yeast have different levels of temperature resistance. In most Mediterranean musts, the risk of cell death becomes HIGH above 28°C (82°F).  3, fiche 2, Anglais, - enological%20yeast

Record number: 2, Textual support number: 2 CONT

Osmotic shock results from the juice's concentration in sugar. It's the first important stage in the life of a population of oenological yeast.  2, fiche 2, Anglais, - enological%20yeast

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 CONT

Les limites de la transgenèse pour la levure œnologique sont d'ordre réglementaire, d'acceptabilité par le consommateur et de risque, ainsi, bien sûr que d'ordre technologique et scientifique.  2, fiche 2, Français, - levure%20%26oelig%3Bnologique

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 DEF

The removal of enzymes from contaminating materials in order to increase their specific activity. Techniques fall into two groups: those used to separate enzymes from solid substrate culture; those used to release enzymes from the interior of microbial cells. Where enzymes produced in solid fermentation are of the extracellular type, they may be removed by countercurrent washing. If enzymes are intracellular, the cells must be broken using chemical or biochemical methods.  1, fiche 3, Anglais, - enzyme%20extraction

Record number: 3, Textual support number: 1 CONT

Enzyme extraction/cell disruption [methods include :] Physical methods :(a) Solid shear,(b) agitation with abrasives,(c) liquid shear,(d) freeze-thawing. Chemical methods :(e) detergents,(f) enzyme treatment,(g) osmotic shock,(h) alkali treatment.  3, fiche 3, Anglais, - enzyme%20extraction

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 CONT

L'extraction d'une enzyme contenue dans un tissu ou dans des cellules bactériennes commence par la destruction de l'organisation cellulaire par broyage, ultrasons, lyse des parois, par exemple. Les débris cellulaires sont séparés par centrifugation; le matériel soluble est recueilli et dialysé pour éliminer les petites molécules. Diverses méthodes sont ensuite utilisées.  2, fiche 3, Français, - extraction

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 DEF

Engorgement by ruminants and horses on carbohydrate-rich food which results in fermentation in the rumen, or stomach in the case of horses, with the production of large amounts of lactic acid.  2, fiche 4, Anglais, - grain%20overload

Record number: 4, Textual support number: 1 OBS

Absorption of the acid results in the development of a lactic acidaemia. Retention in the alimentary tract causes osmotic withdrawal of fluid from the body tissues and severe dehydration. The resulting clinical syndrome includes abdominal enlargement, hypovolaemic shock, ruminal stasis, severe toxaemia, weakness, recumbency and a very high mortality rate.  2, fiche 4, Anglais, - grain%20overload

Fiche 4,  Justifications,  Français

Record number: 4, Textual support number: 1 OBS

Trouble de digestion des bovins et des chevaux.  1, fiche 4, Français, - surcharge%20par%20les%20c%C3%A9r%C3%A9ales

Fiche 4,  Justifications,  Espagnol