SIST ISO 5527:1997
(Main)Cereals -- Vocabulary
Cereals -- Vocabulary
Gives a list of 86 terms relating to cereals and their definitions, in English and French. The terms are given under the following headings: general terminology, terminology relating to physiology, terminology relating to morphology, terminology relating to technology of cereals, terminology relating to cereal products, terminology relating to test methods. Alphabetical indexes are included in English and French.
Céréales -- Vocabulaire
La présente Norme internationale présente une liste de termes concernant les céréales avec leurs définitions, en anglais et en français. Les termes sont répertoriés selon la classification suivante: 1 Terminologie générale 2 Terminologie relative à la physiologie 3 Terminologie relative à la morphologie 4 Terminologie relative à la technologie des céréales 5 Terminologie relative aux produits céréaliers 6 Terminologie relative aux méthodes d'essai Les index alphabétiques sont inclus en anglais et en français. NOTES 1 Voir dans l'ISO 5526:1986, Céréales, légumes secs et autres graines alimentaires -- Nomenclature, la liste des principales espèces de céréales avec leurs noms botaniques et leurs noms communs en français et en anglais. 2 Voir également l'ISO 1227:1979, Amidons, fécules, dérivés et sous-produits -- Vocabulaire, et l'ISO 3971:1977, Usinage du riz -- Symboles et termes équivalents.
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INTERNATIONAL
STANDARD
5527
Second edition
NORME
Deuxikme Edition
1995-01-15
INTERNATIONALE
Cereals - Vocabulary
Vocabulaire
CMales -
Reference number
Numkro de kference
ISO 5527: 1995( E/F)
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ISO 5527: 1995( E/F)
Foreword
ISO (the international Organization for Standardization) is a worldwide
federation of national Standards bodies (ISO member bodies). The work
of preparing International Standards is normally carried out through ISO
technical committees. Esch member body interested in a subject for
which a technical committee has been established has the right to be rep-
resented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take patt in the work. ISO
collaborates closely with the International Electrotechnical Commission
(IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an Inter-
national Standard requires approval by at least 75 % of the member
bodies casting a vote.
International Standard ISO 5527 was prepared by Technical Committee
lSO/bC 34, Agrkultural food products, Subcommittee SC 4, Cereals and
pulses.
This second edition cancels and replaces the first edition
(ISO 5527:1979), which has been technically revised and no longer
includes terms in Russian.
0 ISO 1995
All rights reserved. Unless otherwise specified, no part of this publication may be
reproduced or utilized in any form or by any means, electronie or mechanical, including
photocopying and microfilm, without Permission in writing from the publisher. / Droits de
reproduction reserves. Sauf prescription differente, aucune Partie de cette publication ne
peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede,
efectronique ou mecanique, y compris la photocopie et Yes microfilms, sans f ’accord ecrit de
I ’editeur.
International Organization for Standardization
Case postale 56 l CH-121 1 Geneve 20 l Switzerland
Printed in Switzerland / Imprime en Suisse
ii
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@ ISO ISO 5527:1995(E/F)
Avant-propos
L ’ISO (Organisation internationale de normalisation) est une federation
mondiale d ’organismes nationaux de normalisation (comites membres
de I ’ISO). L ’elaboration des Normes internationales est en general confiee
aux comites techniques de I ’ISO. Chaque comite membre interesse par
une etude a Ie droit de faire Partie du comite technique cr& a cet effet.
Les organisations internationales, gouvernementales et non gouver-
nementales, en liaison avec I ’ISO participent egalement aux travaux.
L ’ISO collabore etroitement avec Ia Commission electrotechnique inter-
nationale (CEI) en ce qui concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techni-
ques sont soumis aux comites membres pour vote. Leur publication
comme Normes internationales requiert I ’approbation de 75 % au moins
des comites membres votants.
La Norme internationale ISO 5527 a etc elaboree par Ie comite technique
ISODC 34, Produits agricoles alimentaires, sous-comite SC 4, C&Gales et
kgumineuses.
Cette deuxieme edition annule et remplace Ia Premiere edition
(ISO 5527:1979), qui fait I ’objet d ’une revision technique et qui ne
camporte plus de termes en russe.
. . .
Ill
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INTERNATIONAL STANDARD
@ ISO ISO 5527:1995(E/F)
NORME INTERNATIONALE
C6r6ales - Vocabulaire
Cereals - Vocabulary
Domaine d ’application
Scope
La presente Norme internationale presente une liste
This International Standard gives a list of terms
de termes concernant les cereales avec leurs
relating to cereals and their definitions, in English
definitions, en anglais et en francais.
and French.
Les termes sont repertories selon Ia classification
The terms are given under the following headings:
suivante:
1 General terminology
1 Terminologie generale
2 Terminology relating to physiology
2 Terminologie relative a Ia physiologie
3 Terminology relating to morphology
3 Terminologie relative a Ia morphologie
4 Terminology relating to technology of cereals
4 Terminologie relative a Ia technologie des
5 Terminology relating to cereal products
cereales
6 Terminology relating to test methods
5 Terminologie relative aux produits cerealiers
Alphabetical indexes are included in English and
6 Terminologie relative aux methodes d ’essai
French.
Les indexes alphabetiques sont inclus en anglais et
en francais.
NOTES
NOTES
1 Voir dans I ’ISO 5526:1986, Cereales, Iegumes secs ef
1 See ISO 5526:1986, Cereals, pulses and other food
Nomenclature, for a list of principal cereal species autres graines alimentaires - Nomenclature, Ia liste des
grains -
de cereales avec leurs noms
principales especes
with their botanic names and common names in English
botaniques et leurs noms communs en francais et en
and French.
anglais.
2 See also ISO 1227:1979, Starch, including derivatives
Vocabulary, and ISO 3971:1977, ßice 2 Voir egalement I ’ISO 1227: 1979, Amidons, fe-
and by-products -
cules, derives et sous-produits - Vocabulaire, et
milling - Symbols and equivalent terms.
I ’ISO 3971:1977, Usinage du riz - Symboles et termes
equivaien ts.
1 Terminologie ghbrale
1 General terminology
1.1
1.1
c&iales
cereals
graines issues de plantes generalement cultivees,
grains of plants, usually cultivated, belonging to the
appartenant a Ia famille des Gramineae
Gramineae family
NOTE - La liste de ces plantes est donnee dans HS0
NOTE - A list of these plants is given in ISO 5526:1986,
5526:1986, Cereales, Iegumes secs et autres graines
Cereals, pulses and other food grains -Nomenclature.
alimentaires - Nomenclature.
1
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ISO 5527:1995(E/F)
1.1.1
1.1.1
bread-making cereals
c6r6ales panifiables
cereals that are suitable for bread making
cereales convenant pour Ia fabrication du pain
EXEMPLES - Bk, seigle, triticale.
EXAMPLES - Wheat, t-ye, triticale.
1.12 1.12
spring cereals c6r6ales de printemps
varieties (cultivars) of cereals which are planted in the varietes (cultivars) de cereales semees au printemps
spring and which flower in one season et fleurissant en une Saison
1.1.3 1.1.3
Winter cereals c6r6ales d ’hiver
varietes (cultivars) de cereales semees en automne et
varieties (cultivars) of cereals which are planted in the
autumn and which flower in the next season fleurissant a Ia Saison suivante
NOTE - Flowering occurs only if plants are subjected to NOTE - La floraison n ’intervient que si les plantes sont
certain natura1 and artificial conditions of vernalization soumises a certaines conditions naturelles ou artificielles
usually involving cold treatement, which occurs naturally if de vernalisation, notamment a une basse temperature;
cette condition est remplie naturellement lorsque les
planted before Winterfrost.
cereales sont semees avant les Premiers froids de I ’hiver.
1.1.4 1.1.4
bread wheat bl4 tendre panif iable
bread-making wheat ble commun repondant a certaines caracteristiques
common wheat which has the appropriate physical, physiques, chimiques, rheologiques et autres, qui
Chemical, rheological and other properties for a bread permettent Ia fabrication d ’un produit de panification
product (such as leavened bread) (par exemple Ie pain au levain)
1.1.5 1.1.5
feed wheat bl6 fourrager
ble dont Ie grain est utilise pour I ’alimentation des
wheat whose grains are used for feeding animals
animaux
1.1.6
1.1.6
ble ameliorant
blending wheats
wheats with special characteristics and which are bl6 correcteur
added in small quantities to other wheat in Order to ble presentant des caracteristiques particulieres et
produce flour which is better suited for its intended dont I ’addition en faible quantite a d ’autres bles
purpose permet d ’obtenir des farines mieux adaptees aux
usages auxquels elles sont destinees
1.1.7 1.1.7
alternative wheat bl6 alternatif
wheat sown equally well during the autumn months ble seme indifferemment en automne ou en hiver
or in the Winter
Le terme anglophone ((alternative
NOTE - wheat)) n ’est
pas utilise au Canada.
NOTE - This term is not used in Canada.
1.1.8
1.1.8
orge de brasserie
malting barley
orge repondant a certaines caracteristiques (phy-
barley having certain characteristics (physical,
siques, chimiques, germinatives et autres) qui
Chemical, germinative and others) which enable it to
permettent son utilisation en brasserie apres maltage
be changed into malt
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ISO 5527:1995(E/F)
@ ISO
1.1.9
IA.9
feed barley
orge f ourragke
barley whose grains are used for feeding animals
orge dont Ie grain est utilise pour I ’alimentation des
animaux
1.1.10
1.1.10
graines de semence
seed grain
graines destinees aux semis
grain intended for sowing
1.2 1.2
variety varEt6
cultivar cultivar
unique and uniform member of a species of plant membre unique et uniforme d ’une espece vegetale (a
(except for hybrid species) that retains its I ’exception des especes hybrides) qui conserve ses
characteristics from generation to generation through caracteristiques de generation en generation par son
its natura1 mode of reproduction mode de reproduction naturel
1.3
1.3
classement
grading
Operation consistant a identifier et a separer les lots
Operation consisting of identifying and separating
de cereales selon leur apparence et leur etat physique
batches of cereals according to their appearance and
ou I ’une des caracteristiques specifiques (chimique,
physical condition or according to one of their special
technologique)
(Chemical, technological) characteristics
1.4
1.4
impuretes
impurities
ensemble des elements consideres convention-
all the elements which are conventionally considered
nellement comme indesirables dans un echantillon
as undesirable in a Sample or batch of cereals
ou dans un lot de cereales
1.4.1
1.4.1
autres c6r6ales
other cereals
grains d ’une espece de cereale differente de Ia
grains belonging to cereal species other than the
principale cereale composant I ’echantillon ou Ie lot
main cereal in the Sample or batch under considera-
considere
tion
1.4.2
1.4.2
grains etrangers
foreign grains
ensemble de grains autres que des cereales presents
seeds, other than cereals, present in the Sample or in
dans I ’echantillon ou Ie lot considere
the lot under consideration
1.4.3 1.4.3
small wheat Petit bl6
Sound wheat of small grain size which Passes grain de ble sain de petite taille Passant au travers
through a sieve of a particular aperture size d ’un tamis d ’ouverture de maille determinee
1.4.4 1.4.4
dkhets de nettoyage
screenings
constitues principalement de grains de ble de petite
losses on cleaning, composed mainly of small-sized
taille et de brisures
and broken grains
3
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ISO 5527:1995(E/F) @ ISO
1.4.5
1.4.5
vitreous grains grain vitreux
whole Sound grains having the natura1 translucent grain entierement sain, ayant un aspect naturel
translucide
appearance
- Les grains vitreux
NOTE - These are not considered to be impurities. NOTE ne sont pas consideres comme
des impuretes.
1.4.6 1.4.6
grain mitadine
non-wholly-vitreous grains
grain de ble partiellement vitreux
partly vitreous grains
grains of wheat which are partially vitreous
NOTE - Cette expression n ’est utilisee que pour ner
un defaut affectant Ie ble du r.
1.4.7 1.4.7
shrivelled grains grain echaude
shrunken grains grain mal developpe
grains which are poorly filled, light and thin, whose grain mal rempli, leger, maigre, dont I ’accumulation
build-up of reserves has been halted due to physio- des reserves a etc stoppee a Ia Suite d ’un accident
logical or pathological factors physiologique ou pathologique
1.4.8 1.4.8
sick wheat grains mouchetes
grains which Show, at places other than on the germ grains qui presentent, a d ’autres endroits que sur Ie
itself, colorations between brown and brownish-black germe meme, des colorations situees entre Ie brun et
Ie noir brunatre
NOTE - Sick wheat is not considered to be an impurity
except for Durum wheat.
NOTE - Les grains mouchetes ne sont consideres
comme des impuretes que pour Ie ble dur.
1.4.9 1.4.9
broken grains grain casse
grains in which part of the endosperm is exposed, or grain dont I ’albumen est partiellement decouvert, ou
grains without germ grain sans germe
1.4.10 1.4.10
heat-damaged grains grain chauffe
grains whose extemal appearance has been changed grain ayant Change d ’aspect ou ayant subi une
or which have undergone modifications sf functional modification de ses proprietes fonctionnelles, en
raison d ’un echauffement spontane ou un sechage
proper-Ges due to spontaneous heating or drying at
realise a temperature trop elevee
an excessively high temperature
1.4.11
1.4.11
grain baute
smutty grains
grains coloured on the outside by the presence of grain colore exterieurement par Ia presence de
spores de nielle (Ustilago spp.) ou de spores brun-
spores of smuts (Ustilago spp.) or brown-black
noiratres de carie (Wetia spp.; voir grain carie)
spores of bunt (Tilletia spp.; see bunted grains)
NOTES NOTES
1 Ces grains ont souvent une Odeur caracteristique de
1 A characteristic fishy odour is associated with common
poisson, due en particulier aux spores de (Wletia foetida
and stinking bunts (Tilletia foetida or Tillefia caries).
0 u Tille tja caries) .
2 Smutty grains should not be confused with grains
2 Les grains boutes ne doivent pas etre confondus avec
simply soiled with earth or dust.
des grains simplement salis par de Ia terre ou de Ia
3 Spores are often clustered in the hairs of the brush of
poussiere.
wheat.
3 Les spores sont souvent regroupes dans les poils de Ia
brosse du grain.
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ISO 5527:1995(E/F)
0 ISO
1.4.12 1.4.12
bunted grains grain cari6
fungal structures which approximate the shape of structure fongique d ’odeur fetide, ayant approxi-
normal grain, filled with fetid-smelling spores of the mativement Ia forme d ’un grain normal, et remplie de
bunts Tilletia caries, Tilletia controversa, Tilletia spores des caries: Tilletia caries, Tilletia controversa,
foetida, Tilletia intermedia, Tilletia triticoides, Neo- Tille tia foe tida, Tille tia in termedia, Tille tia triticoides,
vossia indica Neovossia indica
1.4.13 1.4.13
ear cockle grain nie116
nematode seed gall having a blackish brown grain infeste par les nematodes, ayant une coloration
coloration and containing a mass of small dried-up brun noiratre et qui renferme des Petits vers
nematode Worms of the species Anguina tritici, desseches de I ’espece Anguina tritici, qui rede-
which become active when immersed in water viennent actifs lorsqu ’ils sont immerges dans I ’eau
NOTE - This term does not apply to batches of grain NOTE - Ce terme ne s ’applique pas aux lots de grains
containing seeds of corn or Purple Cockle (Lychnis githago contenant des graines de nielle (Lychnis githago Stop. ou
Agrostemma githago L.).
Stop. or Agrostemma githago L.).
1.4.14 1.4.14
fracture cassure
surface presented by the endosperm of a broken surface que presente I ’albumen d ’un grain casse qui
grain, which may be either mealy, semi-vitreous or peut etre d ’aspect farineux, mitadine ou vitreux
vitreous in appearance
1.4.14.1 1.4.14.1
mealy fracture cassure farineuse
fracture surface of endosperm that is completely sut-face de I ’albumen qui est entierement de texture
loose in texture and starchy in appearance friable et dont I ’aspect est farineux
1.4.14.2 1.4.14.2
semi-vitreous fracture cassure mitadinee
fracture surface of endosperm that is partly mealy surface de I ’albumen, d ’aspect a Ia fois farineux et
and partly vitreous in appearance vitreux
1.4.14.3 1.4.14.3
vitreous fracture cassure vitreuse
fracture surface of endosperm that is completely surface de I ’albumen qui est tout a fait compact et
compact and translucent in appearance d ’aspect translucide
2 Terminology relating to physiology 2 Terminologie relative ZN Ia physiologie
2.1 2.1
grain brightness aspect normal du grain
lustrous extemal appearance of grain which has not aspect lustre de I ’exterieur du grain qui n ’a etc ni
been discoloured or damaged by adverse weather decolore ni endommage par des conditions clima-
conditions, by pests or by unsuitable conditions sf tiques defavorables, par des depredateurs ou par un
storage mauvais stockage
2.2 2.2
maturity maturit6
state of a grain when physiologically fully developed etat d ’un grain ayant atteint son developpement
and stable physiologique complet et stable
5
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ISO 5527:1995( E/F)
0 ISO
2.3 2.3
dormancy dormance
state of suspended growth and metabolism of a blocage de Ia croissance et du metabolisme d ’une
viable seed which does not germinate when placed graine viable qui ne germe pas Iorsqu ’elle est placee
under normal or optimal conditions of light, dans des conditions normales ou optimales de
temperature and moisture lumiere, de temperature et d ’humidite
2.4 2.4
germination germination
physiological activity which precedes plant growth activite physiologique qui precede Ia croissance de Ia
plante
NOTES
NOTES
1 The visible end result of this activity, the protrusion of
the radicle and plumule, is referred to as “sprouting ”.
1 Le terme ((pousse)) designe Ie resultat final visible de
cette activite, Ia sortie de Ia radicule et de Ia plumule.
2 The terms “germination” and “sprouting” are not
Synonyms.
2 Les termes ~(germinati0t-w et «pousse)) ne sont pas
synonymes.
2.4.1 2.4.1
germinative capacity pouvoir germinatif
ability of a grain to germinate, expressed as the aptitude des grains a germer, exprimee par Ie
percentage of grains germinating under experi- pourcentage de grains germant dans des conditions
mentally defined conditions which do not include any experimentales definies, sans limitation de duree de
Iimitation of duration of germination germination
2.4.2 2.4.2
germinative forte 6nergie germinative
ability of a grain to germinate, expressed as the aptitude des grains a germer, exprimee par Ie
percentage of grains germinating within a given time poucentage de grains germant apres un temps
under experimentally defined conditions donne, dans des conditions experimentales definies
3 Terminology relating to morphology 3 Terminologie relative & Ia morphologie
3.1 3.1
aleurone layer couche 5 aleurone
proteinaceous layer assise protei ’que
outermost, highly differentiated, proteinaceous Assise(s) proteique(s) externe(s) tres differenciee(s)
layer(s) of the endosperm de I ’albumen
3.2 3.2
aleurone grains grains d ’aleurone
Protein bodies Corps prot6iiques
granules present in the cells of the aleurone layer, corpuscules presents dans les cellules de I ’assise
proteique, composes principalement de proteines de
composed principally of globulin-type Proteins, and
type globuline, et comprenant egalement de Ia
containing phytin and mineral constituents
phytine et des elements mineraux
3.3 3.3
awn arete
prolongement en Plumeau de Ia glume ou glumelle
bristle-like extension of the glume or lemma of
inferieure de certaines cereales
certain cereals
...
SLOVENSKI SIST ISO 5527
prva izdaja
STANDARD
avgust 1997
@ito - Slovar (ekvivalenten ISO 5527:1995)
Cereals - Vocabulary
Céréales - Vocabulaire
Deskriptorji: kmetijski pridelki, rastlinski proizvodi, zrno (hrana, `itni proizvodi, slovar)
Referen~na {tevilka
ICS SIST ISO 5527:1997 (sl)
67.060
Nadaljevanje na straneh od 2 do 20
© Standard je zalo`il in izdal Urad Republike Slovenije za standardizacijo in meroslovje pri Ministrstvu za znanost in tehnologijo.
Razmno`evanje ali kopiranje celote ali delov tega standarda ni dovoljeno.
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SIST ISO 5527 : 1997
UVOD
Standard SIST ISO 5527, @ito - Slovar, prva izdaja, 1997, ima status slovenskega standarda
in je ekvivalenten mednarodnemu standardu ISO 5527, Cereals - Vocabulary, Second edition,
1995-01-15.
NACIONALNI PREDGOVOR
Mednarodni standard ISO 5527:1995, @ito - Slovar, je pripravil pododbor SC 4 @ito in
stro~nice tehni~nega odbora ISO/TC 34 Kmetijski pridelki in `ivilski proizvodi. Slovenski
standard SIST ISO 5527:1997 je prevod angle{kega in francoskega besedila mednarodnega
standarda ISO 5527:1995. Slovensko izdajo je pripravila delovna skupina WG 4 za podro~je
`ita in `itnih proizvodov v okviru tehni~nega odbora USM/TC K@P Kmetijski pridelki in `ivilski
proizvodi.
Ob morebitnem sporu glede besedila slovenskega prevoda v tem standardu je odlo~ilen
izvirni mednarodni standard v angle{kem jeziku.
V standard so vklju~eni tudi angle{ki in francoski izrazi.
Ta prva izdaja preklicuje in zamenjuje ISO 5527:1979.
Ta slovenski standard je dne 1997-07-04 odobril direktor USM.
OSNOVA ZA IZDAJO STANDARDA
- Prevzem standarda ISO 5527:1995.
OPOMBE
- Povsod, kjer se v besedilu standarda uporablja izraz “mednarodni standard”,
v SIST ISO 5527:1997 to pomeni “slovenski standard”.
- Nacionalni uvod in predgovor nista sestavni del standarda.
2
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SIST ISO 5527 : 1997
VSEBINA STRAN
Namen standarda.4
1 Splo{na terminologija.4
2 Terminologija v zvezi s fiziologijo.8
3 Terminologija v zvezi z morfologijo.9
4 Terminologija v zvezi s tehnologijo `ita.11
5 Terminologija v zvezi z `itnimi proizvodi.13
6 Terminologija v zvezi s preskusnimi metodami.14
Abecedni seznam slovenskih izrazov.15
Abecedni seznam angle{kih izrazov.17
Abecedni seznam francoskih izrazov.19
3
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SIST ISO 5527 : 1997
@ito - Slovar
Namen standarda
Ta mednarodni standard navaja seznam izrazov v sloven{~ini, angle{~ini in franco{~ini ter
njihove definicije, ki se nana{ajo na `ito.
Izrazi so navedeni pod naslednjimi naslovi:
1 Splo{na terminologija
2 Terminologija v zvezi s fiziologijo
3 Terminologija v zvezi z morfologijo
4 Terminologija v zvezi s tehnologijo `ita
5 Terminologija v zvezi z `itnimi proizvodi
6 Terminologija v zvezi s preskusnimi metodami
Vklju~eni so abecedni seznami izrazov v sloven{~ini, angle{~ini in franco{~ini.
Opombi: 1. Glej ISO 5526:1986 @ito, stro~nice in druga prehrambna zrna - Nomenklatura, za seznam glavnih vrst
`ita z njihovimi botani~nimi imeni in vsakdanjimi imeni v angle{~ini in franco{~ini.
2. Glej tudi ISO 1227:1979 [krob, vklju~no z derivati in stranskimi proizvodi - Slovar in ISO 3971:1977
Bru{enje ri`a - Simboli in ustrezni izrazi.
1 Splo{na terminologija
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
1.1 - `ito Zrna rastlin, ve~inoma gojenih, ki
- cereals pripadajo dru`ini Gramineae.
- céréales
Opomba: Seznam teh rastlin je naveden
v ISO 5526:1986, @ito, stro~ni-
ce in druga prehrambna zrna -
Nomenklatura.
@ito, ki je primerno za izdelavo kruha.
1.1.1 - kru{no `ito
- bread-making cereals
Primeri: P{enica, r`, tritikala.
- céréales panifiables
1.1.2 - jaro `ito Sorte (kultivarji) `ita, ki se sejejo
- spring cereals spomladi in cvetijo v eni sezoni.
- céréales de printemps
1.1.3 - ozimno `ito Sorte (kultivarji) `ita, ki se sejejo jeseni
in cvetijo v naslednji sezoni.
- winter cereals
- céréales d’hiver
Opomba: Cvetenje je mogo~e le, ~e so
rastline izpostavljene dolo~enim
naravnim in umetnim pogojem
jarovizacije, ki ponavadi vklju~uje
tretiranje z nizkimi temperaturami,
do ~esar pride po naravni poti, ~e
je `ito posejano pred zimsko
zmrzaljo.
4
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SIST ISO 5527 : 1997
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
1.1.4 - kru{na p{enica Navadna p{enica, ki ima primerne
fizikalne, kemi~ne, reolo{ke in druge
- bread wheat; bread-making
wheat lastnosti za pekarske proizvode (kot je
kva{en kruh).
- blé tendre panifiable
1.1.5 - krmna p{enica P{enica, katere zrna se uporabljajo za
- feed wheat krmljenje `ivali.
- blé fourrager
1.1.6 - p{enica izbolj{evalka; P{enica s posebnimi lastnostmi, ki se
v majhnih koli~inah dodaja drugim
p{enica popravljalka
p{enicam, da se dobi moka, ki bolj
- blending wheats
ustreza svojemu predvidenemu name-
- blé améliorant; blé correcteur
nu.
1.1.7 - alternativna p{enica; P{enica, posejana enako dobro v
fakultativna p{enica jesenskih mesecih ali pozimi.
- alternative wheat
Opomba: Ta izraz se ne uporablja v Kanadi.
- blé alternatif
1.1.8 - sladni je~men; pivovarski Je~men, z dolo~enimi lastnostmi
je~men (fizikalne, kemi~ne, kalilne in druge), ki
mu omogo~ajo, da se spremeni v
- malting barley
slad.
- orge de brasserie
1.1.9 - krmni je~men Je~men, katerega zrna se uporabljajo
- feed barley za krmljenje `ivali.
- orge fourragère
1.1.10 - semensko zrnje Zrnje, ki je namenjeno za setev.
- seed grain
- graines de semence
1.2 - sorta; kultivar Edinstven in uniformen pripadnik
- variety; cultivar rastlinske vrste (razen hibridnih vrst), ki
ohrani svoje lastnosti od generacije do
- variété; cultivar
generacije skozi svoj naraven na~in
reprodukcije.
1.3 - razvr{~anje Postopek, ki obsega prepoznavanje in
lo~evanje partij `ita gledena njihov
- grading
videz in fizi~no stanje ali glede na
- classement
njihove posebne(kemi~ne, tehnolo{ke)
lastnosti.
1.4 - ne~isto~e Vse sestavine, ki se po dogovoru
{tejejo za neza`elene v vzorcu ali v
- impurities
- impuretés partiji `ita.
5
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SIST ISO 5527 : 1997
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
1.4.1 - druga `ita Zrna, ki pripadajo `itni vrsti, razli~ni od
osnovnega `ita v vzorcu ali partiji, ki
- other cereals
- autres céréales se prou~uje.
1.4.2 - tuja zrna Semena, razen `it, ki so prisotna v
- foreign grains vzorcu ali partiji, ki se prou~uje.
- grains étrangers
Zdrava p{enica z majhnimi zrni, ki
1.4.3 - drobna p{enica; drobnozrna
gredo skozi sito z dolo~eno velikostjo
p{enica
odprtin.
- small wheat
- petit blé
Izgube pri ~i{~enju, ki jih predstavljajo
1.4.4 - odpadki pri ~i{~enju;
v glavnem majhna in lomljena zrna.
presevki
- screenings
- déchets de nettoyage
1.4.5 - steklasta zrna Popolnoma zdrava zrna, ki imajo
naraven prosojen videz.
- vitreous grains
- grain vitreux
Opomba: Steklasta zrna se ne {tejejo za
ne~isto~e.
1.4.6 - nepopolno steklasta zrna; P{eni~na zrna, ki so deloma steklasta.
delno steklasta zrna
- non-wholly-vitreous grains;
partly vitreous grains
- grain mitadiné
1.4.7 - zgrban~ena zrna; zakrnela Zrna, ki so slabo napolnjena, lahka in
upadla, pri katerih se je kopi~enje
zrna
rezervnih snovi ustavilo zaradi
- shrivelled grains; shrunken
fiziolo{kih ali bolezenskih dejavnikov.
grains
- grain échaudé; grain mal
développé
1.4.8 - pegasta p{enica Zrna, na katerih se mestoma, razen na
- sick wheat samem kal~ku, ka`ejo obarvanja med
rjavo in rjavkasto ~rno.
- grains mouchetés
Opomba: Pegasta p{enica se ne {teje za
ne~isto~o, razen pri p{enici durum.
1.4.9 - lomljena zrna Zrna, pri katerih je del endosperma
odprt, ali zrna brez kal~ka.
- broken grains
- grain cassé
6
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SIST ISO 5527 : 1997
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
1.4.10 - toplotno po{kodovana zrna Zrna, katerih zunanji videz je
spremenjen ali so se jim spremenile
- heat-damaged grains
- grain chauffé funkcionalne lastnosti zaradi
samodejnega gretja ali su{enja pri
~ezmerno visoki temperaturi.
Zrna, ki so na zunanji strani obarvana
1.4.11 - osnetena zrna
- smutty grains zaradi prisotnosti spor sneti (Ustilago
- grain bouté spp.) ali rjavo ~rnih spor sneti (Tilletia
spp.; glej snetljiva zrna).
Opombe: 1. Zna~ilen vonj po ribah je povezan
z navadnimi in smrdljivimi snetmi
(Tilletia foetida ali Tilletia caries).
2.Osnetena zrna se ne smejo
zamenjati z zrni, ki so le
zamazana z zemljo ali prahom.
3.Spore so pogosto zbrane na
dla~icah krta~ke p{eni~nega zrna.
1.4.12 - snetljiva zrna Gobaste strukture, ki imajo pribli`no
obliko normalnega zrna in so
- bunted grains
- grain carié napolnjene s smrdljivimi sporami sneti
Tilletia caries, Tilletia controversa,
Tilletia foetida, Tilletia intermedia, Tilletia
triticoides, Neovossia indica.
1.4.13 - nematodno zrno Nematodna semenska {i{ka, ki ima
~rnkasto rjavo barvo in vsebuje
- ear cockle
- grain niellé mno`ico malih posu{enih nematodnih
~rvov vrste Anguina tritici, ki postanejo
aktivni, ko se potopijo v vodo.
Opomba: Ta izraz se ne nana{a na partije
zrn, ki vsebujejo semena
navadnega ali {krlatnega kokalja
(Lychnis githago Scop. ali
Agrostemma githago L.).
1.4.14 - prelom Povr{ina, ki jo predstavlja endosperm
lomljenega zrna in je lahko moknatega,
- fracture
- cassure polsteklastega ali steklastega videza.
1.4.14.1 - moknat prelom Povr{ina preloma endosperma, ki je
popolnoma zrahljane teksture in
- mealy fracture
- cassure farineuse {krobnatega videza.
7
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SIST ISO 5527 : 1997
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
1.4.14.2 - polsteklast prelom Povr{ina preloma endosperma, ki je
deloma moknatega in deloma
- semi-vitreous fracture
- cassure mitadinée steklastega videza.
1.4.14.3 - steklast prelom Povr{ina preloma endosperma, ki je
- vitreous fracture popolnoma kompaktnega in prosojnega
videza.
- cassure vitreuse
2 Terminologija v zvezi s fiziologijo
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
2.1 - normalni videz zrna Svetlikav zunanji videz zrna, ki ne sme
- grain brightness biti spremenjene barve ali po{kodovano
zaradi neugodnih vremenskih razmer,
- aspect normal du grain
rastlinskih {kodljivcev ali neustreznega
skladi{~enja.
2.2 - zrelost Stanje zrna, ko je fiziolo{ko popolnoma
- maturity razvito in stabilno.
- maturité
2.3 - mirovanje Stanje za~asne ustavitve rasti in
- dormancy metabolizma za `ivljenje sposobnega
semena, ki v normalnih ali optimalnih
- dormance
razmerah svetlobe, temperature in
vlage ne kali.
2.4 - kalitev Fiziolo{ka aktivnost, ki poteka pred
rastjo rastline.
- germination
- germination
Opombi: 1. Viden kon~ni rezultat te aktivnosti,
izrast radikule in plumule, se
nana{a na izraz "vzklitje".
2. Izraza "kalitev" in "vzklitje" nista
sinonima.
Sposobnost zrna, da kali, izra`ena kot
2.4.1 - kalivost
odstotek zrn, ki kalijo v
- germinative capacity
- pouvoir germinatif eksperimentalno dolo~enih pogojih; ti
pogoji ne vklju~ujejo kakr{nihkoli
omejitev trajanja kalitve.
2.4.2 - energija kalitve Sposobnost zrna, da kali, izra`ena kot
- germinative force odstotek zrn, ki v danem ~asu kalijo v
eksperimentalno dolo~enih pogojih.
- énergie germinative
8
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SIST ISO 5527 : 1997
3 Terminologija v zvezi z morfologijo
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
3.1 - alevronska plast; Najbolj zunanja, zelo raz~lenjena
beljakovinska plast endosperma.
beljakovinska plast
- aleurone layer; proteinaceous
layer
- couche à aleurone; assise
protéïque
Zrnca, prisotna v celicah beljakovinske
3.2 - alevronska zrnca;
plasti in v glavnem sestavljena iz
beljakovinska telesca
globulinskega tipa beljakovin, ki
- aleurone grains; protein bodies
vsebujejo fitin in rudninske snovi.
- grains d’aleurone; corps
protéïques
3.3 - resa Resast podalj{ek pleve ali spodnje
- awn plevice pri dolo~enih `itih.
- arête
[op zelo kratkih dla~ic, ki je pri
3.4 - bradica; {~etkica; krta~ka
dolo~enih `itih na koncu kariopsisa,
zrna
nasproti kal~ka.
- beard; brush; brush of grain
- brosse; brosse de grain
Vzdol`no zni`anje spremenljive globine
3.5 - brazda
in {irine, ki le`i na trebu{ni strani (na
- crease
- sillon nasprotni strani zarodka zrna) pri
dolo~enih `itnih zrnih.
Opomba: Pri mnogih `itih brazde ni, toda
pri p{enici le-ta lahko dose`e dve
tretjini debeline zrna.
3.6 - pre~ne celice; pre~na Zunanja od dveh celi~nih plasti, ki
celi~na plast skupaj oblikujeta endokarp, katerega
dalj{a stran je pravokotna na glavno
- cross cells; cross-cell layer
os zrna.
- cellules croisées
3.7 - kutikula; poko`ica Ko`ica, ki obdaja epidermis.
- cuticle
- cuticule
3.8 - klas; lat Splo{en izraz za socvetni organ ali
- ear; spike; panicle organ dru`ine Gramineae, ki nosi zrna.
- épi; panicule
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SIST ISO 5527 : 1997
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
3.9 - endosperm Tkivo, ki vsebuje rezervne snovi `itnih
zrn.
- endosperm
- albumen
3.10 - epidermis; povrhnjica Najbolj zunanja celi~na plast, ponavadi
pokrita s kutikulo.
- epidermis
- épiderme
3.11 - kal~ek Del zrna, ki se razvije v mlado
rastlino.
- germ
- germe
Opomba: Zarodek in {~itek sta dela kal~ka.
3.12 - pleva Ovr{ni list klaska.
- glume
- glume
3.13 - hialinska plast Svetlobo lomljiv pas med semensko
- hyaline layer ovojnico in beljakovinsko plastjo.
- bande hyaline
3.14 - vzdol`ne celice Epidermalne celice, ki imajo svoje
- longitudinal cells dalj{e stranice vzporedne z glavno osjo
zrna.
- cellules longitudinales
3.15 - plevica Del rastline, ki ga sestavljata lema in
palea.
- flowering glume
- glumelle
Opomba: Lema je spodnji od dveh ovr{nih
listov, kiobdajata cvet Gramineae.
Palea je zgornji od dveh ovr{nih
listov, ki obdajata cvet Gramineae.
Kompleksno celi~je v obliki {~ita, ki
3.16 - skutelum; {~itek
- scutellum lo~i zarodek od endosperma.
- scutellum
Prava za{~itna ovojna plast(i)
3.17 - semenska ovojnica; testa
kariopsisa, zrasla med perikarpom in
- seed-coat; testa
- tégument séminal; testa epidermisom jedra (hialinska plast).
Opomba: Semenska ovojnica se preobrazi v
ko`ico in lahko vsebuje pigmentno
plast.
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SIST ISO 5527 : 1997
4 Terminologija v zvezi s tehnologijo `ita
4.1 Skladi{~enje in ravnanje z `itom
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
4.1.1 - su{enje `ita Opravilo, pri katerem se dele` vlage v
masi zrn zmanj{uje z razli~nimi
- grain drying
- séchage des grains postopki (su{enje z vro~im zrakom,
prezra~evanje, odvla`enje itd.).
4.1.2 - predhodno ~i{~enje Kratkotrajno ~i{~enje pred
skladi{~enjem, s katerim se grobe
- preliminary cleaning
- prénettoyage ne~isto~e in prah odstranijo s suhimi
mehanskimi metodami (presejavanje in
prezra~evanje).
Opravilo, pri katerem se uvaja zrak v
4.1.3 - zra~enje `ita
- aeration of grain maso zrn z uporabo zra~nega toka, ki
- ventilation des grains je zadosten, da dose`e ali vzdr`uje
nivo temperature in vla`nosti, ki sta
potrebni za ustrezno skladi{~enje.
4.1.4 - samodejno segrevanje Nenormalen dvig temperature, ki
- spontaneous heating nastane naravno v masi zrn kot
posledica slabih pogojev skladi{~enja.
- échauffement spontané
4.1.5 - `itni silos Samostojna skladi{~na enota,
sestavljena iz ene ali ve~ celic, z
- grain silo
- silo à grains opremo za ravnanje z zrnjem.
4.1.6 - skladi{~na celica Predelek silosa, velik zabojnik ali zaprt
- bin prostor, ki je namenjen skladi{~enju
zrn v razsutem stanju.
- cellule de stockage
4.2 Mletje
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
4.2.1 - drobljenje Razdrobitev, predvsem s stru`enjem s
- breaking pomo~jo `lebljenih valjev, med prvim
delom postopka mletja.
- broyage
4.2.2 - presevanje (moke); Lo~evanje delcev glede na njihovo
velikost s pomo~jo sita z znano
presejavanje; sejanje
velikostjo odprtin.
- bolting; sifting; sieving
- blutage; tamisage
Opomba: Izraz "presejavanje" se je neko~
prete`no uporabljal za opis
lo~evanja moke od produktov
drobljenja.
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Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
4.2.3 - krta~enje Postopek mehani~nega ~i{~enja
povr{ine (zrna, ovojnic zrna ali sita) s
- brushing
- brossage pomo~jo krta~e.
4.2.4 - krta~a za otrobe; ~istilec Naprava za odstranitev pri postopku
drobljenja nelo~enih delcev endosperma
otrobov
od otrobnih plasti.
- bran brush; bran duster; bran
finisher
- brosse à son
Naprava, ki se uporabi predvsem na
4.2.5 - krta~a za kal~ek; krta~a za
koncu ~i{~enja, da odstrani ne~isto~e,
zrno
ki se dr`ijo povr{ine zrna.
- germinal brush; grain brush
- brosse à blé; brosse à grain
4.2.6 - krta~a za ~i{~enje sita Mobilna krta~a na spodnji strani sit v
- sieve-cleaning brush planskem situ in v zdrobo~istilnem
stroju za o~i{~enje odprtin sit, v
- brosse pour dégommage
katerih so se zadr`ali delci.
4.2.7 - centrifugalno sito Naprava za presejavanje z valjastim ali
- centrifugal; reel prizmati~nim rotorjem, prevle~enim s
sejalno prevleko z znano velikostjo
- bluterie
odprtin.
Naprava, ki se uporablja za opravljanje
4.2.8 - drobilni mlin
- grinding mill postopkov drobljenja.
- broyeur
Opomba: Drobilni mlini, ki se najpogosteje
uporabljajo v mlinarstvu, so valj~ni
mlini, ~eprav se uporabljajo tudi
mlini kladivarji, igli~ni mlini itd.
4.2.9 - valj~ni mlin Naprava, v glavnem sestavljena iz dveh
- roller mill parov valjev, name{~enih simetri~no, ki
se uporablja za drobljenje in mletje
- appareil à cylindres
`ita v moko in stranske proizvode
mletja.
Opomba: Vsak par valjev je samostojen;
povr{ine valjev so lahko `lebljene,
da se lo~i endosperm od otrobov
(drobljenje), ali gladke, da se
reducirajo delci endosperma
do moke (mletje).
4.2.10 - sito Priprava za sejanje, sestavljena iz
sejalne prevleke, ki je vpeta v okvir.
- sieve
- tamis
Opomba: Za presku{alna sita glej
ISO 2395:1990, Presku{alna sita in
preskus sejanja - Slovar.
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SIST ISO 5527 : 1997
5 Terminologija v zvezi z `itnimi proizvodi
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
5.1 - pekarna Kraj, kjer se opravlja proizvodnja kruha
in drugih vrst pekarskih proizvodov, in
- bakery
- boulangerie; pâtisserie kjer se taki proizvodi lahko tudi
prodajajo.
5.2 - beljenje moke Uni~evanje pigmentov moke z
dodajanjem snovi, ki imajo oksidacijski
- bleaching of flour
- blanchiment de la farine u~inek.
5.3 - izbolj{evalci moke Snovi, ki se dodajajo moki, da je
- flour improvers primernej{a za izdelavo pekarskih
proizvodov.
- améliorants des farines
5.4 - lepek Visokoelasti~na beljakovinska snov, ki
se oblikuje, ko se moka in voda
- gluten
- gluten zamesita v testo, in ki se lahko izlo~i
z izpiranjem, s katerim se odstranijo
{krobni delci endosperma in celi~ne
stene, kakor tudi topne beljakovine.
Opomba: V nekaterih dr`avah izraz "lepek"
brez drugih opredelitev ozna~uje
p{eni~ni lepek. Lepek drugih vrst
`ita se imenuje koruzni lepek,
ri`ev lepek itd.
5.5 - popu{~anje lepka; Zmanj{anje ~vrstosti lepka.
omeh~anje lepka
- weakening of gluten; softening
of gluten
- affaiblissement du gluten;
amollissement du gluten
5.6 - bulgur Prehrambni proizvod, ki izvira s
Srednjega vzhoda, narejen s
- bulgur
- boulghour tristopenjsko obdelavo p{enice (v
glavnem Triticum durum Desfontaines),
ki je sestavljena iz stopnje
predhodnega kuhanja, sledita ji su{enje
in grobo drobljenje ter na koncu delno
izlu{~evanje.
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SIST ISO 5527 : 1997
6 Terminologija v zvezi s preskusnimi metodami
Zap. {t. Izraz v sloven{~ini Definicija
Izraz v angle{~ini
Izraz v franco{~ini
6.1 - alveograf Aparat za merjenje viskoelasti~nih
- alveograph lastnosti testa, narejenega iz p{eni~ne
moke.
- alvéographe
6.2 - alveogram Diagram, dobljen z alveografom.
- alveogram
- alvéogramme
6.3 - amilograf Aparat, ki se uporablja za ugotavljanje
- amylograph viskoznosti suspenzije moka/voda, ko
{krob `elatinira s segrevanjem skozi
- amylographe
predhodno dolo~en cikel.
6.4 - amilogram Diagram, dobljen z amilografom.
- amylogram
- amylogramme
6.5 - ekstenzograf Aparat za dolo~itev odpornosti proti
raztezanju in tudi raztegljivosti testa,
- extensograph
- extensographe narejenega iz p{eni~ne moke.
6.6 - ekstenzogram Diagram, dobljen z ekstenzografom.
- extensogram
- extensogramme
6.7 - farinograf Apara
...
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