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French to English translations [PRO]
Science - Chemistry; Chem Sci/Eng / lab equipment | | French term or phrase: étuve à eau bouillante | La nitrocellulose aprês avoir été ramenée á environ 30 % d'humidité á l'aide d'un centrifugeur de laboratoire est séchée 1h30 á *l'étuve á eau bouillante*.
Does this refer to a water bath, or a steam bath? Elsewhere in the doc they use only "étuve" - if "*l'étuve á eau bouillante* refers to a water bath, does "étuve" refer to the same product, but using steam? |
|  Hermien DesaivreKudoZ activityQuestions: 140 (none open) ( 7 closed without grading) Answers: 17
South Africa
| | Local time: 14:28
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| | hot-water oven | Explanation:
Seems to get enough ghits to make me think it is at least one official term used, e.g.:
THE FRUIT OF BASSIA LONG1FOLIA
...into a hot water oven at 90-95 ° C. They were dried there for about ....
1 Leather Industries Laboratory Book, second edition, 1908, p. 228. ...
journal.library.iisc.ernet.in/archives/.../p131-145.pdf
THE ANALYST
ammonia can be used and preserved under ordinary conditions of laboratory work ... sample, previously dried for three hours in the hot-water oven, ...
www.rsc.org/delivery/_.../DisplayArticleForFree.cfm?doi...
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Note added at 1 hr (2009-10-04 12:33:15 GMT)
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It's important to note that the test object is NOT surrounded by water as such; it is sealed inside the oven which is dry, and it is the outside of the oven that is being heated by steam/water.
As for 'étuvage' later, yes, that may well of course be referring to the application of moist heat; only the rest of your context can confirm. |
| Selected response from:
Tony M
France
Local time: 13:28
| Grading comment I ended up using this term - but water bath and steam bath are both also terms used, so I'll award 3 points, with regret at this minor failure of the Kudoz system!
3 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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45 mins confidence:  
9 mins confidence: peer agreement (net): +1 hot-water oven
Explanation:
Seems to get enough ghits to make me think it is at least one official term used, e.g.:
THE FRUIT OF BASSIA LONG1FOLIA
...into a hot water oven at 90-95 ° C. They were dried there for about ....
1 Leather Industries Laboratory Book, second edition, 1908, p. 228. ...
journal.library.iisc.ernet.in/archives/.../p131-145.pdf
THE ANALYST
ammonia can be used and preserved under ordinary conditions of laboratory work ... sample, previously dried for three hours in the hot-water oven, ...
www.rsc.org/delivery/_.../DisplayArticleForFree.cfm?doi...
--------------------------------------------------
Note added at 1 hr (2009-10-04 12:33:15 GMT)
--------------------------------------------------
It's important to note that the test object is NOT surrounded by water as such; it is sealed inside the oven which is dry, and it is the outside of the oven that is being heated by steam/water.
As for 'étuvage' later, yes, that may well of course be referring to the application of moist heat; only the rest of your context can confirm.
| Tony M
France
Local time: 13:28
Native speaker of:  English
PRO pts in category: 43
|
| | Grading comment | I ended up using this term - but water bath and steam bath are both also terms used, so I'll award 3 points, with regret at this minor failure of the Kudoz system! |
| Notes to answerer
Asker: Thanks! I have now found another term: water jacketed oven:
http://www.nitrexchemicals.com/testing_method.html - under point 1.2.
This seems to be used in both a culinary and scientific context (http://www.google.co.za/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&q=water-jacketed+oven&btnG=Search&meta=).
But then the word "étuvage", used later, definitely refers to steaming of sorts... so perhaps this oven has two methods of application - surrounding the test object with either water or steam?
Hot-water oven does seem simple and to the point...
Asker: Thanks - yes, the test object is definitely not in contact with the water or steam, it seems to be sealed in its own container with water or steam heating up the space around it. I just wonder, within the context of the description of how this specific test object is treated (see my reply to Trinh Do), if I can use one term throughout to describe this oven, but as you say, I'll have to make a judgment based on context once I have reach the end of the text.
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| Changes made by editors |
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| Oct 4, 2009 - Changes made by Stéphanie Soudais: | | Term asked | étuve á eau bouillante => étuve à eau bouillante |
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The translation workplace 
