Glossary entry (derived from question below)
English term
oat gum
3 +3 | ovsena pasta | M. Vučković |
4 | ovsena guma | Dinap |
May 22, 2008 10:30: Mira Stepanovic changed "Term asked" from "oat gum and guar gum" to "oat gum"
May 22, 2008 18:00: Dinap changed "Level" from "Non-PRO" to "PRO"
Jun 5, 2008 09:30: M. Vučković Created KOG entry
PRO (3): Goran Tasic, M. Vučković, Dinap
When entering new questions, KudoZ askers are given an opportunity* to classify the difficulty of their questions as 'easy' or 'pro'. If you feel a question marked 'easy' should actually be marked 'pro', and if you have earned more than 20 KudoZ points, you can click the "Vote PRO" button to recommend that change.
How to tell the difference between "easy" and "pro" questions:
An easy question is one that any bilingual person would be able to answer correctly. (Or in the case of monolingual questions, an easy question is one that any native speaker of the language would be able to answer correctly.)
A pro question is anything else... in other words, any question that requires knowledge or skills that are specialized (even slightly).
Another way to think of the difficulty levels is this: an easy question is one that deals with everyday conversation. A pro question is anything else.
When deciding between easy and pro, err on the side of pro. Most questions will be pro.
* Note: non-member askers are not given the option of entering 'pro' questions; the only way for their questions to be classified as 'pro' is for a ProZ.com member or members to re-classify it.
Proposed translations
ovsena pasta
Food-Info.net> E-numbers > E400-500
E411 Oat Gum
Origin:
A natural polysaccharide, produced from oats .
Function & characteristics:
Thickening agent.
Products:
Practically not used.
agree |
Dinap
1 hr
|
agree |
Dušan Borisavljević
4 hrs
|
agree |
Larisa Djuvelek-Ruggiero (X)
3 days 9 hrs
|
Discussion