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Tools Art & Architecture Thesaurus Full Record Display
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ooze leather (vegetable-tanned leather, <leather by process>, ... Materials (hierarchy name)) |
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Note: Leather that has been tanned by forcing vegetable tanning liquor through the pores of the skin or hide. It is often dressed on the flesh side to have a fine nap like suede. |
Terms: |
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ooze leather (preferred,C,U,English-P,D,U,N)
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oose leathers (C,U,English,AD,U,N)
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leather, ooze (C,U,English,UF,U,N)
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leather, oozed (C,U,English,UF,U,N)
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leathers, ooze (C,U,English,UF,U,N)
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leathers, oozed (C,U,English,UF,U,N)
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ooze (C,U,English,UF,U,N)
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oozed leather (C,U,English,UF,U,N)
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oozed leathers (C,U,English,UF,U,N)
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仿麂皮布 (C,U,Chinese (traditional)-P,D,U,U)
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植鞣絨面革 (C,U,Chinese (traditional),UF,U,U)
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植鞣軟牛皮 (C,U,Chinese (traditional),UF,U,U)
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fǎng jǐ pí bù (C,U,Chinese (transliterated Hanyu Pinyin)-P,UF,U,U)
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fang ji pi bu (C,U,Chinese (transliterated Pinyin without tones)-P,UF,U,U)
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fang chi p'i pu (C,U,Chinese (transliterated Wade-Giles)-P,UF,U,U)
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rundsnappa (C,U,Dutch-P,D,U,U)
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cuero cato (C,U,Spanish-P,D,U,N)
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cueros cato (C,U,Spanish,AD,U,N)
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Facet/Hierarchy Code: M.MT |
Hierarchical Position:
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Materials Facet |
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.... Materials (hierarchy name) (G) |
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........ materials (substances) (G) |
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............ <materials by origin> (G) |
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................ biological material (G) |
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.................... animal material (G) |
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........................ processed animal material (G) |
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............................ leather (G) |
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................................ <leather by process> (G) |
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.................................... vegetable-tanned leather (G) |
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........................................ ooze leather (G) |
Additional Notes: |
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Chinese (traditional) ..... 將植物鞣製液加壓通過皮革孔隙鞣製而成的皮革,通常在肉面層側整飾,以使其擁有如絨面革般的細緻絨毛。 |
Dutch ..... Leer dat is gelooid door plantaardige looivloeistof, die wordt ingebracht in de poriën van een vel of huid. Het wordt vaak op de vleeszijde gedragen als een fijn nappa-achtig suède. |
Spanish ..... Cuero curtido forzando el paso del líquido de curtir a través de los poros de la piel o cuero. A menudo es acondicionado en el lado de la carne para obtener un almohadillado fino, como el ante. |
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Sources and Contributors: |
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