Translator Profile: Lucy Galbraith (lucygalbraith217137)

Native language:

English

$0.08 to $0.12/ word^*

$25 to $30/ hour^*

I use my training in literary translation to deliver creative translations in a variety of fields, from marketing materials to agronomy texts. In addition, I have eight years of English proofreading experience (primarily sustainable agriculture).

^*The listed rates are a general range for this translator. Every project is different and many factors affect translation rates including the complexity of your source text, file format, deadline, etc. Please contact this translator with the details of your translation job for a more specific rate quote. Rates on TM-Town are always listed as USD for consistency. A translator may have a different preferred currency.

134
Translation Units

0
Term Concepts

KudoZ Summary

24
Pro-Points

4
Questions

14
Answers

Language Pairs

Japanese to English

French to English

Top Fields of Expertise

agriculture

sustainability

agronomy

science

My Work

Sample Translation Food & Drink

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Source (Japanese)	Target (English)
原材料による分類	Categorised by Main Ingredient:
• 小豆餡 - 小豆を用いた餡。	• Adzuki bean paste (azuki-an): a sweet bean paste made from adzuki beans.
まんじゅうなどに入れられる最も一般的な餡。	The most common red bean paste; used in traditional sweets such as manjū.
アントシアニンを多く含む。	Contains high levels of anthocyanin.
• 赤餡 - 小豆餡の別名。	• Red bean paste (anko): another name for adzuki bean paste.
また、赤インゲン豆など赤い種類の雑豆を用いた餡。	Alternatively, a sweet bean paste made from a red bean variety other than soya or mung beans, such as red kidney beans.
• 白餡 - 白インゲン豆など白い種類の雑豆を用いた餡。	• White bean paste (shiro-an): a sweet bean paste made from a white bean variety other than soya or mung beans, such as one of the several Japanese varieties grouped under the name “shiro-ingen-mame” [white common bean].
粒餡とこし餡があるが、後者が一般的で特に白練餡という。	While both whole-bean and strained varieties exist, the latter is more common, particularly in the form of kneaded white bean paste.
まんじゅうの皮などにも使用される。	Also used in the outer layer of manjū and similar sweets.
他の味付けや色を加えられ、練り切りなどの下地にされることも多い。	Often supplemented with additional flavourings and colourings and used as the main ingredient in traditional sweets such as nerikiri.
. .	. .
加工度による分類	Categorised by Degree of Processing:
• 生あん - 水分60 - 65%。	• Unsweetened bean paste (nama-an): 60–65% water.
• さらしあん（晒し餡） - 生あんを水分4 - 5%程度にまで乾燥させた餡。	• Dried bean paste (sarashi-an): a bean paste made by drying unsweetened bean paste until its water content is reduced to 4–5%.
• 練りあん - 生あんや乾燥あんに砂糖を加えて練り上げた餡。	Reconstituted with water before use.
少量の塩が入れられる場合もある。	• Kneaded bean paste (neri-an): a sweet bean paste made by adding sugar to unsweetened or dried bean paste and stirring until thickened.

Sample Translation Agriculture

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Source (French)	Target (English)
L’agriculture est, comme la plupart des activités humaines, en partie responsable des émissions de gaz à effet de serre et donc des pertes de carbone fossile vers l’atmosphère où le carbone s’accumule sous forme minérale (CO2, le gaz carbonique), accentuant pollutions et réchauffement climatique.	Agriculture is in part responsible (as are the majority of human activities) for greenhouse gas emissions, and thus for the release of fossil carbon into the atmosphere, where it accumulates in its mineral form (CO2, carbon dioxide), intensifying pollution and global warming.
Les sols peuvent ainsi perdre par l’agriculture intensive jusqu’à 75 % de leur carbone organique, perte qu’il faudra alors compenser par des apports exogènes, parfois coûteux, afin de maintenir la productivité.	Soils can lose up to 75% of their organic carbon through intensive agriculture, which loss must be compensated by exogenous contributions, sometimes costly, in order to maintain productivity.
Pourtant, à l’état naturel, les sols sont un indispensable puits de carbone, et on estime aujourd’hui qu’une gestion appropriée des sols dans les agroécosystèmes peut permettre un potentiel de restockage de 1,2 à 3,1 milliards de tonnes de carbone par an.	And yet, in their natural state, soils are an indispensable carbon sink; it is currently estimated that appropriate soil management within agroecosystems could allow the recapture of between 1.2 and 3.1 billion tonnes of carbon per year.
Ce stockage concerne particulièrement l’horizon de surface, mais on sait désormais qu’il s’opère également dans les zones plus profondes, au-delà de 30 cm.	Storage is primarily in the surface horizon, but is now known to also occur in deeper zones, below 30 cm.
Les apports de matières organiques via les amendements, les résidus de culture ou les couverts végétaux sont le principal vecteur de ce stockage.	The contribution of organic matter, via amendments, crop residues or cover crops, is the main vehicle of this storage, allowing the storage of between 0.3 and 0.5 tonnes of carbon per hectare per year, with or without soil tillage, and up to 0.5-0.9 tonnes when all three principles of soil conservation agriculture are applied.
Et ces chiffres peuvent atteindre 0,5 à 0,9 si l’ACS est appliquée dans ses trois principes.	John M. Baker et al. thus estimated in 2007 that 25 billion tonnes of carbon could be recaptured in 50 years if all arable land were converted to soil conservation agriculture.

My Experience

Experience

3 yrs.

Education

2012 MA/MS at University of Edinburgh
2011 MA/MS at University of Edinburgh

Memberships

Institute of Translation & Interpreting (Joined: 2018)

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Hi, my name is
Lucy Galbraith

Creative: Marketing, Sustainability, Lit