margarine

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See also: Margarine

English[edit]

Etymology[edit]

Borrowed from French margarine, from acide margarique (margaric acid), from Ancient Greek μάργαρον (márgaron, pearl), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (glycerine). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

Pronunciation[edit]

  • (US) IPA(key): /ˈmɑɹ.d͡ʒə.ɹɪn/, /ˈmɑɹ.d͡ʒəˌɹin/
  • (Received Pronunciation) IPA(key): /ˌmɑː.d͡ʒəˈɹiːn/, /ˈmɑː.d͡ʒə.ɹɪn/, (dated) /ˌmɑː.ɡəˈɹiːn/
  • (file)

Noun[edit]

margarine (usually uncountable, plural margarines)

  1. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
  2. (dated) The solid ingredient of human fat, olive oil, etc.

Synonyms[edit]

Related terms[edit]

Descendants[edit]

  • Japanese: マーガリン (māgarin)
  • Korean: 마가린 (magarin)

Translations[edit]

Further reading[edit]

Dutch[edit]

Etymology[edit]

Borrowed from French margarine, from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine.

Pronunciation[edit]

  • IPA(key): /ˌmɑr.ɣaːˈri.nə/
  • (file)
  • Hyphenation: mar‧ga‧ri‧ne
  • Rhymes: -inə

Noun[edit]

margarine f (plural margarines)

  1. margarine

Descendants[edit]

French[edit]

Etymology[edit]

From acide margarique (margaric acid), from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine, influenced by glycérine. French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

Pronunciation[edit]

Noun[edit]

margarine f (plural margarines)

  1. margarine

Descendants[edit]

Further reading[edit]

Italian[edit]

Noun[edit]

margarine f pl

  1. plural of margarina

Anagrams[edit]