margarine

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.

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

• Audio (US)

  (file)

• (Philippine) IPA^(key): /ˈmaɾ.ɡɐ.ɾɪn/

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.

• marg/marge (colloquial)
• oleomargarine

• Margaret (and various forms, q.v.)
• margarita
• margarite
• marguerite

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

• margarine on Wikipedia.Wikipedia

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

• IPA^(key): /ˌmɑr.ɣaːˈri.nə/

• Audio

  (file)

• Hyphenation: mar‧ga‧ri‧ne
• Rhymes: -inə

margarine f (plural margarines)

1. margarine

• → Indonesian: margarin

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.

• IPA^(key): /maʁ.ɡa.ʁin/

• Audio

  (file)

margarine f (plural margarines)

1. margarine

• “margarine”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

margarine f pl

1. plural of margarina

• marginare, marginerà, ramingare, rimangerà