英 [,mɑːdʒə'riːn; 'mɑːgəriːn]
来自法语margarine,人造黄油，最终来自希腊语margaron,珍珠，词源同margaric,Margaret.该物质通常由动物脂肪或油脂提炼而成，其结晶体与珍珠相似，因此其发明者19世纪法国科学家Hippolyte Mege Mouries借用该希腊词来命名。
- margarine:  Margarine was invented in 1869 by the French food technologist Hippolyte Mège-Mouries. Its name was based on margaric acid, a term coined by the French biochemist Michel-Eugène Chevreul for a fatty acid which he believed to be one of the constituents of animal fats (the earliest margarine was made from clarified beef fat). He derived it from Greek margarítēs ‘pearl’ (source also of English marguerite , and of the names Margaret and Margot), an allusion to the pearly lustre of the acid crystals. The abbreviation marge dates from the 1920s.
- margarine (n.)
- butter substitute, 1873, from French margarine (see margarin). Invented 1869 by French scientist Hippolyte Mège-Mouries and made in part from edible fats and oils.
The "enterprising merchant" of Paris, who sells Margarine as a substitute for Butter, and does not sell his customers by selling it as Butter, and at Butter's value, has very likely found honesty to be the best policy. That policy might perhaps be adopted with advantage by an enterprising British Cheesemonger. ["Punch," Feb. 21, 1874]
- 1. Butter, margarine, and oily fish are all good sources of vitamin D.
- 2. As a hangover from rationing, they mixed butter and margarine.
- 3. Sunflower margarine has the same fat content as butter.
- 4. We substitute margarine for cream because cream is fattening.
- 5. Melt the margarine in a frying pan.
[ margarine 造句 ]