margarine

• n. マーガリン

フランス語のmargarine、マーガリンから、最終的にはギリシャ語のmargaron、真珠から、語源的にはmargaric、マーガレットと同じ。 この物質は通常、動物性油脂から作られ、その結晶は真珠の結晶に似ているため、その発明者である19世紀のフランスの科学者Hippolyte Mege Mouriesはギリシャ語を借用した。この物質は通常、動物性油脂から作られる。

margarine

margarine: [19] 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 [19], and of the names Margaret and Margot), an allusion to the pearly lustre of the acid crystals. The abbreviation marge dates from the 1920s.
=> marguerite

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， margaraine ，and oily fish are all good sources of vitamin D.

バター、マーガリン、多脂魚にはビタミンDが豊富に含まれています。

2.As a hangover from rationing，they mixed butter and margaraine .

は食品配給制のレガシーとして、バターとマーガリンを混ぜて食べている。

3.Sunflower margaraine has the same fat content as butter.

ヒマワリで製造されたマーガリンの脂肪含有量はバター脂肪含有量と同じである。

4.We substitute margaraine for cream because cream is fattening.

バターをバターの代わりに使用します。クリームは人を太らせるからです。

5.Melt the margarine in a frying pan.

フライパンにマーガリンを入れて溶かす。