margarin Chem.
(ˈmɑːgərɪn)
Also -ine.
[ad. F. margarine (Chevreul), f. margarique margaric: see -in.]
The margarate of glyceryl or glyceride of margaric acid. † a. Originally applied to a fatty substance contained in certain animal and vegetable oils, supposed to be the glyceride of the ‘margaric acid’ of Chevreul, really a mixture of stearin and palmitin. Obs. b. Now, the glyceride of margaric acid in its later application (see prec. b). Also attrib.
| 1836 Brande Chem. iii. vii. §12 (ed. 4) 963 Margarine. This substance forms a part of mutton-suet, hogs'-lard, and some other animal fats. 1852 Watts tr. Gmelin's Handbk. Chem. VII. 237 Human fat (a mixture of margarin and olein). c 1865 Letheby in Circ. Sci. I. 93/1 We have..tallow and its derivatives stearine and stearic acid, margarine and margaric acid. 1878 Encycl. Brit. VI. 104/2 The oil [cod-liver oil] contains olein and margarin. 1899 J. Cagney tr. Jaksch's Clin. Diagn. iv. (ed. 4) 136 Fatty Crystals (Margarine needles).—These are seen chiefly in putrid bronchitis and pulmonary gangrene. |