Online Encyclopedia

Search over 40,000 articles from the original, classic Encyclopedia Britannica, 11th Edition.

MARGARINE

Online Encyclopedia

Originally appearing in Volume V17, Page 704 of the 1911 Encyclopedia Britannica.

» Make a correction to this article.
» Add information or comments to this article.

Encyclopedia Home :: MAL-MAR

Spread the word:

del.icio.us it!

MARGARINE , the name, first given by See also:

CHEVREUL, MICHEL EUGENE (1786-1889)

Chevreul, to an artificial substitute for See also:

BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter, made from See also:

BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr. f3oiir, which show the ultimate connexion with the Sanskrit go, gaits, ox, and thus with " cow")

beef and other animalfats, and sometimes mixed with real butter. The name of " butterine " has also been used. Artificial butter, or " margarine-mouries," was for some years manufactured in See also:

Paris according to a method made public by the eminent chemist Mege-Mouries. Having surmised that the formation of butter contained in See also:

MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk was due to the absorption of See also:

FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat contained in the See also:

animal tissues, he was led to experiment on the splitting up of animal fat. The See also:

PROCESS

process he ultimately adopted consisted in See also:

HEATING

heating finely minced beef See also:

SUET (M. Eng. sewet, a diminutive of O. Fr. seu, suis, mod. suif, lard, from Lat. sebum, or sebum, tallow, grease, probably allied to sago, soap)

suet with See also:

WATER

water, carbonate of potash, and fresh See also:

sheep's See also:

STOMACH (Gr. vrbsaxos from arbga, a mouth)

stomach cut up into small fragments. The mixture he raised to a temperature of 450 C. (113° F.). The See also:

INFLUENCE (Late Lat. influentia, from influere, to flow in)

influence of the pepsine of the sheep's stomach with the See also:

HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat separated the fat from the cellular See also:

TISSUE (Fr. tissu, tissue, participle of tisser, Lat. texere, to weave)

tissue; he removed the fatty See also:

MATTER

matter, and submitted it when cool to powerful See also:

HYDRAULIC

hydraulic pressure, separating it into stearin and oleomargarin, which last alone he used for butter-making. Of this fat about the proportions of ro lb with 4 pints of milk, and 3 pints of water were placed in a See also:

CHURN (0. Eng. cyrin; found in various forms in most Teutonic languages, cf. Dutch karn; according to the New English Dictionary not connected with " quern," a mill)

churn, to which a small quantity of See also:

ANATTO (possibly a native American name, with many variants such as annatto, arnotto)

anatto was added for colouring, and the whole churned together. The See also:

compound so obtained when well washed was in See also:

general See also:

APPEARANCE (from Lat. apparere, to appear)

appearance, See also:

TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste and consistency like See also:

ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary butter, and when well freed from water it was found to keep a longer See also:

time. Margarine is a perfectly wholesome butter-substitute, and is now largely used, but the ease with which it may be passed off as real butter has led to much discussion and legislative See also:

ACTION

action.

End of Article: MARGARINE

Additional information and Comments

There are no comments yet for this article.

» Add information or comments to this article.

Please link directly to this article:
Highlight the code below, right click, and select "copy." Then paste it into your website, email, or other HTML.

Site content, images, and layout Copyright © 2006 - Net Industries, worldwide.
Do not copy, download, transfer, or otherwise replicate the site content in whole or in part.

Links to articles and home page are always encouraged.

[back]
MARGARET, ST (c. 1045–1093)

[next]
MARGARITA