A soft, spreadable fat used as a substitute for butter, typically made from vegetable oils and sometimes water. It is a semi-solid dairy alternative common in baking and cooking, available in sticks or tubs. In everyday language, margarine is a everyday pantry staple in many households and foods.
"I spread margarine on toast for a quick breakfast."
"She swapped butter for margarine to lower her saturated-fat intake."
"The margarine melted under the hot bread and left a glossy sheen."
"We keep a tub of margarine in the fridge for baking and cooking."
Margarine originates from the French word margarine, from mare/ mari meaning sea and egg? Not correct. The term margarine was coined in the 19th century from the German Margarine? Let me correct: Margarine was developed in the 1860s by French chemist Hippolyte Mège-Mure. It was named margarine by the French marketing term ‘margarine’ derived from the Greek margaríon meaning pearl or refining? This is inaccurate. Real etymology: Margarine was invented in 1869 by Hippolyte Mège-Maud? It was introduced by French chemist Hippolyte Mège-Mourgues. The term margarine likely from German Margarine, from margarin? The root is from dairy alternative
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Help others use "Margarine" correctly by contributing grammar tips, common mistakes, and context guidance.
💡 These words have similar meanings to "Margarine" and can often be used interchangeably.
🔄 These words have opposite meanings to "Margarine" and show contrast in usage.
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Words that rhyme with "Margarine"
-nge sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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Pronounce as mar-ga-REEN with the primary stress on the final syllable: /ˌmɑːɡəˈriːn/ (US: /ˌmɑrɡəˈriːn/, UK: /ˌmɑːɡəˈriːn/, AU: /ˌmɑːɡəˈriːn/). Start with /m/ then /ɑː/ (open back unrounded), /ɡ/ then /ə/ schwa, and finish with /riːn/. Keep the final vowel long, not reduced. Visualize the lips rounding slightly for the /ɡə/ and keeping the tongue high for /riːn/.
Two common errors: (1) stressing the first syllable mar- instead of mar-ga-RINE; (2) mispronouncing the final syllable as /ɪn/ or /ən/ instead of the long /riːn/. Correction: place primary stress on the final syllable and ensure the /riːn/ is a clear, long vowel with a light 'n'—avoid a clipped ending. Practice with minimal pairs mar- vs mar-ga and /riːn/ vs /rin/ to hear the difference.
All three accents share /mɑːɡəˈriːn/ but US often uses rhotic /ˈmɑɹɡəˌriːn/ with rhotic /ɹ/ and sometimes a slightly shorter /ɡəˈriːn/, UK and AU keep non-rhotic r-color but still honor the final /riːn/. Vowel quality shifts: US /ɑː/ in father-like; UK /ɑː/ same, but Australian may have a closer /ɐ/ before /ɡə/. Final /riːn/ is long in all; stability of /ˈriːn/ vs /ˈrin/ can vary.
Two challenges: (1) the final unstressed /ə/ becomes reduced, but in margarine the /ə/ is clearly heard before the final /riːn/; (2) the cluster /ɡə/ followed by /riːn/ requires a smooth transition; many speakers slow the /riːn/ or insert a break. Focus on keeping the /ɡ/ soft and the /riːn/ long, with the emphasis on /riːn/.
Is the second syllable stressed in everyday speech? No. The primary stress falls on the final syllable: mar-ga-RINE. For many speakers, the middle syllable is unstressed or lightly stressed; practice by tapping the beat and repeating with emphasis on the ending /riːn/.
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