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mo⋅las⋅ses
[muh-las-iz] 
–noun
| a thick syrup produced during the refining of sugar or from sorghum, varying from light to dark brown in color. |
Origin:
1575–85; earlier molassos, molasso(e)s < Pg melaços, pl. of melaço (< LL mellācium half-boiled new wine, for *mellāceum, neut. of *mellāceus honeylike, equiv. to mell-, s. of mel honey + -āceus -aceous )
1575–85; earlier molassos, molasso(e)s < Pg melaços, pl. of melaço (< LL mellācium half-boiled new wine, for *mellāceum, neut. of *mellāceus honeylike, equiv. to mell-, s. of mel honey + -āceus -aceous )
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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|
Link To molasses
| mo·las·ses (mə-lās'ĭz) n. pl. molasses A thick syrup produced in refining raw sugar and ranging from light to dark brown in color. [Portuguese melaços, pl. of melaço, from Late Latin mellāceum, must, from Latin mel, mell-, honey; see melit- in Indo-European roots.] |
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Molasses
Mo*las"ses\, n. [F. m['e]lasse, cf. Sp. melaza, Pg. mela[,c]o, fr. L. mellaceus honeylike, honey-sweet, mel, mellis, honey. See Mellifluous, and cf. Melasses.] The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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Language Translation for : molasses
Spanish:
melaza,
German:
die Melasse,
Japanese:
糖みつ
molasses
1582, from Port. melaço, from L.L. mellaceum "new wine," properly the neut. of mellaceus "resembling honey," from L. mel (gen. mellis) "honey." Adopted in Eng. in plural form, but regarded as a singular noun.
Online Etymology Dictionary, © 2001 Douglas Harper
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molasses
syrup remaining after sugar is crystallized out of cane or beet juice. Molasses syrup is separated from sugar crystals by means of centrifuging. Molasses is separated from the sugar crystals repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is lighter in colour than molasses obtained at the second or third extractions. The third and final extraction yields blackstrap molasses, a heavy, viscous, dark-coloured product that has had all the sugar removed from it that can be separated practically by ordinary crystallization.
Learn more about molasses with a free trial on Britannica.com.
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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