"mélangeur" meaning in English

{
  "forms": [
    {
      "form": "mélangeurs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "mélangeur (plural mélangeurs)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "melangeur"
        }
      ],
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1882, “The Brewing Materials”, in William T. Brannt, transl., edited by A. Schwarz and A. H. Bauer, The Theory and Practice of the Preparation of Malt and the Fabrication of Beer, with Especial Reference to the Vienna Process of Brewing, Philadelphia, Pa.: Henry Carey Baird & Co.; London: Sampson Low, Searle & Rivington, translation of original by Julius E. Thausing, section “The Purifying of the Water”, pages 130–131",
          "text": "The water to be purified is first put in an inclosed vessel, called the mixing vessel, or mélangeur. This is done by a pipe running close to the bottom of the mélangeur, and widens there to a kind of rose. The lime-water, previously prepared in a vessel situated higher is also injected into the mélangeur.",
          "type": "quotation"
        },
        {
          "ref": "1896, A. A. Stevens, A Manual of the Practice of Medicine: Prepared Especially for Students, pages 492 and 493",
          "text": "The blood is mixed in a mélangeur—that is, a capillary tube one extremity of which is blown into a bulb having a capacity of 100 c.mm.[…]The mélangeur is marked at 0.5, 1 c.mm. and 101 c.mm.",
          "type": "quotation"
        },
        {
          "ref": "1922, George Henry Richardson, Cocoa: Chocolate & Confectionery Manufacturers’ Accounts, London: Gee & Co, (Publishers) Ltd., page 4",
          "text": "From the mills the mass passes to the mélangeurs to be mixed with sugar and other ingredients; thence to the refiners, which it leaves in a powder form; then to the hot room, or again to the mélangeur, according to the degree of fineness and smoothness desired, or to the conche there to be pounded away at until it attains that delicacy of feel to the palate which is so much appreciated at the present day.",
          "type": "quotation"
        },
        {
          "ref": "1965, Folia Histochemica et Cytochemica, Polish Scientific Publishers, pages 339–340",
          "text": "White and red blood cell mélangeurs served as volumetric vessels.[…]Macroscopical observation showed that the turbid pink mixture of blood and ammonium oxalate solution drawn into the mélangeur becomes reddish transparent within a few minutes.",
          "type": "quotation"
        },
        {
          "ref": "2009, Rodney Snyder, Bradley Foliart Olsen, Laura Pallas Brindle, “From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing”, in Louis Evan Grivetti, Howard-Yana Shapiro, editors, Chocolate: History, Culture, and Heritage, John Wiley & Sons, Inc., part X (Production, Manufacturing, and Contemporary Activities), section “Chocolate Manufacturing, 1850–1900”, page 614",
          "text": "The dry powder was returned to the mélangeur, where the powder was again turned into dough. Grinding alternated between the roller refiner and the mélangeur until the chocolate reached a desired degree of fineness [20].",
          "type": "quotation"
        },
        {
          "ref": "2012, Francisco J. Migoya, The Culinary Institute of America, “The Basic Elements”, in The Elements of Dessert, John Wiley & Sons, Inc., section “White Chocolate and Other Varieties of White Chocolate”, page 38",
          "text": "Pour the cocoa butter in the mélangeur and then add 20 percent of the sugar. Turn on the mélangeur. Add 20 percent of the milk powder. Alternate additions of sugar with the milk powder (20 percent each time) until they are all in the mélangeur.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Alternative form of melangeur"
      ],
      "id": "en-mélangeur-en-noun-X0ezyMYm",
      "links": [
        [
          "melangeur",
          "melangeur#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative"
      ]
    }
  ],
  "word": "mélangeur"
}

{
  "forms": [
    {
      "form": "mélangeurs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "mélangeur (plural mélangeurs)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "melangeur"
        }
      ],
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms spelled with É",
        "English terms spelled with ◌́",
        "English terms with quotations"
      ],
      "examples": [
        {
          "ref": "1882, “The Brewing Materials”, in William T. Brannt, transl., edited by A. Schwarz and A. H. Bauer, The Theory and Practice of the Preparation of Malt and the Fabrication of Beer, with Especial Reference to the Vienna Process of Brewing, Philadelphia, Pa.: Henry Carey Baird & Co.; London: Sampson Low, Searle & Rivington, translation of original by Julius E. Thausing, section “The Purifying of the Water”, pages 130–131",
          "text": "The water to be purified is first put in an inclosed vessel, called the mixing vessel, or mélangeur. This is done by a pipe running close to the bottom of the mélangeur, and widens there to a kind of rose. The lime-water, previously prepared in a vessel situated higher is also injected into the mélangeur.",
          "type": "quotation"
        },
        {
          "ref": "1896, A. A. Stevens, A Manual of the Practice of Medicine: Prepared Especially for Students, pages 492 and 493",
          "text": "The blood is mixed in a mélangeur—that is, a capillary tube one extremity of which is blown into a bulb having a capacity of 100 c.mm.[…]The mélangeur is marked at 0.5, 1 c.mm. and 101 c.mm.",
          "type": "quotation"
        },
        {
          "ref": "1922, George Henry Richardson, Cocoa: Chocolate & Confectionery Manufacturers’ Accounts, London: Gee & Co, (Publishers) Ltd., page 4",
          "text": "From the mills the mass passes to the mélangeurs to be mixed with sugar and other ingredients; thence to the refiners, which it leaves in a powder form; then to the hot room, or again to the mélangeur, according to the degree of fineness and smoothness desired, or to the conche there to be pounded away at until it attains that delicacy of feel to the palate which is so much appreciated at the present day.",
          "type": "quotation"
        },
        {
          "ref": "1965, Folia Histochemica et Cytochemica, Polish Scientific Publishers, pages 339–340",
          "text": "White and red blood cell mélangeurs served as volumetric vessels.[…]Macroscopical observation showed that the turbid pink mixture of blood and ammonium oxalate solution drawn into the mélangeur becomes reddish transparent within a few minutes.",
          "type": "quotation"
        },
        {
          "ref": "2009, Rodney Snyder, Bradley Foliart Olsen, Laura Pallas Brindle, “From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing”, in Louis Evan Grivetti, Howard-Yana Shapiro, editors, Chocolate: History, Culture, and Heritage, John Wiley & Sons, Inc., part X (Production, Manufacturing, and Contemporary Activities), section “Chocolate Manufacturing, 1850–1900”, page 614",
          "text": "The dry powder was returned to the mélangeur, where the powder was again turned into dough. Grinding alternated between the roller refiner and the mélangeur until the chocolate reached a desired degree of fineness [20].",
          "type": "quotation"
        },
        {
          "ref": "2012, Francisco J. Migoya, The Culinary Institute of America, “The Basic Elements”, in The Elements of Dessert, John Wiley & Sons, Inc., section “White Chocolate and Other Varieties of White Chocolate”, page 38",
          "text": "Pour the cocoa butter in the mélangeur and then add 20 percent of the sugar. Turn on the mélangeur. Add 20 percent of the milk powder. Alternate additions of sugar with the milk powder (20 percent each time) until they are all in the mélangeur.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Alternative form of melangeur"
      ],
      "links": [
        [
          "melangeur",
          "melangeur#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative"
      ]
    }
  ],
  "word": "mélangeur"
}