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1. (n.) molasses
a thick syrup produced during the refining of sugar or from sorghum, usu. dark brown in color.
Etymology: (1575–85; earlier molassos, molasso(e)s < Pg melaços, pl. of melaço (< LL mellācium half-boiled new wine, der. of L mel honey))
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| Definition of 'molasses' |
Princeton's WordNet |
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1. (noun) molasses
thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
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| Definition of 'molasses' |
Webster Dictionary |
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1. (noun) molasses
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
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| Definition of 'molasses' |
U.S. National Library of Medicine |
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1. molasses
The syrup remaining after sugar is crystallized out of SUGARCANE or sugar beet juice. It is also used in ANIMAL FEED, and in a fermented form, is used to make industrial ETHYL ALCOHOL and ALCOHOLIC BEVERAGES.
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Sense: (American) treacle.
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 Afrikaans: molasse |
 Arabic: دِبْس السُّكَّر |
 Bulgarian: меласа |
 Brazilian: melaço |
 Czech: melasa |
 German: die Melasse |
 Danish: melasse |
 Greek: μελάσα |
 Spanish: melaza |
 Estonian: (suhkru)siirup |
 Farsi: شهد |
 Finnish: melassi |
 French: mélasse |
 Hebrew: מוֹלָסָה, דִבשָׁה |
 Hindi: शीरा, चाशनी |
 Croatian: melasa |
 Hungarian: melasz |
 Indonesian: gula cair |
 Icelandic: melassi, síróp |
 Italian: melassa |
 Japanese: 糖みつ |
 Korean: 당밀 |
 Lithuanian: melasa, sirupas |
 Latvian: melase; sīrups |
 Malay: molases |
 Dutch: suikerstroop |
 Norwegian: mørk sirup |
 Polish: melasa |
 Persian: شهد |
 Pashto: عسل |
 Portuguese: melaço |
 Romanian: melasă |
 Russian: патока |
 Slovak: melasa |
 Slovenian: melasa |
 Serbian: melasa |
 Swedish: melass |
 Thai: น้ำเชื่อมข้นที่เหลือจากกา |
 Turkish: şeker pekmezi, melas |
 Taiwanese: (美)糖蜜 |
 Ukrainian: меляса, чорна патока |
 Urdu: راب، کثیف، بے قلمایا شیرہ |
 Vietnamese: mật đường |
 Chinese: （美）糖蜜 |
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Definitions of molasses 
