اكشی

Ottoman Turkish

Etymology

Inherited from Proto-Turkic *ekši- (“to become sour, acid”); cognate with Azerbaijani əkşi, Chuvash йӗксӳ (jĕksü) and Karakhanid اَكْشِكْ (ekşig).

Adjective

اكشی • (ekşi)

  1. acid, sour, tart, sharp or biting to the taste, having the taste of vinegar
    Synonyms: ترش (turş), حامض (hamız)

Noun

اكشی • (ekşi) (definite accusative اكشی‌یی (ekşiyi), plural اكشیلر (ekşiler))

  1. (chemistry) acid, any compound capable of either donating a proton, or forming a covalent bond with an electron pair
    Synonym: حامض (hamız)

Derived terms

  • اكشی بوكشی (ekşi bükşi, “acid things”)
  • اكشی صو (ekşi su, “bitter water”)
  • اكشی یوزلو (ekşi yüzlü, “having a sour visage”)
  • اكشیجه (ekşice, “acidulous, somewhat sour”)
  • اكشیلك (ekşilik, “acidity, tartness”)
  • اكشیمترك (ekşimtrek, “acidulous, sourish”)

Descendants

  • Turkish: ekşi
  • → Armenian: էքշի (ēkʻši)

Further reading

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