اكشی

Ottoman Turkish

Etymology

Inherited from Proto-Turkic *ekši- (“to become sour, acid”), the same root of اكشیمك (ekşimek, “to become 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 اكشیی (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”)

 

Descendants

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

Further reading

• Çağbayır, Yaşar (2007) “ekşi”, in Ötüken Türkçe Sözlük (in Turkish), volume 1, Istanbul: Ötüken Neşriyat, page 1400
• Hindoglu, Artin (1838) “اكشی”, in Hazine-i lûgat ou dictionnaire abrégé turc-français‎^[1], Vienna: F. Beck, page 57a
• Kélékian, Diran (1911) “اكشی”, in Dictionnaire turc-français‎^[2], Constantinople: Mihran, page 128
• Meninski, Franciszek à Mesgnien (1687) “Acidus”, in Complementum thesauri linguarum orientalium, seu onomasticum latino-turcico-arabico-persicum, simul idem index verborum lexici turcico-arabico-persici, quod latinâ, germanicâ, aliarumque linguarum adjectâ nomenclatione nuper in lucem editum‎^[3], Vienna, column 14
• Meninski, Franciszek à Mesgnien (1680) “اكشی”, in Thesaurus linguarum orientalium, Turcicae, Arabicae, Persicae, praecipuas earum opes à Turcis peculiariter usurpatas continens, nimirum Lexicon Turkico-Arabico-Persicum‎^[4], Vienna, column 354
• Nişanyan, Sevan (2002–) “ekşi”, in Nişanyan Sözlük
• Redhouse, James W. (1890) “اكشی”, in A Turkish and English Lexicon‎^[5], Constantinople: A. H. Boyajian, page 174