User:Victar/Reconstruction:Proto-Indo-European/(s)téh₂it

This entry contains reconstructed terms and roots. As such, the term(s) in this entry are not directly attested, but are hypothesized to have existed based on comparative evidence.

Proto-Indo-European edit

Etymology edit

Possibly from *(s)teh₂- (to stand (up), rise)[1] + food-stuffs or grain stuffix *-i(t), compare *h₂élbʰit (barley), *mélit (honey), *sépit (wheat) (whence Hittite 𒊺𒅁𒁉𒀉 (še-ep-pí-it /⁠šeppit⁠/)).

Noun edit

*(s)téh₂it n

  1. dough
  2. yeast, leaven

Inflection edit

Athematic, amphikinetic
singular
nominative *(s)téh₂it
genitive *(s)th₂ités
singular dual plural
nominative *(s)téh₂it *(s)téh₂itih₁ *(s)téh₂ith₂
vocative *(s)téh₂it *(s)téh₂itih₁ *(s)téh₂ith₂
accusative *(s)téh₂it *(s)téh₂itih₁ *(s)téh₂ith₂
genitive *(s)th₂ités *? *(s)th₂itóHom
ablative *(s)th₂ités *? *(s)th₂itmós
dative *(s)th₂itéy *? *(s)th₂itmós
locative *(s)téh₂it, *(s)téh₂iti *? *(s)th₂itsú
instrumental *(s)th₂itéh₁ *? *(s)th₂itmís

Alternative reconstructions edit

  • *(s)teh₂ist[1]
  • *(s)téh₂i ~ *(s)th₂ités

Derived terms edit

  • *(s)téh₂it-s
    • Proto-Hellenic: *stā́its
  • *(s)téh₂it-s-mō ~ *th₂it-s-m̥nés
    • Proto-Germanic: *þaisimô[2]
      • Proto-West Germanic: *þaisimō (yeast, leaven) (see there for further descendants)
  • *(s)teh₂it-s-to-s (dough)
    • Proto-Balto-Slavic: *tā́iˀstas
      • Proto-Slavic: *tě̑sto n
      • Lua error in Module:parameters at line 95: Parameter 1 should be a valid language or etymology language code; the value "fiu-fin-pro" is not valid. See WT:LOL and WT:LOL/E. (see there for further descendants)
    • Proto-Celtic: *taissos (see there for further descendants)

Descendants edit

  1. 1.0 1.1 Mallory, J. P., Adams, D. Q. (2006) The Oxford introduction to Proto-Indo-European and the Proto-Indo-European world, Oxford University Press, page 264:*(s)teh₂ist
  2. ^ Kroonen, Guus (2013) “*þaismjan-”, in Etymological Dictionary of Proto-Germanic (Leiden Indo-European Etymological Dictionary Series; 11), Leiden, Boston: Brill, →ISBN, page 531