(of foods, flavors, scents, etc.) to sweeten · (of any unpleasant thing) to make (more) agreeable, pleasant, mild, delicate, etc. · (of something physically rough or coarse) to soften, to smooth
çekim: geçmiş adouci · ortaç adouci · şimdiki adoucit · ulaç adoucissant
eş: doucir
köken: Inherited from Old French adoucir, adolcir, from dolz, douz (“sweet”), from Latin dulcis (“sweet”). By surface analysis, a- + doux + -ir.
çekim: karşılaştırma mais chato · üstünlük o mais chato
köken: Inherited from Old Galician-Portuguese chato, from Vulgar Latin *plattus (“flattened”), borrowed from Ancient Greek πλατύς (platús, “wide; broad”). Doublet of prato and plati-.
aile: chatear, chatice, chato de galocha, chatonildo
köken: First attested in the Nammyeongjip eonhae (南明集諺解 / 남명집언해), 1482, as Middle Korean 슴겁다 (Yale: sumkepta). By surface analysis, from 심 (sim, “not salty”, root of 심심하다 (simsimhada, “not salty”)) + -겁다 (-geopda).
köken: Inherited from Old Ruthenian нꙋдны́й (nudnýj, “boring”), from Old East Slavic нꙋдьнъ (nudĭnŭ, “gruelling, difficult”), from Proto-Slavic *nudьnъ. By surface analysis, ну́да́ (núdá) + -ний (-nyj).
köken: ank- + -ea with a root borrowed from Proto-Norse [Term?] (compare Old Norse ǫngr), or alternatively from ank- + -ea, by replacing the apparent -ra in ankara with the adjectival suffix -ea.