(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.
to rumple, to crumple, to wrinkle, to fumble, to crease · to pound, to crush, to grind (to make smaller by breaking with a device) · to flatten, to crush
to become hollow, cave in, sink in: see the kubomu reading above · to decline below a certain point, to become less · to be stuck to be at a loss: see 困る (komaru).
çekim: geçmiş 凹んだ
köken: /herikomu/ → /hekomu/ Contraction of 減りこむ (herikomu), itself a compound of 減り (heri, “lessening, becoming less”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 減る heru, “to reduce, to become less”) + 込む (komu, “to go inwardly”).
From Old Galician-Portuguese amolgar (13th century, Cantigas de Santa Maria), from Vulgar Latin *admollicare, from mollis. Cognate with Portuguese amolgar.