(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.
köken: First attested in the Seokbo sangjeol (釋譜詳節 / 석보상절), 1447, as Middle Korean 축축ᄒᆞ다 (Yale: chwukchwuk-hota), equivalent to 축축 (chukchuk) + -하다 (-hada, “to do”, light verb deriving adjectives).
köken: Internationalism, possibly borrowed from German amortisieren, English amortize, or French amortir, ultimately from Latin + -ować. First attested in 1801.
moist, humid, wet · damp · boozy (with a lot of alcohol)
çekim: karşılaştırma fugtigere · üstünlük fugtigst
köken: Equivalent to fugt (“moisture”) + -ig. From Middle Low German vuchtich (“moist”), derived from vucht (“moist, moisture”), from Old Saxon *fūht, from Proto-West Germanic *fų̄ht (cf. Danish fugt). Norwegian fuktig and Swedish fuktig are also borrowed from Low German.
moisture (very small drops of water that are present in the air, on a surface or in a substance) · humor (one of the basic substances in the body, such as blood, phlegm and bile)