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savanyít

/ˈʃɒvɒɲiːt/
MACARCA → TR

Çekim Tablosu

geçmişsavanyítottak

Tanım

•to sour (to cause to taste sour) · to pickle (to preserve food in a solution, such that it acquires a sour taste)

Diğer Dillerde

to acidify · to make (food) sour
çekim: geçmiş säuerte an · ortaç angesäuert · şimdiki säuert an · ulaç ansäuernd
köken: From an- + säuern.
aile: Ansäuerung, ansäuernd, angesäuert
Fransızcasaler /sa.le/
to salt
çekim: geçmiş salé · ortaç salé · şimdiki sale · ulaç salant
köken: Inherited from Old French, from a Vulgar Latin root *salāre, from a change in conjugation of Latin salīre (“to salt”), from sal. Compare Italian salare, Romanian săra, Spanish, Portuguese, and Catalan salar.
aile: salaison, dessaler, salé, salant
les zaricos sont salés
to make sour; to sour · to go sour
çekim: geçmiş acedé · ortaç acedado · şimdiki aceda
eş: agriar
İtalyancainasprire /i.nasˈpri.re/
to tighten up, to harshen (discipline, etc.) · to embitter, to sour (a relationship, etc.) · to become harsh
çekim: geçmiş inasprìto · ortaç inasprìto · şimdiki inasprìsce · ulaç inasprènte
eş: esasperare, aumentare, rincarare, peggiorare, intensificare, aggravare
köken: From in- + aspro + -ire.
aile: inasprimento, inasprirsi
Felemenkçeinmaken, pekelen /ˈɪnˌmaː.kə(n)/
to conserve, to can, to cure · to trounce, to drub
çekim: geçmiş maakten in · ortaç ingemaakt · şimdiki maakt in · ulaç inmakend
köken: Compound of in + maken. Attested since the seventeenth century.
aile: inmaak, inmaking
Portekizceazedar, azedume, conservar, salmourar /a.zeˈda(ʁ)/
to sour · to irritate · to go south
çekim: geçmiş azedei · ortaç azedado · şimdiki azeda
köken: From azedo + -ar.
Japonca漬ける /t͡sɨ̥ke̞ɾɯ̟/
to let soak; to immerse · to pickle
çekim: geçmiş 漬けた
İsveççelägga in, surt, syra
to put (something in something – see lägga for the sense of put where this applies) · to can, to pickle (to preserve) · to admit (a person) to hospital
çekim: geçmiş lade in · ortaç inlagd · ulaç inläggande
Han lade in datorn i bakluckan på bilen
lägga in en prilla
De här gurkorna har vi lagt in själva
Lehçekisić /ˈki.ɕit͡ɕ/
to ferment, to pickle · to be fermented · to be secluded (to avoid other people)
çekim: geçmiş kiszono · şimdiki kisi
köken: Etymology tree Polish kisnąć Polish -ić Polish kisić From kisnąć + -ić.
Ukraynacaква́сити
alternative form of hapattaa (to cause to turn sour)
çekim: geçmiş hapannuttanut · şimdiki hapannuttaisi · ulaç hapannuttava
köken: hapantua (“to turn sour”) + -ttaa
aile: hapannuttaminen
Çekçenaložit /ˈnaloʒɪt/
to load (goods etc for transport) · to plate (food) · to pickle
çekim: geçmiş naloživše · ortaç naložila · şimdiki naloží
eş: nandat, šoupnout, naládovat, marinovat, zavařit
köken: From na- + ložit.
Rumenceacreală, mura (dişil) /a.ˈkre̯a.lə/
sourness, tartness, acidity
çekim: çoğul acreli · tamlayan acreli
köken: From acri + -eală.
Vietnamcamuối /muəj˧˦/
common salt · salt
köken: From Proto-Vietic *ɓɔːjʔ (“salt”). Cognate with North Central Vietnamese mói, Muong bỏi/vỏi and Arem bɑːjʔ. Compare also Proto-Katuic *ɓɔɔj (whence Pacoh boi). Attested as Northern Middle Vietnamese múôi in the Dictionarium Annamiticum Lusitanum et Latinum (1651). The modern North Central form is not a reflex of this, but descended from an unattested non-Northern Middle Vietnamese form.
aile: cỏ muối, cơm muối, đá muối, đi bán muối, độ muối nước biển, khử muối, mồ hôi muối, mỡ muối, muối ăn, muối ăn quả
Letoncaskābēt
to make sour, to pickle (to preserve food, usually vegetables, by using lactic fermentation)
çekim: geçmiş skābēju · ortaç skābēts · şimdiki skābē
köken: From the same stem as skābt (“to go sour”) (q.v.), of which it was originally the causative form.
skābēt ābolus
skābēt sēnes
skābēti gurķi
Taycaดอง /dɔːŋ˧/
to pickle: to preserve or steep in brine or other liquid. · to refrain from picking up for a long time; to leave inactive, untouched, unused, or undone for a long time.
köken: Inherited from Proto-Southwestern Tai *ˀblɔːŋᴬ³ (“to pickle”). Cognate with Northern Thai ᨯᩬᨦ, Isan บอง, Lao ດອງ (dǭng), ບອງ (bǭng), Lü ᦢᦸᧂ (ḃoang), Tai Dón ꪚꪮꪉ, Shan မွင် (mǎung), Zhuang myong (dialectal), Bouyei doongl. Pittayaporn (2009) reconstructs Proto-Tai *ɗoːŋᴬ (“to pickle”) while noting that the words that would point to earlier *ɓoːŋᴬ like Lao ບອງ (bǭng) are probably not related to…
ดองงาน
ศิลปินโดนค่ายดอง
Katalancaacidesa, conservar, escabetxar (dişil)
acidity
çekim: çoğul acideses
köken: From àcid + -esa.
Galcesuro
İrlandacagéaraigh /ˈɟiːa̯ɾˠɪɟ/
to sharpen · to whet (one or rub on with some substance for the purpose of sharpening; stimulate or make more keen) · to intensify
çekim: geçmiş géaraithe · ortaç géaraithe · şimdiki géaraíonn sé
köken: From Middle Irish géraigid. By surface analysis, géar + -igh.
Ermeniceթթու դնել
Tagalogcaasim /ˈʔasim/
sourness
köken: From Proto-Central Philippine *qalsəm with elision of /l/, from Proto-Philippine *qalsəm, from Proto-Malayo-Polynesian *qaləsəm. Compare Kapampangan aslam, Central Bikol alsom, Aklanon aslom, Cebuano aslom, Ilocano alsem, Limos Kalinga alsom (“pomelo”), Malay asam, Maranao asem, Tausug asam (“tamarind”). The sense “sex appeal” was attributed to be popularized by Madam Auring.
aile: asiman, bahay-asim, kaasiman, maasim, mukhasim, takaw-asim, umasim
Telugucaపులుపు /pulupu/
sourness
çekim: çoğul పులుపు లు
köken: From పులి (puli, “sour”).
Esperantopekli /ˈpekli/
to brine; to pickle
çekim: geçmiş peklis · ortaç peklinta · ulaç peklanta
köken: From German pökeln.
aile: peklaĵo, peklakvo
Makedoncaзакиселува, ки́селост /zakiˈsɛɫuva/
to make sour, to vinegar
çekim: ortaç закиселувано
to pickle
köken: From ချဉ်ဖတ် (hkyanyhpat) + တည် (tany)

Etimoloji

From the savany- stem of savanyú (“sour”) + -ít (verb-forming suffix).
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