< Reconstruction:Proto-Turkic

Reconstruction:Proto-Turkic/sǖčig

This Proto-Turkic 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-Turkic

Etymology

Perhaps from *sǖči- (“to become sweet, sweeten”) +‎ *-g (?). The verb or noun itself could be a borrowing from Old Chinese 燒酒 (shāojiǔ). Because in several Turkic languages; such as Old Uyghur and Ottoman Turkish, the word has also another meaning: “wine”. Compare with Japanese 焼酎 (shochu, “shochu, a Japanase alcholic beverage”). Korean 소주 (soju, “a Korean rice wine”). But according to Räsänen, it is from *sǖt (“milk”) +‎ *-sig.

Also compare the similarity with *sǖt (“milk”), see Persian شیرین‎ (širin) for the semantic development from “milk” to “sweet”.

Adjective

*sǖčig

  1. sweet
    Synonym: *tātlïg
    Antonym: *iāčïg

Noun

*sǖčig

  1. sweet

Declension

See also

  • *sǖči- (“to become sweet”)

Descendants

  • Oghur:
    • Volga Bulgar: سجو‎ (sü(ü)çüw)
  • Common Turkic:
  • Oghuz:
    • West Oghuz:
      • Ottoman Turkish: سوجی‎ (süci, “wine”)
        • Turkish: sücü (“wine”)
    • East Oghuz:
      • Turkmen: süýji (“sweet”), süýjimek (“to become sweet,sweeten”)
  • Karluk:
    • Karakhanid: سُوجِكْ‎‎ (sǖčik), [script needed] (süçi-, “to sweeten”)
      • Uzbek: chuchuk (“sweet; unsalted”)
      • Uyghur: [script needed] (çüçük, süçük)
  • Kipchak:
    • North Kipchak:
      • Bashkir: сөсө (sösö, “fresh, sweet; unsalted”)
      • Tatar: төче (töçe, “fresh; unsalted”)
    • South Kipchak:
      • Kazakh: тұщы (tūşşy, “unsalted”)
    • East Kipchak:
      • Kyrgyz: чүчү (çüçü)
  • Siberian:
    • Old Turkic: [script needed] (süčig)
    • Old Uyghur: [script needed] (süçüg)
    • North Siberian:

References

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