խմոր

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Armenian[edit]

Etymology[edit]

From Old Armenian խմոր ‎(xmor, leaven, ferment, yeast).

Pronunciation[edit]

Noun[edit]

խմոր ‎(xmor)

  1. dough

Declension[edit]

Derived terms[edit]


Old Armenian[edit]

Etymology[edit]

From the root խում- ‎(xum-, leavening, fermentation) +‎ -որ ‎(-or). The root is found in անխում ‎(anxum, unleavened) and խմեալ ‎(xmeal, leavened) and is borrowed from Classical Syriac ܚܡܥ ‎(ḥma, to ferment, to become light by the action of leaven or yeast), of native Semitic origin: compare Aramaic ܚܡܥ/חמע ‎(xmʿ, to ferment, to leaven), Hebrew root ח־מ־ץ ‎(kh-m-ts) and Arabic حمض ‎(ḥamḍ, to sour, acidify).

Noun[edit]

խմոր ‎(xmor

  1. leaven, ferment, yeast
  2. (figuratively) religious sect

Declension[edit]

Derived terms[edit]

Related terms[edit]

Descendants[edit]

References[edit]

  • խմոր in Mathias Bedrossian (1879), New Dictionary Armenian–English, Venice: S. Lazarus Armenian Academy
  • խմոր in Gabriēl Awetikʿean, Xačʿatur Siwrmēlean, Mkrtičʿ Awgerean (1836–37), Nor baṙgirkʿ haykazean lezui [New Dictionary of the Armenian Language, a.k.a. NHB], in 2 vols, Venice: S. Lazarus Armenian Academy
  • խմոր in Hračʿeay Ačaṙean (1971–79), Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words], in 4 vols (second edition), Yerevan: Yerevan State University [Reprint of the original edition: 1926–1935, in 7 volumes, Yerevan]