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]

  • Petrosean, H. Matatʿeay V. (1879), “խմոր”, in Nor Baṙagirkʿ Hay-Angliarēn [New Dictionary Armenian–English], Venice: S. Lazarus Armenian Academy
  • Awetikʿean, G.; Siwrmēlean, X.; Awgerean, M. (1836–1837), “խմոր”, in Nor baṙgirkʿ haykazean lezui [New Dictionary of the Armenian Language] (in Old Armenian), Venice: S. Lazarus Armenian Academy
  • Ačaṙean, Hračʿeay (1971–1979), “խմոր”, in Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words] (in Armenian), 2nd edition, Yerevan: University Press, published 1926–1935