teuə-


teuə-
Also teu-. To swell. Oldest form *teuə₂-.
Derivatives include thigh, thousand, thimble, tumor, butter, and tomb.
1. Extended form *teuk-. thigh, from Old English thēoh, thigh, from Germanic *theuham, “the swollen or fat part of the leg,” thigh.
2. Extended form *tūs-. thousand, from Old English thūsend, thousand, from Germanic compound *thūs-hundi-, “swollen hundred,” thousand (*hundi-, hundred; see dekm̥).
3. Probably suffixed zero-grade form *tu-l-.
a. thole, from Old English thol(l), oar pin, oarlock (< “a swelling”), from Germanic *thul-;
b. tylectomy, tylosis1, from Greek tulos, callus, lump.
4. Extended zero-grade form *tūm-.
a. thimble, thumb, from Old English thūma, thumb (< “the thick finger”), from Germanic *thūmōn-;
b. suffixed (stative) form *tum-ē-. tumescent, tumid, tumor; detumescence, intumesce, tumefacient, tumefy, from Latin tumēre, to swell, be swollen, be proud;
c. suffixed form *tum-olo-. tumulus, from Latin tumulus, raised heap of earth, mound.
5. Extended zero-grade form *tūbh-. truffle, tuber; protuberate, from Latin tūber, lump, swelling.
6. Suffixed zero-grade form *tū-ro- (< *tuə-ro-).
a. butter, tyrosine, from Greek tūros, cheese (< “a swelling,” “coagulating”);
b. obturate, from Latin -tūrāre, to stop up, possibly from *tūros, swollen, coagulated, stopped up.
7. Suffixed variant form *twō-ro-.
a. sorites, sorus, from Greek sōros, heap, pile;
b. quark2, from Old Church Slavonic tvarogŭ, curds, cottage cheese.
8. Suffixed variant form *twō-mn̥. soma1, somato-, -some3; prosoma, from Greek sōma, body (< “a swelling,” “stocky form”).
9. Suffixed zero-grade form *twə-wo-. creosote, soteriology, from Greek saos, sōs, safe, healthy (< “swollen,” “strong”), with derivative verb sōzein, to save.
10. Perhaps nasalized extended form *tu-m-b(h)- (or extended zero-grade form *tum-). tomb, from Greek tumbos, barrow, tomb.
 
[Pokorny tēu- 1080.]

* * *


Universalium. 2010.


Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.