Vegetable alkali is a term used to describe a compound found in plants and vegetables that has alkaline properties. The correct spelling of this term is /ˈvɛdʒtəbl ˈælkəlaɪ/, with the stress on the first syllable. The word "vegetable" is spelled with a 'g' and not a 'j', despite the similar sound, and the 'e' at the end is also pronounced. The word "alkali" is pronounced with emphasis on the second syllable, with a long 'i' sound at the end.
See alkali.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The etymology of the word "vegetable alkali" can be broken down as follows:
1. Vegetable: The word "vegetable" comes from the Latin word "vegetabilis", which means "animating" or "lively". In Latin, "vegetus" means "active" or "vigorous". Over time, this word evolved to refer to plants with edible parts, and later it came to mean exclusively "plant" in general.
2. Alkali: The word "alkali" originates from the Arabic term "al-qali" or "al-kali". It refers to a substance with a high pH level, which can neutralize acids. This term was originally used to designate soda ash (sodium carbonate), which was obtained from the ashes of certain plants, such as saltworts and glassworts.