SIMILARITIES AND DIFFERENCES OF DEGREE OF ADJECTIVE IN ENGLISH AND UZBEK LANGUAGE GRAMMAR

Authors

  • BERDIYEVA MAYSARA

Keywords:

Key words: Positive Degree, Comparative Degree, Superlative Degree, Degree Modifiers, Negation of Comparatives.

Abstract

ABSTRACT
This study explores the similarities and differences in the grammatical structures
used to express degrees of adjectives in English and Uzbek. In both languages,
adjectives can be modified to convey different levels of intensity or comparison.
English utilizes inflectional endings and auxiliary words to form comparative and
superlative degrees, with regular adjectives typically adding "-er" and "-est" or using
"more" and "most" for polysyllabic adjectives. Uzbek, a Turkic language, forms
comparative degrees by adding the suffix "-roq" and superlative degrees by adding
"eng" before the adjective. Both languages share the fundamental concept of modifying
adjectives to express comparison, yet they differ significantly in their morphological
and syntactical approaches. This comparison highlights how typological differences
between Indo-European and Turkic languages manifest in their grammatical structures.
Understanding these differences provides valuable insights into the linguistic
mechanisms that shape adjective modification across languages.

References

REFERENCES

Quirk, R., Greenbaum, S., Leech, G., & Svartvik, J. (1985). A Comprehensive

Grammar of the English Language. Longman.

Greenbaum, S. (1996). The Oxford English Grammar. Oxford University Press.

Azimova, N. (2010). Uzbek: An Intermediate Textbook. Georgetown University

Press.

Askarov, A. (2003). Uzbek Grammar. Uzbekistan State University.

Doğan, G., Uvatov, U., & Ismatullaeva, B. (2018). The Routledge Intermediate to

Advanced Language Series: Uzbek. Routledge.

Published

2024-05-24

How to Cite

BERDIYEVA MAYSARA. (2024). SIMILARITIES AND DIFFERENCES OF DEGREE OF ADJECTIVE IN ENGLISH AND UZBEK LANGUAGE GRAMMAR . TADQIQOTLAR.UZ, 39(1), 20–25. Retrieved from https://tadqiqotlar.uz/new/article/view/3467