Why Does Q (Almost) Always Go With a U?

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ThinkStock

Leaving aside for now the few foreign loanwords (e.g., Qatar, Iraq) where Q shows up without a U, an English Q is the only letter that can't go anywhere without a partner. Why does a Q always need a U? We can blame it on a whole bunch of our alphabetic ancestors.

Because of the French

Before the Norman invasion of 1066, English didn't even have a Q. Words like queen and quick were spelled cwen and cwic. Not only did the Normans inject a whole bunch of French vocabulary into English, they changed the spelling of English words according to their French ways. French represented the 'kw' sound with QU spelling. To make things more complicated, French people stopped pronouncing the w part, but their spelling never caught up with that change, so words that English borrowed much later, like mystique and quiche, have a 'k' pronunciation instead of 'kw.'

Because of the Romans

So why did the French use QU for 'kw' sounds? Because Latin did. For the 'k' sound, Latin used a Q when it came before a 'w' sound, and a C everywhere else.

Because of the Etruscans

Why did Latin use two different symbols for a 'k' sound? The Romans got their writing system from the Etruscans, who had three different symbols for the 'k' sound: it was gamma (the ancestor of both C and G) before e or i, kappa (ancestor of K) before a, and koppa (ancestor of Q) before u or o.

Because of the Phoenicians

The Phoenicians originated the gamma, kappa, and koppa, but for them, the symbols represented different sounds. The ancestor of Q, koppa, was for a consonant made way in the back of the throat, with the back of the tongue touching the uvula. English doesn't have anything like this sound, but Arabic does, and in borrowings from Arabic (e.g., Qatar, Iraq), English represents it, appropriately, with a Q.

The road from uvular Q to quaint, quirky QU isn't as haphazard as it might seem. The 'u' vowel is produced with the tongue further back in the mouth, so 'k' is slightly further back when it comes before 'u' (compare "key" with "kook"). Q went from standing for a way-back-of-the-throat consonant to a slightly-back-of-the-throat consonant. From there, its pronunciation fate changed from era to era and language to language, but its partnership with U remained strong through the centuries, giving us a tiny window back to the origins of our writing system.

How Did 6 Feet Become the Standard Grave Depth?

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iStock

It all started with the plague: The origins of “six feet under” come from a 1665 outbreak in England. As the disease swept the country, the mayor of London literally laid down the law about how to deal with the bodies to avoid further infections. Among his specifications—made in “Orders Conceived and Published by the Lord Mayor and Aldermen of the City of London, Concerning the Infection of the Plague”—was that “all the graves shall be at least six feet deep.”

The law eventually fell out of favor both in England and its colonies. Modern American burial laws vary from state to state, though many states simply require a minimum of 18 inches of soil on top of the casket or burial vault (or two feet of soil if the body is not enclosed in anything). Given an 18-inch dirt buffer and the height of the average casket (which appears to be approximately 30 inches), a grave as shallow as four feet would be fine.

A typical modern burial involves a body pumped full of chemical preservatives sealed inside a sturdy metal casket, which is itself sealed inside a steel or cement burial vault. It’s less of a hospitable environment for microbes than the grave used to be. For untypical burials, though—where the body isn’t embalmed, a vault isn’t used, or the casket is wood instead of metal or is foregone entirely—even these less strict burial standards provide a measure of safety and comfort. Without any protection, and subjected to a few years of soil erosion, the bones of the dearly departed could inconveniently and unexpectedly surface or get too close to the living, scaring people and acting as disease vectors. The minimum depth helps keep the dead down where they belong.

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This article originally appeared in 2012.

What's the Difference Between Apple Juice and Apple Cider?

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iStock/Alter_photo

In a time before pumpkin spice went overboard with its marketing, people associated fall with fresh apples. Crisp and fresh, they practically beg to be crushed and pulped into liquid. But what’s the difference between apple juice and apple cider?

According to the state of Massachusetts, home to a variety of apple-picking destinations, both apple juice and apple cider are fruit beverages. But apple cider is raw, unfiltered juice—the pulp and sediment are intact. To make cider, the apples are ground into an applesauce-like consistency, then wrapped in cloth. A machine squeezes the layers and strains out the juice into cold tanks. That’s the cider that ends up on store shelves.

Apple juice, on the other hand, takes things a step further—removing solids and pasteurizing the liquid to lengthen its shelf life. It’s typically sweeter, possibly with added sugar, and may lack the stronger flavor of its relatively unprocessed counterpart. It’s also often lighter in color, since the remaining sediment of cider can give it a cloudy appearance.

But that’s just the Massachusetts standard. Each state allows for a slight variation in what companies are allowed to call apple cider versus apple juice. The cider may be pasteurized, or the cider and juice may actually be more or less identical. One company, Martinelli’s, states in its company FAQ that their two drinks are the same in every way except the label: "Both are 100 percent pure juice from U.S. grown fresh apples. We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice."

The US Apple Association, a nonprofit trade organization that represents growers nationwide, indicates that apple juice can be made from concentrate, which is why you might see water as the first ingredient on the label. Generally, cider is the hard stuff: Crushed apples with minimal processing. Because it can ferment, it's usually found refrigerated. Apple juice can often be found elsewhere in stores, where it can remain stable.

Which you should buy comes down to personal preference. Typically, though, recipes calling for apple cider should use apple cider. Processed juice may be too sweet an ingredient. And you can always try making a pumpkin spice hot apple cider, although we may stop talking to you if you do.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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