Object Coreference in German: The Reflexive sich as a Problem for Derivational Approaches to Binding

Despite Grewendorf’s well-known German binding data with the double-object verb zeigen ‘show’, where one object reflexively binds the other and which suggests that the direct object (DO) is generated higher than the indirect object (IO), this paper argues for the canonical surface order of IO > DO as base order. We highlight the exceptional status of Grewendorf’s examples, build on scope facts as well as a quantitative acceptability rating study, and exploit the fact that zeigen can also be used as inherently reflexive with idiomatic meaning. Appealing to the base configuration of the pieces of idiomatic expressions and considering different Spell-Out possibilities of coreferential objects in German, we show that the case, number, and gender underspecification of the anaphor sich poses a previously unnoticed problem for derivational approaches to binding.

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

The Influence of Yeast Strain on Whisky New Make Spirit Aroma

Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast strains. The contribution of alcoholic, fruity, sulfury and sweet notes to new make spirit by yeast was confirmed. Generally, distilling strains could be distinguished from brewing and wine strains based on aroma and ester concentrations. However, no statistically significant differences between individual yeast strains could be perceived in the intensity of seven aroma categories typically associated with whisky. Overall, from the yeast strains assessed, it was found that new make spirit produced using yeast strains marketed as ‘brewing’ strains was preferred in terms of acceptability rating.

Closest conjunct agreement with attributive adjectives

Contrary to most French grammars claiming that French only allows masculine agreement when mixed-gender nouns are conjoined, we show that closest conjunct agreement (CCA) does exist in contemporary French, as in other Romance languages, and is the preferred strategy for prenominal adjectives. Using data from a large corpus (FrWac) and an acceptability rating experiment, we show that (feminine) CCA is well accepted in contemporary French, and should be distinguished from attraction errors, despite the norm prescribing masculine agreement. We also show the role of the adjective position, i.e. prenominal or post-nominal, and humanness. CCA is the preferred strategy for prenominal adjectives, and non-human nouns favour CCA for post-nominal adjectives. Assuming a hierarchical structure for coordination, the closest noun is the highest in A-N order, whereas it is the lowest in N-A order. Thus CCA in prenominal position may be favoured by a shorter structural distance. One can also see CCA with a prenominal adjective as ‘early’ agreement. Regarding humanness, grammatical gender is interpreted as social gender with human nouns, and a masculine plural can refer to a mixed group. This ‘gender neutral’ plural may favour masculine agreement for human nouns, or the prescriptive norm is more influential for human nouns.

The interpretative options of anaphoric complex demonstratives

In this paper, we present experimental evidence from a ‘yes’/’no’ judgement task and twoacceptability rating studies (Experiments 1a-c) for the claim made in Hinterwimmer (2019) thatsentences with two anaphorically interpreted complex demonstratives are less acceptable thansentences with two anaphorically interpreted definite descriptions and sentences where one ofthe two previously introduced referents is picked up by a complex demonstrative, while the otherone is picked up by a definite description. The results of Experiment 1a and 1b are in principlecompatible with the account argued for in Hinterwimmer (2019), according to which the (potentiallyabstract) demonstrations presupposed by demonstratives may not have overlapping trajectories.However, sentences with two anaphorically interpreted complex demonstratives are not judgedas unacceptable as would be expected if they involved a presupposition violation. Therefore, wepropose an alternative, economy-based pragmatic account that builds on Ahn (2019) and Nowak(2019). The question of whether the observed pattern is more compatible with the accountproposed by Hinterwimmer (2019) or the alternative pragmatic account is directly addressed in afurther acceptability rating study (Experiment 1c). The design of that study is similar to that ofExperiment 1b, but it includes as fillers both sentences clearly violating a presupposition andsentences violating a pragmatic constraint. Since the ratings for sentences containing twoanaphorically interpreted complex demonstratives are closer to the ratings for sentences violatinga pragmatic constraint than for sentences violating a presupposition, we conclude that thealternative pragmatic account is preferable to the account by Hinterwimmer (2019).

Topic drop in German: Empirical support for an information-theoretic account to a long-known omission phenomenon

German allows for topic drop (Fries1988), the omission of a preverbal constituent from a V2 sentence. I address the underexplored question of why speakers use topic drop with a corpus study and two acceptability rating studies. I propose an information-theoretic explanation based on the Uniform Information Density hypothesis (Levy and Jaeger2007) that accounts for the full picture of data. The information-theoretic approach predicts that topic drop is more felicitous when the omitted constituent is predictable in context and easy to recover. This leads to a more optimal use of the hearer’s processing capacities. The corpus study on the FraC corpus (Horch and Reich2017) shows that grammatical person, verb probability and verbal inflection impact the frequency of topic drop. The two rating experiments indicate that these differences in frequency are also reflected in acceptability and additionally evidence an impact of topicality on topic drop. Taken together my studies constitute the first systematic empirical investigation of previously only sparsely researched observations from the literature. My information-theoretic account provides a unifying explanation of these isolated observations and is also able to account for the effect of verb probability that I find in my corpus study.

Mobile Ordering Application for a Generic Fast Food Restaurant

In a restaurant, a customer waiting to be serviced is a phenomenon. Restaurant owners often overlook this matter which sometimes causes the customers to go to a competitor. There are some important factors to be considered a good restaurant such as taste, ambiance, and service. An establishment will attract a substantial number of customers when these factors are managed carefully. Fast service is one of the most important factors in fast food restaurants to avoid losing customers because of considerable delay on the line. During mealtime, customers rush to fast food restaurants to have a quick meal. This research aimed to develop a mobile ordering application for a fast-food restaurant that offers a series of functionalities wherein a customer can order food using this platform. The system was developed using the Agile Methodology in assuring its proper implementation. A survey was performed to establish the acceptability of the mobile application. Five small fast food and restaurant owners were invited to test and answer the survey and another set of fifty prospective customers undergone the same set. As a result, the expected acceptability rating was attained from the survey conducted. Improvements of the system were recommended that were not implemented in the current version due to time constraints and the non-applicability to the current study

Correlative Coordination and Variable Subject–Verb Agreement in German

Coordinated subjects often show variable number agreement with the finite verb, but linguistic approaches to this phenomenon have rarely been informed by systematically collected data. We report the results from three experiments investigating German speakers’ agreement preferences with complex subjects joined by the correlative conjunctions sowohl…als auch (‘both…and’), weder…noch (‘neither…nor’) or entweder…oder (‘either…or’). We examine to what extent conjunction type and a conjunct’s relative proximity to the verb affect the acceptability and processibility of singular vs. plural agreement. Experiment 1 was an untimed acceptability rating task, Experiment 2 a timed sentence completion task, and Experiment 3 was a self-paced reading task. Taken together, our results show that number agreement with correlative coordination in German is primarily determined by a default constraint triggering plural agreement, which interacts with linear order and semantic factors. Semantic differences between conjunctions only affected speakers’ agreement preferences in the absence of processing pressure but not their initial agreement computation. The combined results from our offline and online experimental measures of German speakers’ agreement preferences suggest that the constraints under investigation do not only differ in their relative weighting but also in their relative timing during agreement computation.

Quality properties of yoghurt produced from cow milk and soymilk

The effect of base materials (whole cow milk, powdered milk and soymilk) on the physicochemical, microbial and organopletic properties of yoghurt were determined in a nested procedure of completely randomized experimental design. The results showed that significantly (P < 0.001) higher titratable acidity and total fats values of 2.09% and 3.07% were recorded on whole cow milk yoghurt (WCMY) and lower values of 1.46% and 2.07% recorded on soymilk yoghurt (SMY), respectively The total solids of 13.40% obtained on SMY was significantly different (P < 0.001) from 16.00% and 15.74% obtained on WCMY and powdered milk yoghurt (PMY), respectively. The total protein of PMY (3.48%) was the highest and significantly different from the 3.03% obtained on WCMY, which was also different from the 2.96% obtained on SMY. No significant difference was recorded on total microbial load due to base material. The Ca values of WCMY (1.704 to 2.086 g/ 0 were higher than those (1.101 to 1.282 gll) of PMY, which were higher. than those (0.512 to 0.564 gi0 of SMY (P < 0.05). The concentration of Cu in SMY produced with 2.5 g/l inoculant was significantly the highest. The taste of PMY rated pleasant (3.4) was significantly (P < 0.001) higher than those of WCMY rated fair (2.5) and SMY rated indifferent (2.0). Also the overall acceptability rating of 3.5 (between fair and pleasant) for PMY was significantly (P < 0.001) higher than ratings for WCMY and SMY (2.5 and 2.1, respectively). It was concluded that qualitative and acceptable yoghurt could be produced from the three base materials.