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An analytic language is a type of natural language in which a series of root/stem words is accompanied by prepositions, postpositions, particles and modifiers, using affixes very rarely. This is opposed to synthetic languages , which synthesize many concepts into a single word, using affixes regularly.
Different word orders preserving the original meaning are possible in an inflected language, [5] while modern English relies on word order for meaning, with a little flexibility. [1] This is one of the advantages of an inflected language. The English sentences above, when read without the made-up case suffixes, are confusing.
Inflection of the Scottish Gaelic lexeme for 'dog', which is cù for singular, chù for dual with the number dà ('two'), and coin for plural. In linguistic morphology, inflection (less commonly, inflexion) is a process of word formation [1] in which a word is modified to express different grammatical categories such as tense, case, voice, aspect, person, number, gender, mood, animacy, and ...
1P k-tįmi REL -land x-įnn go- CERT. MASC nį-y PRES - MASC ya. 1P Ya k-tįmi x-įnn nį-y ya. 1P REL-land go-CERT.MASC PRES-MASC 1P 'I go to my land.' Africa Some Nilo-Saharan languages such as Lugbara are also considered fusional. Loss of fusionality Fusional languages generally tend to lose their inflection over the centuries, some much more quickly than others. Proto-Indo-European was ...
The analytic forms are also generally preferred in the western and northern dialects, except in answer to what would in English be "yes/no" questions, while Munster Irish prefers the synthetic forms. For example, the following are the standard form, synthetic form and analytical form of the past tense of rith "to run":
A synthetic language is a language that is statistically characterized by a higher morpheme-to-word ratio. Rule-wise, a synthetic language is characterized by denoting syntactic relationship between the words via inflection and agglutination, dividing them into fusional or agglutinating subtypes of word synthesis.
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To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat). [5] Unlike sour cream mixed with whipping cream, smetana is not homogenized. Pelmeni served with smetana Plum dumplings with sour cream. In Central ...