31 research outputs found

    Event-related Potentials Reflecting the Processing of Phonological Constraint Violations

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    How are violations of phonological constraints processed in word comprehension? The present article reports the results of an event-related potentials (ERP) study on a phonological constraint of German that disallows identical segments within a syllable or word (CC iVCi). We examined three types of monosyllabic CCVC words: (a) existing words ( p k), (b) wellformed novel words ( p f), and (c) illformed novel words ( p p) as instances of Obligatory Contour Principle (OCP) violations. Wellformed and illformed novel words evoked an N400 effect in comparison to existing words. In addition, illformed words produced an enhanced late posterior positivity effect compared to wellformed novel words. Our findings support the well-known observation that novel words evoke higher costs in lexical integration (reflected by N400 effects). Crucially, modulations of a late positive component (LPC) show that violations of phonotactic constraints influence later stages of cognitive processing even when stimuli have already been detected as non-existing. Thus, the comparison of electrophysiological effects evoked by the two types of non-existing words reveals the stages at which phonologically based structural wellformedness comes into play during word processing

    Effect of Honey on Streptococcus mutans Growth and Biofilm Formation

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    Because of the tradition of using honey as an antimicrobial medicament, we investigated the effect of natural honey (NH) on Streptococcus mutans growth, viability, and biofilm formation compared to that of an artificial honey (AH). AH contained the sugars at the concentrations reported for NH. NH and AH concentrations were obtained by serial dilution with tryptic soy broth (TSB). Several concentrations of NH and AH were tested for inhibition of bacterial growth, viability, and biofilm formation after inoculation with S. mutans UA159 in 96-well microtiter plates to obtain absorbance and CFU values. Overall, NH supported significantly less (P < 0.05) bacterial growth than AH at 25 and 12.5% concentrations. At 50 and 25% concentrations, both honey groups provided significantly less bacterial growth and biofilm formation than the TSB control. For bacterial viability, the results for all honey concentrations except 50% NH were not significantly different from those for the TSB control. NH was able to decrease the maximum velocity of S. mutans growth compared to AH. In summary, NH demonstrated more inhibition of bacterial growth, viability, and biofilm formation than AH. This study highlights the potential antibacterial properties of NH and could suggest that the antimicrobial mechanism of NH is not solely due to its high sugar content
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