A comparative study of the variables used to measure syntactic complexity and accuracy in task-based research

The constructs of complexity, accuracy and fluency (CAF) have been used extensively to investigate learner performance on second language tasks. However, a serious concern is that the variables used to measure these constructs are sometimes used conventionally without any empirical justification. It is crucial for researchers to understand how results might be different depending on which measurements are used, and accordingly, choose the most appropriate variables for their research aims. The first strand of this article examines the variables conventionally used to measure syntactic complexity in order to identify which may be the best indicators of different proficiency levels, following suggestions by Norris and Ortega. The second strand compares the three variables used to measure accuracy in order to identify which one is most valid. The data analysed were spoken performances by 64 Japanese EFL students on two picture-based narrative tasks, which were rated at Common European Framework of Reference for Languages (CEFR) A2 to B2 according to Rasch-adjusted ratings by seven human judges. The tasks performed were very similar, but had different degrees of what Loschky and Bley-Vroman term ‘task-essentialness’ for subordinate clauses. It was found that the variables used to measure syntactic complexity yielded results that were not consistent with suggestions by Norris and Ortega. The variable found to be the most valid for measuring accuracy was errors per 100 words. Analysis of transcripts revealed that results were strongly influenced by the differing degrees of task-essentialness for subordination between the two tasks, as well as the spread of errors across different units of analysis. This implies that the characteristics of test tasks need to be carefully scrutinised, followed by careful piloting, in order to ensure greater validity and reliability in task-based research

Grey Matter Volume in the Cerebellum is Related to the Processing of Grammatical Rules in a Second Language: A Structural Voxel-based Morphometry Study

The experience of learning and using a second language (L2) has been shown to affect the grey matter (GM) structure of the brain. Importantly, GM density in several cortical and subcortical areas has been shown to be related to performance in L2 tasks. Here, we show that bilingualism can lead to increasedGMvolume in the cerebellum, a structure that has been related to the processing of grammatical rules. Additionally, the cerebellar GM volume of highly proficient L2 speakers is correlated to their performance in a task tapping on grammatical processing in an L2, demonstrating the importance of the cerebellum for the establishment and use of grammatical rules in an L2

A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization

A standardized textural test was developed for characterizing the banana pulp softening process during boiling. While a correlation was established between initial dry matter content and firmness, we observed large differences in cooking behavior between varieties and genotypes, with various softening rates and equilibrium retainable firmnesses. After 33-min cooking, some genotypes exhibited firmnesses 7 times higher than the softest. The biggest firmness losses relative to initial textures found after cooking were: FHIA 20 (20-fold) and FHIA 18 genotypes (40-fold) after 2 h, and Guineo (100-fold) after 98 min. The extent of starch gelatinization was investigated by differential scanning calorimetry and correlated to the amylographic maximum slope using rapid visco analyzer. Regardless of water uptake, the first 15-min cooking demonstrated a strong contribution by the gelatinization process to thermal softening. The firmness losses of 15 Colombian cultivated dessert and cooking banana varieties were evaluated using fractional conversion, and were best fitted by a first-order reaction (R2 ? 0.98). Multiple regression was shown to be suitable for preliminary cooking time prediction using Musaceae flour amylographic properties. At 30-min cooking, firmness evaluation was shown to be sufficient for identifying genotypic behavior, and therefore for predicting consumer preferences