Sökning: "DP"

Visar resultat 1 - 5 av 117 avhandlingar innehållade ordet DP.

  1. 1. L'italiano come prima e seconda (madre)lingua : Indagine longitudinale sullo sviluppo del DP

    Författare :Petra Bernardini; Italienska; []
    Nyckelord :HUMANIORA; HUMANITIES; HUMANIORA; HUMANITIES; Italian language and literature; L1 lexicon; two lexicons; syntax; morphology; adult learners; bilingual children; functional categories; parameter setting; universal grammar; weaker language; DP; L2; 2L1; L1; development; acquisition; Italian; Swedish; gender parameter; number; gender; v. d. Craats.; agreement; transfer; definite word order; suffixed article; determiner parameter; N-raising parameter; Italienska språk och litteratur ;

    Sammanfattning : This thesis deals with the development of the DP (the Determiner Phrase) in bilingual first (2L1) and in adult second (L2) language acquisition of Italian, with a focus on a case study of Italian as a second first language. The thesis suggests that the bilingual children and the Swedish adult learners develop the Italian DP differently. LÄS MER

  2. 2. L’acquisition des Catégories Fonctionnelles : Étude comparative du développement du DP français chez des enfants et des apprenants adultes

    Författare :Jonas Granfeldt; Franska; []
    Nyckelord :HUMANIORA; HUMANITIES; 2L1; L1; L2; DP; comparison; universal grammar; functional categories; bilingual children; adult learners; morphology; syntax; Rizzi; structural economy; categorial uniformity; transfer; definite article; elision; incorporation; maximal projections; heads; development; acquisition; French; Swedish; gender; number; agreement; triggers; French language; Franska språket;

    Sammanfattning : This thesis deals with the development of the DP (the Determiner Phrase) in bilingual first (2L1) and in adult second (L2) language acquisition of French. The thesis shows that the children and the adult Swedish learners acquire syntactic categories differently: the children follow a structural economy principle in positing as small categories as possible (Rizzi, 1998). LÄS MER

  3. 3. Structure and polymorphism of the human class II histocompatibility antigens with special regard to the HLA-DP region

    Författare :Kenth Gustafsson; Uppsala universitet; []
    Nyckelord :MEDICINE; MEDICIN;

    Sammanfattning : .... LÄS MER

  4. 4. Aspekte des Dativs : Zur Relation zwischen der Dativ-DP und der Ereignisstruktur der Verben in ditransitiven Konstruktionen im Deutschen

    Författare :Edith Ekberg; Tyska; []
    Nyckelord :HUMANIORA; HUMANITIES; action chain; construction grammar; structural licensing; case; inalienable possession; possessor dative; beneficiary dative; Keywords: ditransitive construction; free vs. selected indirect objects; lexical vs. constructional profiling; event structure; First-Phase Syntax;

    Sammanfattning : Abstract in UndeterminedAbstractThe aim of this study is to investigate the structural licensing and the semantics of the dative-DP in ditransitive constructions in German from a cognitive and construction grammar perspective.While the indirect object in constructions with prototypical ditransitive verbs is said to be a lexically selected argument of the verb, the indirect object in beneficiary ditransitive constructions and ditransitive possessor dative constructions with (in)transitive verbs is traditionally categorized as a “free” dative. LÄS MER

  5. 5. Retrogradation Properties of Starch

    Författare :José Silverio; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER