Search for: All records

What is the relationship between language and event cognition? Past work has suggested that linguistic/aspectual distinctions encoding the internal temporal profile of events map onto nonlinguistic event representations. Here, we use a novel visual detection task to directly test the hypothesis that processing telic versus atelic sentences (e.g., “Ebony folded a napkin in 10 seconds” vs. “Ebony did some folding for 10 seconds”) can influence whether the very same visual event is processed as containing distinct temporal stages including a well‐defined endpoint or lacking such structure, respectively. In two experiments, we show that processing (a)telicity in language shifts how people later construe the temporal structure of identical visual stimuli. We conclude that event construals are malleable representations that can align with the linguistic framing of events. 

A fundamental aspect of human cognition is the ability to parse our constantly unfolding experience into meaningful representations of dynamic events and to communicate about these events with others. How do we communicate about events we have experienced? Influential theories of language production assume that the formulation and articulation of a linguistic message is preceded by preverbal apprehension that captures core aspects of the event. Yet the nature of these preverbal event representations and the way they are mapped onto language are currently not well understood. Here, we review recent evidence on the link between event conceptualization and language, focusing on two core aspects of event representation: event roles and event boundaries. Empirical evidence in both domains shows that the cognitive representation of events aligns with the way these aspects of events are encoded in language, providing support for the presence of deep homologies between linguistic and cognitive event structure. 

Abstract Egg waste is a major contributor to global food waste, accounting for 15% of discarded food in the United States. Typically, eggs have a shorter shelf life at room temperature and are preserved in refrigeration from production to consumption. However, maintaining constant refrigeration is energy‐intensive and expensive. Here, a bionanocomposite coating has been developed that incorporates each element of eggs – egg white, yolk, and eggshell – to increase the shelf life of fresh eggs without requiring further refrigeration. The quality of eggs has been successfully preserved for up to three weeks at room temperature. The coated eggs maintain the highest grade (AA) and exhibit improved Haugh Unit (HU), Yolk Index (YI), and pH compared to uncoated eggs. The coating reduces weight loss by ≈37% with an increase in HU (≈12.5%) and YI (≈13.9%). Morphological analysis reveals strong adhesion of the coating to the eggshell surface, showcasing promising barrier properties. The coating demonstrates an optimal combination of oxygen permeability (≈12.2 cm³ µm m⁻² d⁻¹ kPa⁻¹) and water vapor transmission (≈31.5 g mm m⁻²per day) with excellent antimicrobial properties. Overall, this approach of repurposing eggs into a high‐performance coating shows a promising viable alternative to refrigeration and a solution to combat egg waste.