Re: Additional diacritics (was: Phonological equivalent of...)
>On a somewhat unrelated note, I find myself wishing there were an IPAThe extIPA uses a superscript equality sign ("=") for just that. Also, as a
>diacritic for "unaspirated", for cases when I wish to emphasize that aspect
>of a phone. Obviously, the lack of the "aspirated" diacritic should be
>sufficient, in narrow phonetic transcription, to indicate a corresponding
>lack of aspiration, but if the associated sound is usually aspirated it
>would be useful to be able to show that lack explicitly... in general, a
>"negation" operator would seem to be helpful. But then we're starting to
>veer dangerously in the direction of feature notation...
>Mark J. Reed
combining subscript, it is used to mark coronals as explicitely alveolar,
which is handy too. And there's more along similar lines; I suggest you
check it out yourself: http://en.wikipedia.org/wiki/ExtIPA
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René Uittenbogaard writes:
> Somewhat off-topic:Although those mean 'less rounded' and 'more rounded', resp.,
> Henrik's cxs/ipa page (http://www.theiling.de/ipa/) says:
> > Note 2: The schwa, @, does not seem to be defined to be rounded or
> > unrounded in IPA as the chart gives the letter in the very center.
> > We need a conlang that distinguishes these two to force IPA to include
> > both variants (you can write e_x and 2_x to indicate the two variants,
> > though).
> I have always been wondering whether /@_c/ and /@_O/ wouldn't be
> better choices to write down these variants.
suggesting a specification wrt. to roundedness exists, which the
symbol /@/ lacks. To me, it feels like 'undef-1' vs. 'undef+1', if
you can read Perl. :-)
Another reason I wrote the above is that the schwa was probably meant
to be a phone*m*ic symbol, not a precise phonetic one, therefore
lacking the roundedness specification. So using /e/ or /2/ as the
base letter seems to me as more canonical in phone*t*ic environments,
since these symbols do specify roundedness. E.g. for German, /@/ ~
[e_x] and for French, /@/ ~ [2_x], I think.
Of course, that's probably a matter of taste.