Hyphenation ofkjøtt-temperatur

Norwegian Word Analysis: kjøtt-temperatur

1. Examination & Pronunciation:

The word "kjøtt-temperatur" (meat temperature) is a compound noun in Norwegian. It consists of two parts: "kjøtt" (meat) and "temperatur" (temperature). The pronunciation involves a voiceless palatal fricative /ç/ in "kjøtt" and a standard pronunciation for "temperatur" borrowed from German/French.

2. Syllable Division:

Following Norwegian syllable division rules, which generally favor maximizing onsets (consonant clusters at the beginning of a syllable), the word is divided as follows (using only the original letters):

3. Morphemic Analysis:

• kjøtt: Root. Origin: Old Norse kjöt. Morphological function: Noun, referring to animal flesh.
• temperatur: Root. Origin: Latin temperatura. Morphological function: Noun, referring to the degree of heat or cold.

4. Stress Identification:

The primary stress falls on the second syllable of "temperatur" – "tu". Norwegian generally stresses the penultimate (second-to-last) syllable in words of Germanic origin, and borrowed words often retain their original stress patterns, which in this case is the penultimate syllable.

5. Phonetic Transcription:

/kjøtːtɛmpr̩aˈtuːr/

6. Edge Case Review:

Norwegian allows for geminate consonants (double consonants), as seen in "kjøtt" (/kjøtː/). This affects syllable weight and can influence vowel quality. The 'r' in 'temperatur' is often a syllabic consonant, especially in Eastern Norwegian dialects.

7. Grammatical Role:

"kjøtt-temperatur" functions solely as a noun. Syllabification and stress remain consistent regardless of grammatical context.

8. Definition & Semantics:

• Definition: The temperature of meat.
• Grammatical Category: Noun (feminine gender - kjøtt-temperaturen)
• Translation: Meat temperature
• Synonyms: (None common, often rephrased)
• Antonyms: (Not applicable)
• Examples:
  • "Jeg må sjekke kjøtt-temperaturen." (I need to check the meat temperature.)
  • "Den anbefalte kjøtt-temperaturen for kylling er 74 grader Celsius." (The recommended meat temperature for chicken is 74 degrees Celsius.)

9. Phonological Comparison:

• blomst-kasse (flower box): blomst-kas-se /blɔmstˈkɑsːə/ - Similar syllable structure with compound nouns. Stress on the second element.
• frukt-salat (fruit salad): frukt-sa-lat /frʉkːtˈsaːlɑt/ - Similar compound noun structure. Stress on the second element.
• sol-lys (sunlight): sol-lys /sɔlˈlys/ - Shorter compound noun, but demonstrates the same stress pattern on the second element.

The consistent stress pattern on the second element of the compound noun is a key feature of Norwegian phonology.

Detailed Syllable Breakdown:

Division Rules Applied:

1. Maximize Onset: Norwegian prefers to include as many consonants as possible in the onset of a syllable.
2. Syllabic Consonant Rule: /r/ can function as a syllabic nucleus, especially after a consonant.
3. Penultimate Stress: Stress generally falls on the second-to-last syllable in words of Germanic origin.

Special Considerations:

• The geminate consonant "tt" in "kjøtt" is a common feature of Norwegian and affects syllable weight.
• The pronunciation of "r" can vary regionally, sometimes being syllabic and sometimes a full vowel.
• Compound nouns are common, and the stress pattern is consistently on the second element.

Short Analysis:

The word "kjøtt-temperatur" is a compound noun divided into five syllables: kjøtt-tem-pra-tu-r. The primary stress falls on the penultimate syllable of "temperatur". The word's syllabification follows Norwegian rules of maximizing onsets and utilizing syllabic consonants. The morphemic breakdown reveals Old Norse and Latin origins.