Verbal working memory of Korean–English bilinguals: An fMRI study

Kim, K.K.; Byun, E.; Lee, S.K.; Gaillard, William D.; Xu, Benjamin; Theodore, W. H.

doi:10.1016/j.jneuroling.2010.07.001

Cited by 4 publications

(3 citation statements)

References 71 publications

(103 reference statements)

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“…In this context, a very recent line of research that has compared English–Chinese bilinguals processing English and Chinese orthography is promising (Tong & McBride-Chang 2010). In addition, while work in cognitive neuroscience has begun to explore the role of WM and L2 processing with event-related potentials (ERP) and functional magnetic resonance imaging (fMRI) (Tolentino 2010; Kim et al 2011), more work is needed to clarify behavioral data before real advances in cognitive neuropsychology can be made.…”

Section: Resultsmentioning

confidence: 99%

Aspects of working memory in L2 learning

2011

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This article reviews research on working memory (WM) and its use in second language (L2) acquisition research. Recent developments in the model and issues surrounding the operationalization of the construct itself are presented, followed by a discussion of various methods of measuring WM. These methods include word and digit span tasks, reading, listening and speaking span tasks. We next outline the role proposed for WM in explaining individual differences in L2 learning processes and outcomes, including sentence processing, reading, speaking, lexical development and general proficiency. Key findings are that WM is not a unitary construct and that its role varies depending on the age of the L2 learners, the task and the linguistic domain. Some tests of WM may in fact be tests of differences in ability to attend to aspects of the L2. Future research will focus on matching tests of WM more closely with linguistic tasks and using more standardized, replicable measures of WM in new areas including writing in non-alphabetic scripts, instructional interventions and cognitive neuropsychology.

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Section: Resultsmentioning

confidence: 99%

Aspects of working memory in L2 learning

2011

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“…In terms of neural correlates, neuroimaging studies have suggested differential engagement of visual processing regions across writing systems. Even though some studies suggest that Chinese and English orthographic processing equally engage the left occipitotemporal cortex (Sakurai, Momose, Iwata, Sudo, Ohtomo & Kanazawa, 2000;Liu, Dunlap, Fiez & Perfetti, 2007), some studies suggest that English orthographic processing shows a greater engagement of this region (Tan et al, 2005;Kim, Byun, Lee, Gaillard, Xu & Theodor, 2011). The interactive account argues that the ventral occipito-temporal cortex receives top-down predictions from higher-level linguistic representation regions as well as bottom-up basic visual inputs (Olulade, Flowers, Napoliello & Eden, 2013;Price & Devlin, 2011).…”

Section: Introductionmentioning

confidence: 99%

The brain adapts to orthography with experience: evidence from English and Chinese

Cao

Brennan

Booth

2014

Developmental Science

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Using functional magnetic resonance imaging (fMRI), we examined the process of language specialization in the brain by comparing developmental changes in two contrastive orthographies: Chinese and English. In a visual word rhyming judgment task, we found a significant interaction between age and language in left inferior parietal lobule and left superior temporal gyrus, which was due to greater developmental increases in English than in Chinese. Moreover, we found that higher skill only in English children was correlated with greater activation in left inferior parietal lobule. These findings suggest that the regions associated with phonological processing are essential in English reading development. We also found greater developmental increases in English than in Chinese in left inferior temporal gyrus, suggesting refinement of this region for fine-grained word form recognition. In contrast, greater developmental increases in Chinese than in English were found in right middle occipital gyrus, suggesting the importance of holistic visual-orthographic analysis in Chinese reading acquisition. Our results suggest that the brain adapts to the special features of the orthography by engaging relevant brain regions to a greater degree over development.

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“…The high spatial and temporal resolution of functional magnetic resonance imaging (fMRI) has significantly contributed to the understanding of visual (Bedny et al, 2010), working memory (Kim et al, 2011) and olfaction tasks (Cerf-Ducastel and Murphy, 2001) among many others. The study of the neural response induced by olfaction involves, however, more difficulty than the study of other cognitive tasks (Qureshy et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

Vivancos¹,

Tena

Morales

et al. 2016

Grasas y Aceites

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SUMMARY:Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11). Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingulate gyrus (Brodmann area 32), at the temporal lobe (Brodmann area 38), and inferior frontal gyrus (Brodmann area 47), while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results. KEYWORDS:Aroma; Brain activation; Brodmann areas; fMRI; Olfaction; Virgin olive oil RESUMEN: Estudio mediante neuroimagen de percepciones olfativas agradables y desagradables de aceites de oliva virgen. La imagen por resonancia magnética funcional (fMRI) ha sido empleada para estudiar la información de la respuesta cerebral producida al estimular las neuronas que participan en el proceso olfatorio tras percibir el aroma del aceite de oliva virgen (AOV). Se utilizó fMRI para la adquisición de los datos de la actividad cerebral de 14 sujetos a los que se presentaron tres aceites de oliva vírgenes de aroma agradable (var. Royal, Arbequina and Picual) y tres aceites de oliva vírgenes con defectos sensoriales (rancio, atrojado, avinado/avinagrado). Los datos se sometieron a una prueba t para observar diferencias entre dos grupos, la cual permite una mejor interpretación de los resultados, particularmente cuando los datos se estudian a través de diferentes sujetos. La mayoría de las activaciones, que se localizaron en lóbulos frontales, se relacionaron con la tarea olfatoria independientemente de la componente hedónica de la percepción (por ejemplo, áreas Brodmann 10, 11). Al comparar las muestras con aromas agradables y desagradables, se encontraron diferencias significativas en el giro cingulado anterior (área Brodmann 32), el lóbulo temporal (área Brodmann 38) y el giro frontal inferior (área Brodmann 47), mientras que los aromas más intensos activaron el área Brodmann 6. En la interpretación de los resultados se tuvo en cuenta tanto la percepción descrita por los sujetos como las concentraciones de los compuestos volátiles en las muestras.

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Verbal working memory of Korean–English bilinguals: An fMRI study

Cited by 4 publications

References 71 publications

Aspects of working memory in L2 learning

Aspects of working memory in L2 learning

The brain adapts to orthography with experience: evidence from English and Chinese

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

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