Nasal clicks
Nasal clicks are click consonants pronounced with nasal airflow. All click types (alveolar ǃ, dental ǀ, lateral ǁ, palatal ǂ, retroflex ‼, and labial ʘ) have nasal variants, and these are attested in four or five phonations: voiced, voiceless, aspirated, murmured (breathy voiced), and—in the analysis of Miller (2011)—glottalized.
Modally voiced nasal clicks are ubiquitous: They are found in every language which has clicks as part of its regular sound inventory. This includes Damin, which has only nasal clicks, and Dahalo, which has only plain and glottalized nasal clicks. They are fully nasalized throughout, like the pulmonic nasal [m] and [n]. That is, you pronounce a uvular [ɴ] sound (like English ng) with the back of your tongue, and make the click sound in the middle of it using the front of your tongue. They are typically transcribed something like ⟨ᵑǃ⟩; in Khoekhoe, they are written ⟨ǃn ǁn ǀn ǂn⟩, in Juǀʼhõa as ⟨nǃ nǁ nǀ nǂ⟩, and in Zulu, Xhosa, Sandawe, and Naro as ⟨nc nx nq ntc (nç)⟩.
Nasal
Nasal /ˈneɪzəl/ (noun) is the medieval term for the nose guard of a helmet. Cf. Nasal helm.
Nasal (adjective) refers to the Nose, part of human or animal anatomy. It may be also be shorthand for the following uses in combination:
- Nasal administration, a method of pharmaceutical drug delivery
- Nasal emission, the abnormal passing of oral air through a palatal cleft, or from some other type of velopharyngeal inadequacy
- Nasal hair, the hair in the nose. Its main function is to keep foreign or unwanted particles from entering the lungs through the nasal cavity. Adult humans have hairs in the anterior nasal passage.
- Nasal sound (disambiguation)
- Specifically, nasal stop, an occlusive consonant produced with a lowered velum, allowing air to escape freely through the nose, such as English [n], [m], and [ŋ] in words such as nose, mouth, and sing.
Năsal cheese
Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk. Năsal is produced by Napolact, in a natural cave, traditionally used in the cheese-making process from the Middle Ages. Its characteristics and flavour are imparted by the unique microbiological conditions in which it is manufactured. The rock of the cave and the Brevibacterium linens bacteria which developed in it, the constant temperature and humidity, act on the cheeses produced here.
Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The same bacterium is also employed to ferment several cheeses such as Limburger, Port-du-Salut and Năsal. Its smell also attracts mosquitoes.
Origin
Schilling János, an architect, purchased a farm in Năsal in the mid-19th century. He or his son, Schilling Ottó, started producing cheese in the farm cellars in the 19th century. The cheese became famous in Transylvania, and it was awarded a gold medal at the Paris World Expo. The farm was nationalised in 1948 and a smaller cheese factory was built in the village in 1954.
Nasal scale
In reptiles, the nasal scale refers to the scale that encloses the nostril.
Sometimes this scale is paired (divided). In such cases, the anterior half is referred to as the prenasal and the posterior half is referred to as the postnasal.
Supranasal scales are located above the nasal scale.
