One study found that people who are irritated by grammatical errors on the Internet tend to have “less pleasant” personalities than people who do not dwell on it. Other psychological tests on these topics have revealed that not only are they less pleasant, but they are also less open in general and more likely to judge you for your flaws and mistakes.
“In this experiment, we looked at the social judgments readers made about writers,” said researcher Julie Boland of the University of Michigan.
The study tested 83 topics to read an online ad about finding a roommate. Either the answers had no grammatical error, or they had been written to voluntarily contain many grammatical errors.
These 83 people were then asked to judge the person who wrote the answer in terms of intelligence, friendliness and other things, for example if they thought he would make a good roommate. At the end of the experiment, participants were asked if they noticed any grammatical errors or typing errors in e-mails, and whether they were bothering them.
Next, the 83 participants completed a Big Five personality test that revealed how they rate in terms of openness, friendliness, extraversion / introversion, neuroticism, and awareness, as well as general information collected. like age, preconceived attitudes they had with regard to language.
As might be imagined, the answers, riddled with typing errors and grammatical errors, were judged to be worse than those containing no fault. However, they also found that some personality types were more severe in their judgments about the authors of answers filled with mistakes.
Extroverted people were the least concerned about grammatical errors, while introverts were more likely to view the author negatively. People with a conscientious but less open personality were susceptible to typos, and people with “less pleasant” personalities were disturbed by conventional mistakes.
Curiously, neuroticism played virtually no role in the interpretation of grammatical errors.
All the time underline grammar mistakes: Sources in green in the article and h / t Science Alert