Romansh language become part of wider German usage. Such words include "Gletscher" 'glacier' or "Murmeltier" 'marmot' (derived from Romansh "murmunt"), as well as culinary items such as Maluns or Capuns. The Romansh influence is much stronger in the German dialects of Grisons. It is sometimes controversially suspected that the pronunciation /k/ or /h/ in words such as "Khind" and "bahe", as opposed to /x/ in other Swiss German dialects ("Chind" and "bache"), is an influence of Romansh. In morphosyntax, the use of the auxiliary verb "kho" 'to come' as opposed to "wird" 'will' in phrases such as "leg di warm a, sunscht
Romansh language Jean-Jacques Furer concludes that the shrinkage of the Romansh-speaking areas is continuing, though at different rates depending on the region. At the same time, he notes that Romansh is still very much alive, a fact that is obvious in those areas where it retains a strong presence, such as most parts of the Surselva and the Lower Engadine. It is also assured that Romansh will continue to be transmitted for several more generations, even though each succeeding generation will be more and more rooted in German as well as Romansh. As a result, if the overall linguistic situation does not