naturally | 26 | manner |
due to its high sugar content | 6 | cause |
slightly | 5 | degree |
carob → be → sweet | 37 |
carob → have → sweet taste | 4 |
carob → be → sweeter | 3 |
negative | neutral | positive |
0.011 | 0.294 | 0.695 |
Raw frequency | 44 |
Normalized frequency | 1.000 |
Modifier score | 0.500 |
Perplexity | 205.358 |