aspect of
coffee)
→
CapableOf
→
remain intact
| Typicality: | 0.478 |
| Saliency: | 0.434 |
| because of the uv-protected hopper | 3 | cause |
| flavor → remain → intact | 7 |
| flavor → be → intact | 4 |
| flavor → be left → intact | 3 |
| negative | neutral | positive |
| 0.021 | 0.448 | 0.531 |
| Raw frequency | 14 |
| Normalized frequency | 0.434 |
| Modifier score | 0.900 |
| Perplexity | 417.753 |