aspect of
food)
→
HasProperty
→
tender
| Typicality: | 0.457 |
| Saliency: | 0.220 |
| often | 2 | degree |
| ingredient → be → tender | 7 |
| ingredient → become → tender | 3 |
| negative | neutral | positive |
| 0.033 | 0.635 | 0.332 |
| Raw frequency | 10 |
| Normalized frequency | 0.220 |
| Modifier score | 0.850 |
| Perplexity | 383.198 |