| Typicality: | 0.250 |
| Saliency: | 0.000 |
| in the early 19th century | 3 | temporal |
| oxygen → be recognized as → primary components of food | 3 |
| negative | neutral | positive |
| 0.024 | 0.904 | 0.071 |
| Raw frequency | 3 |
| Normalized frequency | 0.000 |
| Modifier score | 0.500 |
| Perplexity | 64.664 |