| Typicality: | 0.354 |
| Saliency: | 0.244 |
| because of its antibacterial properties | 3 | cause |
| pepper → be preserved in → oil | 3 |
| pepper → be → preserved | 3 |
| pepper → be used to preserve → food | 3 |
| negative | neutral | positive |
| 0.046 | 0.495 | 0.458 |
| Raw frequency | 9 |
| Normalized frequency | 0.244 |
| Modifier score | 0.500 |
| Perplexity | 71.658 |