aspect of
yogurt)
→
CapableOf
→
break down lactose
| Typicality: | 0.465 |
| Saliency: | 0.504 |
| in the milk | 2 | location |
| bacteria → break down → lactose | 5 |
| bacteria → break down → the lactose | 3 |
| negative | neutral | positive |
| 0.273 | 0.653 | 0.074 |
| Raw frequency | 8 |
| Normalized frequency | 0.504 |
| Modifier score | 0.500 |
| Perplexity | 108.242 |