aspect of
yogurt)
→
CapableOf
→
ferment the milk
| Typicality: | 0.524 |
| Saliency: | 0.263 |
| bacteria → ferment → the milk | 5 |
| negative | neutral | positive |
| 0.387 | 0.534 | 0.079 |
| Raw frequency | 5 |
| Normalized frequency | 0.263 |
| Modifier score | 1.000 |
| Perplexity | 171.922 |