aspect of
yogurt)
→
CapableOf
→
produce acid
| Typicality: | 0.274 |
| Saliency: | 0.263 |
| bacteria → produce → acid | 5 |
| negative | neutral | positive |
| 0.577 | 0.406 | 0.016 |
| Raw frequency | 5 |
| Normalized frequency | 0.263 |
| Modifier score | 0.500 |
| Perplexity | 417.588 |