BB-rel@ldeleger:BB-rel-F-24794620-012
Annnotations
bionlp-ost-19-BB-rel-test
Below, discontinuous spans are shown in the chain model. You can change it to the bag model.
Id | Subject | Object | Predicate | Lexical cue |
---|---|---|---|---|
T1 | 15-37 | Microorganism | denotes | Staphylococcus equorum |
T2 | 68-86 | Phenotype | denotes | coagulase-negative |
T3 | 87-100 | Microorganism | denotes | staphylococci |
T4 | 109-141 | Habitat | denotes | surfaces of long-ripened cheeses |
T5 | 121-141 | Habitat | denotes | long-ripened cheeses |
T6 | 219-229 | Microorganism | denotes | S. equorum |
T7 | 306-313 | Habitat | denotes | cheeses |
T8 | 397-410 | Microorganism | denotes | Staphylococci |
T9 | 473-498 | Microorganism | denotes | S. equorum strain WS 2733 |
T10 | 553-579 | Habitat | denotes | surface of Raclette cheese |
T11 | 564-579 | Habitat | denotes | Raclette cheese |
T12 | 610-626 | Microorganism | denotes | L. monocytogenes |
T13 | 689-699 | Microorganism | denotes | S. equorum |
T15 | 711-754 | Habitat | denotes | long-ripened cheese rinds of all facilities |
T14 | 711-730 | Habitat | denotes | long-ripened cheese |
T16 | 769-806 | Habitat | denotes | younger cheeses of ripening cellar A1 |
T17 | 788-803 | Habitat | denotes | ripening cellar |