( ( ( page ( 62 Testing ) ) ( for ( Composition Measuring ) ) ) ( ( ( ( ( freezing point ) ( -LRB- ( 19 -RRB- ) ) ) ( ( ( The ( normal ( freezing point ) ) ) ( of milk ) ) ( ( is ( ( a little ) ( lower ( than ( ( the ( freezing point ) ) ( of water ) ) ) ) ) ) ( owing ( to ( dissolved components ) ) ) ) ) ) ( -LRB- ( ( mainly ( ( lactose and ) salts ) ) -RRB- ) ) ) . ) )
(ROOT (S (NP (NP (NN page) (CD 62) (NNP Testing)) (PP (IN for) (NP (NNP Composition) (NNP Measuring)))) (VP (NP (NP (JJ freezing) (NN point)) (PRN (-LRB- -LRB-) (NP (CD 19)) (-RRB- -RRB-)) (SBAR (S (NP (NP (DT The) (JJ normal) (NN freezing) (NN point)) (PP (IN of) (NP (NN milk)))) (VP (VBZ is) (ADJP (NP (DT a) (RB little)) (JJR lower) (PP (IN than) (NP (NP (DT the) (JJ freezing) (NN point)) (PP (IN of) (NP (NN water)))))) (S (VP (VBG owing) (PP (TO to) (NP (JJ dissolved) (NNS components))))))))) (PRN (-LRB- -LRB-) (NP (RB mainly) (NN lactose) (CC and) (NNS salts)) (-RRB- -RRB-))) (. .)))
page 62 Testing for Composition Measuring freezing point (19) The normal freezing point of milk is a little lower than the freezing point of water owing to dissolved components (mainly lactose and salts).
(ROOT (S (NP (NNP Water)) (VP (VBZ is) (NP (NP (DT the) (JJ main) (NN component)) (PP (IN of) (NP (NN milk))))) (. .)))