{"@context":{"ns0":"https://cropontology.org/rdf/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@id":"ns0:CO_321:0000071","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Quality"},"rdfs:label":{"@language":"en","@value":"Whole meal flour falling number"},"skos:definition":{"@language":"en","@value":"Indication of the amount of sprout damage that has occurred within a wheat sample. falling number value of 350 seconds or longer indicates a low enzyme activity and very sound wheat quality. as the amount of enzyme activity increases, the falling number decreases. Values below 200 seconds indicate high levels of enzyme activity."},"metadata_def:prefLabel":{"@language":"en","@value":"Whole meal flour falling number"},"metadata_def:mappingLoom":"wholemealflourfallingnumber","metadata_def:mappingSameURI":{"@id":"ns0:CO_321:0000071"},"ns0:acronym":{"@language":"en","@value":"WMFlrFN"},"ns0:attribute":"Falling number"}