{"@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#","metadata_def":"http://data.bioontology.org/metadata/def/","skos":"http://www.w3.org/2004/02/skos/core#","ns1":"During FCA: Cut approximately 100 g of solid endosperm (meat) into 1 to 2 cm pieces. Record exact fresh weight. Put sample into an oven for drying at 105°C until mass is constant (9 - 10 h). Record dry weight. Dry matter contents is 100 x dry weight /"},"@id":"ns0:CO_326:0000341","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:computation"},"metadata_def:mappingSameURI":{"@id":"ns0:CO_326:0000341"},"metadata_def:mappingLoom":"calculatestandarddeviationofsolidendospermdrymattercontent","metadata_def:prefLabel":"Calculate standard deviation of solid endosperm dry matter content","skos:definition":{"@value":"During FCA: Cut approximately 100 g of solid endosperm (meat) into 1 to 2 cm pieces. Record exact fresh weight. Put sample into an oven for drying at 105°C until mass is constant (9 - 10 h). Record dry weight. Dry matter contents is 100 x dry weight /fresh weight. Calculate standard deviation over 30 palms.","@language":"en"},"rdfs:label":{"@value":"Calculate standard deviation of solid endosperm dry matter content","@language":"en"}}
{"@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#","metadata_def":"http://data.bioontology.org/metadata/def/","skos":"http://www.w3.org/2004/02/skos/core#","ns1":"During FCA: Cut approximately 100 g of solid endosperm (meat) into 1 to 2 cm pieces. Record exact fresh weight. Put sample into an oven for drying at 105°C until mass is constant (9 - 10 h). Record dry weight. Dry matter contents is 100 x dry weight /"},"@id":"ns0:CO_326:0000341","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:computation"},"metadata_def:mappingSameURI":{"@id":"ns0:CO_326:0000341"},"metadata_def:mappingLoom":"calculatestandarddeviationofsolidendospermdrymattercontent","metadata_def:prefLabel":"Calculate standard deviation of solid endosperm dry matter content","skos:definition":{"@value":"During FCA: Cut approximately 100 g of solid endosperm (meat) into 1 to 2 cm pieces. Record exact fresh weight. Put sample into an oven for drying at 105°C until mass is constant (9 - 10 h). Record dry weight. Dry matter contents is 100 x dry weight /fresh weight. Calculate standard deviation over 30 palms.","@language":"en"},"rdfs:label":{"@value":"Calculate standard deviation of solid endosperm dry matter content","@language":"en"}}