{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","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#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","dc":"http://purl.org/dc/elements/1.1/","ns0":"https://orcid.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:ENVO_03510016","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:ENVO_00010483"},"rdfs:label":{"@language":"en","@value":"tragacanth"},"rdfs:comment":"Tragacanth has many uses, including as an emulsifier, thickener, stabilizer, and texturant additive for foods, pharmaceuticals, and art materials.","obo_purl:IAO_0000115":"A naturally occurring plant-based gum, which functions as a viscous, odorless, tasteless, water-soluble mixture of polysaccharides that absorbs water to become a gel/paste.","oboinowl_gen:hasExactSynonym":["shiraz gum","tragacanth gum"],"dc:creator":{"@id":"ns0:0000-0002-7463-6306"},"oboinowl_gen:hasDbXref":["http://purl.obolibrary.org/obo/DRON_00723978","http://purl.obolibrary.org/obo/FOODON_03413310","http://purl.obolibrary.org/obo/NCIT_C84223","http://purl.obolibrary.org/obo/OMIT_0014984"],"dc:date":{"@type":"http://www.w3.org/2001/XMLSchema#dateTime","@value":"2020-08-03T17:54:12Z"},"metadata:def/prefLabel":{"@language":"en","@value":"tragacanth"},"metadata:def/mappingLoom":"tragacanth","metadata:def/mappingSameURI":{"@id":"obo_purl:ENVO_03510016"},"metadata:prefixIRI":"ENVO:03510016"},{"@id":"obo_purl:ECTO_7000133","obo_purl:RO_0002309":{"@id":"obo_purl:ENVO_03510016"}}]}