<?xml version="1.0" encoding="UTF-8"?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:obo_purl="http://purl.obolibrary.org/obo/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:metadata_def="http://data.bioontology.org/metadata/def/" xmlns:metadata="http://data.bioontology.org/metadata/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oboinowl_gen="http://www.geneontology.org/formats/oboInOwl#"> <owl:Class rdf:about="http://purl.obolibrary.org/obo/FOODON_00002501"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00001002"/> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> <metadata_def:mappingLoom>multicomponentfoodproduct</metadata_def:mappingLoom> <metadata_def:prefLabel>multi-component food product</metadata_def:prefLabel> <rdfs:comment xml:lang="en">The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57 Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?</rdfs:comment> <obo_purl:IAO_0000115 xml:lang="en">A food product consisting of food material derived from ingredients sourced from multiple organisms.</obo_purl:IAO_0000115> <metadata:prefixIRI>FOODON:00002501</metadata:prefixIRI> <rdfs:label xml:lang="en">multi-component food product</rdfs:label> <obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000122"/> <obo_purl:IAO_0000117>Damion Dooley</obo_purl:IAO_0000117> <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2019-01-23T22:40:32Z</dc:date> <oboinowl_gen:hasSynonym xml:lang="en">multi-ingredient</oboinowl_gen:hasSynonym> </owl:Class> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00001258"> <rdfs:subClassOf> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00002501"> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> </rdfs:subClassOf> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00002450"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03316579"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> </rdf:RDF>
<?xml version="1.0" encoding="UTF-8"?>
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  <owl:Class rdf:about="http://purl.obolibrary.org/obo/FOODON_00002501">
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    <metadata_def:mappingLoom>multicomponentfoodproduct</metadata_def:mappingLoom>
    <metadata_def:prefLabel>multi-component food product</metadata_def:prefLabel>
    <rdfs:comment xml:lang="en">The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57
Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?</rdfs:comment>
    <obo_purl:IAO_0000115 xml:lang="en">A food product consisting of food material derived from ingredients sourced from multiple organisms.</obo_purl:IAO_0000115>
    <metadata:prefixIRI>FOODON:00002501</metadata:prefixIRI>
    <rdfs:label xml:lang="en">multi-component food product</rdfs:label>
    <obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000122"/>
    <obo_purl:IAO_0000117>Damion Dooley</obo_purl:IAO_0000117>
    <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2019-01-23T22:40:32Z</dc:date>
    <oboinowl_gen:hasSynonym xml:lang="en">multi-ingredient</oboinowl_gen:hasSynonym>
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        <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/>
      </rdf:Description>
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  </rdf:Description>
  <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00002450">
    <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/>
  </rdf:Description>
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