{"@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#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"https://en.wikipedia.org/wiki/"},"@graph":[{"@id":"obo_purl:FOODON_00003265","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00002664"},"skos:notation":"FOODON:00003265","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_00003265"},"metadata:def/mappingLoom":"fat","metadata:def/prefLabel":"fat","obo_purl:IAO_0000115":{"@value":"Fat (in the strict sense) specifically refers to lipids that are solids at room temperature.","@language":"en"},"metadata:prefixIRI":"FOODON:00003265","rdfs:label":{"@value":"fat","@language":"en"},"oboinowl_gen:id":"FOODON:00003265","obo_purl:IAO_0000118":"Fats","obo_purl:IAO_0000412":{"@id":"obo_purl:foodon.owl"},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000122"},"obo_purl:IAO_0000119":{"@id":"ns0:Fat"},"obo_purl:FOBI_043480":"FOBI:0037"},{"@id":"obo_purl:FOODON_03316694","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00003265"}}]}