{"@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#","ns0":"http://","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns1":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@id":"ns0:purl.obolibrary.org/obo/CHEBI_2509","@type":"ns0:www.w3.org/2002/07/owl#Class","ns0:www.w3.org/2000/01/rdf-schema#subClassOf":[{"@id":"ns0:purl.obolibrary.org/obo/CHEBI_60004"},{"@id":"ns0:purl.obolibrary.org/obo/FOODON_03412972"}],"ns0:www.w3.org/2000/01/rdf-schema#label":"agar","ns0:www.w3.org/2000/01/rdf-schema#comment":{"@language":"en","@value":"LanguaL term definition: Food additive; technological purpose(s): bulking agent, carrier, coating agent, emulsifier, glazing agent, gelling agent, humectant, stabilizer, thickener."},"ns0:purl.obolibrary.org/obo/IAO_0000115":"A complex mixture of polysaccharides extracted from species of red algae. Its two main components are agarose and agaropectin. Agarose is the component responsible for the high-strength gelling properties of agar, while agaropectin provides the viscous properties.","ns0:purl.obolibrary.org/obo/IAO_0000118":{"@language":"en","@value":"agar"},"ns0:purl.obolibrary.org/obo/IAO_0000412":[{"@id":"ns0:purl.obolibrary.org/obo/chebi.owl"},{"@id":"ns0:langual.org"}],"ns0:www.geneontology.org/formats/oboInOwl#hasDbXref":[{"@id":"ns0:www.langual.org/langual_thesaurus.asp?termid=B2983"},"Codex::406","Europe::406"],"metadata:def/prefLabel":"agar","metadata:def/mappingLoom":"agar","metadata:def/mappingSameURI":{"@id":"ns0:purl.obolibrary.org/obo/CHEBI_2509"},"metadata:prefixIRI":"CHEBI:2509"}