<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2002/07/owl#Class> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#subClassOf> <http://purl.obolibrary.org/obo/CHEBI_52221> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2004/02/skos/core#notation> "CHEBI:73224" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://purl.obolibrary.org/obo/CHEBI_73224> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingLoom> "allylisothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/prefLabel> "allyl isothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://purl.obolibrary.org/obo/IAO_0000115> "An isothiocyanate with the formula CH2=CHCH2N=C=S. A colorless oil with boiling point 152degreeC, it is responsible for the pungent taste of mustard, horseradish, and wasabi." .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#label> "allyl isothiocyanate"^^<http://www.w3.org/XML/1998/namespacestring> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#label> "allyl isothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.geneontology.org/formats/oboInOwl#id> "CHEBI:73224" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://purl.obolibrary.org/obo/CHEBI_73224> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2002/07/owl#Class> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#subClassOf> <http://purl.obolibrary.org/obo/CHEBI_52221> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2004/02/skos/core#notation> "CHEBI:73224" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://purl.obolibrary.org/obo/CHEBI_73224> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingLoom> "allylisothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/prefLabel> "allyl isothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://purl.obolibrary.org/obo/IAO_0000115> "An isothiocyanate with the formula CH2=CHCH2N=C=S. A colorless oil with boiling point 152degreeC, it is responsible for the pungent taste of mustard, horseradish, and wasabi." .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#label> "allyl isothiocyanate"^^<http://www.w3.org/XML/1998/namespacestring> .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.w3.org/2000/01/rdf-schema#label> "allyl isothiocyanate" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://www.geneontology.org/formats/oboInOwl#id> "CHEBI:73224" .
<http://purl.obolibrary.org/obo/CHEBI_73224> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://purl.obolibrary.org/obo/CHEBI_73224> .