{"@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#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:FOODON_03400805","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400777"},"rdfs:label":{"@language":"en","@value":"fat or oil (eurofir)"},"rdfs:comment":{"@language":"en","@value":"LanguaL curation note: Index also *FAT OR OIL* or subgroups in facet C."},"obo_purl:IAO_0000115":{"@language":"en","@value":"Food substance or component consisting predominantly of mixed glycerol esters of fatty acids and, in far lesser amounts, of fatty acids, sterols and pigments. A fat is solid at room temperature; an oil is liquid at room temperature (20 degrees C). Excludes essential oils."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0805"},"metadata:def/prefLabel":{"@language":"en","@value":"fat or oil (eurofir)"},"metadata:def/mappingLoom":"fatoroileurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400805"},"metadata:prefixIRI":"FOODON:03400805"},{"@id":"obo_purl:FOODON_03400808","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400805"}},{"@id":"obo_purl:FOODON_03400806","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400805"}},{"@id":"obo_purl:FOODON_03400807","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400805"}}]}