{ "items" : [
    { "id" : "_:b1217781"
      "properties" : {
        "http://www.w3.org/1999/02/22-rdf-syntax-ns#type" : [ "http://www.w3.org/2002/07/owl#Axiom" ] ,
        "http://www.geneontology.org/formats/oboInOwl#hasDbXref" : [ "Wikipedia:Brine" ] ,
        "http://www.w3.org/2002/07/owl#annotatedProperty" : [ "http://purl.obolibrary.org/obo/IAO_0000115" ] ,
        "http://www.w3.org/2002/07/owl#annotatedSource" : [ "http://purl.obolibrary.org/obo/ENVO_00003044" ] ,
        "http://www.w3.org/2002/07/owl#annotatedTarget" : [ "Water saturated or nearly saturated with salt (NaCl). It is used (now less popular than historically) to preserve vegetables, fish, and meat."] } } }
