About: http://webisa.webdatacommons.org/203927242

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	This property can be observed by comparing predominately unsaturated vegetable oils, which remain liquid even at relatively low temperatures, to much more saturated fats such as butter or lard which are mainly solid at room temperature.
http://www.w3.org/ns/prov#wasQuotedFrom	phys.org