| http://www.w3.org/ns/prov#value | - proteins), --OH (e.g. aliphatic hydroxy groups on sugar rings, such as glucose or other monosaccharide rings in oligo- or polysaccharides; or alcoholic hydroxy groups in polyols, such as polyethylene glycols; or hydroxy groups in certain amino acid residues of polypeptides or proteins, such as serine or threonine residues), --SH (e.g. thiol groups in cysteine residues of polypeptides or proteins)
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