| http://www.w3.org/ns/prov#value | - The former usually involves microorganisms, e.g. SCOBY (Symbiotic Culture Of Bacteria and Yeast) used to ferment kombucha; the latter is due to exposure to oxygen, e.g. a cut apple begins to oxidize (turn that appetizing brown) soon after being cut and might eventually ferment after exposure to whichever bacterium it is he is responsible for such things.
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