| http://www.w3.org/ns/prov#value | - It has been known, as described in U.S. Pat. No. 3,383,307 that it is possible to make gels by adding a polysaccharide produced from carbohydrates by the action of bacteria of the genus Xanthomonas, to water at rather low levels such as from 0.05 to 5 weight percent based on the weight of water.
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