The Product Types Ontology for Semantic Web-based E-Commerce
PTO: The Product Types Ontology for Semantic Web-based E-Commerce
The Product Types Ontology: Good identifiers for product types based on Wikipedia
This service provides GoodRelations-compatible class definitions for any type of product or service that has an entry in the English Wikipedia.
Vocabulary: http://www.productontology.org/#
Namespace: http://www.productontology.org/
The Product Types Ontology is designed to be used in combination with GoodRelations, a standard vocabulary for the commercial aspects of offers.
See http://purl.org/goodrelations/ for more information.
2024-03-29T00:29:19.993374
The class abstracts and translations of labels are taken from Wikipedia, the free encyclopedia.
Martin Hepp
The class definition texts are taken from Wikipedia, the free encyclopedia under a Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license, see http://creativecommons.org/licenses/by-sa/3.0/. Accordingly, all ontology class definitions provided in here are available under the very same license.
E-Commerce, E-Business, GoodRelations, Ontology, Wikipedia, DBPedia
Olive oil
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
Spain is the world's largest producer, manufacturing almost half of the world's olive oil. Other large producers are Italy, Greece, Tunisia, Turkey and Morocco.
The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
(Source: Wikipedia, the free encyclopedia, see http://en.wikipedia.org/wiki/Olive_oil)
زيت الزيتون
زيت زيتون
Aceite d'oliva
Zeytun yağı
Зәйтүн майы
Аліўкавы алей
Зехтин
Maslinovo ulje
Oli d'oliva