{ "items" : [
    { "id" : "http://webisa.webdatacommons.org/305854154"
      "properties" : {
        "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" : [ "The same hydrophilic or lipophilic materials may be employed as third components in the same amounts and for the same purposes as described above in connection with the spherical particles, in order to obtain enhanced taste or like properties in the final product, i.e. about 5-45% by weight of the total composition." ] ,
        "http://www.w3.org/ns/prov#wasQuotedFrom" : [ "google.com" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/100076556"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/305854154"] } } }
