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pato-ontology / pato

PATO - the Phenotype And Trait Ontology
https://pato-ontology.github.io/pato/
BSD 3-Clause "New" or "Revised" License
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Food related qualities #550

Open ddooley opened 1 year ago

ddooley commented 1 year ago

FoodOn has a general NTR set of characteristics that PATO may have an interested in curating?

Some of these contain a bit of extra information, and are a bit relative. Chilling food X at some temperature may be food-safe, but chilling food Y at that same temperature might not be.

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We also have ripeness terms:

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Let us know whether we should put the new terms in foodon or have them in PATO. And same for any existing FoodOn terms above!

Thx!

ddooley commented 1 year ago

Also currently PATO dry applies only to surface of material by definition. Can we have a similar term that applies to material as containing little or no moisture? Examples are dried out bread, dried fish, etc.

ddooley commented 1 year ago

A followup on dry material - it looks like PATO has decreased water composition is pertinent to this, as a characteristic it seems not to guarantee an endpoint of dry material though.

ddooley commented 7 months ago

Any further thoughts here? Otherwise FoodOn will mint these terms in the next month.

ddooley commented 4 months ago

Here is an updated diagram:

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And a separate list of characteristics related to burns or pain sensation. Would PATO be interested in this too?:

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These terms were inspired by NASA work: A New Approach to Defining Human Touch Temperature Standards: https://ntrs.nasa.gov/citations/20100020960