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    { "id" : "http://dbpedia.org/resource/Baker's_yeast"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Baker's yeast is the common name for the strains of  yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast." ] ,
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        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/20100911_232323_Yeast_Live.jpg?width=300"] } } }
