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{
"data": {
"type": "samples",
"id": "ERS074454",
"attributes": {
"longitude": 25.0209,
"biosample": "SAMEA1322272",
"latitude": 60.2294,
"sample-metadata": [
{
"key": "project name",
"value": "Microbial metagenomics in broiler meat",
"unit": null
},
{
"key": "geographic location (longitude)",
"value": "25.020865",
"unit": null
},
{
"key": "geographic location (country and/or sea,region)",
"value": "Helsinki, Finland",
"unit": null
},
{
"key": "collection date",
"value": "2009-APR-02",
"unit": null
},
{
"key": "environment (biome)",
"value": "terrestrial biome",
"unit": null
},
{
"key": "environment (feature)",
"value": "food processing factory",
"unit": null
},
{
"key": "environment (material)",
"value": "poultry product",
"unit": null
},
{
"key": "amount or size of sample collected",
"value": "2800",
"unit": "g"
},
{
"key": "sequencing method",
"value": "pyrosequencing",
"unit": null
},
{
"key": "depth",
"value": "0",
"unit": "m"
},
{
"key": "elevation",
"value": "not measured",
"unit": "m"
},
{
"key": "miscellaneous parameter",
"value": "food storage period:13 days",
"unit": null
},
{
"key": "pH",
"value": "5.9",
"unit": null
},
{
"key": "geographic location (latitude)",
"value": "60.229435",
"unit": null
},
{
"key": "miscellaneous parameter2",
"value": "food storage temperature:6 degrees celcius",
"unit": null
},
{
"key": "alt id - submitted sample id",
"value": "Marinated broiler meat",
"unit": null
},
{
"key": "food preparation - method",
"value": "Marinated broiler fillet strips packaged under modified atmosphere containing nitrogen and carbon dioxide, packaged at +6 degrees celcius for 13 days. The concentrations (wt/wt) of the marinade components in the final preparation were: 0.66% glucose, 0.068% acetic acid and 0.89% NaCl. </DESCRIPTION>",
"unit": null
},
{
"key": "food preparation - ingredients",
"value": "broiler fillet strips with 0.89% (w/w) NaCl, 0.068% (w/w) Acetic acid and 0.66% (w/w) Glucose",
"unit": null
},
{
"key": "sample weight for DNA extraction",
"value": "175",
"unit": "g"
},
{
"key": "GOLD sample classification",
"value": "Engineered > Food production > Unclassified > Unclassified > Unclassified",
"unit": null
},
{
"key": "NCBI sample classification",
"value": "870726",
"unit": null
},
{
"key": "instrument model",
"value": "454 GS FLX Titanium",
"unit": null
}
],
"accession": "ERS074454",
"analysis-completed": "2011-11-24",
"collection-date": "2009-04-02",
"geo-loc-name": "Finland:Helsinki",
"sample-desc": "Marinated broiler fillet strips packaged under modified atmosphere containing nitrogen and carbon dioxide, packaged at +6 degrees celcius for 13 days. The concentrations (wt/wt) of the marinade components in the final preparation were: 0.66% glucose, 0.068% acetic acid and 0.89% NaCl.",
"environment-biome": "terrestrial biome",
"environment-feature": "food processing factory",
"environment-material": "poultry product",
"sample-name": "Marinated broiler meat",
"sample-alias": "Marinated broiler meat",
"host-tax-id": null,
"species": null,
"last-update": "2015-08-13T15:30:54"
},
"relationships": {
"biome": {
"data": {
"type": "biomes",
"id": "root:Engineered:Food production"
},
"links": {
"related": "https://www.ebi.ac.uk/metagenomics/api/v1/biomes/root:Engineered:Food%20production?format=api"
}
},
"studies": {
"links": {
"related": "https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454/studies?format=api"
},
"data": [
{
"type": "studies",
"id": "MGYS00000293",
"links": {
"self": "https://www.ebi.ac.uk/metagenomics/api/v1/studies/MGYS00000293?format=api"
}
}
]
},
"runs": {
"links": {
"related": "https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454/runs?format=api"
}
}
},
"links": {
"self": "https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454?format=api"
}
}
}