{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.fat","code":"thing-q127980","url":"https://ver.cy/models/thing/q127980/","name":"fat","alternateNames":["lardon","butterfat","hydrogenated vegetable fat","fatback","fat substitute","deer suet","whale oil","unsaturated fat","deep-frying fat","suet","dietary cholesterol","saturated fat"],"kind":"thing","status":"published","version":"0.2.0-wave.2","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.LIV"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Fats, in this sense, are triglycerides, also called triacylglycerols, which are esters of glycerol with three fatty acid chains and constitute the principal form of dietary fat, one of the three main macronutrients; they occur in animal and vegetable sources, may be solid or liquid, and exclude fat substitutes that are not triglycerides.","purpose":"Let an agent explain triglycerides, their chemical identity, saturation classes and sources, support discussion of their dietary and culinary roles, relay nutrition and labelling guidance from health bodies, and describe production and history.","scope":{"in":[],"out":[],"boundaries":[]},"distinguishingFeatures":["Each triglyceride consists of glycerol esterified with three fatty acid chains.","The fatty acid chains can differ in length and degree of saturation.","Triglycerides have dietary and culinary roles and can occur as solid fats or liquid oils.","Nutrition guidance addresses dietary fats and their fatty acid composition.","A material used as a fat substitute is within this chemical class only if it is a triglyceride."],"structure":{"bundles":[{"id":"understand","name":"Understand","description":"What fats are.","layers":[{"id":"kinds","name":"Kinds","description":"Kinds and composition.","findings":[{"id":"kinds-finding","name":"Kinds","description":"Kinds.","questions":[{"text":"What kinds of dietary fats exist, and how do saturated, unsaturated, trans and hydrogenated fats differ chemically?","kind":"definition"},{"text":"Is dietary fat or body fat meant?","kind":"boundary"}]}]},{"id":"products","name":"Products","description":"Fat products.","findings":[{"id":"products-finding","name":"Products","description":"Products.","questions":[{"text":"What are lard, suet, fatback, lardons, butterfat and fat substitutes, and how are they used?","kind":"definition"},{"text":"Which entry fits a specific product?","kind":"action"}]}]}]},{"id":"cook","name":"Cook","description":"Cooking with fats.","layers":[{"id":"cooking","name":"Cooking","description":"Culinary roles.","findings":[{"id":"cooking-finding","name":"Cooking","description":"Cooking.","questions":[{"text":"How do fats contribute flavour, texture and heat transfer in cooking, and which fat suits which technique?","kind":"action"},{"text":"Which entry fits a specific technique?","kind":"action"}]}]},{"id":"storage","name":"Storage","description":"Storage and rancidity.","findings":[{"id":"storage-finding","name":"Storage","description":"Storage.","questions":[{"text":"How are fats stored to prevent rancidity, and how is rancidity recognised?","kind":"provenance"},{"text":"Which entry fits food preservation?","kind":"action"}]}]}]},{"id":"health","name":"Health","description":"Nutrition.","layers":[{"id":"nutrition","name":"Nutrition","description":"Dietary guidance.","findings":[{"id":"nutrition-finding","name":"Nutrition","description":"Nutrition.","questions":[{"text":"What do health bodies advise about fat intake, saturated and trans fats, and which claims are contested, with positions attributed?","kind":"provenance"},{"text":"Is the user asking for personal dietary advice, which needs a professional?","kind":"boundary"}]}]},{"id":"labelling","name":"Labelling","description":"Labelling and regulation.","findings":[{"id":"labelling-finding","name":"Labelling","description":"Labelling.","questions":[{"text":"How are fats labelled, and how are trans fats regulated?","kind":"provenance"},{"text":"Which entry fits food labelling?","kind":"action"}]}]}]},{"id":"learn","name":"Learn","description":"Production and history.","layers":[{"id":"production","name":"Production","description":"Production.","findings":[{"id":"production-finding","name":"Production","description":"Production.","questions":[{"text":"How are animal and vegetable fats produced and processed?","kind":"provenance"},{"text":"Which entry fits food processing?","kind":"action"}]}]},{"id":"history","name":"History","description":"History.","findings":[{"id":"history-finding","name":"History","description":"History.","questions":[{"text":"How have fats been used and viewed in cuisines and nutrition history?","kind":"provenance"},{"text":"Which misconceptions arise?","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Explain kinds of dietary fat and their culinary uses, with sources.","Report public nutrition guidance on fats, naming the issuing body and date."],"mustNot":["Give personal diet advice for a medical condition.","Confuse dietary fat with body fat or shame people for their weight.","Advise reusing fat that has gone rancid or leaving hot fat unattended where it can catch fire.","Misstate whether a fat is animal or vegetable where religious or ethical diets depend on it."],"requiresHuman":["Planning diets for people with medical conditions."]},"ethics":{"considerations":["Weight stigma harms health and dignity.","Religious and ethical diets rely on honest labelling of fat sources."],"affectedParties":["People with dietary restrictions","People facing weight stigma","Cooks"]},"owners":{"steward":"The person or business that holds it; food authorities regulate labelling.","roles":[],"masterSystems":[]},"relations":[{"target":"Q169336","type":"parent","note":"registry parent class"},{"target":"Q214609","type":"parent","note":"registry parent class"},{"target":"material","type":"related","note":"category"},{"target":"mixture","type":"related","note":"category"},{"target":"sausage","type":"related","note":"fat in charcuterie"},{"target":"steroid","type":"related","note":"cholesterol as a lipid"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.fat","Wikidata: Q127980 (https://www.wikidata.org/wiki/Q127980)"]},"properties":{"applicability":"required","items":["Mass density:  kg/m3 - Measured as mass per unit volume at a stated temperature and physical state.","Melting interval:  degrees Celsius - Measured by thermal analysis because triglyceride mixtures and crystal forms can melt over different temperature intervals.","Dynamic viscosity:  Pa s - Measured with a viscometer at a stated temperature when the sample is liquid."]},"recognition":{"applicability":"required","items":["Appearance alone cannot establish that a material consists of triglycerides.","Triglycerides from animal or vegetable sources may be solid or liquid.","Food fats and oils are mixtures rich in triglycerides, while body fat is adipose tissue containing stored triglycerides.","Solid or liquid greasy substances such as lard, butter and oils."]},"capabilities":{"applicability":"required","items":["explain kinds of fat","support cooking uses","relay nutrition guidance","describe production and history"]},"hazards":{"applicability":"required","items":["Excess saturated and trans fat intake","Rancidity","Confusing dietary fat with body fat"]},"interfaces":{"applicability":"required","items":["Food labelling rules on fat content","Trans fat regulations","Dietary guidelines from health bodies"]},"context":{"applicability":"required","items":["Lipid-based foods and ingredients.","animal fats such as lard, suet and fatback","dairy fats such as butterfat","vegetable fats and hydrogenated fats","fat substitutes","fats by saturation"]}},"sources":[{"title":"Wikidata item Q127980: fat","url":"https://www.wikidata.org/wiki/Q127980","note":"identity and sense of the item"},{"title":"Wikipedia: Fat","url":"https://en.wikipedia.org/wiki/Fat","note":"general description of the item"}],"openQuestions":["Should each fat type be a separate entry?","How should dietary guidelines be linked?","How should food regulation be linked?"],"resources":{"spec":"/models/things/publications/thing-q127980/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q127980/spec.json"],"providers":["Claude"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T02:02:12Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T12:16:28+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}