{ "model": { "rank": 3630, "code": "thing-q106612", "model_id": "vr.tr.buttermilk", "name": "buttermilk", "purpose": "Enable an agent to identify a buttermilk material, assess its composition and condition, and judge its suitability for a specified food use.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q106612/", "tier": 2, "score": 83, "payload": { "layer": "wikidata", "aliases": [], "aliasCount": 0, "merged": 0, "knownIn": 83, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q106612", "url": "https://www.wikidata.org/wiki/Q106612", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T14:44:11Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 29.1, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c52-6dc1-7551-b506-1392f6185e8b\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: buttermilk\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 004: 1001 regi", "usd": 0, "recall": true }, "codex": { "seconds": 79.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c52-6dba-7d02-a31f-3de5a71011e3\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: buttermilk\nRegistry id: vr.tr.buttermilk\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCo" } } }, "metaModel": { "id": "THING-Q106612", "registryId": "vr.tr.buttermilk", "name": "buttermilk", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q106612/", "model": { "registry_id": "vr.tr.buttermilk", "name": "buttermilk", "purpose": "Enable an agent to identify a buttermilk material, assess its composition and condition, and judge its suitability for a specified food use.", "definition": "Buttermilk is a dairy food comprising either the liquid remaining after butter is churned from cream or a milk product fermented with lactic acid bacteria to develop a similar acidic flavour and consistency.", "scope_statement": "This model owns buttermilk as a variable dairy material, including the liquid recovered from butter churning and cultured milk sold as buttermilk, while keeping their production origins and functional differences explicit under vr.tr.buttermilk.", "in_scope": [ "Traditional churn-derived and cultured-milk forms of buttermilk", "Dairy origin, ingredients, composition and physical form", "Fermentation, acidity and treatment history", "Storage condition, deterioration indicators and supporting quality evidence", "Functional suitability for drinking, cooking, baking and food formulation" ], "out_of_scope": [ "Butter, cream, ordinary milk and whey as independently modelled materials", "Starter organisms as biological entities", "Churning, fermentation and pasteurisation equipment or complete production processes", "Finished dishes and recipes containing buttermilk", "Plant-based substitutes and improvised acidified-milk substitutes as equivalent identities", "Packaging products, dairy businesses and distribution systems" ], "distinguishing_features": [ "Establish whether the material is liquid separated during butter churning or milk deliberately cultured as buttermilk; the shared name does not establish the same production history.", "Distinguish churn-derived buttermilk from whey by the separation event: butter churning versus curd formation and separation.", "Distinguish cultured buttermilk from ordinary milk using fermentation provenance and measured acidification rather than colour or fluid appearance.", "Distinguish it from yogurt, kefir and other fermented milks using product identity, starter information and production records; sourness alone is insufficient.", "Treat milk mixed with an added acid as a possible functional substitute whose identity and performance require separate assessment." ], "characteristics": [ { "name": "Buttermilk form and origin", "kind": "category", "unit_or_values": "churn-derived; cultured milk; other declared form requiring review; unknown", "why_it_matters": "Separates materially different products that share the buttermilk name." }, { "name": "Source dairy material", "kind": "relation", "unit_or_values": "animal milk source; cream or milk feedstock; source lot", "why_it_matters": "Connects the material to its dairy origin and supports composition and traceability judgments." }, { "name": "Physical presentation", "kind": "category", "unit_or_values": "liquid; concentrated; dried; reconstituted", "why_it_matters": "Determines how composition, storage information and application quantities must be interpreted." }, { "name": "Ingredient and addition profile", "kind": "relation", "unit_or_values": "declared ingredients, including cultures, salt, stabilisers and added milk solids", "why_it_matters": "Explains differences in texture, flavour and performance that cannot be inferred from the name." }, { "name": "Milk fat content", "kind": "measurement", "unit_or_values": "g/100 g, with analytical or label basis", "why_it_matters": "Supports formulation and prevents assuming that all buttermilk has the same fat content." }, { "name": "Protein, lactose and total solids", "kind": "measurement", "unit_or_values": "g/100 g for each component, identifying measured versus declared values", "why_it_matters": "Helps explain body, browning and formulation behaviour; fermentation alone does not establish lactose absence." }, { "name": "pH", "kind": "measurement", "unit_or_values": "dimensionless, with sample temperature, time and method", "why_it_matters": "Describes acidification state without assuming that every buttermilk form is equally acidic." }, { "name": "Titratable acidity", "kind": "measurement", "unit_or_values": "g lactic acid equivalent/100 g, with titration method and endpoint", "why_it_matters": "Provides information about neutralisation demand that pH alone cannot supply." }, { "name": "Flow and separation behaviour", "kind": "measurement", "unit_or_values": "apparent viscosity in mPa·s at stated temperature and shear conditions; separated fraction in % after a stated interval", "why_it_matters": "Supports handling and texture decisions while distinguishing reversible separation from other condition changes." }, { "name": "Culture and heat-treatment history", "kind": "relation", "unit_or_values": "starter identity where known; inoculation record; heat treatments before or after fermentation", "why_it_matters": "Clarifies how acidity developed and whether living cultures can reasonably be expected." }, { "name": "Storage and opening history", "kind": "state", "unit_or_values": "time-temperature record; sealed or opened; opening time; freezing and thawing events", "why_it_matters": "Places current condition and declared shelf life in the context of actual handling." }, { "name": "Condition evidence", "kind": "state", "unit_or_values": "observations, test results, applicable acceptance criteria and unresolved deviations", "why_it_matters": "Keeps sensory observations separate from evidence supporting a use or disposal decision." } ], "affordances": [ "Classify a named buttermilk material by its actual dairy source and production route.", "Compare lots or candidate substitutions using solids, fat, acidity and texture evidence.", "Assess acid contribution and liquid contribution for a specified baking formulation.", "Determine whether mixing, dilution or reconstitution is appropriate for the intended application.", "Evaluate storage and condition evidence against the product's applicable acceptance criteria.", "Identify missing provenance or measurements before approving a food-processing use." ] }, "sources": [], "structure": { "bundles": [ { "id": "buttermilk-identity", "name": "Buttermilk identity", "description": "Resolve the shared name into an evidenced dairy material identity.", "rationale": "Churn-derived buttermilk and cultured milk can share a label while differing in origin and behaviour.", "layers": [ { "id": "production-origin", "name": "Production origin", "description": "Identify the event or process that produced the material called buttermilk.", "findings": [ { "id": "churned-or-cultured", "name": "Churned or cultured", "description": "Record production route explicitly instead of inferring it from sourness or a product name.", "questions": [ { "text": "Was this material recovered during butter churning, produced by culturing milk, or made through another documented route?", "kind": "definition", "id": "churned-or-cultured-q01" }, { "text": "Which producer record or specification establishes that route and its starting dairy material?", "kind": "provenance", "id": "churned-or-cultured-q02" } ] } ] }, { "id": "neighbouring-dairy-boundaries", "name": "Neighbouring dairy boundaries", "description": "Separate buttermilk from whey, other fermented milks and substitutes.", "findings": [ { "id": "identity-versus-substitution", "name": "Identity versus substitution", "description": "A similar taste or recipe role is insufficient to establish buttermilk identity.", "questions": [ { "text": "What evidence distinguishes this material from whey, yogurt, kefir or directly acidified milk?", "kind": "boundary", "id": "identity-versus-substitution-q01" }, { "text": "Is the supplied item identified as buttermilk or offered only as a substitute for a particular use?", "kind": "definition", "id": "identity-versus-substitution-q02" } ] } ] } ] }, { "id": "dairy-composition-and-body", "name": "Dairy composition and body", "description": "Capture the constituents and physical behaviour relevant to recognising and using buttermilk.", "rationale": "Buttermilk is a variable mixture; a single chemical identity or universal composition would misrepresent it.", "layers": [ { "id": "solids-and-additions", "name": "Solids and additions", "description": "Describe the dairy composition and ingredients contributing to the material.", "findings": [ { "id": "composition-on-a-stated-basis", "name": "Composition on a stated basis", "description": "Compare fat, protein, lactose and solids only when presentation and reporting basis are known.", "questions": [ { "text": "What are the fat, protein, lactose and total-solids contents, and are these measured, declared or estimated?", "kind": "measurement", "id": "composition-on-a-stated-basis-q01" }, { "text": "Which milk sources and added ingredients account for this lot's composition?", "kind": "provenance", "id": "composition-on-a-stated-basis-q02" } ] } ] }, { "id": "flow-and-phase-behaviour", "name": "Flow and phase behaviour", "description": "Characterise body, uniformity and separation under stated conditions.", "findings": [ { "id": "texture-under-use-conditions", "name": "Texture under use conditions", "description": "Record observed flow and separation without assuming they uniquely identify quality or production route.", "questions": [ { "text": "How viscous and uniform is the liquid at the temperature and handling conditions of the proposed use?", "kind": "measurement", "id": "texture-under-use-conditions-q01" }, { "text": "Does any separation redisperse through the mixing permitted by the product instructions?", "kind": "action", "id": "texture-under-use-conditions-q02" } ] } ] } ] }, { "id": "acidification-and-cultures", "name": "Acidification and cultures", "description": "Connect acidity and culture status to documented processing and measurements.", "rationale": "Neither the word buttermilk nor a sour taste establishes a particular acidity or viable culture population.", "layers": [ { "id": "acid-state", "name": "Acid state", "description": "Distinguish measured acidity from assumptions based on the product category.", "findings": [ { "id": "ph-and-neutralisation-demand", "name": "pH and neutralisation demand", "description": "Use pH and titratable acidity as distinct measurements when assessing acid-dependent behaviour.", "questions": [ { "text": "What are the measured pH and titratable acidity, with methods, sample temperature and measurement time?", "kind": "measurement", "id": "ph-and-neutralisation-demand-q01" }, { "text": "Did the acidity arise from cream fermentation, milk fermentation, added acid or a documented combination?", "kind": "provenance", "id": "ph-and-neutralisation-demand-q02" } ] } ] }, { "id": "culture-treatment-sequence", "name": "Culture and treatment sequence", "description": "Track fermentation and subsequent treatments affecting culture status.", "findings": [ { "id": "viability-is-evidenced", "name": "Culture viability is evidenced", "description": "Separate use of a starter during manufacture from evidence of living cultures in the current material.", "questions": [ { "text": "Which cultures were used, if any, and what heat treatment occurred before or after their addition?", "kind": "provenance", "id": "viability-is-evidenced-q01" }, { "text": "What current test or supported product declaration establishes viable culture status?", "kind": "measurement", "id": "viability-is-evidenced-q02" } ] } ] } ] }, { "id": "storage-and-condition", "name": "Storage and condition", "description": "Assess the material's present condition against its handling history and product-specific criteria.", "rationale": "Expected fermented flavour and separation must not be treated as complete evidence of acceptability.", "layers": [ { "id": "time-temperature-and-opening", "name": "Time, temperature and opening", "description": "Link declared storage requirements to the history of the actual material.", "findings": [ { "id": "shelf-life-context", "name": "Shelf-life context", "description": "Interpret shelf-life information using presentation, opening status and recorded handling.", "questions": [ { "text": "What storage conditions and unopened or opened use periods does the applicable product specification provide?", "kind": "provenance", "id": "shelf-life-context-q01" }, { "text": "What temperature excursions, opening events or freezing and thawing events are recorded for this lot?", "kind": "provenance", "id": "shelf-life-context-q02" } ] } ] }, { "id": "condition-and-disposition", "name": "Condition and disposition", "description": "Distinguish expected product characteristics from deviations requiring evaluation.", "findings": [ { "id": "acceptance-evidence", "name": "Acceptance evidence", "description": "Base disposition on applicable evidence and criteria rather than sourness alone.", "questions": [ { "text": "Which observed changes in odour, appearance, gas formation or texture depart from this product's expected condition?", "kind": "measurement", "id": "acceptance-evidence-q01" }, { "text": "Do handling records and available quality tests support use, further assessment or rejection under the applicable criteria?", "kind": "action", "id": "acceptance-evidence-q02" } ] } ] } ] }, { "id": "food-function-and-substitution", "name": "Food function and substitution", "description": "Judge buttermilk against the requirements of a particular food application.", "rationale": "Shared naming does not guarantee equivalent leavening, texture, flavour or formulation performance.", "layers": [ { "id": "application-performance", "name": "Application performance", "description": "Identify the contribution expected from buttermilk in the intended use.", "findings": [ { "id": "required-food-function", "name": "Required food function", "description": "Specify whether the application relies on acidity, water, dairy solids, body or fermented flavour.", "questions": [ { "text": "Which properties of buttermilk are necessary for the intended beverage, batter, dough, sauce or other formulation?", "kind": "definition", "id": "required-food-function-q01" }, { "text": "What formulation calculation or trial establishes the required quantity and any acid-leavening adjustment?", "kind": "action", "id": "required-food-function-q02" } ] } ] }, { "id": "equivalence-and-preparation", "name": "Equivalence and preparation", "description": "Evaluate changes of form and substitutions without erasing material differences.", "findings": [ { "id": "conditional-interchangeability", "name": "Conditional interchangeability", "description": "Treat interchangeability as a conclusion for a specified use, supported by composition and performance evidence.", "questions": [ { "text": "If replacing another buttermilk form or using a substitute, which differences in acidity, solids, fat and flavour matter for this application?", "kind": "boundary", "id": "conditional-interchangeability-q01" }, { "text": "What mixing, reconstitution or recipe adjustment is supported by the supplied specification or an application trial?", "kind": "action", "id": "conditional-interchangeability-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The registry supplies no sense; this description includes both traditional churning buttermilk and cultured retail buttermilk.", "Composition and acidity depend on production route; the listed pH range applies to cultured buttermilk, not sweet-cream buttermilk.", "Buttermilk is a variable food mixture, not a pure chemical substance; product-specific composition, naming requirements and identifiers require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Traditional sweet-cream buttermilk", "Traditional cultured-cream buttermilk", "Cultured buttermilk made by fermenting milk", "Dried buttermilk powder" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Principles of Food Hygiene, applicable to dairy-food production and handling." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Consumed as a beverage, plain or seasoned.", "Used in baking, where its acidity can react with sodium bicarbonate to release carbon dioxide.", "Used in dressings, sauces and marinades.", "Used as a dairy ingredient in formulated foods, including bakery products and frozen desserts." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "pH of cultured buttermilk", "typical_range": "Approximately 4.4-4.6; varies with culture and fermentation endpoint", "unit": "dimensionless" }, { "quantity": "Water content of liquid buttermilk", "typical_range": "Approximately 88-92; formulation dependent", "unit": "% by mass" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Contains milk proteins that can trigger reactions in people with milk allergy.", "Contains residual lactose; fermentation does not reliably make it lactose-free.", "Raw ingredients or contamination after processing can introduce pathogens; acidity does not guarantee safety.", "Yeast and mould growth can cause spoilage, off-flavours or gas production.", "Poor fermentation control or unsuitable storage can produce excessive sourness, abnormal texture or serum separation." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In North American retail usage, buttermilk commonly means cultured milk rather than the direct by-product of butter churning.", "Traditional dairying distinguishes buttermilk churned from fresh cream from the acidic liquid obtained when cultured cream is churned.", "South Asian names and English translations may encompass churned cultured dairy liquids and diluted yogurt drinks; these are not compositionally interchangeable." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Whey", "difference": "Whey is separated from coagulated milk during curd production; traditional buttermilk is separated during butter churning." }, { "name": "Skim milk", "difference": "Skim milk results from cream separation; it has not necessarily undergone fermentation or butter churning." }, { "name": "Yogurt", "difference": "Yogurt uses a characteristic thermophilic starter association; cultured buttermilk generally uses mesophilic lactic cultures and has different flavour and texture." }, { "name": "Acidified milk used as a baking substitute", "difference": "Adding lemon juice or vinegar supplies acidity without reproducing buttermilk's fermentation products or churning-derived composition." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of buttermilk this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend buttermilk to encompass both churn-derived liquid and cultured milk, and which regional meanings need explicit mapping?", "Should dried and concentrated buttermilk remain presentations within this entry or link to separately registered materials?", "Which jurisdiction-specific identity and labelling requirements apply to each included buttermilk form?", "What researched composition, acidity and texture ranges are appropriate for each production route without becoming universal acceptance limits?", "Which validated storage, quality and application criteria can support decisions for particular products and uses?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a buttermilk, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to identify a buttermilk material, assess its composition and condition, and judge its suitability for a specified food use.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Described in 83 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a buttermilk, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [], "standing": "Described in 83 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one buttermilk from another, and a buttermilk from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a buttermilk sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a buttermilk from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a buttermilk is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a buttermilk is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a buttermilk is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a buttermilk is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a buttermilk is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a buttermilk is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a buttermilk passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a buttermilk between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a buttermilk, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a buttermilk is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a buttermilk and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a buttermilk is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a buttermilk performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a buttermilk.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a buttermilk at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a buttermilk there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What buttermilk is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name buttermilk unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of buttermilk exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How buttermilk behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of buttermilk, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is buttermilk incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How buttermilk can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is buttermilk classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover buttermilk, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a buttermilk came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a buttermilk and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a buttermilk is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a buttermilk, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a buttermilk, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a buttermilk is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }