{ "model": { "rank": 5912, "code": "thing-q13302", "model_id": "vr.tr.sorbet", "name": "sorbet", "purpose": "Enable an AI agent to recognise sorbet, assess its composition and frozen state, and decide whether it is suitable for storage, serving or further preparation.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q13302/", "tier": 2, "score": 64, "payload": { "layer": "wikidata", "aliases": [ "Faloodeh", "Aisu no mi", "lemon sorbet", "açaí na tigela", "Granita PAT" ], "aliasCount": 5, "merged": 5, "knownIn": 64, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q13302", "url": "https://www.wikidata.org/wiki/Q13302", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T10:05:36Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.01009392, "turns": 1, "seconds": 175.1, "error": null }, "codex": { "seconds": 84.4, "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: 01a07b4f-ed29-76b1-ab71-7a9915e95ba2\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: sorbet\nRegistry id: vr.tr.sorbet\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy mod" } } }, "metaModel": { "id": "THING-Q13302", "registryId": "vr.tr.sorbet", "name": "sorbet", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q13302/", "model": { "registry_id": "vr.tr.sorbet", "name": "sorbet", "purpose": "Enable an AI agent to recognise sorbet, assess its composition and frozen state, and decide whether it is suitable for storage, serving or further preparation.", "definition": "A churned edible ice whose mix is a sugar-water syrup, most often fruit juice or puree, containing essentially no milk fat or milk solids, frozen under agitation so ice crystals stay small enough to scoop, with freezing-point depression coming from dissolved sugars (and sometimes ethanol) rather than from fat.", "scope_statement": "This model owns sorbet as a prepared frozen food, including the composition, processing history, physical condition and use constraints of an identified batch or portion.", "in_scope": [ "Product identity and evidence supporting classification as sorbet", "Water-based formulation, flavour sources and dissolved or dispersed ingredients", "Freezing, churning, hardening and subsequent temperature history", "Ice structure, scoopability, melting behaviour and sensory condition", "Ingredient suitability, handling constraints and readiness for an intended use" ], "out_of_scope": [ "Cultivation, harvesting and primary processing of fruit ingredients", "General models of ice cream, sherbet, gelato, granita and other neighbouring foods", "Freezer, churn and serving-equipment design or maintenance", "Packaging manufacture and container material specifications", "Retail pricing, menu management and commercial transactions" ], "distinguishing_features": [ "Check whether the frozen base is principally water with flavouring ingredients and dissolved solids, rather than a milk, cream or fat-emulsion base; record borderline formulations explicitly.", "Compare the intended texture with the observed structure: a cohesive, scoopable frozen mass supports a sorbet interpretation more than deliberately loose, coarse ice granules associated with granita.", "Inspect the formulation as well as the product name when distinguishing sorbet from sherbet or ice cream; naming alone does not establish ingredient composition.", "Check whether a drinkable or slushy condition is the intended product state or the result of sorbet melting; current softness alone does not determine identity.", "Check whether a moulded portion uses a sorbet formulation and process; stick or mould presentation alone does not distinguish sorbet from another frozen confection." ], "characteristics": [ { "name": "Identity basis", "kind": "category", "unit_or_values": "Declared sorbet; formulation-supported sorbet; borderline; unresolved", "why_it_matters": "Separates a supplied name from an assessment supported by composition and intended texture." }, { "name": "Flavour-bearing ingredients", "kind": "relation", "unit_or_values": "Linked ingredients with form and proportion where known, such as purée, juice, infusion or concentrate", "why_it_matters": "Different ingredient forms contribute different amounts of water, fibre, solids and flavour." }, { "name": "Sweetener composition", "kind": "measurement", "unit_or_values": "Mass fraction by sweetener, expressed as g/100 g of mix", "why_it_matters": "Sweetener type and amount affect sweetness and freezing behaviour." }, { "name": "Apparent soluble solids", "kind": "measurement", "unit_or_values": "Degrees Brix, with sample preparation, instrument and measurement temperature", "why_it_matters": "Supports comparison of mixes while avoiding the assumption that the reading represents sugar alone." }, { "name": "Additional texture-active ingredients", "kind": "relation", "unit_or_values": "Linked stabilisers, fibres, proteins, fats or alcohol, with amounts where known", "why_it_matters": "These ingredients can affect body, melting, freezing and classification." }, { "name": "Product temperature", "kind": "measurement", "unit_or_values": "Degrees Celsius, with time and probe location", "why_it_matters": "Texture observations are difficult to interpret without the temperature at which they were made." }, { "name": "Frozen structure", "kind": "state", "unit_or_values": "Fine and cohesive; coarse or icy; visibly separated; partly melted; fully melted; unassessed", "why_it_matters": "Records whether the current structure matches the intended eating and serving condition." }, { "name": "Scoopability", "kind": "measurement", "unit_or_values": "Defined scoop test rating or penetration force in newtons, with temperature and method", "why_it_matters": "Supports a concrete decision about serving readiness and portioning." }, { "name": "Incorporated air", "kind": "measurement", "unit_or_values": "Overrun percentage, with calculation method, or unknown", "why_it_matters": "Helps explain differences in density, body and portion yield." }, { "name": "Temperature-exposure history", "kind": "relation", "unit_or_values": "Linked freezing, storage, tempering, melting and refreezing events with evidence", "why_it_matters": "Current appearance alone cannot establish how the sorbet has been handled." }, { "name": "Use suitability", "kind": "state", "unit_or_values": "Suitable for specified use; requires conditioning; hold for assessment; unsuitable for specified use; unknown", "why_it_matters": "Connects composition and condition to an explicit intended action without treating texture as proof of safety." } ], "affordances": [ "Classify a candidate product as sorbet or flag an unresolved boundary with a neighbouring frozen food.", "Compare formulations and identify likely contributors to excessive hardness, softness or iciness.", "Assess whether a batch is ready to scoop or needs controlled conditioning under applicable handling instructions.", "Portion, plate or incorporate suitable sorbet into a specified preparation.", "Evaluate whether storage or temperature exposure requires holding the batch for assessment.", "Screen suitability for a stated dietary requirement using ingredient and cross-contact evidence." ] }, "sources": [ { "id": "21cfr135", "title": "21 CFR Part 135 - Frozen Desserts", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "what_it_supports": "U.S. standards of identity that separate ice cream, sherbet (dairy), and water ices (no milk ingredients); sorbet is sold in the water-ice compositional space and has no separate federal name.", "url_status": "live" }, { "id": "cxs192", "title": "Codex Alimentarius CXS 192-1995, General Standard for Food Additives (food category 03.0 Edible ices, including sherbet and sorbet)", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/", "what_it_supports": "Places sherbet and sorbet in the Codex edible-ices category used for additive permissions worldwide.", "url_status": "live" }, { "id": "goff-hartel", "title": "Ice Cream (7th ed.)", "url": "", "what_it_supports": "Mix formulation, Brix/freezing-point, overrun, draw and serving temperatures, and the physical difference between dairy ice cream and water ices/sorbets. Authors: H. Douglas Goff and Richard W. Hartel; publisher: Springer, 2013." }, { "id": "mcgee", "title": "On Food and Cooking: The Science and Lore of the Kitchen (revised ed.)", "url": "", "what_it_supports": "Kitchen-level account of sugar concentration, crystal size, and why fat-free ices are served warmer than ice cream. Author: Harold McGee; publisher: Scribner, 2004." } ], "structure": { "bundles": [ { "id": "sorbet-identity", "name": "Sorbet identity", "description": "Establishes why the product belongs to the sorbet entry and where that classification remains uncertain.", "rationale": "Frozen appearance and a menu name are insufficient to distinguish sorbet from neighbouring foods.", "layers": [ { "id": "identity-evidence", "name": "Identity evidence", "description": "Connects the declared product identity to its formulation and intended eating form.", "findings": [ { "id": "basis-for-sorbet-classification", "name": "Basis for sorbet classification", "description": "Records the evidence used to recognise this batch or portion as sorbet.", "questions": [ { "text": "What formulation and intended frozen texture support identifying this product as sorbet?", "kind": "definition", "id": "basis-for-sorbet-classification-q01" }, { "text": "Who supplied the sorbet designation, and which recipe, label or production record supports it?", "kind": "provenance", "id": "basis-for-sorbet-classification-q02" } ] } ] }, { "id": "neighbouring-food-boundaries", "name": "Neighbouring food boundaries", "description": "Resolves confusion caused by overlapping ingredients, textures and presentation formats.", "findings": [ { "id": "borderline-frozen-dessert", "name": "Borderline frozen dessert", "description": "Records which competing classification is plausible and the evidence needed to distinguish it.", "questions": [ { "text": "Do dairy ingredients, other fats or proteins make the distinction from sherbet, ice cream or another frozen dessert uncertain under the relevant naming convention?", "kind": "boundary", "id": "borderline-frozen-dessert-q01" }, { "text": "Does a granular, slushy or moulded presentation reflect the intended product or a changed state of an otherwise established sorbet?", "kind": "boundary", "id": "borderline-frozen-dessert-q02" } ] } ] } ] }, { "id": "sorbet-formulation", "name": "Sorbet formulation", "description": "Describes the ingredient balance that produces the sorbet's flavour and freezing behaviour.", "rationale": "Sorbet condition depends on the interaction of water, sweeteners, flavour ingredients and texture modifiers.", "layers": [ { "id": "water-and-flavour-base", "name": "Water and flavour base", "description": "Records the source and form of the ingredients supplying water, flavour and suspended material.", "findings": [ { "id": "base-composition", "name": "Base composition", "description": "Makes the actual flavour base distinguishable from a flavour name alone.", "questions": [ { "text": "Which ingredients supply the water and principal flavour, and are they juices, purées, infusions, concentrates or other preparations?", "kind": "definition", "id": "base-composition-q01" }, { "text": "What proportions and ingredient specifications are recorded for this batch, including any dilution or concentration?", "kind": "provenance", "id": "base-composition-q02" } ] } ] }, { "id": "sweeteners-and-texture-modifiers", "name": "Sweeteners and texture modifiers", "description": "Records ingredients and measurements that help explain sweetness, hardness and body.", "findings": [ { "id": "freezing-relevant-formulation", "name": "Freezing-relevant formulation", "description": "Captures formulation evidence without reducing all dissolved solids to an equivalent amount of sugar.", "questions": [ { "text": "What amounts and types of sweeteners, alcohol, stabilisers, fibres, fats or proteins are present?", "kind": "measurement", "id": "freezing-relevant-formulation-q01" }, { "text": "What soluble-solids or other mix measurements are available, and what method and sample preparation produced them?", "kind": "measurement", "id": "freezing-relevant-formulation-q02" } ] } ] } ] }, { "id": "frozen-structure-and-process", "name": "Frozen structure and process", "description": "Connects production history to ice structure, air incorporation and structural defects.", "rationale": "Two sorbets with similar recipes can behave differently because of freezing and handling.", "layers": [ { "id": "structure-formation", "name": "Structure formation", "description": "Records how the mix became a frozen product.", "findings": [ { "id": "freezing-and-aeration-history", "name": "Freezing and aeration history", "description": "Captures the process conditions needed to interpret the sorbet's body and density.", "questions": [ { "text": "How was the mix prepared, frozen, agitated and hardened, and which steps are documented for this batch?", "kind": "provenance", "id": "freezing-and-aeration-history-q01" }, { "text": "What product temperatures, process durations or overrun measurements were recorded during freezing and hardening?", "kind": "measurement", "id": "freezing-and-aeration-history-q02" } ] } ] }, { "id": "structure-at-assessment", "name": "Structure at assessment", "description": "Describes the current frozen structure and evidence of change.", "findings": [ { "id": "ice-texture-and-separation", "name": "Ice texture and separation", "description": "Records observable structural condition while separating observations from explanations.", "questions": [ { "text": "At the recorded product temperature, is the sorbet fine and cohesive, coarse and icy, gummy, separated or partly melted?", "kind": "measurement", "id": "ice-texture-and-separation-q01" }, { "text": "What evidence distinguishes an original formulation or processing issue from a change following temperature exposure?", "kind": "provenance", "id": "ice-texture-and-separation-q02" } ] } ] } ] }, { "id": "serving-and-sensory-performance", "name": "Serving and sensory performance", "description": "Assesses whether the sorbet performs as intended when portioned and eaten.", "rationale": "Serving readiness requires a relationship between temperature, texture, flavour and the intended presentation.", "layers": [ { "id": "portioning-readiness", "name": "Portioning readiness", "description": "Assesses the mechanical condition needed for the proposed service.", "findings": [ { "id": "scoop-and-shape-performance", "name": "Scoop and shape performance", "description": "Records whether the sorbet can be portioned and retain the required form.", "questions": [ { "text": "At what measured temperature can this batch be scooped or otherwise portioned using the intended utensil and method?", "kind": "measurement", "id": "scoop-and-shape-performance-q01" }, { "text": "Should the batch be served now or conditioned further to achieve the intended portion shape under its handling instructions?", "kind": "action", "id": "scoop-and-shape-performance-q02" } ] } ] }, { "id": "eating-and-melting-performance", "name": "Eating and melting performance", "description": "Assesses sensory balance and behaviour over the expected serving interval.", "findings": [ { "id": "sensory-and-melt-fit", "name": "Sensory and melt fit", "description": "Relates observed flavour, mouthfeel and melting to a stated product target.", "questions": [ { "text": "When tasting is appropriate, how do sweetness, acidity, flavour intensity and mouthfeel compare with the stated target at serving temperature?", "kind": "measurement", "id": "sensory-and-melt-fit-q01" }, { "text": "Under specified serving conditions, how quickly does the portion lose shape or release liquid, and is that acceptable for the intended presentation?", "kind": "measurement", "id": "sensory-and-melt-fit-q02" } ] } ] } ] }, { "id": "handling-and-use-constraints", "name": "Handling and use constraints", "description": "Connects batch history and ingredient evidence to permitted storage, service and consumption decisions.", "rationale": "A sorbet can appear scoopable while its handling history or ingredient suitability remains unresolved.", "layers": [ { "id": "storage-and-exposure", "name": "Storage and exposure", "description": "Records the evidence needed to assess the consequences of storage and temperature changes.", "findings": [ { "id": "batch-handling-disposition", "name": "Batch handling disposition", "description": "Supports a handling decision using applicable instructions and recorded exposure.", "questions": [ { "text": "What storage, opening, tempering, melting and refreezing events are documented, and where are the gaps?", "kind": "provenance", "id": "batch-handling-disposition-q01" }, { "text": "Given the recorded history and applicable product instructions or food-safety procedure, may this batch remain in service, or must it be held or discarded?", "kind": "action", "id": "batch-handling-disposition-q02" } ] } ] }, { "id": "ingredient-and-dietary-suitability", "name": "Ingredient and dietary suitability", "description": "Assesses suitability for a particular consumer or use from evidence about ingredients and preparation.", "findings": [ { "id": "supported-suitability-claims", "name": "Supported suitability claims", "description": "Prevents the sorbet designation from substituting for evidence about allergens, animal-derived ingredients or alcohol.", "questions": [ { "text": "Which ingredient records and cross-contact controls support or contradict the requested dietary or allergen-related suitability?", "kind": "provenance", "id": "supported-suitability-claims-q01" }, { "text": "Can the sorbet be offered for the specified requirement, or is additional ingredient or preparation evidence needed?", "kind": "action", "id": "supported-suitability-claims-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-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Fruit sorbet (juice or puree base; the default commercial and restaurant form)", "Wine, cider, or champagne sorbet", "Herb, tea, spice, or floral sorbet (mint, basil, tea, rose, ginger)", "Cocoa or dark-chocolate sorbet (water-based, no dairy)", "Vegetable sorbet (tomato, beet, cucumber, used mainly in restaurants)", "Alcohol-laced or liqueur sorbet (beyond a wine base; limited by freeze-ability)", "Palate-cleanser / intermezzo sorbet (small citrus or wine portion between savoury courses)", "Gelateria sorbetto and packaged hard-pack retail sorbet (same composition, different overrun and serving temperature)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Codex GSFA food category", "value_or_pattern": "03.0 (Edible ices, including sherbet and sorbet)", "note": "Additive-permission category, not a compositional standard of identity." }, { "scheme": "U.S. Code of Federal Regulations", "value_or_pattern": "21 CFR 135.160 (water ices)", "note": "Closest U.S. federal identity; the word 'sorbet' itself is not a reserved FDA standard of identity." }, { "scheme": "U.S. Code of Federal Regulations", "value_or_pattern": "21 CFR 135.140 (sherbet)", "note": "Named here because U.S. labelling constantly confuses sherbet with sorbet; sherbet must contain milk-derived ingredients." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "U.S. FDA, 21 CFR Part 135: ice cream, sherbet, and water ices; sorbet is unstandardized by that name and is composed like a water ice (no milk ingredients).", "Codex Alimentarius Commission, CXS 192-1995 GSFA food category 03.0: edible ices including sherbet and sorbet (additives, not recipe).", "France, professional Code d'usages des glaces alimentaires (Association des Entreprises des Glaces): names 'sorbet' and sets minimum fruit contents by fruit type for a product sold as fruit sorbet.", "EU Regulation (EU) No 1169/2011 (food information to consumers): allergen and ingredient labelling; no Union-wide compositional standard for the name 'sorbet'.", "Australia New Zealand Food Standards Code, Standard 2.5.6 Ice cream: defines ice cream via dairy fat; sorbet is outside that identity and is sold under general food-law naming." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Restaurant dessert and gelato-counter scoop as the dairy-free case next to gelato.", "Intermezzo between savoury courses (small citrus, herb, or wine portion) in formal French-derived service.", "Retail supermarket tubs and novelty sticks labelled dairy-free or vegan.", "Banquet and airline dessert where a light, acidic frozen course is wanted.", "Carrier for fruit, wine, or liqueur flavour when milk fat would mute acidity or clash with the flavour." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Mix soluble solids (mostly sugars)", "typical_range": "28-32", "unit": "°Brix" }, { "quantity": "Overrun (air incorporated on freezing)", "typical_range": "20-45", "unit": "%" }, { "quantity": "Fruit (or equivalent puree/juice) in a fruit sorbet", "typical_range": "20-50 (citrus at the low end; banana and some red fruit higher, per national usage codes)", "unit": "g/100 g mix" }, { "quantity": "Draw temperature from a batch freezer", "typical_range": "-7 to -5", "unit": "°C" }, { "quantity": "Serving temperature (scoopable; warmer than ice cream because there is no fat)", "typical_range": "-14 to -12", "unit": "°C" }, { "quantity": "Storage temperature", "typical_range": "-18 or colder", "unit": "°C" }, { "quantity": "pH of fruit sorbets", "typical_range": "3.0-4.2", "unit": "pH" }, { "quantity": "Ethanol in an alcohol-flavoured mix that will still freeze scoopably", "typical_range": "typically under ~5-8 in the finished mix; above that the mix stays slushy", "unit": "% vol" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Coarse, icy texture from too little dissolved sugar, slow freezing, or heat shock that grows ice crystals.", "Mix that will not freeze firm because sugar or ethanol is too high (freezing-point depression past the freezer's capability).", "Syrup weeping and a hard icy shell after partial thaw and refreeze.", "Freezer burn and flavour fade in poorly packaged hard pack.", "Undeclared milk from shared freezers or scoop wells: a vegan or allergen claim fails even when the recipe is dairy-free.", "Fruit-borne microbes if unpasteurised puree is used and the product is abused above freezing; acidity helps but does not make thaw-refreeze safe.", "Choking or dental hazard from rock-hard portions served too cold.", "Colour and vitamin C loss from oxidation in fruit purees." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "United States: 'sorbet' is the dairy-free product; 'sherbet' is a separate, legally dairy-containing frozen dessert - the two names are routinely swapped in speech.", "United Kingdom and Ireland: older 'water ice' sits beside imported 'sorbet'; no reserved compositional name for sorbet.", "France: 'sorbet' is a trade name with fruit-percentage expectations in the glaces code of practice; also the classic intermezzo course.", "Italy: 'sorbetto' at a gelateria is denser and often less airy than industrial sorbet; a splash of wine is ordinary.", "Levant and South Asia: the ancestor word (sharbat / sherbet) still means a sweet drink, not a frozen scoop.", "Japan: シャーベット (shābetto) often denotes an ice pop or icy milk dessert; ソルベ is used when the French dairy-free product is meant." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Sherbet (U.S. legal identity)", "difference": "Sherbet under 21 CFR 135.140 contains milk-derived ingredients (about 1-2 % milkfat); sorbet / water ice contains none. Label ingredient list or a fat/protein test separates them." }, { "name": "Ice cream", "difference": "Ice cream is a dairy emulsion with a legal milkfat floor (10 % in the U.S. identity); sorbet has no milk fat. Melted, ice cream leaves a creamy film; sorbet leaves a syrup." }, { "name": "Gelato", "difference": "Gelato is a dairy ice, typically lower overrun and served warmer than U.S. ice cream; sorbetto is the dairy-free counterpart in the same cabinet. Presence of milk solids is the test." }, { "name": "Granita (granita siciliana)", "difference": "Granita is still-frozen and scraped or stirred only intermittently, so crystals are coarse and flaky; sorbet is continuously churned to a smooth scoop. Crystal size and whether it was drawn from a batch freezer separate them." }, { "name": "Italian ice / water ice (Philadelphia-style)", "difference": "Same dairy-free compositional family as sorbet; Italian ice is often denser, coarser, and sold as a cup shave rather than a scooped emulsion. Texture and overrun, not recipe, are the usual distinction." }, { "name": "Frozen yogurt", "difference": "Contains cultured dairy; sorbet does not. Live-culture claims or milk protein on the label separate them." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of sorbet this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which jurisdictional or culinary definitions should govern the boundaries between sorbet, sherbet, water ice and formulations containing dairy, egg or added fat?", "Which repeatable texture and melting tests best support serving decisions across fruit, infusion-based and alcohol-containing sorbets?", "How should soluble-solids readings be interpreted for formulations containing substantial acids, alcohol, pulp or alternative sweeteners?", "Which product-specific evidence establishes storage life and acceptable handling after tempering, partial melting or refreezing?", "How should the registry represent a sorbet that becomes fully melted or is incorporated into another preparation while preserving its batch history?" ], "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 sorbet, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise sorbet, assess its composition and frozen state, and decide whether it is suitable for storage, serving or further preparation.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: Faloodeh, Aisu no mi, lemon sorbet, açaí na tigela, Granita PAT.", "5 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 64 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 sorbet, 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": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "Faloodeh", "Aisu no mi", "lemon sorbet", "açaí na tigela", "Granita PAT" ] } ], "standing": "Described in 64 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 5 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one sorbet from another, and a sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a sorbet, 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 sorbet, 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 sorbet 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 sorbet is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a sorbet, 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 sorbet, 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 sorbet 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 sorbet, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a sorbet 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 sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a sorbet performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a sorbet, 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 sorbet, 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 sorbet 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 sorbet.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a sorbet at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a sorbet, 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 sorbet, 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 sorbet 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 sorbet there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a sorbet, 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 sorbet, 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 sorbet 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 sorbet 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 sorbet 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 sorbet 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 sorbet 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 sorbet, 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 sorbet 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 sorbet 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 sorbet 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 sorbet, 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 sorbet 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 sorbet and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a sorbet, 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 sorbet, 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 sorbet 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 sorbet is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a sorbet, 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 sorbet, 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 sorbet 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 } } } }