{ "model": { "rank": 4727, "code": "thing-q154166", "model_id": "vr.tr.sauerkraut", "name": "sauerkraut", "purpose": "Enable an agent to recognise sauerkraut, assess the condition and suitability of a particular batch, and decide how it may be stored, handled or used.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q154166/", "tier": 2, "score": 73, "payload": { "layer": "wikidata", "aliases": [ "choucroute", "sauerkraut soup" ], "aliasCount": 2, "merged": 2, "knownIn": 73, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": "vr.tr.sauerkraut", "source": { "dataset": "wikidata", "item": "Q154166", "url": "https://www.wikidata.org/wiki/Q154166", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T20:52:23Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a087f0-6ec0-7612-8459-3b48c0be5672\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: sauerkraut\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 005: 1001 regi", "usd": 0, "recall": true }, "codex": { "seconds": 67.8, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a087f0-6eb2-7453-996f-20e6b0e6ac30\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: sauerkraut\nRegistry id: vr.tr.sauerkraut\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCo" } } }, "metaModel": { "id": "THING-Q154166", "registryId": "vr.tr.sauerkraut", "name": "sauerkraut", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q154166/", "model": { "registry_id": "vr.tr.sauerkraut", "name": "sauerkraut", "purpose": "Enable an agent to recognise sauerkraut, assess the condition and suitability of a particular batch, and decide how it may be stored, handled or used.", "definition": "Sauerkraut is a fermented vegetable food made from shredded cabbage preserved through lactic acid fermentation in salted cabbage juice or brine.", "scope_statement": "This model owns sauerkraut as a prepared cabbage food whose identity derives from lactic fermentation, including its composition, fermentation state, preservation treatment and condition at use; it does not treat sauerkraut as a pure chemical substance or model its production process independently.", "in_scope": [ "Fermented cabbage identity and boundaries with adjacent cabbage preparations", "Cabbage, salt, brine, seasonings and other declared ingredients", "Batch-specific fermentation progress and measured acidity", "Heating, packaging, storage history and condition after opening", "Sensory quality, edible portions and suitability for intended culinary use" ], "out_of_scope": [ "Cultivation and biological classification of cabbage", "Standalone models of fermentation organisms and microbial communities", "Fermentation equipment and manufacturing workflows as independent systems", "Complete dishes that contain sauerkraut as one ingredient", "Clinical effects, dietary treatment and unsupported probiotic claims", "Pure-substance identifiers and constants for individual chemical constituents" ], "distinguishing_features": [ "The food consists principally of cabbage identified as having undergone lactic fermentation; a sour taste alone does not establish this history.", "Cabbage acidified only by added vinegar or food acid must be distinguished from fermented cabbage.", "Fresh shredded cabbage, salted cabbage awaiting fermentation and finished sauerkraut represent different preparation states.", "Cabbage cut, seasonings, preparation tradition and product designation together help distinguish sauerkraut from cabbage kimchi and other fermented cabbage foods; no single seasoning is a universal boundary.", "Pasteurisation or cooking changes preservation and microbial status without necessarily removing sauerkraut identity, so live cultures cannot be required for recognition." ], "characteristics": [ { "name": "Cabbage base and cut", "kind": "category", "unit_or_values": "Declared cabbage type; shredded, sliced, whole-leaf or other documented form", "why_it_matters": "Supports identification and exposes forms whose inclusion requires a regional scope decision." }, { "name": "Ingredient formulation", "kind": "relation", "unit_or_values": "Cabbage, salt, added water, seasonings, added acids and other ingredients linked to the batch", "why_it_matters": "Separates fermentation-derived identity from flavouring or direct acidification and supports ingredient restrictions." }, { "name": "Salt concentration", "kind": "measurement", "unit_or_values": "% by mass, with denominator specified as initial cabbage, total formulation, brine or finished product", "why_it_matters": "Salt records inform interpretation of fermentation and flavour only when their measurement basis is explicit." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH and, when available, titratable acidity expressed using a stated method and acid equivalent", "why_it_matters": "Tracks acidification while preventing a single acidity reading from being treated as complete evidence of safety." }, { "name": "Fermentation status", "kind": "state", "unit_or_values": "Not established, progressing, endpoint documented or unknown", "why_it_matters": "Distinguishes an unfinished salted cabbage preparation from a batch with a supported fermentation endpoint." }, { "name": "Preservation treatment", "kind": "category", "unit_or_values": "Unheated, pasteurised, otherwise heat-processed, frozen or unknown; treatment details where available", "why_it_matters": "Affects microbial activity, texture and the evidence needed for storage decisions." }, { "name": "Storage exposure", "kind": "measurement", "unit_or_values": "Temperature in °C and elapsed time in hours or days, linked to sealed or opened status", "why_it_matters": "Allows condition to be interpreted against applicable product instructions and validated guidance." }, { "name": "Brine coverage", "kind": "state", "unit_or_values": "Fully submerged, partly exposed, drained or unknown, with observation time", "why_it_matters": "Helps interpret exposed surfaces during fermentation or storage without assuming every finished product must remain submerged." }, { "name": "Sensory and package condition", "kind": "state", "unit_or_values": "Recorded colour, texture, odour, surface growth, leakage and container deformation", "why_it_matters": "Supports quality assessment and flags conditions requiring a handling decision without using appearance or smell to certify safety." }, { "name": "Live-culture evidence", "kind": "relation", "unit_or_values": "Label statement, processing record or dated microbiological result, including organism and method if known", "why_it_matters": "Keeps fermentation history separate from current viability and from claims of health benefit." } ], "affordances": [ "Classify a cabbage preparation as sauerkraut, unfinished fermented cabbage or a neighbouring preparation using documented evidence.", "Compare batches for acidity, salt, texture and ingredient suitability on compatible measurement bases.", "Identify missing evidence before accepting a fermentation endpoint or storage claim.", "Select storage and handling actions from the batch's treatment, opening status and applicable instructions.", "Choose whether to serve, cook, drain or rinse it for a stated dish while recording the resulting changes.", "Hold or reject a batch when documented condition or handling history fails applicable acceptance criteria." ] }, "sources": [], "structure": { "bundles": [ { "id": "fermented-cabbage-identity", "name": "Fermented cabbage identity", "description": "Establishes which cabbage food the record represents and why it qualifies as sauerkraut.", "rationale": "Sauerkraut is a variable fermented food, so neither sourness nor a chemical composition alone establishes its identity.", "layers": [ { "id": "cabbage-preparation", "name": "Cabbage preparation", "description": "Records the cabbage base, physical preparation and food designation.", "findings": [ { "id": "cabbage-form-and-designation", "name": "Cabbage form and designation", "description": "Capture the principal vegetable, its cut and the producer's or preparation tradition's name for the food.", "questions": [ { "text": "What cabbage type and cut constitute this batch, and what other vegetables are included?", "kind": "definition", "id": "cabbage-form-and-designation-q01" }, { "text": "Does the declared preparation belong within this model's sauerkraut scope or a neighbouring fermented cabbage model?", "kind": "boundary", "id": "cabbage-form-and-designation-q02" } ] } ] }, { "id": "origin-of-sourness", "name": "Origin of sourness", "description": "Separates fermentation history from acid addition and adjacent preparations.", "findings": [ { "id": "fermentation-identity-evidence", "name": "Fermentation identity evidence", "description": "Record evidence that fermentation occurred and whether acids were also added.", "questions": [ { "text": "What producer statement or batch record supports lactic fermentation of the cabbage?", "kind": "provenance", "id": "fermentation-identity-evidence-q01" }, { "text": "Were vinegar or other acids added, and does the preparation remain distinguishable from directly acidified pickled cabbage?", "kind": "boundary", "id": "fermentation-identity-evidence-q02" } ] } ] } ] }, { "id": "cabbage-salt-and-brine", "name": "Cabbage, salt and brine", "description": "Describes the formulation and liquid-solid relationship of the particular sauerkraut batch.", "rationale": "Salt basis, added ingredients and brine distribution affect how composition and condition can be interpreted.", "layers": [ { "id": "formulation-and-salt-basis", "name": "Formulation and salt basis", "description": "Makes ingredient and concentration records comparable.", "findings": [ { "id": "declared-formulation", "name": "Declared formulation", "description": "Record ingredients and distinguish initial salt addition from measured finished-product concentration.", "questions": [ { "text": "Which ingredients and quantities are documented, including added water, seasonings, preservatives and acids?", "kind": "provenance", "id": "declared-formulation-q01" }, { "text": "Does each salt value describe the starting cabbage, total mixture, brine or finished food, and how was it obtained?", "kind": "measurement", "id": "declared-formulation-q02" } ] } ] }, { "id": "brine-and-edible-portion", "name": "Brine and edible portion", "description": "Distinguishes cabbage solids, surrounding liquid and the portion actually assessed or served.", "findings": [ { "id": "liquid-solid-condition", "name": "Liquid-solid condition", "description": "Record brine coverage and whether measurements describe an undrained, drained or rinsed sample.", "questions": [ { "text": "At the recorded stage, is the cabbage submerged, exposed above the brine or intentionally drained?", "kind": "measurement", "id": "liquid-solid-condition-q01" }, { "text": "Do reported mass, sodium and acidity values refer to the food with brine, drained cabbage or a rinsed portion?", "kind": "measurement", "id": "liquid-solid-condition-q02" } ] } ] } ] }, { "id": "fermentation-and-acidification", "name": "Fermentation and acidification", "description": "Connects the batch's fermentation history to its observed acidification and claimed readiness.", "rationale": "Elapsed time and sour flavour alone cannot support a fermentation endpoint or establish batch safety.", "layers": [ { "id": "fermentation-history", "name": "Fermentation history", "description": "Records the conditions and interventions relevant to interpreting the batch.", "findings": [ { "id": "batch-fermentation-record", "name": "Batch fermentation record", "description": "Capture start time, temperature history and any starter culture or material additions.", "questions": [ { "text": "When did fermentation begin, and what temperature history is documented?", "kind": "provenance", "id": "batch-fermentation-record-q01" }, { "text": "Was fermentation spontaneous or inoculated, and were cabbage, brine, salt or acids added later?", "kind": "provenance", "id": "batch-fermentation-record-q02" } ] } ] }, { "id": "acidification-and-endpoint", "name": "Acidification and endpoint", "description": "Records measurements and the basis for declaring fermentation sufficiently complete.", "findings": [ { "id": "supported-fermentation-endpoint", "name": "Supported fermentation endpoint", "description": "Tie readiness to a documented assessment, retaining uncertainty where measurements or acceptance criteria are missing.", "questions": [ { "text": "What pH or titratable-acidity results exist, with sample location, date and measurement method?", "kind": "measurement", "id": "supported-fermentation-endpoint-q01" }, { "text": "Which validated procedure or producer specification supports the endpoint, and what evidence remains missing?", "kind": "action", "id": "supported-fermentation-endpoint-q02" } ] } ] } ] }, { "id": "preservation-and-storage-condition", "name": "Preservation and storage condition", "description": "Tracks treatment, packaging and exposure that govern the present condition of sauerkraut.", "rationale": "Unheated, refrigerated and shelf-stable products require different evidence for storage and handling decisions.", "layers": [ { "id": "treatment-and-packaging", "name": "Treatment and packaging", "description": "Records preservation treatment and the limits of microbial and storage claims.", "findings": [ { "id": "preservation-status-evidence", "name": "Preservation status evidence", "description": "Separate heat treatment, shelf-stability claims and live-culture evidence rather than inferring one from another.", "questions": [ { "text": "What heat treatment or other preservation method is documented for this package or batch?", "kind": "provenance", "id": "preservation-status-evidence-q01" }, { "text": "What evidence supports its labelled storage conditions and any claim that viable cultures remain?", "kind": "provenance", "id": "preservation-status-evidence-q02" } ] } ] }, { "id": "opened-package-and-condition", "name": "Opened package and condition", "description": "Combines opening history, temperature exposure and observed changes.", "findings": [ { "id": "current-handling-disposition", "name": "Current handling disposition", "description": "Record enough evidence to choose an appropriate handling action without treating sensory checks as proof of safety.", "questions": [ { "text": "When was the package opened, how has it been stored, and are leakage, unexpected swelling or surface growth recorded?", "kind": "measurement", "id": "current-handling-disposition-q01" }, { "text": "Under applicable product instructions or validated guidance, should this batch be used, held for assessment or discarded?", "kind": "action", "id": "current-handling-disposition-q02" } ] } ] } ] }, { "id": "culinary-quality-and-use", "name": "Culinary quality and use", "description": "Assesses suitability for a stated eating or cooking purpose and tracks preparation changes.", "rationale": "A batch's acidity, saltiness, cut and texture determine its culinary role, while draining, rinsing and cooking change the portion used.", "layers": [ { "id": "sensory-fit", "name": "Sensory fit", "description": "Describes desired qualities relative to a particular culinary application.", "findings": [ { "id": "texture-and-flavour-profile", "name": "Texture and flavour profile", "description": "Record observed cabbage firmness, acidity, saltiness and seasoning without assuming one ideal style.", "questions": [ { "text": "What texture, colour and flavour observations are available from an appropriately assessed batch?", "kind": "measurement", "id": "texture-and-flavour-profile-q01" }, { "text": "Which of these qualities suit or conflict with the intended use as a cold accompaniment, cooked ingredient or other preparation?", "kind": "action", "id": "texture-and-flavour-profile-q02" } ] } ] }, { "id": "portion-preparation", "name": "Portion preparation", "description": "Tracks transformations between the stored product and the portion incorporated into a meal.", "findings": [ { "id": "draining-rinsing-and-cooking", "name": "Draining, rinsing and cooking", "description": "Record planned preparation and avoid transferring measurements or culture claims unchanged to the prepared portion.", "questions": [ { "text": "Will this portion be drained, rinsed or cooked, and what culinary requirement motivates that action?", "kind": "action", "id": "draining-rinsing-and-cooking-q01" }, { "text": "After preparation, which mass, sodium, acidity, texture or viable-culture claims require new evidence?", "kind": "measurement", "id": "draining-rinsing-and-cooking-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": [ "This describes the fermented cabbage food, a variable biological mixture rather than a pure chemical substance with a single CAS identifier or fixed physical constants.", "Salt and pH ranges are approximate descriptive values, not validated processing or safety specifications.", "Variety labels overlap; heating and storage affect viable microorganisms, so live cultures should not be assumed for every product." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of sauerkraut 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": [ "Unpasteurized sauerkraut", "Pasteurized sauerkraut", "Canned sauerkraut", "Red-cabbage sauerkraut" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of sauerkraut 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": [ "Served as a condiment or side dish", "Cooked with meats, sausages, or potatoes", "Used in soups, stews, sandwiches, and dumpling fillings", "Preserves cabbage beyond its fresh storage life" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of sauerkraut 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": "Salt added relative to cabbage mass in traditional preparation", "typical_range": "Approximately 2-3", "unit": "% by mass" }, { "quantity": "Finished-product pH", "typical_range": "Approximately 3-4", "unit": "dimensionless" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of sauerkraut 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": [ "Insufficient or uneven acidification can compromise preservation.", "Exposure of cabbage to air can encourage surface yeasts and molds.", "Unsuitable fermentation conditions can produce soft texture, discoloration, or objectionable odors.", "Unpasteurized products can continue fermenting during storage, generating gas and package pressure.", "Salt content can be substantial and varies with formulation and draining." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of sauerkraut 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": [ "Central and Eastern European preparations differ in seasonings such as caraway, juniper, and added apple.", "Alsatian choucroute also names dishes built around sauerkraut, often cooked with meats.", "Some related regional traditions ferment whole cabbage heads; these should be distinguished from shredded sauerkraut." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of sauerkraut 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": "Fresh cabbage", "difference": "Sauerkraut has undergone lactic acid fermentation; fresh cabbage has not." }, { "name": "Vinegar-pickled cabbage", "difference": "Its acidity primarily comes from added vinegar rather than cabbage fermentation." }, { "name": "Kimchi", "difference": "Kimchi encompasses distinct Korean vegetable preparations, often with different cabbage varieties, cuts, and seasonings; it is not a synonym for sauerkraut." }, { "name": "Sauerkraut juice", "difference": "The liquid fraction is separated from the fermented cabbage solids." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of sauerkraut this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does an existing Vercy world model already cover sauerkraut or an authoritative parent concept that this registry entry should link to?", "Which regional definitions include whole-head or whole-leaf fermented cabbage within sauerkraut, and where should this model draw its boundary?", "Which authoritative procedures provide fermentation endpoint and handling criteria for the production settings this model must support?", "Which sampling methods make salt, pH and titratable-acidity measurements comparable across cabbage solids and brine?", "What jurisdiction-specific evidence is required for shelf-stability, live-culture and probiotic claims, and which of these claims should the model merely record rather than assess?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 17, "questions": 27 } }, "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 sauerkraut, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise sauerkraut, assess the condition and suitability of a particular batch, and decide how it may be stored, handled or used.", "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: choucroute, sauerkraut soup.", "2 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 73 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 sauerkraut, 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": [ "choucroute", "sauerkraut soup" ] } ], "standing": "Described in 73 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 2 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 sauerkraut from another, and a sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a sauerkraut 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 sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a sauerkraut performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a sauerkraut at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut 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 sauerkraut 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 sauerkraut 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 sauerkraut, 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 sauerkraut 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 sauerkraut 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 sauerkraut 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 sauerkraut, 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 sauerkraut 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 sauerkraut and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 sauerkraut is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a sauerkraut, 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 sauerkraut, 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 sauerkraut 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 } } } }