{ "model": { "rank": 2249, "code": "thing-q167893", "model_id": "vr.tr.mayonnaise", "name": "mayonnaise", "purpose": "Enable an AI agent to recognise mayonnaise, assess its composition and emulsion condition, and decide whether it is suitable for a specified handling or culinary use.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q167893/", "tier": 2, "score": 111, "payload": { "layer": "wikidata", "aliases": [ "Kielecki Mayonnaise", "Kewpie", "Brussels Ketjep Mayo", "Hellman's Real Mayonnaise", "Duke's Mayonnaise", "Kraft Mayo" ], "aliasCount": 6, "merged": 6, "knownIn": 111, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q167893", "url": "https://www.wikidata.org/wiki/Q167893", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T11:06:40Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.01370744, "turns": 1, "seconds": 171.7, "error": null }, "codex": { "seconds": 80.1, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07b87-a9f5-7a12-ba4d-eaa43ed59626\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: mayonnaise\nRegistry id: vr.tr.mayonnaise\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA V" } } }, "metaModel": { "id": "THING-Q167893", "registryId": "vr.tr.mayonnaise", "name": "mayonnaise", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q167893/", "model": { "registry_id": "vr.tr.mayonnaise", "name": "mayonnaise", "purpose": "Enable an AI agent to recognise mayonnaise, assess its composition and emulsion condition, and decide whether it is suitable for a specified handling or culinary use.", "definition": "Mayonnaise is a cold, high-internal-phase oil-in-water emulsion of edible vegetable oil in an acidified aqueous phase, stabilised chiefly by egg-yolk phospholipids and proteins, and in several jurisdictions a named food defined by a minimum oil content and the presence of egg yolk.", "scope_statement": "This model owns mayonnaise as a formulated food material, including its claimed identity, ingredients, oil-in-water emulsion, observable condition, handling history and suitability for use; it distinguishes recorded evidence from conditions that remain unverified.", "in_scope": [ "Identity as mayonnaise, including the naming basis for conventional, reduced-fat and egg-free variants", "Oil, aqueous ingredients, emulsifiers and other ingredients that determine the formulation", "Emulsion integrity, consistency and changes during storage or handling", "Batch-specific evidence relevant to allergens, preservation and fitness for consumption", "Suitability for spreading, dressing, binding and incorporation into other foods" ], "out_of_scope": [ "Agricultural production and standalone specifications of eggs, oils and other ingredients", "Packaging design and manufacture, except its recorded effects on the mayonnaise", "Complete recipes and condition assessments for dishes containing mayonnaise", "Facility-wide food safety management and manufacturing equipment models", "Individual dietary prescriptions and clinical management of allergies" ], "distinguishing_features": [ "Check that the material is an oil-in-water emulsion rather than identifying it from pale colour or thickness alone; butter and other fat systems can look similar.", "Check the formulation and applicable naming basis to distinguish mayonnaise from salad dressing or a starch-thickened mayonnaise-style product.", "Check whether egg-derived emulsification is part of the formulation or whether an egg-free mayonnaise identity is explicitly claimed; appearance cannot establish this distinction.", "Check whether mayonnaise remains the product's identity or is an ingredient in a separately identified sauce, dip or prepared salad.", "Compare ingredients and preparation evidence with neighbouring emulsified sauces such as aioli and hollandaise; names alone may leave the boundary unresolved." ], "characteristics": [ { "name": "Claimed mayonnaise identity", "kind": "category", "unit_or_values": "Conventional mayonnaise; reduced-fat variant; egg-free variant; mayonnaise-style dressing; unresolved", "why_it_matters": "Prevents an agent from treating a marketing name as a verified formulation or universally valid classification." }, { "name": "Formulation evidence", "kind": "relation", "unit_or_values": "Link to an ingredient declaration, recipe or batch formulation with its date and applicability", "why_it_matters": "Supports identity, allergen and functional assessments for the actual material." }, { "name": "Oil fraction", "kind": "measurement", "unit_or_values": "Percent by mass, with measurement or calculation basis", "why_it_matters": "Helps interpret product identity, consistency and differences between formulations." }, { "name": "Emulsifying system", "kind": "category", "unit_or_values": "Recorded egg-derived, plant-derived or other emulsifying ingredients; mixed; unknown", "why_it_matters": "Connects formulation to emulsion behaviour and relevant ingredient restrictions." }, { "name": "Aqueous-phase acidification", "kind": "category", "unit_or_values": "Declared acidifying ingredients and process; absent from available record; unknown", "why_it_matters": "Distinguishes evidence about acidification from assumptions based on sour taste." }, { "name": "Measured pH", "kind": "measurement", "unit_or_values": "pH, with sampling method, temperature, time and batch", "why_it_matters": "Provides one input to preservation assessment without establishing safety by itself." }, { "name": "Emulsion integrity", "kind": "state", "unit_or_values": "Apparently uniform; oiling off; aqueous separation; extensively broken; unassessed", "why_it_matters": "Indicates physical deterioration and possible loss of culinary function." }, { "name": "Consistency under use conditions", "kind": "measurement", "unit_or_values": "Apparent viscosity in Pa·s at a stated temperature and shear rate, or a documented spreadability test", "why_it_matters": "Supports judgments about spreading, coating and dispensing without treating viscosity as a fixed value." }, { "name": "Allergen evidence", "kind": "relation", "unit_or_values": "Links to ingredient and cross-contact declarations applicable to the batch", "why_it_matters": "Allows use restrictions to follow documented composition rather than the word mayonnaise." }, { "name": "Handling exposure", "kind": "relation", "unit_or_values": "Time-temperature history, opening time, serving exposure and utensil-contact records", "why_it_matters": "Makes condition assessment sensitive to what happened after manufacture or preparation." }, { "name": "Sensory condition", "kind": "state", "unit_or_values": "Recorded appearance, odour and texture observations; deviations from reference; unassessed", "why_it_matters": "Captures quality changes while preserving the distinction between acceptable appearance and verified safety." }, { "name": "Use disposition", "kind": "state", "unit_or_values": "Suitable for a specified use; restricted; hold for assessment; rejected; undetermined", "why_it_matters": "Expresses a decision together with its evidence and scope rather than a blanket claim of edibility." } ], "affordances": [ "Classify a sample against its formulation evidence and an explicitly selected mayonnaise naming basis.", "Compare formulations for oil content, emulsifying ingredients and documented dietary constraints.", "Inspect or measure separation and consistency under the intended serving conditions.", "Apply documented storage and handling instructions to the identified product or batch.", "Select mayonnaise for spreading, coating or binding based on its measured or observed behaviour.", "Assess proposed dilution, mixing or emulsion repair while requiring a separate judgment of fitness for consumption." ] }, "sources": [ { "id": "fda-21cfr-169-140", "title": "21 CFR 169.140 Mayonnaise", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-169/subpart-B/section-169.140", "what_it_supports": "US standard of identity: ≥65% vegetable oil by weight, egg-yolk-containing ingredients, acidulants; distinction from salad dressing.", "url_status": "live" }, { "id": "fda-21cfr-169-150", "title": "21 CFR 169.150 Salad dressing", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-169/subpart-B/section-169.150", "what_it_supports": "Neighbour product: cooked starch, lower oil minimum, separate legal name from mayonnaise.", "url_status": "live" }, { "id": "codex-stan-168-1989", "title": "Codex Standard for Mayonnaise (CODEX STAN 168-1989), later revoked", "url": "", "what_it_supports": "Former international composition standard requiring a high vegetable-oil content (78.5% m/m) and egg yolk; subsequently withdrawn as a Codex text." }, { "id": "dlmb-leitsatze-speisefett-emulsionen", "title": "Leitsätze für Fette, Speiseöle und Speisefett-Emulsionen (Deutsches Lebensmittelbuch)", "url": "", "what_it_supports": "German naming practice: mayonnaise versus Salatmayonnaise fat-class minima." }, { "id": "mcgee-on-food-and-cooking", "title": "On Food and Cooking: The Science and Lore of the Kitchen", "url": "", "what_it_supports": "Emulsion structure (oil-in-water, yolk lecithin/proteins), breaking mechanisms, and the culinary relationship to aioli and warm butter emulsions." } ], "structure": { "bundles": [ { "id": "mayonnaise-identity", "name": "Mayonnaise identity", "description": "Establishes what the material is claimed to be and the evidence supporting its place within the mayonnaise entry.", "rationale": "Mayonnaise overlaps in appearance and naming with several dressings and emulsified sauces.", "layers": [ { "id": "identity-basis", "name": "Identity basis", "description": "Separates a product name from the formulation and convention supporting that name.", "findings": [ { "id": "claimed-and-supported-identity", "name": "Claimed and supported identity", "description": "Record the mayonnaise claim, its source and the naming criteria used to evaluate it.", "questions": [ { "text": "What label, recipe or producer record identifies this material as mayonnaise?", "kind": "provenance", "id": "claimed-and-supported-identity-q01" }, { "text": "Which culinary convention or jurisdiction-specific definition is being used to assess that claim?", "kind": "definition", "id": "claimed-and-supported-identity-q02" } ] } ] }, { "id": "neighbouring-sauce-boundaries", "name": "Neighbouring sauce boundaries", "description": "Locates the boundary between mayonnaise variants and separately identified foods.", "findings": [ { "id": "variant-or-distinct-food", "name": "Variant or distinct food", "description": "Record whether composition and intended identity support a mayonnaise variant or a neighbouring food classification.", "questions": [ { "text": "What evidence distinguishes this formulation from salad dressing, aioli, hollandaise or another mayonnaise-like sauce?", "kind": "boundary", "id": "variant-or-distinct-food-q01" }, { "text": "Do added ingredients retain the identity of flavoured mayonnaise or establish a separate sauce or prepared dish?", "kind": "boundary", "id": "variant-or-distinct-food-q02" } ] } ] } ] }, { "id": "formulation-and-ingredient-constraints", "name": "Formulation and ingredient constraints", "description": "Records the ingredients and proportions needed to interpret mayonnaise identity, behaviour and use restrictions.", "rationale": "Different oil, acid and emulsifier systems can produce similar-looking mayonnaise with different properties.", "layers": [ { "id": "phase-formulation", "name": "Phase formulation", "description": "Describes the oil and aqueous portions and the ingredients that organise or thicken them.", "findings": [ { "id": "oil-water-and-emulsifiers", "name": "Oil, water and emulsifiers", "description": "Record oil proportion, aqueous ingredients, emulsifying ingredients and any additional thickening system.", "questions": [ { "text": "What are the oil fraction and oil types, and are those values measured, calculated or declared?", "kind": "measurement", "id": "oil-water-and-emulsifiers-q01" }, { "text": "Which ingredients provide the aqueous phase, emulsification and any additional thickening?", "kind": "definition", "id": "oil-water-and-emulsifiers-q02" } ] } ] }, { "id": "ingredient-restrictions", "name": "Ingredient restrictions", "description": "Connects formulation evidence to allergen and dietary claims.", "findings": [ { "id": "declared-and-unverified-constraints", "name": "Declared and unverified constraints", "description": "Record ingredient restrictions and distinguish supported absence claims from missing information.", "questions": [ { "text": "What batch-applicable evidence establishes egg, mustard or other relevant allergenic ingredients and cross-contact declarations?", "kind": "provenance", "id": "declared-and-unverified-constraints-q01" }, { "text": "Does the available evidence support the requested egg-free, vegan or other ingredient constraint, or must suitability remain undetermined?", "kind": "action", "id": "declared-and-unverified-constraints-q02" } ] } ] } ] }, { "id": "emulsion-condition", "name": "Emulsion condition", "description": "Describes mayonnaise as an emulsion whose physical condition depends on formulation and handling.", "rationale": "An agent must distinguish usable consistency, physical separation and other changes without conflating them with microbial safety.", "layers": [ { "id": "emulsion-structure", "name": "Emulsion structure", "description": "Records evidence about phase arrangement and visible or measured instability.", "findings": [ { "id": "phase-integrity", "name": "Phase integrity", "description": "Record whether the oil-in-water structure is supported and whether oil or water has separated.", "questions": [ { "text": "What formulation, process or examination evidence supports identification as an oil-in-water emulsion?", "kind": "definition", "id": "phase-integrity-q01" }, { "text": "How much oiling off or aqueous separation is present, and how was it assessed?", "kind": "measurement", "id": "phase-integrity-q02" } ] } ] }, { "id": "texture-and-change", "name": "Texture and change", "description": "Relates consistency and physical deterioration to observation conditions and exposure history.", "findings": [ { "id": "consistency-under-exposure", "name": "Consistency under exposure", "description": "Record texture at relevant temperatures and changes following storage, freezing, heating or mixing.", "questions": [ { "text": "What spreadability or apparent viscosity does this mayonnaise exhibit at the intended use temperature and test conditions?", "kind": "measurement", "id": "consistency-under-exposure-q01" }, { "text": "What temperature or mechanical exposures preceded a recorded change in texture or separation?", "kind": "provenance", "id": "consistency-under-exposure-q02" }, { "text": "Does the physical condition support the proposed culinary use or require a separate rework assessment?", "kind": "action", "id": "consistency-under-exposure-q03" } ] } ] } ] }, { "id": "preservation-and-consumption-condition", "name": "Preservation and consumption condition", "description": "Records the evidence needed to judge the condition of a particular batch or portion.", "rationale": "Mayonnaise safety cannot be inferred from its name, sourness or intact appearance.", "layers": [ { "id": "preservation-basis", "name": "Preservation basis", "description": "Identifies the formulation, preparation and validation evidence behind storage and use instructions.", "findings": [ { "id": "documented-preservation-controls", "name": "Documented preservation controls", "description": "Record applicable acidification, ingredient treatment and preservation evidence without assigning unsupported universal limits.", "questions": [ { "text": "What records describe acidification, egg treatment where relevant, and other preservation controls for this formulation?", "kind": "provenance", "id": "documented-preservation-controls-q01" }, { "text": "What pH measurements exist, and which batch, sampling method and preparation stage do they represent?", "kind": "measurement", "id": "documented-preservation-controls-q02" }, { "text": "What validated instructions or authoritative criteria apply to storage and consumption of this specific product?", "kind": "action", "id": "documented-preservation-controls-q03" } ] } ] }, { "id": "post-preparation-condition", "name": "Post-preparation condition", "description": "Tracks opening, exposure and condition evidence after preparation or manufacture.", "findings": [ { "id": "handling-and-disposition", "name": "Handling and disposition", "description": "Record whether handling history and observed changes support a consumption decision or leave it unresolved.", "questions": [ { "text": "What is known about opening or preparation time, temperature exposure, container integrity and utensil contact?", "kind": "provenance", "id": "handling-and-disposition-q01" }, { "text": "What appearance, odour or texture changes have been observed without using tasting as a safety test?", "kind": "measurement", "id": "handling-and-disposition-q02" }, { "text": "Given the applicable instructions and missing evidence, should this portion be used, held for assessment or rejected?", "kind": "action", "id": "handling-and-disposition-q03" } ] } ] } ] }, { "id": "culinary-function-and-transformation", "name": "Culinary function and transformation", "description": "Connects mayonnaise properties to intended uses and changes caused by incorporation or reworking.", "rationale": "A mayonnaise can suit one culinary function while failing another, and alterations can invalidate its original condition assessment.", "layers": [ { "id": "functional-fit", "name": "Functional fit", "description": "Assesses whether the material performs the intended spreading, coating or binding task.", "findings": [ { "id": "performance-in-use", "name": "Performance in use", "description": "Record functional requirements and evidence of performance under the actual serving conditions.", "questions": [ { "text": "Must this mayonnaise spread, cling, bind or dispense, and what observable result counts as acceptable?", "kind": "definition", "id": "performance-in-use-q01" }, { "text": "Does its consistency and separation behaviour meet that requirement at the expected temperature and holding time?", "kind": "measurement", "id": "performance-in-use-q02" } ] } ] }, { "id": "alteration-and-transfer", "name": "Alteration and transfer", "description": "Defines reassessment needs when mayonnaise is diluted, reworked or added to another food.", "findings": [ { "id": "changed-formulation-changed-assessment", "name": "Changed formulation, changed assessment", "description": "Record alterations and identify which identity, emulsion and preservation judgments need to be revisited.", "questions": [ { "text": "What evidence supports the proposed dilution, mixing, heating or emulsion-repair step for this formulation?", "kind": "action", "id": "changed-formulation-changed-assessment-q01" }, { "text": "Which original storage or fitness judgments require reassessment after the alteration?", "kind": "action", "id": "changed-formulation-changed-assessment-q02" }, { "text": "At what point does the resulting sauce or dish require its own model, with mayonnaise recorded as an ingredient?", "kind": "boundary", "id": "changed-formulation-changed-assessment-q03" } ] } ] } ] }, { "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": [ "Full-fat / standard-of-identity mayonnaise", "Light or reduced-fat mayonnaise", "Salatmayonnaise (German/Austrian lower-fat legal class)", "Japanese-style yolk-only mayonnaise (Kewpie type: rice vinegar, umami)", "Olive-oil mayonnaise", "Eggless / vegan mayonnaise", "Industrial heat-stable / bakery mayonnaise", "Flavoured mayonnaise (garlic, herb, chilli, and similar)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of mayonnaise 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": "Wikidata", "value_or_pattern": "Q132661", "note": "Item for mayonnaise as a condiment/emulsion." }, { "scheme": "US CFR standard of identity", "value_or_pattern": "21 CFR 169.140", "note": "Legal name and composition for products labelled mayonnaise in the United States." }, { "scheme": "Codex Alimentarius", "value_or_pattern": "CODEX STAN 168-1989 (revoked)", "note": "Former Codex commodity standard; no longer a current Codex text." }, { "scheme": "HS / Harmonized System", "value_or_pattern": "2103.90*", "note": "Customs heading for sauces and preparations; mayonnaise is commonly classified here, with national statistical suffixes." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of mayonnaise 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": [ "US FDA 21 CFR 169.140 (mayonnaise): ≥65% vegetable oil by weight and egg-yolk-containing ingredients; cooked-starch thickening belongs to salad dressing, not mayonnaise.", "US FDA 21 CFR 169.150 (salad dressing): separate standard of identity used to keep starch-thickened, lower-oil products off the mayonnaise name.", "Codex Alimentarius CODEX STAN 168-1989 (Standard for Mayonnaise; revoked): required about 78.5% m/m vegetable oil and egg yolk; withdrawn as a global standard.", "Deutsches Lebensmittelbuch, Leitsätze for fat emulsions (Deutsche Lebensmittelbuch-Kommission / BMEL): mayonnaise generally ≥80% fat; Salatmayonnaise ≥50% fat.", "Regulation (EU) No 1169/2011: egg is a mandatory allergen; mustard is also declarable when used as a co-emulsifier.", "Commercial egg-safety practice (US and comparable regimes): factory mayonnaise is made with pasteurised egg to control Salmonella; homemade raw-egg mayonnaise is not covered by that control." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of mayonnaise 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": [ "Table condiment on sandwiches, burgers, and fried foods.", "Binding and dressing phase in potato salad, coleslaw, egg salad, and tuna salad.", "Mother emulsion for tartar sauce, rémoulade, Thousand Island, and garlic-mayo / commercial aioli.", "Sushi and Japanese prepared-food condiment (Kewpie-style mayonnaise).", "Industrial ingredient in ready meals and as heat-stable bakery/filling mayonnaise.", "Teaching and laboratory example of a concentrated oil-in-water food emulsion." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of mayonnaise 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": "Total fat / oil (full-fat product)", "typical_range": "65-82", "unit": "g/100 g" }, { "quantity": "pH", "typical_range": "3.6-4.2", "unit": "pH" }, { "quantity": "Water activity", "typical_range": "0.92-0.95", "unit": "aw" }, { "quantity": "Energy (full-fat)", "typical_range": "680-750", "unit": "kcal/100 g" }, { "quantity": "Sodium", "typical_range": "500-900", "unit": "mg/100 g" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of mayonnaise 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": [ "Emulsion break (coalescence / oil-off) from adding oil too fast, insufficient yolk, freeze-thaw, or excessive shear.", "Salmonella infection from homemade mayonnaise made with unpasteurised eggs.", "Oxidative rancidity of the oil phase on storage, light, or poor-quality oil.", "Egg allergy (and mustard allergy where mustard is used).", "Serum weepage, thinning, or off-flavours as quality defects without necessarily being a safety failure.", "Botulism is not typical of properly acidified mayonnaise (pH below 4.6) but is a real hazard in poorly acidified garlic-in-oil or aioli-style preparations stored anaerobically." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of mayonnaise 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: legal mayonnaise at ≥65% oil; commercial formulas often slightly sweet; starch-thickened products must be labelled salad dressing, not mayonnaise.", "Germany and Austria: the name mayonnaise is reserved in the Lebensmittelbuch for a high-fat class; Salatmayonnaise is the everyday lower-fat named class.", "Japan: Kewpie-type mayonnaise uses only yolks, rice vinegar, and added umami (MSG), and is sold in a soft squeeze bottle.", "France and Belgium: mustard is commonly used as a co-emulsifier in the classic method; olive oil appears in some Provençal variants.", "United Kingdom: salad cream is a parallel named condiment (mustard, sugar, cooked, lower oil) and is not sold as mayonnaise.", "Mediterranean usage of aioli ranges from garlic mayonnaise to a garlic-olive-oil emulsion made without egg." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of mayonnaise 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": "Salad dressing (US; e.g. Miracle Whip-type products)", "difference": "US standard 21 CFR 169.150 allows cooked starch and a lower oil minimum; 21 CFR 169.140 mayonnaise does not." }, { "name": "Salad cream (UK)", "difference": "Mustard-forward, typically cooked and lower in oil, and sold under a different product name." }, { "name": "Aioli", "difference": "Traditional Provençal aioli is garlic pounded with olive oil and need not contain egg; many commercial aiolis are simply garlic mayonnaise (egg present, garlic added)." }, { "name": "Hollandaise", "difference": "Warm emulsion of melted butter (not vegetable oil) with egg yolk, served hot, not a cold spoonable condiment." }, { "name": "Vinaigrette", "difference": "Oil-vinegar mixture without a yolk-stabilised high internal phase; separates on standing unless weakly dressed with mustard or gum." }, { "name": "Tartar sauce", "difference": "Mayonnaise plus chopped pickle/caper solids; the emulsion base is mayonnaise, the distinguishing test is the particulate relish." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of mayonnaise this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend mayonnaise to include egg-free and reduced-fat products, and how should jurisdiction-dependent naming distinctions be represented?", "Which researched criteria distinguish mayonnaise from aioli, salad dressing and mayonnaise-based sauces without creating duplicate registry concepts?", "Which validated preservation and handling criteria apply to each formulation and preparation route, particularly homemade and altered mayonnaise?", "Which practical tests and acceptance ranges best predict spreading, coating and binding performance across mayonnaise formulations?", "Under what documented conditions is physical emulsion repair appropriate, and what independent evidence is required before the repaired product may be consumed?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 32 } }, "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 mayonnaise, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise mayonnaise, assess its composition and emulsion condition, and decide whether it is suitable for a specified handling or culinary use.", "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: Kielecki Mayonnaise, Kewpie, Brussels Ketjep Mayo, Hellman's Real Mayonnaise, Duke's Mayonnaise, Kraft Mayo.", "6 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 111 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 mayonnaise, 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": [ "Kielecki Mayonnaise", "Kewpie", "Brussels Ketjep Mayo", "Hellman's Real Mayonnaise", "Duke's Mayonnaise", "Kraft Mayo" ] } ], "standing": "Described in 111 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 6 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 mayonnaise from another, and a mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a mayonnaise 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 mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a mayonnaise performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a mayonnaise at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise 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 mayonnaise 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 mayonnaise 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 mayonnaise, 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 mayonnaise 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 mayonnaise 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 mayonnaise 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 mayonnaise, 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 mayonnaise 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 mayonnaise and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 mayonnaise is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a mayonnaise, 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 mayonnaise, 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 mayonnaise 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 } } } }