{ "model": { "rank": 4074, "code": "thing-q183440", "model_id": "vr.tr.caramel", "name": "caramel", "purpose": "Enable an AI agent to recognise caramel as a sugar-derived food material, assess its composition and condition, and judge its suitability for a specified 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/q183440/", "tier": 2, "score": 78, "payload": { "layer": "wikidata", "aliases": [ "honeycomb toffee", "karumeyaki", "yellowman", "Jingisukan Caramel", "Satsumaimo Caramel", "Glico (confection)", "Morinaga Milk Caramel", "Saikoro caramel", "Vichy Pastilles", "Viuda de Solano" ], "aliasCount": 10, "merged": 10, "knownIn": 78, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q183440", "url": "https://www.wikidata.org/wiki/Q183440", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T19:24:50Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 24.7, "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: 01a087a0-5533-7ce3-b9db-731b8b4bfd04\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: caramel\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 695 things:\n# Batch 004: 1001 register", "usd": 0, "recall": true }, "codex": { "seconds": 64.3, "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: 01a087a0-5529-7470-a66d-1b008ea49aea\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: caramel\nRegistry id: vr.tr.caramel\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext " } } }, "metaModel": { "id": "THING-Q183440", "registryId": "vr.tr.caramel", "name": "caramel", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q183440/", "model": { "registry_id": "vr.tr.caramel", "name": "caramel", "purpose": "Enable an AI agent to recognise caramel as a sugar-derived food material, assess its composition and condition, and judge its suitability for a specified culinary use.", "definition": "Caramel is a complex mixture of brown, flavour-active substances produced by controlled heating of sugars, used as a food ingredient for flavouring and colouring rather than constituting a single pure chemical compound.", "scope_statement": "This model owns caramel as a material characterised by caramelised sugars, including plain caramel and formulations with water, dairy or fat; it records formulation-dependent behaviour while distinguishing the material from finished confectionery products, industrial caramel colour additives and the caramelisation process itself.", "in_scope": [ "Material identity and evidence that the caramel designation reflects caramelised sugar rather than appearance or added flavour alone", "Sugar composition, water content, added ingredients and their proportions where known", "Thermal history and observable degree of caramelisation", "Temperature-dependent flow, setting, stickiness and crystallisation", "Condition, storage history and suitability for an intended culinary function" ], "out_of_scope": [ "Caramelisation as a general chemical reaction or production-process model", "Finished sweets, desserts and beverages containing caramel", "Industrial caramel colour additive classes and their manufacturing specifications", "Caramel flavour preparations that contain no caramelised sugar material", "Sugar feedstocks, dairy ingredients and fats as independently modelled materials" ], "distinguishing_features": [ "Distinguish caramel from an uncaramelised sugar syrup using production evidence alongside colour and flavour; brown appearance alone is insufficient.", "Distinguish plain caramel from dairy- or fat-containing caramel by ingredient records, because similar colour can conceal different handling behaviour and allergen content.", "Distinguish caramel material from a caramel-flavoured product by identifying whether caramelised sugar is the material being assessed or merely an ingredient or flavour claim.", "Distinguish culinary caramel from an industrial caramel colour by its declared identity, specification and intended function, rather than by darkness alone.", "Distinguish intended bitterness and browning from excessive scorching against the formulation's sensory acceptance criteria." ], "characteristics": [ { "name": "Caramel material type", "kind": "category", "unit_or_values": "plain caramel; aqueous caramel; dairy-containing caramel; other formulated caramel; unresolved", "why_it_matters": "Establishes which composition and handling expectations apply without treating every caramel as the same substance." }, { "name": "Sugar feedstock and formulation", "kind": "relation", "unit_or_values": "ingredient identities linked to mass fractions or quantities on a stated basis; unknown fractions explicit", "why_it_matters": "Supports interpretation of sweetness, browning, crystallisation and consistency." }, { "name": "Water content", "kind": "measurement", "unit_or_values": "% by mass with method and sampling conditions", "why_it_matters": "Helps explain whether the material flows, sets or becomes sticky." }, { "name": "Water activity", "kind": "measurement", "unit_or_values": "dimensionless aw with measurement temperature", "why_it_matters": "Supports formulation-specific stability assessment; sweetness alone does not establish storage suitability." }, { "name": "Thermal history", "kind": "relation", "unit_or_values": "linked heating and cooling record, including temperature in °C and elapsed time", "why_it_matters": "Provides evidence for caramelisation and helps interpret differences between otherwise similar batches." }, { "name": "Browning and sensory profile", "kind": "state", "unit_or_values": "colour under stated viewing or measurement conditions; aroma and bitterness against a named reference", "why_it_matters": "Separates the intended flavour endpoint from insufficient development or excessive scorching." }, { "name": "Consistency at use temperature", "kind": "measurement", "unit_or_values": "viscosity in Pa·s with temperature and shear conditions, or a specified flow, penetration or fracture test", "why_it_matters": "Determines whether caramel can be poured, spread, shaped, cut or used as a brittle component." }, { "name": "Crystallisation condition", "kind": "state", "unit_or_values": "no crystals detected by stated method; fine-grained; visibly crystallised; unresolved", "why_it_matters": "Identifies texture changes that may affect acceptance or require reworking." }, { "name": "Dispersion stability", "kind": "state", "unit_or_values": "uniform; fat separation; aqueous separation; not applicable; unresolved", "why_it_matters": "Identifies loss of uniformity in formulated caramels containing dispersed ingredients." }, { "name": "Ingredient-linked restrictions", "kind": "relation", "unit_or_values": "links to verified allergen, dietary and intended-use requirements", "why_it_matters": "Prevents the caramel name from concealing restrictions introduced by milk, butter or other ingredients." } ], "affordances": [ "Classify a sample as plain or formulated caramel using its ingredient and production evidence.", "Match measured flow, firmness and flavour to a pouring, coating, filling or brittle-component use.", "Assess a proposed dilution, reheating or ingredient addition against formulation-specific handling instructions.", "Detect graininess, separation or scorching and route the batch for acceptance, validated reworking or rejection.", "Select storage and packaging conditions from evidence for the actual formulation.", "Trace ingredient-linked restrictions into a product that will contain the caramel." ] }, "sources": [], "structure": { "bundles": [ { "id": "caramel-identity-and-formulation", "name": "Caramel identity and formulation", "description": "Establishes what the caramel designation refers to and which ingredients define the material.", "rationale": "Caramel can denote materially different preparations, so the name cannot supply a single composition or handling specification.", "layers": [ { "id": "caramel-sense-and-boundaries", "name": "Caramel sense and boundaries", "description": "Separates the culinary material from similarly named flavours, additives and finished products.", "findings": [ { "id": "basis-for-caramel-identity", "name": "Basis for caramel identity", "description": "Record the evidence supporting identification as caramelised sugar material and the sense in which the name is used.", "questions": [ { "text": "Does this record describe caramel material, a caramel-containing product, a flavour preparation or an industrial colour additive?", "kind": "boundary", "id": "basis-for-caramel-identity-q01" }, { "text": "What ingredient specification or production record supports the identification as caramel rather than merely a brown sweet material?", "kind": "provenance", "id": "basis-for-caramel-identity-q02" } ] } ] }, { "id": "sugars-water-and-enrichment", "name": "Sugars, water and enrichment", "description": "Records the formulation that differentiates plain caramel from aqueous, dairy-containing and other preparations.", "findings": [ { "id": "formulation-basis", "name": "Formulation basis", "description": "Identify sugar inputs, water and added ingredients, distinguishing input quantities from the composition after cooking.", "questions": [ { "text": "Which sugars, syrups, dairy ingredients, fats and other additions are present, and in what recorded proportions?", "kind": "definition", "id": "formulation-basis-q01" }, { "text": "Do the reported proportions describe the initial recipe or the cooked material after water loss?", "kind": "measurement", "id": "formulation-basis-q02" } ] } ] } ] }, { "id": "caramelisation-and-flavour-endpoint", "name": "Caramelisation and flavour endpoint", "description": "Connects the material's heating history to its observed browning and sensory acceptance.", "rationale": "A colour label or recipe temperature alone cannot establish the flavour or condition of every caramel formulation.", "layers": [ { "id": "heating-evidence", "name": "Heating evidence", "description": "Captures the production history needed to interpret the resulting caramel material.", "findings": [ { "id": "thermal-and-addition-history", "name": "Thermal and addition history", "description": "Record heating, ingredient-addition and cooling evidence without substituting a universal caramelisation threshold.", "questions": [ { "text": "What time-temperature record exists for sugar heating, subsequent additions and cooling?", "kind": "provenance", "id": "thermal-and-addition-history-q01" }, { "text": "Were dairy or other browning contributors present during heating, and how does that limit attributing the observed colour solely to caramelisation?", "kind": "boundary", "id": "thermal-and-addition-history-q02" } ] } ] }, { "id": "browning-and-sensory-acceptance", "name": "Browning and sensory acceptance", "description": "Assesses the intended caramel flavour and colour against an explicit reference.", "findings": [ { "id": "accepted-caramel-endpoint", "name": "Accepted caramel endpoint", "description": "Record colour, aroma and bitterness together with the criteria used to accept or reject the batch.", "questions": [ { "text": "Against which reference and under what conditions were colour, aroma and bitterness assessed?", "kind": "measurement", "id": "accepted-caramel-endpoint-q01" }, { "text": "Which observed deviations require rejection or further review rather than acceptance as an intentionally darker caramel?", "kind": "action", "id": "accepted-caramel-endpoint-q02" } ] } ] } ] }, { "id": "caramel-texture-and-transformation", "name": "Caramel texture and transformation", "description": "Describes flow, setting, graininess and separation under specified temperature and moisture conditions.", "rationale": "A caramel's usefulness depends strongly on its physical state at the moment of application.", "layers": [ { "id": "flow-and-setting-window", "name": "Flow and setting window", "description": "Relates measured consistency to pouring, coating, cutting and brittle uses.", "findings": [ { "id": "temperature-conditioned-consistency", "name": "Temperature-conditioned consistency", "description": "Record consistency at relevant temperatures and elapsed times rather than assigning an unconditional liquid or solid label.", "questions": [ { "text": "At the intended application and serving temperatures, what flow, firmness or fracture measurements describe this caramel?", "kind": "measurement", "id": "temperature-conditioned-consistency-q01" }, { "text": "What supported temperature and hold-time window allows the intended use without unacceptable texture change?", "kind": "action", "id": "temperature-conditioned-consistency-q02" } ] } ] }, { "id": "graininess-and-separation", "name": "Graininess and separation", "description": "Distinguishes crystal development from loss of uniformity in formulations containing fat or dairy.", "findings": [ { "id": "texture-defect-and-rework-status", "name": "Texture defect and rework status", "description": "Identify the observed defect and whether a formulation-specific reworking method is supported.", "questions": [ { "text": "Is the unwanted texture attributable to sugar crystals, separated fat, another particulate component or an unresolved cause?", "kind": "definition", "id": "texture-defect-and-rework-status-q01" }, { "text": "Is there a validated reworking method for this formulation, and what acceptance checks must follow it?", "kind": "action", "id": "texture-defect-and-rework-status-q02" } ] } ] } ] }, { "id": "caramel-use-and-storage-fitness", "name": "Caramel use and storage fitness", "description": "Determines whether the actual formulation and batch condition support the proposed handling, storage and food application.", "rationale": "Plain hard caramel and moisture-rich formulated caramel require different evidence for storage and use decisions.", "layers": [ { "id": "moisture-and-storage-response", "name": "Moisture and storage response", "description": "Tracks moisture-related texture changes and the evidence behind a storage specification.", "findings": [ { "id": "formulation-specific-storage-basis", "name": "Formulation-specific storage basis", "description": "Record water activity, packaging and storage history alongside supported shelf-life criteria.", "questions": [ { "text": "What water activity and moisture measurements are available, and at what temperatures were they taken?", "kind": "measurement", "id": "formulation-specific-storage-basis-q01" }, { "text": "What evidence supports the specified packaging, storage conditions and shelf life for this formulation?", "kind": "provenance", "id": "formulation-specific-storage-basis-q02" } ] } ] }, { "id": "application-and-handling-constraints", "name": "Application and handling constraints", "description": "Connects ingredient restrictions and the caramel's current physical condition to its next use.", "findings": [ { "id": "permitted-next-use", "name": "Permitted next use", "description": "Record whether the batch meets the destination's ingredient requirements and has supported instructions for hot handling or reformulation.", "questions": [ { "text": "Which verified ingredient and allergen restrictions must the destination product satisfy before this caramel can be used?", "kind": "boundary", "id": "permitted-next-use-q01" }, { "text": "What formulation-specific procedure governs reheating or liquid addition, including control of hot sticky material and possible splashing?", "kind": "action", "id": "permitted-next-use-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": [ "No sense was recorded; this description covers the sugar-derived material, with confectionery and sauce senses distinguished separately.", "Composition and physical properties depend on starting sugars, processing conditions and water content; a single molecular formula, purity or melting point would be misleading.", "The kinds combine two culinary preparation methods with four industrial colour classes; these are separate classification axes." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of caramel 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": [ "Culinary caramel made by heating sugar without added water", "Culinary caramel made by heating sugar with added water", "Class I plain caramel colour", "Class II caustic sulfite caramel colour", "Class III ammonia caramel colour", "Class IV sulfite ammonia caramel colour" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of caramel this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "scheme": "Codex International Numbering System for Food Additives", "value_or_pattern": "150a, 150b, 150c, 150d", "note": "Identify caramel colour Classes I-IV respectively; these are additive categories, not identifiers for every culinary caramel preparation." }, { "scheme": "European food additive E numbers", "value_or_pattern": "E150a, E150b, E150c, E150d", "note": "Correspond to the four caramel colour classes." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of caramel this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "FAO/WHO Joint Expert Committee on Food Additives (JECFA): specifications for caramel colours.", "Codex Alimentarius Commission: General Standard for Food Additives includes provisions for caramel colours." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of caramel 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": [ "Flavouring desserts, sauces and baked goods.", "Colouring beverages and processed foods.", "Forming decorative sugar coatings and dessert toppings." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of caramel 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": [ "Excessive heating produces burnt flavours and may generate smoke.", "Hot caramel adheres to skin and can cause severe thermal burns.", "Adding water or other liquids to hot caramel can cause vigorous boiling and splattering.", "Unwanted sugar crystallisation can produce a grainy texture.", "Some caramel colour manufacturing processes generate impurities such as 4-methylimidazole that require specification controls." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of caramel 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": [ "The word caramel may denote browned sugar, a sauce or a chewy confection depending on culinary context.", "Food additive labelling may use E numbers, INS numbers or names such as caramel colour, depending on jurisdiction." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of caramel 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": "caramel confection", "difference": "A formulated sweet commonly containing milk ingredients and fat, rather than simply the material produced by heating sugars." }, { "name": "caramel sauce", "difference": "A liquid food preparation containing caramel and added ingredients such as water, cream or butter." }, { "name": "caramel colour", "difference": "An additive manufactured primarily for colouring, with defined production classes and specifications; culinary caramel also supplies flavour and texture." }, { "name": "caramelisation", "difference": "The chemical transformation of heated sugars, rather than its resulting material." }, { "name": "Maillard reaction", "difference": "Involves reactions between reducing sugars and amino compounds; caramelisation does not require amino compounds." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of caramel this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend caramel to cover culinary caramel only, or also industrial caramel colours and finished caramel confectionery?", "Which authoritative terminology separates plain caramel, caramel sauce and dairy-containing caramel while preserving one source of truth for this entry?", "Which analytical or production evidence can substantiate caramelisation when added colour, flavour or other browning reactions complicate identification?", "Which formulation-specific methods and acceptance ranges should govern colour, bitterness, crystallisation, flow and firmness?", "Which identifiers, food specifications and storage validations apply to each intended caramel type, without assigning a single substance identifier or universal shelf life to the whole entry?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 16, "questions": 24 } }, "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 caramel, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise caramel as a sugar-derived food material, assess its composition and condition, and judge its suitability for a specified 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: honeycomb toffee, karumeyaki, yellowman, Jingisukan Caramel, Satsumaimo Caramel, Glico (confection), Morinaga Milk Caramel, Saikoro caramel, Vichy Pastilles, Viuda de Solano.", "10 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 78 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 caramel, 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": [ "honeycomb toffee", "karumeyaki", "yellowman", "Jingisukan Caramel", "Satsumaimo Caramel", "Glico (confection)", "Morinaga Milk Caramel", "Saikoro caramel", "Vichy Pastilles", "Viuda de Solano" ] } ], "standing": "Described in 78 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 10 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 caramel from another, and a caramel 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 caramel, 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 caramel, 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 caramel 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 caramel, 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 caramel, 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 caramel 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 caramel 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 caramel, 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 caramel, 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 caramel 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 caramel from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a caramel, 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 caramel, 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 caramel 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 caramel 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 caramel, 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 caramel, 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 caramel 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 caramel is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a caramel, 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 caramel, 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 caramel 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 caramel is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a caramel, 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 caramel, 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 caramel 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 caramel 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 caramel is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a caramel, 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 caramel, 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 caramel 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 caramel 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 caramel, 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 caramel, 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 caramel 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 caramel 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 caramel between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a caramel, 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 caramel, 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 caramel 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 caramel, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a caramel 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 caramel, 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 caramel, 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 caramel 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 caramel 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 caramel is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a caramel performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a caramel, 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 caramel, 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 caramel 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 caramel.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a caramel at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a caramel, 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 caramel, 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 caramel 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 caramel there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a caramel, 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 caramel, 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 caramel 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 caramel 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 caramel 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 caramel 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 caramel 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 caramel, 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 caramel 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 caramel 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 caramel 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 caramel, 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 caramel 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 caramel and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a caramel, 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 caramel, 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 caramel 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 caramel is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a caramel, 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 caramel, 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 caramel 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 } } } }