{ "model": { "rank": 4876, "code": "thing-q185009", "model_id": "vr.tr.whey", "name": "whey", "purpose": "Enable an agent to recognise whey, assess the condition and suitability of a particular lot, and identify appropriate handling or processing actions.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q185009/", "tier": 2, "score": 72, "payload": { "layer": "wikidata", "aliases": [ "sweet whey", "Žinčica" ], "aliasCount": 2, "merged": 2, "knownIn": 72, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": "vr.tr.whey", "source": { "dataset": "wikidata", "item": "Q185009", "url": "https://www.wikidata.org/wiki/Q185009", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T21:11:01Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 20.9, "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: 01a08801-af6a-7203-92ed-6564ddacb286\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: whey\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 005: 1001 registered", "usd": 0, "recall": true }, "codex": { "seconds": 54.8, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08801-af58-7103-8325-4bdca6f97274\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: whey\nRegistry id: vr.tr.whey\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext for th" } } }, "metaModel": { "id": "THING-Q185009", "registryId": "vr.tr.whey", "name": "whey", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q185009/", "model": { "registry_id": "vr.tr.whey", "name": "whey", "purpose": "Enable an agent to recognise whey, assess the condition and suitability of a particular lot, and identify appropriate handling or processing actions.", "definition": "Whey is the aqueous fraction of milk separated from curd during cheese, casein or related dairy manufacture, containing most of the milk's lactose and soluble minerals together with whey proteins and other soluble constituents.", "scope_statement": "This model owns whey as a variable dairy material associated with milk coagulation and curd separation, including its liquid, concentrated and dried forms; it records relationships to derived fractions without treating every whey-derived product as whey.", "in_scope": [ "Milk origin, coagulation route and separation history of a whey lot", "Sweet, acid and otherwise characterised whey streams", "Composition, solids content and physical form", "Lot condition, storage history and evidence of fitness for an intended use", "Concentration, drying and other treatments that preserve the material's identity as whey", "Traceability and applicable material or product designations" ], "out_of_scope": [ "Milk and cheese as independently modelled materials or products", "Cheesemaking equipment and complete manufacturing processes", "Isolated whey proteins, purified lactose and other separated constituents", "Finished supplements, beverages and foods containing whey", "Individual consumer nutrition plans or clinical dietary decisions", "Wastewater treatment facilities and receiving ecosystems" ], "distinguishing_features": [ "Establish whether the material originates from milk coagulation and curd separation, rather than simply being another dairy liquid such as skim milk or buttermilk.", "Distinguish the original whey stream from a selectively separated fraction by checking which constituents were removed or enriched.", "Distinguish sweet and acid whey using documented coagulation history supported by acidity measurements, rather than colour or product name alone.", "Distinguish whole whey powder from whey protein concentrate or isolate using both its process history and composition.", "Distinguish whey as an ingredient from a formulated product containing whey by checking added ingredients and the declared product identity." ], "characteristics": [ { "name": "Milk origin", "kind": "relation", "unit_or_values": "Source species, milk lot and mixed-source proportions where known", "why_it_matters": "Connects composition and traceability to the originating milk." }, { "name": "Coagulation and separation route", "kind": "category", "unit_or_values": "Rennet-led, acid-led, combined or other documented route; unknown", "why_it_matters": "Supports whey classification and interpretation of acidity and mineral composition." }, { "name": "Physical form", "kind": "state", "unit_or_values": "Liquid, concentrated liquid or powder, with treatment history", "why_it_matters": "Determines which storage, sampling and composition measures apply." }, { "name": "Total solids", "kind": "measurement", "unit_or_values": "g/100 g as received, with analytical method", "why_it_matters": "Allows dilution and concentration to be distinguished from changes in constituent proportions." }, { "name": "Constituent profile", "kind": "measurement", "unit_or_values": "Lactose, protein, fat and ash in g/100 g; state as-received or dry-matter basis", "why_it_matters": "Supports identity checks, processing choices and ingredient specifications." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH at stated temperature and titratable acidity with method and reporting convention", "why_it_matters": "Helps characterise the stream and detect changes relative to its expected condition." }, { "name": "Thermal and storage history", "kind": "relation", "unit_or_values": "Linked time-temperature records, treatment events and storage conditions", "why_it_matters": "Provides evidence for evaluating deterioration and functional changes." }, { "name": "Microbiological condition", "kind": "measurement", "unit_or_values": "Organism-specific counts or detection results, sample date, method and applicable acceptance criteria", "why_it_matters": "Supports a use-specific assessment without assuming that every whey lot is food suitable." }, { "name": "Powder moisture condition", "kind": "measurement", "unit_or_values": "Moisture in g/100 g and water activity at stated temperature; not applicable to liquid-only records", "why_it_matters": "Supports assessment of powder storage stability and caking." }, { "name": "Intended-use disposition", "kind": "state", "unit_or_values": "Pending assessment, released for a specified use, held, rejected or diverted; linked decision evidence", "why_it_matters": "Separates material identity from permission to use a particular lot." } ], "affordances": [ "Classify a whey stream from its origin, processing history and measured composition.", "Compare a lot with a stated food, feed or industrial input specification.", "Select sampling and analytical checks appropriate to liquid whey, concentrate or powder.", "Assess candidate concentration, drying, fermentation or constituent-recovery routes.", "Determine whether a lot should be released, held or diverted using documented criteria.", "Trace a whey lot into derived fractions and products while preserving their separate identities." ] }, "sources": [], "structure": { "bundles": [ { "id": "whey-identity-and-origin", "name": "Whey identity and origin", "description": "Establish what produced the whey and where its material boundary lies.", "rationale": "Dairy liquids and whey-derived fractions cannot reliably be distinguished by a short label alone.", "layers": [ { "id": "milk-to-whey-lineage", "name": "Milk-to-whey lineage", "description": "Connect the whey lot to its source milk and curd separation event.", "findings": [ { "id": "originating-separation", "name": "Originating separation", "description": "Record evidence of the milk source and the event that separated the whey from curd.", "questions": [ { "text": "Which milk species and source lots contributed to this whey lot?", "kind": "provenance", "id": "originating-separation-q01" }, { "text": "Which coagulation and curd separation event generated this material?", "kind": "provenance", "id": "originating-separation-q02" } ] } ] }, { "id": "whey-and-fraction-boundaries", "name": "Whey and fraction boundaries", "description": "Resolve whey type and distinguish whey from neighbouring dairy materials.", "findings": [ { "id": "declared-whey-identity", "name": "Declared whey identity", "description": "Record the basis for the whey designation and any processing that challenges it.", "questions": [ { "text": "What documented process and specification support calling this sweet whey, acid whey or another whey type?", "kind": "definition", "id": "declared-whey-identity-q01" }, { "text": "Has selective protein, lactose or mineral removal made this a separately identified whey-derived fraction?", "kind": "boundary", "id": "declared-whey-identity-q02" } ] } ] } ] }, { "id": "whey-composition-and-form", "name": "Whey composition and form", "description": "Describe the constituent balance and physical form of the actual material.", "rationale": "Whey is a variable mixture whose suitability cannot be inferred from the name or assigned one universal set of substance constants.", "layers": [ { "id": "solids-and-constituent-balance", "name": "Solids and constituent balance", "description": "Characterise water content and the principal measured constituents on comparable bases.", "findings": [ { "id": "composition-on-stated-basis", "name": "Composition on a stated basis", "description": "Record composition with units, analytical methods and a clear moisture basis.", "questions": [ { "text": "What are the measured total solids, lactose, protein, fat and ash contents of this lot?", "kind": "measurement", "id": "composition-on-stated-basis-q01" }, { "text": "Are results reported as received or on a dry-matter basis, and which methods define the reported protein and ash values?", "kind": "measurement", "id": "composition-on-stated-basis-q02" } ] } ] }, { "id": "acidity-and-physical-form", "name": "Acidity and physical form", "description": "Capture measurements needed to interpret the whey in its supplied form.", "findings": [ { "id": "form-dependent-properties", "name": "Form-dependent properties", "description": "Select physical and acidity measurements appropriate to liquid, concentrated or dried whey.", "questions": [ { "text": "What are the pH and titratable acidity, and under what measurement or powder-reconstitution conditions were they obtained?", "kind": "measurement", "id": "form-dependent-properties-q01" }, { "text": "Which form-specific properties need measurement: liquid viscosity and sediment, or powder moisture, water activity and reconstitution behaviour?", "kind": "measurement", "id": "form-dependent-properties-q02" } ] } ] } ] }, { "id": "whey-condition-and-handling", "name": "Whey condition and handling", "description": "Assess treatment history, deterioration evidence and handling requirements for the lot.", "rationale": "Fresh liquid whey and dried whey require different evidence to judge their present condition.", "layers": [ { "id": "treatment-and-storage-exposure", "name": "Treatment and storage exposure", "description": "Track conditions that may alter microbial status or ingredient performance.", "findings": [ { "id": "condition-history", "name": "Condition history", "description": "Associate the lot with thermal treatment, elapsed time and storage exposure.", "questions": [ { "text": "What cooling, heating, concentration or drying treatments has the whey undergone, with what recorded times and temperatures?", "kind": "provenance", "id": "condition-history-q01" }, { "text": "What storage duration, temperature and packaging or moisture-exposure history must be considered when assessing this lot?", "kind": "provenance", "id": "condition-history-q02" } ] } ] }, { "id": "deterioration-and-contamination", "name": "Deterioration and contamination", "description": "Evaluate observations and analytical results against criteria for the proposed use.", "findings": [ { "id": "lot-condition-evidence", "name": "Lot condition evidence", "description": "Record microbial, chemical and sensory evidence without treating appearance as proof of suitability.", "questions": [ { "text": "Which microbial or contaminant results are available, and do their sampling dates and methods support the intended decision?", "kind": "measurement", "id": "lot-condition-evidence-q01" }, { "text": "Do changes in acidity, odour, gas formation, sediment or powder caking trigger a hold or further testing under the applicable specification?", "kind": "action", "id": "lot-condition-evidence-q02" } ] } ] } ] }, { "id": "whey-use-and-disposition", "name": "Whey use and disposition", "description": "Connect measured whey properties to processing options and a documented destination.", "rationale": "Being whey does not establish whether a lot fits a particular ingredient use, recovery process or disposal route.", "layers": [ { "id": "processing-and-ingredient-fit", "name": "Processing and ingredient fit", "description": "Assess the whey against the needs of a proposed downstream operation.", "findings": [ { "id": "destination-specific-fit", "name": "Destination-specific fit", "description": "Identify constraints and evidence needed for a particular whey use.", "questions": [ { "text": "Which limits on acidity, minerals, lactose, protein condition and solids does the proposed destination impose?", "kind": "boundary", "id": "destination-specific-fit-q01" }, { "text": "What measurements or trials are needed before selecting drying, fermentation, protein recovery or lactose recovery for this whey?", "kind": "action", "id": "destination-specific-fit-q02" } ] } ] }, { "id": "designation-and-lot-release", "name": "Designation and lot release", "description": "Record applicable identity requirements and the authorised disposition of the material.", "findings": [ { "id": "documented-use-decision", "name": "Documented use decision", "description": "Link the lot's intended use to relevant specifications, traceability and release evidence.", "questions": [ { "text": "Which jurisdiction-specific designation, milk-allergen information and food, feed or industrial specification apply to the intended destination?", "kind": "boundary", "id": "documented-use-decision-q01" }, { "text": "What evidence supports releasing, holding, rejecting or diverting this lot, and how will its destination remain traceable?", "kind": "action", "id": "documented-use-decision-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This describes dairy whey, including common processed forms, rather than using 'whey' as shorthand for protein supplements.", "Measurement ranges are recalled approximations for unconcentrated whey; milk species, coagulation method and downstream processing can shift them.", "Verify the current Codex text and applicable local requirements before assigning compliance claims; no sources were consulted." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of whey 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": [ "Sweet whey", "Acid whey", "Liquid whey", "Whey powder", "Demineralized whey" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of whey this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: Standard for Whey Powders, CXS 289-1995." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of whey 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": [ "Ingredient in bakery, confectionery and formulated dairy foods.", "Feedstock for whey protein concentrates and isolates.", "Feedstock for lactose recovery.", "Animal feed ingredient.", "Fermentation substrate for producing food ingredients, chemicals or biogas." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of whey this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Total solids in unconcentrated liquid whey", "typical_range": "Approximately 5-7", "unit": "% by mass" }, { "quantity": "Lactose in unconcentrated liquid whey", "typical_range": "Approximately 4-5", "unit": "% by mass" }, { "quantity": "Protein in unconcentrated liquid whey", "typical_range": "Approximately 0.5-1.0", "unit": "% by mass" }, { "quantity": "Sweet whey pH", "typical_range": "Approximately 5.9-6.6", "unit": "dimensionless" }, { "quantity": "Acid whey pH", "typical_range": "Approximately 4.2-4.6", "unit": "dimensionless" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of whey 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": [ "Liquid whey can support microbial spoilage or pathogen growth if processing, cooling or storage is inadequate.", "Residual milk proteins make whey relevant to milk-allergen control.", "Its lactose content can cause digestive symptoms in people with lactose intolerance.", "Uncontrolled discharge creates a high organic load that can deplete oxygen in receiving waters.", "Whey powder can absorb moisture, cake and undergo quality deterioration during storage." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of whey 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": [ "Composition varies with locally prevalent milk species and cheese-making practices.", "Food, feed and waste-management requirements depend on jurisdiction and the intended use of the whey." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of whey 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": "Milk", "difference": "Milk is the starting secretion; whey is the fraction remaining after curd separation." }, { "name": "Curd", "difference": "Curd is the separated coagulated fraction, predominantly containing casein; whey is the accompanying aqueous fraction." }, { "name": "Buttermilk", "difference": "Traditional buttermilk results from churning cream into butter; whey results from separating curd from milk." }, { "name": "Whey protein concentrate", "difference": "Whey protein concentrate is a processed fraction enriched in protein relative to the original whey solids." }, { "name": "Whey permeate", "difference": "Whey permeate passes through a membrane during protein separation and is depleted in protein relative to the feed whey." }, { "name": "Lactose", "difference": "Lactose is a defined disaccharide constituent; whey is a variable mixture containing it." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of whey this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the existing Vercy catalogue already contain an authoritative whey or broader dairy-material model that this registry entry should reference?", "Which authoritative definitions should delimit whey, concentrated whey, whey powder, demineralised whey and selectively separated whey fractions?", "Which process criteria and analytical conventions should distinguish sweet and acid whey across the intended jurisdictions?", "Which validated sampling methods, storage limits and acceptance criteria apply to each intended food, feed or industrial use?", "Which regulatory identifiers, if any, apply to the specific whey forms represented here, rather than to individual constituents or finished products?" ], "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 whey, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise whey, assess the condition and suitability of a particular lot, and identify appropriate handling or processing actions.", "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: sweet whey, Žinčica.", "2 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 72 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 whey, 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": [ "sweet whey", "Žinčica" ] } ], "standing": "Described in 72 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 2 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one whey from another, and a whey 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 whey, 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 whey, 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 whey 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 whey, 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 whey, 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 whey 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 whey 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 whey, 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 whey, 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 whey 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 whey from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a whey, 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 whey, 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 whey 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 whey 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 whey, 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 whey, 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 whey 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 whey is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a whey, 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 whey, 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 whey 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 whey is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a whey, 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 whey, 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 whey 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 whey 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 whey is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a whey, 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 whey, 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 whey 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 whey 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 whey, 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 whey, 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 whey 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 whey 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 whey between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a whey, 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 whey, 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 whey 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 whey, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a whey 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 whey, 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 whey, 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 whey 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 whey 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 whey is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a whey performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a whey, 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 whey, 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 whey 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 whey.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a whey at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a whey, 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 whey, 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 whey 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 whey there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a whey, 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 whey, 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 whey 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 whey 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 whey 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 whey 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 whey 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 whey, 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 whey 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 whey 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 whey 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 whey, 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 whey 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 whey and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a whey, 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 whey, 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 whey 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 whey is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a whey, 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 whey, 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 whey 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 } } } }