{ "model": { "rank": 5293, "code": "thing-q188251", "model_id": "vr.tr.gluten", "name": "gluten", "purpose": "Enable an agent to identify gluten-bearing material, assess its composition and functional state, and determine suitable handling, testing and uses.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q188251/", "tier": 2, "score": 68, "payload": { "layer": "wikidata", "aliases": [ "Triticeae glutens" ], "aliasCount": 1, "merged": 1, "knownIn": 68, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q188251", "url": "https://www.wikidata.org/wiki/Q188251", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T22:04:24Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 23, "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: 01a08832-680f-78b2-90f2-32bffdbb9345\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: gluten\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 register", "usd": 0, "recall": true }, "codex": { "seconds": 65, "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: 01a08832-67fe-7383-bda3-171cf3381f1e\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: gluten\nRegistry id: vr.tr.gluten\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext fo" } } }, "metaModel": { "id": "THING-Q188251", "registryId": "vr.tr.gluten", "name": "gluten", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q188251/", "model": { "registry_id": "vr.tr.gluten", "name": "gluten", "purpose": "Enable an agent to identify gluten-bearing material, assess its composition and functional state, and determine suitable handling, testing and uses.", "definition": "Gluten is a heterogeneous cereal-protein material, principally comprising gliadins and glutenins in wheat, that forms a viscoelastic network upon hydration and mixing; food-labelling usage also encompasses related proteins in rye and barley.", "scope_statement": "This model owns gluten as a cereal-derived protein material and the hydrated network it can form, recording the distinction between wheat-focused material usage and broader food-safety usage of the term.", "in_scope": [ "Cereal origin, protein fractions and the operational meaning of gluten used for identification", "Isolated gluten preparations, their grades, composition and residual constituents", "Hydration, network development, extensibility, elasticity and loss of functionality", "Gluten presence, concentration and analytical detectability in sampled materials", "Handling constraints associated with gluten exposure and cross-contact" ], "out_of_scope": [ "Complete composition, nutrition and manufacture of foods containing gluten", "Cultivation, breeding and taxonomy of source cereals", "Diagnosis or treatment of coeliac disease, wheat allergy and other clinical conditions", "Complete baking, brewing and starch-manufacturing processes", "Certification and labelling decisions for finished products, beyond supplying relevant material evidence" ], "distinguishing_features": [ "Distinguish gluten from starch by recording protein-fraction evidence rather than inferring identity from cereal origin or powder appearance.", "Distinguish gluten from whole flour by recording whether it is an isolated protein-rich material or a component within a flour matrix.", "Distinguish wheat gluten from individual gliadin or glutenin fractions by documenting the preparation's fraction composition.", "Distinguish gluten concentration from gluten functionality: detection of relevant proteins does not establish that a material can form a useful dough network.", "Distinguish the wheat-focused functional meaning from broader food-safety meanings by naming the cereal proteins included under the selected definition." ], "characteristics": [ { "name": "Operational gluten definition", "kind": "category", "unit_or_values": "Wheat protein material; hydrated wheat protein network; explicitly named food-safety or analytical definition", "why_it_matters": "Controls which cereal proteins and preparations qualify as gluten in the record." }, { "name": "Cereal and preparation origin", "kind": "relation", "unit_or_values": "Links to source cereal, ingredient, extraction process and lot", "why_it_matters": "Supports identity, traceability and interpretation of functional and exposure evidence." }, { "name": "Protein-fraction composition", "kind": "measurement", "unit_or_values": "Mass fraction or percentage, with named fractions, analytical method and reporting basis", "why_it_matters": "Separates total protein content from the fractions relevant to gluten identity and behaviour." }, { "name": "Residual constituents", "kind": "measurement", "unit_or_values": "Mass percentage of moisture, starch, lipid and ash, with method and wet or dry basis", "why_it_matters": "Describes preparation purity and constituents that affect performance and storage." }, { "name": "Physical and processing state", "kind": "state", "unit_or_values": "Dry powder; hydrated mass; developed network; heat-set; hydrolysed; other documented state", "why_it_matters": "Prevents applying measurements or use assumptions across materially different states." }, { "name": "Hydration condition", "kind": "measurement", "unit_or_values": "Grams water per gram dry material, with temperature, time and mixing history", "why_it_matters": "Makes network-development observations interpretable and comparable." }, { "name": "Viscoelastic response", "kind": "measurement", "unit_or_values": "Storage and loss moduli in Pa under a named protocol, or named dough-test outputs with their units", "why_it_matters": "Provides evidence of elasticity and viscous response under specified conditions." }, { "name": "Extension performance", "kind": "measurement", "unit_or_values": "Force in N and extension in mm or strain, with specimen geometry and test rate", "why_it_matters": "Supports judgments about stretching, resistance and rupture for an intended application." }, { "name": "Measured gluten concentration", "kind": "measurement", "unit_or_values": "mg/kg of sampled material, with assay target, extraction method, uncertainty and quantification limit", "why_it_matters": "Supports presence and concentration judgments without treating an assay result as universally applicable." }, { "name": "Intended-use grade", "kind": "category", "unit_or_values": "Supplier-declared food, feed, technical or research grade, linked to specifications", "why_it_matters": "Connects material acceptance to the requirements of a particular use." } ], "affordances": [ "Identify a preparation against a stated gluten definition and documented cereal origin.", "Select and compare gluten lots for a specified network-forming application using comparable tests.", "Hydrate, mix or otherwise condition a sample and assess the resulting functional state.", "Choose an analytical method appropriate to intact, processed or hydrolysed material.", "Segregate, store and transfer gluten-bearing material under documented cross-contact controls.", "Accept, reject or hold a lot against an intended-use specification and the available evidence." ] }, "sources": [], "structure": { "bundles": [ { "id": "gluten-identity-and-composition", "name": "Gluten identity and composition", "description": "Establishes what gluten means in the record and what the material contains.", "rationale": "Gluten is a protein material whose identity cannot be adequately represented by a single molecular formula or an unqualified substance identifier.", "layers": [ { "id": "definition-and-cereal-origin", "name": "Definition and cereal origin", "description": "Separates functional material terminology from analytical and food-safety terminology.", "findings": [ { "id": "operational-identity", "name": "Operational identity", "description": "Record the definition governing inclusion and the evidence for the source cereal.", "questions": [ { "text": "Does gluten here mean wheat gluten material, a developed protein network, or proteins included by a named food-safety definition?", "kind": "definition", "id": "operational-identity-q01" }, { "text": "Which cereal species and source lots supplied the material, and what records establish that origin?", "kind": "provenance", "id": "operational-identity-q02" } ] } ] }, { "id": "fractions-and-preparation-purity", "name": "Fractions and preparation purity", "description": "Characterises relevant protein fractions and constituents retained during preparation.", "findings": [ { "id": "protein-and-residue-profile", "name": "Protein and residue profile", "description": "Keep protein-fraction evidence distinct from total protein and residual starch, lipid, ash or water.", "questions": [ { "text": "Which protein fractions were identified or quantified, by which method and on what mass basis?", "kind": "measurement", "id": "protein-and-residue-profile-q01" }, { "text": "How much moisture, starch, lipid and ash remains in the preparation?", "kind": "measurement", "id": "protein-and-residue-profile-q02" }, { "text": "Is the record describing isolated gluten, a separated protein fraction, or a gluten-containing ingredient?", "kind": "boundary", "id": "protein-and-residue-profile-q03" } ] } ] } ] }, { "id": "hydration-and-network-state", "name": "Hydration and network state", "description": "Records the conditions and transformations that determine gluten's material state.", "rationale": "Dry composition alone cannot establish the behaviour of hydrated or processed gluten.", "layers": [ { "id": "network-development-conditions", "name": "Network development conditions", "description": "Captures hydration and mechanical conditioning before functional assessment.", "findings": [ { "id": "conditioning-history", "name": "Conditioning history", "description": "Represent network development as a state reached under documented conditions.", "questions": [ { "text": "What water-to-dry-material ratio, temperature, hydration time and mixing history preceded assessment?", "kind": "measurement", "id": "conditioning-history-q01" }, { "text": "What observable or measured criterion distinguishes insufficiently developed, suitably developed and deteriorated network states for this use?", "kind": "definition", "id": "conditioning-history-q02" } ] } ] }, { "id": "processing-induced-changes", "name": "Processing-induced changes", "description": "Tracks treatments that alter protein integrity or network behaviour.", "findings": [ { "id": "functional-state-after-treatment", "name": "Functional state after treatment", "description": "Record thermal, enzymatic and chemical treatments separately from demonstrated effects.", "questions": [ { "text": "What drying, heating, hydrolysis, fermentation or chemical treatment has this material undergone?", "kind": "provenance", "id": "functional-state-after-treatment-q01" }, { "text": "Which measurements show whether the treated material retains the functionality required for its proposed use?", "kind": "measurement", "id": "functional-state-after-treatment-q02" }, { "text": "Should the treated material remain classified as gluten under the selected definition or be linked to a derivative-material record?", "kind": "boundary", "id": "functional-state-after-treatment-q03" } ] } ] } ] }, { "id": "functional-performance-and-grade", "name": "Functional performance and grade", "description": "Connects measured gluten behaviour to a defined material specification.", "rationale": "Gluten preparations with similar protein content may require different acceptance decisions for a given application.", "layers": [ { "id": "rheology-and-extension", "name": "Rheology and extension", "description": "Describes elasticity, viscous response, extensibility and rupture under controlled tests.", "findings": [ { "id": "comparable-functional-evidence", "name": "Comparable functional evidence", "description": "Attach test conditions and sample context to every functional result.", "questions": [ { "text": "What elasticity, viscous-response or extension measurements were obtained, with which protocol and units?", "kind": "measurement", "id": "comparable-functional-evidence-q01" }, { "text": "Was performance measured on isolated hydrated gluten or in a formulation whose other ingredients affect the result?", "kind": "boundary", "id": "comparable-functional-evidence-q02" } ] } ] }, { "id": "application-specific-acceptance", "name": "Application-specific acceptance", "description": "Defines which material properties and documentation an intended use requires.", "findings": [ { "id": "grade-and-lot-suitability", "name": "Grade and lot suitability", "description": "Evaluate suitability against a named specification rather than a general claim of gluten quality.", "questions": [ { "text": "What intended-use grade and supplier specification apply to this lot?", "kind": "provenance", "id": "grade-and-lot-suitability-q01" }, { "text": "Which composition and performance limits determine whether the lot may be accepted, blended, reconditioned or rejected?", "kind": "action", "id": "grade-and-lot-suitability-q02" } ] } ] } ] }, { "id": "gluten-detection-and-interpretation", "name": "Gluten detection and interpretation", "description": "Models sampling, assay suitability and the limits of concentration claims.", "rationale": "A reported gluten value depends on the sampled matrix, extraction, assay target and processing history.", "layers": [ { "id": "sampling-and-assay-fit", "name": "Sampling and assay fit", "description": "Connects the sampled material to a method capable of answering the intended question.", "findings": [ { "id": "analytical-coverage", "name": "Analytical coverage", "description": "Record which proteins or fragments the method measures and whether the matrix falls within its validated use.", "questions": [ { "text": "How was the sample collected to address uneven gluten distribution or local cross-contact?", "kind": "provenance", "id": "analytical-coverage-q01" }, { "text": "Is the assay validated for this cereal origin, matrix and intact or hydrolysed protein state?", "kind": "measurement", "id": "analytical-coverage-q02" } ] } ] }, { "id": "result-meaning-and-limits", "name": "Result meaning and limits", "description": "Separates measured concentration from detection limits and downstream product claims.", "findings": [ { "id": "qualified-concentration-result", "name": "Qualified concentration result", "description": "Preserve reporting basis, uncertainty and any conversion used to express a result as gluten.", "questions": [ { "text": "What concentration, detection limit, quantification limit, uncertainty and reporting basis accompany the result?", "kind": "measurement", "id": "qualified-concentration-result-q01" }, { "text": "Was gluten inferred from a measured fraction using a conversion factor, and what supports that conversion for this sample?", "kind": "measurement", "id": "qualified-concentration-result-q02" }, { "text": "Which conclusions about the lot or finished product exceed what this sample and method establish?", "kind": "boundary", "id": "qualified-concentration-result-q03" } ] } ] } ] }, { "id": "handling-exposure-and-preservation", "name": "Handling, exposure and preservation", "description": "Defines material controls for exposure, cross-contact and preservation of usable condition.", "rationale": "An agent needs separate evidence for handling suitability, contamination control and retained functionality.", "layers": [ { "id": "exposure-and-cross-contact-controls", "name": "Exposure and cross-contact controls", "description": "Links the material to applicable handling instructions and transfer controls.", "findings": [ { "id": "controlled-material-movement", "name": "Controlled material movement", "description": "Record applicable exposure information and controls for movement between gluten-bearing and restricted areas.", "questions": [ { "text": "What supplier documentation and applicable workplace requirements govern dust generation, contact and handling of this preparation?", "kind": "provenance", "id": "controlled-material-movement-q01" }, { "text": "What segregation, transfer and cleaning controls are required before this material or its equipment enters a gluten-restricted workflow?", "kind": "action", "id": "controlled-material-movement-q02" } ] } ] }, { "id": "storage-and-release-condition", "name": "Storage and release condition", "description": "Tracks storage history and evidence needed to retain or restore lot acceptance.", "findings": [ { "id": "preserved-material-suitability", "name": "Preserved material suitability", "description": "Assess storage-related changes against the preparation's grade and functional requirements.", "questions": [ { "text": "What packaging, humidity, temperature and storage duration are specified for this preparation?", "kind": "provenance", "id": "preserved-material-suitability-q01" }, { "text": "What changes in moisture, clumping, contamination indicators or network performance trigger retesting, quarantine or rejection?", "kind": "action", "id": "preserved-material-suitability-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 is recalled knowledge without source consultation; current regulatory wording and jurisdiction-specific exceptions require verification.", "Gluten has no single molecular formula, molar mass, melting point or boiling point because it is a heterogeneous protein material.", "Analytical results depend on cereal source, processing, extraction method and assay; the concentration listed is a labelling threshold, not a typical material composition." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of gluten 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": [ "Native wheat gluten", "Vital wheat gluten", "Devitalized wheat gluten", "Hydrolysed wheat gluten" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of gluten 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": "CAS Registry Number", "value_or_pattern": "NNNNNNN-NN-N", "note": "A material registration does not establish a unique molecular structure, protein composition or functional grade." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of gluten 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 CXS 118-1979 addresses foods for special dietary use for persons intolerant to gluten.", "The US Food and Drug Administration regulates gluten-free food claims under 21 CFR 101.91.", "European Commission Implementing Regulation (EU) No 828/2014 governs information about the absence or reduced presence of gluten in food.", "European Union Regulation (EU) No 1169/2011 requires declaration of specified cereals containing gluten as allergens." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of gluten 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": [ "Provides dough elasticity, extensibility and gas retention in breadmaking.", "Vital wheat gluten strengthens flour blends and dough formulations.", "Forms the principal structural material in seitan and some meat alternatives.", "Contributes structure and cooking performance to wheat pasta.", "Used as a protein ingredient and binder in formulated foods." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of gluten 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": "Gluten concentration qualifying for a gluten-free claim under Codex and EU rules", "typical_range": "No more than 20", "unit": "mg/kg" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of gluten 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": [ "Gluten ingestion triggers immune-mediated intestinal injury in people with coeliac disease.", "Wheat gluten contains proteins that can provoke reactions in people with wheat allergy; wheat allergy and coeliac disease are distinct conditions.", "Cross-contact during harvesting, milling or food preparation can introduce gluten into otherwise gluten-free foods.", "Hydrolysis or fermentation can complicate gluten quantification because some assays inadequately detect fragmented proteins.", "Heat denaturation or excessive proteolysis can reduce the dough-forming functionality of gluten." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of gluten 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": [ "Definitions, testing expectations and permitted wording for gluten-related food claims differ between jurisdictions.", "The treatment of oats in gluten-related dietary guidance and labelling rules varies; contamination with wheat, rye or barley is a separate concern." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of gluten 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": "Gliadin", "difference": "Gliadins are one protein fraction contributing to wheat gluten, rather than the entire gluten material." }, { "name": "Glutenin", "difference": "Glutenins are polymeric wheat storage proteins forming another major gluten fraction." }, { "name": "Wheat flour", "difference": "Flour contains starch and other constituents in addition to gluten-forming proteins." }, { "name": "Seitan", "difference": "Seitan is a prepared food made principally from wheat gluten." }, { "name": "Starch", "difference": "Starch is a carbohydrate polymer; gluten consists principally of proteins." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of gluten this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Should the registry entry primarily adopt the wheat-material meaning of gluten, and how should broader food-safety definitions be represented without creating duplicate material identities?", "Which CAS, EC or other identifiers apply to the intended gluten preparations, and what compositional scope does each identifier actually cover?", "Which standard methods and reference conditions best support comparisons of isolated gluten functionality across suppliers?", "Which validated assays adequately cover the cereal origins, hydrolysed preparations and food matrices expected in this registry?", "Which jurisdiction-specific handling requirements, product thresholds and grade specifications need linked external records, and how will their applicability and version be maintained?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 19, "questions": 32 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a gluten, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to identify gluten-bearing material, assess its composition and functional state, and determine suitable handling, testing and uses.", "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: Triticeae glutens.", "1 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 68 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 gluten, 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": [ "Triticeae glutens" ] } ], "standing": "Described in 68 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 1 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 gluten from another, and a gluten 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 gluten, 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 gluten, 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 gluten 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 gluten, 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 gluten, 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 gluten 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 gluten 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 gluten, 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 gluten, 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 gluten 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 gluten from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a gluten, 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 gluten, 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 gluten 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 gluten 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 gluten, 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 gluten, 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 gluten 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 gluten is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a gluten, 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 gluten, 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 gluten 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 gluten is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a gluten, 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 gluten, 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 gluten 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 gluten 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 gluten is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a gluten, 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 gluten, 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 gluten 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 gluten 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 gluten, 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 gluten, 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 gluten 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 gluten 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 gluten between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a gluten, 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 gluten, 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 gluten 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 gluten, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a gluten 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 gluten, 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 gluten, 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 gluten 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 gluten 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 gluten is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a gluten performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a gluten, 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 gluten, 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 gluten 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 gluten.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a gluten at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a gluten, 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 gluten, 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 gluten 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 gluten there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a gluten, 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 gluten, 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 gluten 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 gluten 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 gluten 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 gluten 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 gluten 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 gluten, 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 gluten 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 gluten 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 gluten 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 gluten, 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 gluten 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 gluten and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a gluten, 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 gluten, 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 gluten 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 gluten is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a gluten, 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 gluten, 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 gluten 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 } } } }