{ "model": { "rank": 6708, "code": "thing-q189221", "model_id": "vr.tr.roquefort-cheese", "name": "Roquefort cheese", "purpose": "Enable an agent to identify Roquefort cheese, assess a particular lot or portion, and decide whether it can be accepted, stored, served or used as an ingredient.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q189221/", "tier": 2, "score": 59, "payload": { "layer": "wikidata", "aliases": [], "aliasCount": 0, "merged": 0, "knownIn": 59, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q189221", "url": "https://www.wikidata.org/wiki/Q189221", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T23:20:24Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.7, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08877-e087-7c52-8614-f9335a9566ed\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Roquefort cheese\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 007: 100", "usd": 0, "recall": true }, "codex": { "seconds": 72.4, "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: 01a08877-e074-71e0-bc6c-c432f6ad4ac4\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Roquefort cheese\nRegistry id: vr.tr.roquefort-cheese\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry:" } } }, "metaModel": { "id": "THING-Q189221", "registryId": "vr.tr.roquefort-cheese", "name": "Roquefort cheese", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q189221/", "model": { "registry_id": "vr.tr.roquefort-cheese", "name": "Roquefort cheese", "purpose": "Enable an agent to identify Roquefort cheese, assess a particular lot or portion, and decide whether it can be accepted, stored, served or used as an ingredient.", "definition": "Roquefort is a blue-veined cheese made from raw ewe's milk, developed with Penicillium roqueforti and ripened in the natural caves of Roquefort-sur-Soulzon, France, under a protected designation of origin.", "scope_statement": "This model owns the identity, composition, maturation evidence and present condition of Roquefort cheese under registry entry vr.tr.roquefort-cheese in PHY.MAT, including traceable wheels and portions; it specializes cheese rather than treating a fermented food as a pure chemical substance.", "in_scope": [ "Roquefort identity and evidence supporting use of its protected designation", "Milk composition, blue culture and resulting cheese matrix", "Lot-specific manufacture, cave ripening and maturation history", "Blue veining, texture, flavour and measurable composition", "Storage, packaging, portion lineage and suitability for intended use" ], "out_of_scope": [ "General cheese properties already owned by a broader cheese model", "Sheep husbandry and milk production systems as independent processes", "Penicillium roqueforti as an organism or commercial culture", "Ripening caves as geological places or production facilities", "Producer organisations, trademarks and designation governance", "Sauces, dressings and other composite foods containing Roquefort" ], "distinguishing_features": [ "Check exclusive raw ewe's-milk manufacture rather than accepting any blue cheese as Roquefort. [INAO Roquefort](https://www.inao.gouv.fr/produit/roquefort-24302)", "Check the combination of Penicillium roqueforti inoculation and an uncooked, unpressed, salted cheese body; blue colour alone does not establish identity. [INAO Roquefort](https://www.inao.gouv.fr/produit/roquefort-24302)", "Require documented ripening provenance associated with Roquefort-sur-Soulzon, rather than inferring origin from a cave-aged flavour. [INAO product overview](https://www.inao.gouv.fr/node/38427/printable/print)", "Distinguish an identifiable wheel or cut portion from a composite product merely listing Roquefort as an ingredient." ], "characteristics": [ { "name": "Designation evidence", "kind": "state", "unit_or_values": "documented compliant | claimed but unverified | conflicting evidence | unknown; jurisdiction and specification version", "why_it_matters": "Separates a commercial name from substantiated Roquefort identity." }, { "name": "Milk identity and treatment", "kind": "category", "unit_or_values": "animal species, species proportions and raw or heat-treated status", "why_it_matters": "Tests the milk basis of the identity claim." }, { "name": "Blue culture provenance", "kind": "relation", "unit_or_values": "culture identity, strain if documented, supplier or preparation record and inoculation lot", "why_it_matters": "Connects intended blue development to production evidence." }, { "name": "Ripening provenance", "kind": "relation", "unit_or_values": "producer, cave, maturation site and dated lot movements", "why_it_matters": "Makes geographical and processing claims independently checkable." }, { "name": "Maturation age", "kind": "measurement", "unit_or_values": "days from an explicitly identified production event, with cave and subsequent maturation durations separated", "why_it_matters": "Prevents different ageing clocks from being treated as equivalent." }, { "name": "Composition", "kind": "measurement", "unit_or_values": "fat, protein, salt and dry matter in g/100 g cheese; fat in g/100 g dry matter recorded separately", "why_it_matters": "Supports composition assessment without confusing wet-weight and dry-matter values." }, { "name": "Acidity and water activity", "kind": "measurement", "unit_or_values": "pH and dimensionless water activity, with sampling location, temperature and method", "why_it_matters": "Provides measured state evidence without treating either value as a stand-alone safety verdict." }, { "name": "Veining and cheese-body condition", "kind": "state", "unit_or_values": "blue distribution, colour, openness, crumbliness, creaminess, drying and surface changes", "why_it_matters": "Supports maturity and defect assessment against documented Roquefort references." }, { "name": "Storage exposure", "kind": "measurement", "unit_or_values": "temperature in °C and exposure duration in hours; opening and repacking timestamps", "why_it_matters": "Connects present condition and permitted handling to the actual storage history." }, { "name": "Portion lineage", "kind": "relation", "unit_or_values": "parent wheel or lot, cutting event, pack identifier and associated label", "why_it_matters": "Preserves identity, date instructions and recall traceability after cutting." } ], "affordances": [ "Verify a supplier's Roquefort claim against lot evidence and the applicable designation specification.", "Compare lots for veining, texture, composition and suitability for a specified culinary use.", "Track ripening and maturation evidence before accepting a lot for its intended use.", "Cut, portion and repackage cheese while preserving source-lot identity and handling instructions.", "Choose storage and serving actions from the product's documented condition and instructions.", "Hold or reject a portion when identity, condition or handling evidence is inadequate." ] }, "sources": [], "structure": { "bundles": [ { "id": "roquefort-identity", "name": "Roquefort identity", "description": "Establish what makes the cheese eligible to be identified as Roquefort.", "rationale": "Milk type, blue appearance and a printed name provide different kinds of evidence and must be assessed together.", "layers": [ { "id": "cheese-type-boundary", "name": "Cheese type boundary", "description": "Separate Roquefort from neighbouring blue cheeses and foods containing it.", "findings": [ { "id": "milk-and-cheese-identity", "name": "Milk and cheese identity", "description": "Record the evidence needed to recognize the cheese type independently of brand.", "questions": [ { "text": "What records establish the milk species and its treatment before cheesemaking?", "kind": "provenance", "id": "milk-and-cheese-identity-q01" }, { "text": "Which combined material and production features distinguish this cheese from other ewe's-milk blue cheeses?", "kind": "definition", "id": "milk-and-cheese-identity-q02" } ] } ] }, { "id": "designation-evidence", "name": "Designation evidence", "description": "Connect a Roquefort claim to the applicable specification and the particular lot.", "findings": [ { "id": "designation-verification", "name": "Designation verification", "description": "Keep verified identity separate from unsupported or conflicting labelling.", "questions": [ { "text": "Which effective specification and jurisdiction govern the designation claim for this lot?", "kind": "boundary", "id": "designation-verification-q01" }, { "text": "Which producer, certification and lot records support that claim?", "kind": "provenance", "id": "designation-verification-q02" }, { "text": "What evidence gap requires the claim to remain unverified?", "kind": "action", "id": "designation-verification-q03" } ] } ] } ] }, { "id": "milk-culture-and-matrix", "name": "Milk, culture and cheese matrix", "description": "Describe the biological ingredients and material composition of the cheese.", "rationale": "Roquefort is a variable fermented food whose composition and culture history matter more than pure-substance identifiers.", "layers": [ { "id": "ingredient-and-culture-inputs", "name": "Ingredient and culture inputs", "description": "Capture lot-specific inputs relevant to identity and use.", "findings": [ { "id": "documented-inputs", "name": "Documented inputs", "description": "Link milk, cultures, coagulant and salt to available ingredient and production records.", "questions": [ { "text": "Which milk, coagulant, culture and salt inputs are documented for this lot?", "kind": "provenance", "id": "documented-inputs-q01" }, { "text": "What evidence identifies the Penicillium roqueforti preparation and any recorded strain?", "kind": "provenance", "id": "documented-inputs-q02" }, { "text": "Which ingredient or processing-aid uncertainties prevent a requested dietary suitability claim?", "kind": "boundary", "id": "documented-inputs-q03" } ] } ] }, { "id": "measured-cheese-composition", "name": "Measured cheese composition", "description": "Represent composition using explicit measurement bases and sampling context.", "findings": [ { "id": "composition-and-variability", "name": "Composition and variability", "description": "Separate measured lot values from label averages and specification limits.", "questions": [ { "text": "What are the measured salt, fat, protein and dry-matter contents, and which mass basis does each use?", "kind": "measurement", "id": "composition-and-variability-q01" }, { "text": "Where and when were samples taken, including whether they represent the centre, surface or whole portion?", "kind": "measurement", "id": "composition-and-variability-q02" }, { "text": "Which values are measured results, declared averages or requirements awaiting verification?", "kind": "boundary", "id": "composition-and-variability-q03" } ] } ] } ] }, { "id": "cave-ripening-and-maturation", "name": "Cave ripening and maturation", "description": "Connect the cheese's development to its production events and ripening locations.", "rationale": "A single age value cannot explain the geographical provenance or sequence of conditions behind a Roquefort lot.", "layers": [ { "id": "production-event-lineage", "name": "Production event lineage", "description": "Capture events that establish age and influence blue development.", "findings": [ { "id": "manufacture-to-cave-history", "name": "Manufacture-to-cave history", "description": "Record the lot's dated progression through manufacture and entry into cave ripening.", "questions": [ { "text": "What are the documented dates of manufacture, salting, piercing and cave entry?", "kind": "provenance", "id": "manufacture-to-cave-history-q01" }, { "text": "Which event starts each reported maturation duration?", "kind": "definition", "id": "manufacture-to-cave-history-q02" } ] } ] }, { "id": "ripening-location-and-regime", "name": "Ripening location and regime", "description": "Separate cave residence from subsequent maturation and storage.", "findings": [ { "id": "cave-and-maturation-record", "name": "Cave and maturation record", "description": "Link each maturation stage to location, duration and available environmental evidence.", "questions": [ { "text": "Which cave received the lot, and what records establish entry and exit?", "kind": "provenance", "id": "cave-and-maturation-record-q01" }, { "text": "What temperature, humidity, ventilation and wrapping information is available for each maturation stage?", "kind": "measurement", "id": "cave-and-maturation-record-q02" }, { "text": "Which verified release criteria determine whether maturation is sufficient for the intended use?", "kind": "action", "id": "cave-and-maturation-record-q03" } ] } ] } ] }, { "id": "veining-texture-and-condition", "name": "Veining, texture and condition", "description": "Assess the present cheese body without confusing expected blue development with defects.", "rationale": "Roquefort requires interpretation of mould distribution and texture that a generic fresh-food appearance check cannot provide.", "layers": [ { "id": "expected-sensory-development", "name": "Expected sensory development", "description": "Describe observed maturation characteristics against a documented reference.", "findings": [ { "id": "blue-development-and-body", "name": "Blue development and body", "description": "Assess veining, openings and texture with observation conditions recorded.", "questions": [ { "text": "How are blue veins and openings distributed across a representative cut face?", "kind": "measurement", "id": "blue-development-and-body-q01" }, { "text": "At what cheese temperature were crumbliness, creaminess and firmness assessed?", "kind": "measurement", "id": "blue-development-and-body-q02" }, { "text": "Which producer or specification reference defines acceptable sensory variation for this lot?", "kind": "provenance", "id": "blue-development-and-body-q03" } ] } ] }, { "id": "defects-and-assessment-limits", "name": "Defects and assessment limits", "description": "Separate sensory quality observations from evidence of suitability for consumption.", "findings": [ { "id": "unexpected-condition", "name": "Unexpected condition", "description": "Record abnormal changes and the evidence needed to determine their significance.", "questions": [ { "text": "Which observed surface growth, discolouration, odour or texture changes fall outside documented Roquefort variation?", "kind": "boundary", "id": "unexpected-condition-q01" }, { "text": "What lot-specific inspection or laboratory evidence is available beyond appearance and smell?", "kind": "provenance", "id": "unexpected-condition-q02" }, { "text": "Which findings require holding the cheese for assessment rather than serving it?", "kind": "action", "id": "unexpected-condition-q03" } ] } ] } ] }, { "id": "portion-care-and-use", "name": "Portion care and use", "description": "Preserve identity and assess permitted handling as a wheel becomes stored, opened or incorporated into food.", "rationale": "Cutting and repacking change exposure and can disconnect a Roquefort portion from the evidence needed to use it.", "layers": [ { "id": "packaging-and-storage-history", "name": "Packaging and storage history", "description": "Connect packaging state and storage exposure to the particular portion.", "findings": [ { "id": "portion-exposure-record", "name": "Portion exposure record", "description": "Track opening, cutting and repacking alongside product-specific storage instructions.", "questions": [ { "text": "When was the wheel or pack opened, cut or rewrapped, and which parent lot identifies this portion?", "kind": "provenance", "id": "portion-exposure-record-q01" }, { "text": "What temperature history and packaging condition are known since the most recent opening?", "kind": "measurement", "id": "portion-exposure-record-q02" }, { "text": "Which documented storage and date instructions apply after opening or repacking?", "kind": "action", "id": "portion-exposure-record-q03" } ] } ] }, { "id": "intended-use-and-disposition", "name": "Intended use and disposition", "description": "Match condition and ingredient evidence to a concrete serving or preparation task.", "findings": [ { "id": "use-decision", "name": "Use decision", "description": "Support serving, ingredient use or holding decisions while retaining traceability.", "questions": [ { "text": "Does the intended preparation require a portion that crumbles, spreads or disperses into a sauce, and does its assessed texture meet that need?", "kind": "action", "id": "use-decision-q01" }, { "text": "Which verified allergen, raw-milk and audience-specific handling requirements apply to the intended service?", "kind": "boundary", "id": "use-decision-q02" }, { "text": "When the cheese is incorporated into another food, how will its quantity and source lot remain linked to that food?", "kind": "action", "id": "use-decision-q03" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This description is recalled knowledge; no sources or current regulatory texts were consulted.", "Check the current appellation specification for precise milk-production boundaries, permitted practices and minimum maturation requirements.", "Composition, salt content and nutritional measurements vary by producer and batch; no numerical ranges are asserted here." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Roquefort cheese 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": "EU protected designation of origin (PDO)", "value_or_pattern": "Roquefort", "note": "Identifies a geographically protected cheese, not a chemical substance or a generic style of blue cheese." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of Roquefort cheese 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": [ "Roquefort appellation product specification, overseen in France by the Institut national de l'origine et de la qualité (INAO).", "European Union protected designation of origin framework, protecting the registered name and its prescribed geographical and production requirements." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of Roquefort cheese 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": [ "Eaten as a table cheese.", "Crumbled into salads.", "Used in sauces, dressings and savoury fillings.", "Paired with bread, fruit and nuts." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Roquefort cheese 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": [ "Contains milk proteins that can cause reactions in people with milk allergy.", "Raw-milk cheese can carry foodborne pathogens, including Listeria monocytogenes; intended blue mould does not establish microbiological safety.", "Inadequate refrigeration or unhygienic handling can permit contamination and deterioration.", "Excessive drying damages texture, while poor storage can cause unwanted microbial growth and off-flavours." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Roquefort cheese 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": [ "French AOP and English PDO are language-specific labels for the European protected designation of origin category.", "Other regions produce ewe's-milk blue cheeses, but similarity in milk and mould does not make them Roquefort.", "Protection and enforcement of the Roquefort name outside the European Union depend on local law and applicable agreements." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Roquefort cheese 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": "Blue cheese", "difference": "Blue cheese is the broader category; Roquefort additionally requires its specified milk, geographical origin and production method." }, { "name": "Bleu des Causses", "difference": "Bleu des Causses is a distinct French blue cheese made from cow's milk, whereas Roquefort uses ewe's milk." }, { "name": "Gorgonzola", "difference": "Gorgonzola is an Italian blue cheese made from cow's milk under a separate geographical specification." }, { "name": "Penicillium roqueforti", "difference": "This is a fungal species used in cheese ripening, including other blue cheeses; Roquefort is the finished food." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Roquefort cheese this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which Roquefort specification is currently effective, and which publicly available amendments remain proposals rather than operative requirements?", "What exact geographical, production and maturation requirements must a lot satisfy under that effective specification?", "Which validated sensory references distinguish acceptable blue and surface development from defects across producers and maturation stages?", "What product-specific evidence supports storage limits and usable life after cutting, opening or repacking?", "Which sampling methods and acceptance criteria adequately represent compositional and microbiological variation within a wheel?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 17, "questions": 35 } }, "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 Roquefort cheese, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to identify Roquefort cheese, assess a particular lot or portion, and decide whether it can be accepted, stored, served or used as an ingredient.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Described in 59 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 Roquefort cheese, 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": [], "standing": "Described in 59 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one Roquefort cheese from another, and a Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a Roquefort cheese performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a Roquefort cheese at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 Roquefort cheese is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a Roquefort cheese, 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 Roquefort cheese, 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 Roquefort cheese 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 } } } }