{ "model": { "rank": 2943, "code": "thing-q20026", "model_id": "vr.tr.spaghetti", "name": "spaghetti", "purpose": "Enable an AI agent to recognise spaghetti, assess its physical and preparation state, and determine suitable handling, cooking or serving actions.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q20026/", "tier": 2, "score": 94, "payload": { "layer": "wikidata", "aliases": [ "Whole wheat spaghetti", "Ankake spaghetti", "zoodle" ], "aliasCount": 3, "merged": 3, "knownIn": 94, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q20026", "url": "https://www.wikidata.org/wiki/Q20026", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T13:52:41Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.00821372, "turns": 1, "seconds": 131.7, "error": null }, "codex": { "seconds": 76.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c1f-ee6f-7b10-8074-d2ac05c63cba\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: spaghetti\nRegistry id: vr.tr.spaghetti\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Ver" } } }, "metaModel": { "id": "THING-Q20026", "registryId": "vr.tr.spaghetti", "name": "spaghetti", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q20026/", "model": { "registry_id": "vr.tr.spaghetti", "name": "spaghetti", "purpose": "Enable an AI agent to recognise spaghetti, assess its physical and preparation state, and determine suitable handling, cooking or serving actions.", "definition": "Spaghetti is a long, solid alimentary pasta of circular cross-section, formed by extruding a cereal dough (in the Italian protected product, durum-wheat semolina and water) through a round die and drying or, less often, selling it fresh; trade identity is a diameter class, not a unique dough chemistry.", "scope_statement": "This model owns spaghetti as physical pasta strands or a quantity of those strands, including their identity, composition, integrity, hydration and preparation state; it records relationships to packaging, sauces and dishes without modelling those neighbours in full.", "in_scope": [ "Identification of spaghetti from strand geometry and declared product identity", "Ingredient composition and formulation relevant to strand behaviour", "Dry, fresh, frozen, partially cooked and cooked states", "Strand dimensions, breakage, adhesion and portion condition", "Cooking readiness, texture targets and handling constraints" ], "out_of_scope": [ "Recipes and the identity of complete spaghetti dishes", "Sauces, toppings and other accompanying foods", "Packaging construction and package lifecycle", "Wheat cultivation, milling and pasta manufacturing equipment", "Human dietary requirements and individual allergy assessments" ], "distinguishing_features": [ "Inspect an intact strand: the expected form is elongated and slender with an approximately round cross-section, rather than a ribbon or sheet.", "Inspect a cut end: distinguish a solid strand from visibly hollow tubular pasta; record uncertainty when the cross-section cannot be resolved.", "Compare declared shape and measured thickness with neighbouring forms such as spaghettini, vermicelli and spaghettoni; do not impose an unverified universal diameter cutoff.", "Check ingredient and product identity evidence to distinguish pasta sold as spaghetti from vegetable strands or other noodles with similar geometry.", "When strands are broken, cooked or sauce-coated, use package or preparation provenance alongside visible geometry rather than treating appearance alone as decisive." ], "characteristics": [ { "name": "Declared pasta shape", "kind": "category", "unit_or_values": "spaghetti | another declared shape | undeclared | uncertain", "why_it_matters": "Supports recognition when dimensions overlap neighbouring pasta forms." }, { "name": "Strand dimensions", "kind": "measurement", "unit_or_values": "length and cross-sectional dimensions in mm, with preparation state and sampling method", "why_it_matters": "Distinguishes strand forms and informs immersion, handling and texture assessment." }, { "name": "Cross-section form", "kind": "category", "unit_or_values": "approximately round and solid | flattened | hollow | irregular | unresolved", "why_it_matters": "Separates spaghetti from visually similar ribbons and tubes." }, { "name": "Ingredient formulation", "kind": "category", "unit_or_values": "declared ingredients, including grain or alternative base and additions; unknown where unsupported", "why_it_matters": "Identifies material differences that may affect cooking behaviour and suitability." }, { "name": "Preparation state", "kind": "state", "unit_or_values": "uncooked dry | uncooked fresh | partially cooked | cooked | uncertain", "why_it_matters": "Determines which preparation actions and observations are relevant." }, { "name": "Thermal state", "kind": "state", "unit_or_values": "frozen | chilled | ambient | hot | unknown, with measured temperature when available", "why_it_matters": "Separates temperature condition from whether the pasta has been cooked." }, { "name": "Strand integrity", "kind": "measurement", "unit_or_values": "broken-strand fraction or strand-length distribution, with sampling basis", "why_it_matters": "Shows whether the quantity retains the intended long-strand form." }, { "name": "Strand adhesion", "kind": "state", "unit_or_values": "separate | loosely adhering | clumped | fused | unassessed", "why_it_matters": "Indicates whether strands can be portioned, heated and served evenly." }, { "name": "Texture profile", "kind": "state", "unit_or_values": "observed core firmness, surface softness and flexibility, with assessment method", "why_it_matters": "Supports a preparation decision against an explicitly chosen texture target." }, { "name": "Quantity", "kind": "measurement", "unit_or_values": "g, explicitly identified as dry, fresh, cooked drained or mixed-dish mass", "why_it_matters": "Prevents misleading portion and yield comparisons across hydration states." }, { "name": "Associated food and container", "kind": "relation", "unit_or_values": "references to sauce, dish, cooking vessel, storage container or package", "why_it_matters": "Provides context for access and handling without absorbing neighbouring models." } ], "affordances": [ "Identify and separate spaghetti from neighbouring pasta shapes using geometry and provenance.", "Weigh and portion strands while preserving the distinction between uncooked and cooked quantities.", "Immerse, hydrate and cook strands toward a stated texture target.", "Separate adhering strands or drain cooking liquid when their condition permits.", "Combine cooked strands with an accompanying food and transfer them for serving.", "Assess whether to store, reheat or withhold a quantity using its recorded history and applicable food-handling guidance." ] }, "sources": [ { "id": "fda-21cfr-139", "title": "Code of Federal Regulations, Title 21, Part 139 - Macaroni and Noodle Products", "url": "https://www.ecfr.gov/current/title-21/part-139", "what_it_supports": "US standard of identity: spaghetti as a macaroni product of tube or cord shape with diameter more than 0.06 inch and not more than 0.11 inch; dough bases and related long shapes.", "url_status": "live" }, { "id": "italy-dpr-187-2001", "title": "Decreto del Presidente della Repubblica 9 febbraio 2001, n. 187 - Regolamento per la revisione della normativa sulla produzione e commercializzazione di sfarinati e paste alimentari", "url": "", "what_it_supports": "Italian composition, moisture, ash and protein limits for pasta di semola di grano duro and related flour products; durum-only rule for that designation." }, { "id": "iso-7304-1-2016", "title": "ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method", "url": "", "what_it_supports": "International method used by millers and pasta plants to score cooking quality of durum pasta, including spaghetti-type long goods." }, { "id": "wikidata-q20026", "title": "Wikidata item Q20026 (spaghetti)", "url": "https://www.wikidata.org/wiki/Q20026", "what_it_supports": "Stable public identifier linking the pasta shape to encyclopedic and bibliographic records.", "url_status": "live" } ], "structure": { "bundles": [ { "id": "spaghetti-identity", "name": "Spaghetti identity", "description": "Evidence that the observed pasta belongs to the spaghetti entry.", "rationale": "Long strands alone do not distinguish spaghetti from adjacent pasta forms or other strand-shaped foods.", "layers": [ { "id": "strand-geometry", "name": "Strand geometry", "description": "Observable shape evidence from intact strands and cross-sections.", "findings": [ { "id": "shape-identification", "name": "Shape identification", "description": "Record length, cross-sectional form and whether the strand is solid, together with observation limits.", "questions": [ { "text": "What length and cross-sectional dimensions do representative strands have in their current preparation state?", "kind": "measurement", "id": "shape-identification-q01" }, { "text": "Does the observed geometry support spaghetti rather than ribbon pasta, tubular pasta or another strand form?", "kind": "boundary", "id": "shape-identification-q02" } ] } ] }, { "id": "declared-identity", "name": "Declared identity", "description": "Product and preparation evidence supporting the shape assignment.", "findings": [ { "id": "identity-provenance", "name": "Identity provenance", "description": "Retain the declared pasta name and its evidence when appearance is ambiguous.", "questions": [ { "text": "Which label, maker record or preparation record identifies these strands as spaghetti?", "kind": "provenance", "id": "identity-provenance-q01" }, { "text": "If the declared name and observed geometry disagree, what evidence is needed before assigning the spaghetti identity?", "kind": "boundary", "id": "identity-provenance-q02" } ] } ] } ] }, { "id": "strand-material", "name": "Strand material", "description": "The formulation and supplied condition of the pasta itself.", "rationale": "A spaghetti shape does not establish ingredient composition or a single cooking behaviour.", "layers": [ { "id": "ingredient-formulation", "name": "Ingredient formulation", "description": "Declared constituents relevant to recognising and using the strands.", "findings": [ { "id": "composition-evidence", "name": "Composition evidence", "description": "Record the stated base ingredients and additions without inferring them from colour or shape.", "questions": [ { "text": "What grain, pulse or other base and additional ingredients are declared for the spaghetti?", "kind": "provenance", "id": "composition-evidence-q01" }, { "text": "Which ingredient or allergen declarations must remain attached to this quantity when it is separated from its package?", "kind": "action", "id": "composition-evidence-q02" } ] } ] }, { "id": "supplied-condition", "name": "Supplied condition", "description": "Whether the starting material is dried, fresh or already processed for later preparation.", "findings": [ { "id": "starting-state", "name": "Starting state", "description": "Distinguish preparation state from freezing or chilling and retain relevant product instructions.", "questions": [ { "text": "Was this quantity supplied dry, fresh, partially cooked or cooked, and is that assignment documented or observed?", "kind": "definition", "id": "starting-state-q01" }, { "text": "What preparation instructions apply to this particular formulation and supplied state?", "kind": "provenance", "id": "starting-state-q02" } ] } ] } ] }, { "id": "strand-integrity-and-separation", "name": "Strand integrity and separation", "description": "Whether the quantity retains usable strands and whether those strands can move independently.", "rationale": "Breakage and clumping directly affect the defining long-strand form and the ability to cook or portion it.", "layers": [ { "id": "breakage-and-deformation", "name": "Breakage and deformation", "description": "The amount and significance of shortened, cracked or deformed strands.", "findings": [ { "id": "usable-strand-form", "name": "Usable strand form", "description": "Record damage separately from deliberate shortening and judge it against the intended use.", "questions": [ { "text": "What proportion of the quantity consists of intact long strands, shortened strands or small fragments?", "kind": "measurement", "id": "usable-strand-form-q01" }, { "text": "Does the intended preparation require intact strands, or are the observed shorter pieces acceptable?", "kind": "action", "id": "usable-strand-form-q02" } ] } ] }, { "id": "adhesion-and-access", "name": "Adhesion and access", "description": "The degree to which strands adhere and remain accessible for preparation.", "findings": [ { "id": "strand-separability", "name": "Strand separability", "description": "Assess clumps and whether separation is possible without unacceptable strand damage.", "questions": [ { "text": "Are the strands separate, loosely adhering or joined into persistent clumps?", "kind": "measurement", "id": "strand-separability-q01" }, { "text": "What separation action is appropriate for the current hydration state, and would it tear or break the strands?", "kind": "action", "id": "strand-separability-q02" } ] } ] } ] }, { "id": "hydration-and-cooking", "name": "Hydration and cooking", "description": "Changes from the starting strand condition toward a chosen cooked texture.", "rationale": "Spaghetti preparation requires judging the strand surface and core as well as elapsed cooking time.", "layers": [ { "id": "water-contact-and-progress", "name": "Water contact and progress", "description": "Exposure to cooking liquid and evidence of uneven preparation along or between strands.", "findings": [ { "id": "hydration-progress", "name": "Hydration progress", "description": "Record immersion, cooking exposure and variation across the quantity.", "questions": [ { "text": "Have the full strand lengths contacted the cooking liquid, and are any portions still rigid or visibly less hydrated?", "kind": "measurement", "id": "hydration-progress-q01" }, { "text": "What immersion, movement or continued cooking is needed to address uneven preparation?", "kind": "action", "id": "hydration-progress-q02" } ] } ] }, { "id": "texture-endpoint", "name": "Texture endpoint", "description": "The relationship between assessed strand texture and the intended final preparation.", "findings": [ { "id": "target-texture-assessment", "name": "Target texture assessment", "description": "Record an explicit texture target and assess representative strands against it.", "questions": [ { "text": "What core firmness, surface softness and flexibility are observed using a stated assessment method?", "kind": "measurement", "id": "target-texture-assessment-q01" }, { "text": "Should cooking stop now or continue, accounting for any planned finishing in sauce or later reheating?", "kind": "action", "id": "target-texture-assessment-q02" } ] } ] } ] }, { "id": "portion-and-use-readiness", "name": "Portion and use readiness", "description": "The amount of spaghetti available and the evidence needed for its next handling step.", "rationale": "Hydration changes portion mass, while cooked-strand history and added foods affect what can be done next.", "layers": [ { "id": "quantity-and-accompaniments", "name": "Quantity and accompaniments", "description": "A state-qualified portion and its relationship to liquid, sauce or other foods.", "findings": [ { "id": "portion-basis", "name": "Portion basis", "description": "Distinguish pasta mass from retained liquid and accompanying ingredients.", "questions": [ { "text": "What is the measured quantity, and does it represent uncooked pasta, cooked drained pasta or a mixture with other foods?", "kind": "measurement", "id": "portion-basis-q01" }, { "text": "Can the spaghetti portion be assessed independently, or must the agent reference a containing dish model?", "kind": "boundary", "id": "portion-basis-q02" } ] } ] }, { "id": "holding-and-next-use", "name": "Holding and next use", "description": "Preparation and storage history relevant to serving, storing or reheating this quantity.", "findings": [ { "id": "next-action-evidence", "name": "Next action evidence", "description": "Retain relevant time, temperature and condition observations; leave readiness unresolved when necessary evidence is missing.", "questions": [ { "text": "What is known about when the spaghetti was cooked, cooled, stored or reheated, and its associated time and temperature history?", "kind": "provenance", "id": "next-action-evidence-q01" }, { "text": "Under applicable food-handling guidance, does the evidence support serving, further preparation, storage or withholding this quantity?", "kind": "action", "id": "next-action-evidence-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-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Standard dried durum spaghetti (trade diameter about 1.7-2.0 mm)", "Spaghettini (thinner long round pasta in the same family)", "Spaghettoni (thicker long round pasta in the same family)", "Whole-wheat / integrale spaghetti", "Egg spaghetti (egg in the dough, often labelled separately from water-and-semolina pasta)", "Gluten-free spaghetti (rice, maize, or pulse flours)", "Bronze-die spaghetti (rough surface) versus Teflon-die spaghetti (smooth surface)", "Fresh (undried) spaghetti, usually short-life refrigerated" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Wikidata", "value_or_pattern": "Q20026", "note": "Item for spaghetti as the pasta shape." }, { "scheme": "Harmonized System / Combined Nomenclature", "value_or_pattern": "1902.19 (unstuffed, uncooked pasta other than egg pasta); 1902.11 if egg pasta", "note": "Six-digit HS heading 1902 covers pasta; national eight-digit splits sometimes isolate long goods." }, { "scheme": "US CFR standard of identity", "value_or_pattern": "21 CFR 139.110 (spaghetti as a macaroni product)", "note": "Legal name and diameter band in US interstate commerce." }, { "scheme": "GS1 GTIN", "value_or_pattern": "GTIN-13 / GTIN-12 per branded retail pack", "note": "Identifies a specific SKU (brand, format number, pack mass), not the shape as a class." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Italy: DPR 9 February 2001, n. 187 (pasta and flour products) - Ministero delle politiche agricole / Gazzetta Ufficiale; durum semolina pasta moisture max 12.5%, specified ash and protein minima, and restricted ingredients for the legal name.", "United States: 21 CFR Part 139 (FDA) - standard of identity for macaroni products, including spaghetti diameter and optional ingredients.", "European Union: Regulation (EU) No 1169/2011 on food information to consumers - name, allergen (wheat/gluten), nutrition and origin labelling; no EU-wide durum-only composition rule equivalent to the Italian decree.", "ISO 7304-1:2016 (and ISO 7304-2 instrumental method) - International Organization for Standardization, cooking-quality assessment of durum pasta.", "Codex Alimentarius CXS 178-1991 (durum wheat semolina and durum wheat flour) - FAO/WHO; governs the mill stream used for many industrial spaghetti doughs, not the finished shape." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Retail dried long pasta, typically sold in 500 g or 1 lb boxes or bags and boiled in salted water as a staple starch with a sauce.", "Foodservice and industrial catering: bulk cases, par-cooked or IQF spaghetti for canteens and ready meals.", "Italian first-course (primo) formats such as aglio e olio, cacio e pepe, carbonara, and tomato or seafood sauces; outside Italy, often the default long pasta for meat sauces.", "Ingredient in baked casseroles (e.g. spaghetti al forno, US-style baked spaghetti) and in some canned wet meals.", "Process and quality sample in durum mills and pasta plants (diameter, drying profile, cooking loss)." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Strand diameter (standard dried spaghetti)", "typical_range": "1.7-2.0 (Italian trade); US identity 1.52-2.79", "unit": "mm" }, { "quantity": "Cut length of dried long goods", "typical_range": "250-260", "unit": "mm" }, { "quantity": "Moisture of dried pasta (Italian legal maximum 12.5%)", "typical_range": "11.0-12.5", "unit": "% wet basis" }, { "quantity": "Protein of durum dried pasta", "typical_range": "10.5-14 (Italian legal minimum 10.50 for pasta di semola di grano duro)", "unit": "g/100 g" }, { "quantity": "Dry portion mass per serving", "typical_range": "80-100", "unit": "g" }, { "quantity": "Boiling time to al dente for standard dried spaghetti", "typical_range": "8-12", "unit": "min" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Checking: too-rapid drying causes surface microcracks and high breakage in packing and cooking.", "Overcooking: excessive starch leaching, collapse of the protein-starch matrix, mushy texture and higher glycaemic impact.", "Wheat/gluten allergen and unsuitability for coeliac disease unless a gluten-free formulation is used.", "Mycotoxins (notably deoxynivalenol) carried from durum wheat into the dry pasta.", "Choking risk from long strands, especially in young children if not cut.", "Scald injury from the large volume of boiling water used to cook it.", "Stick-welding in the pot if under-watered or not stirred; clumping after drain if held too long without sauce or oil." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Italy: 'spaghetti' is a named long round format; 'pasta di semola di grano duro' must be durum and water; vermicelli is often a thicker round long pasta.", "United States: FDA groups spaghetti with macaroni products and allows a wide diameter band; 'vermicelli' is defined as thinner than spaghetti, the reverse of much Italian usage.", "Outside Italy, retail spaghetti is commonly made from common wheat or blends, not only durum.", "Philippines: 'spaghetti' often names a sweet-style sauced dish as much as the shape.", "Japan: spaghetti is a yoshoku staple (e.g. Naporitan), typically wheat pasta with ketchup-based or wafu sauces.", "Historic Italian sticks were longer (around 50 cm) and broken by hand; industrial packs are now half-length." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Spaghettini", "difference": "Same circular solid section, smaller diameter (typically about 1.4-1.6 mm versus about 1.7-2.0 mm)." }, { "name": "Spaghettoni", "difference": "Same circular solid section, larger diameter (typically about 2.2-2.5 mm)." }, { "name": "Vermicelli", "difference": "Also a long round pasta, but the diameter class is region-dependent: thinner than spaghetti under US 21 CFR 139, often thicker in Italian catalogues - always check the local diameter, not the name." }, { "name": "Capellini / angel hair", "difference": "Circular and solid but much finer (around 0.8-1.2 mm) and a shorter cook time." }, { "name": "Bucatini (perciatelli)", "difference": "Long round pasta with a hollow lumen; spaghetti is solid - cut a strand or look down the end." }, { "name": "Linguine", "difference": "Long pasta of elliptical or flattened cross-section; spaghetti is circular - roll a strand between the fingers." }, { "name": "Tonnarelli / spaghetti alla chitarra", "difference": "Square or rectangular section from guitar-wire cutting, not a round extrusion die." }, { "name": "Wheat noodles (e.g. ramen, lo mein)", "difference": "Different dough (often alkaline salts, different wheat, sheeted and cut rather than Italian round-die extrusion) and a different legal/food-category identity." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of spaghetti this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which registry or industry convention should resolve the boundaries between spaghetti, spaghettini, vermicelli and spaghettoni when names and dimensions overlap?", "Does this registry entry include alternative-ingredient products marketed as spaghetti, and where is its boundary with vegetable strands and other noodles?", "Which repeatable texture assessment methods are suitable across dried, fresh and alternative-ingredient spaghetti formulations?", "Which formulation-specific evidence should guide cooking and reheating decisions when product instructions are missing?", "Which food-handling authority and context should supply the decision criteria for holding, cooling and reheating cooked spaghetti?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "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 spaghetti, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise spaghetti, assess its physical and preparation state, and determine suitable handling, cooking or serving actions.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: Whole wheat spaghetti, Ankake spaghetti, zoodle.", "3 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 94 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 spaghetti, 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": [ "Whole wheat spaghetti", "Ankake spaghetti", "zoodle" ] } ], "standing": "Described in 94 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 3 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 spaghetti from another, and a spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a spaghetti 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 spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a spaghetti performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a spaghetti at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti 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 spaghetti 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 spaghetti 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 spaghetti, 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 spaghetti 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 spaghetti 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 spaghetti 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 spaghetti, 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 spaghetti 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 spaghetti and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a spaghetti, 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 spaghetti, 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 spaghetti 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 spaghetti is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a spaghetti, 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 spaghetti, 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 spaghetti 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 } } } }