{ "model": { "rank": 4421, "code": "thing-q207832", "model_id": "vr.tr.croissant", "name": "croissant", "purpose": "Enable an agent to recognise a croissant, assess its lamination, bake and freshness, and select handling or serving actions appropriate to its ingredients and condition.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q207832/", "tier": 2, "score": 75, "payload": { "layer": "wikidata", "aliases": [ "almond croissant", "croffle", "cruffin", "St. Martin's Croissants", "ham croissant", "chocolate croissant" ], "aliasCount": 6, "merged": 6, "knownIn": 75, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q207832", "url": "https://www.wikidata.org/wiki/Q207832", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T20:10:57Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.9, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a087ca-86af-7dc1-b7c3-de79aa344be1\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: croissant\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 695 things:\n# Batch 004: 1001 regist", "usd": 0, "recall": true }, "codex": { "seconds": 65.3, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a087ca-86a2-7663-82ab-9916c693bcf4\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: croissant\nRegistry id: vr.tr.croissant\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCont" } } }, "metaModel": { "id": "THING-Q207832", "registryId": "vr.tr.croissant", "name": "croissant", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q207832/", "model": { "registry_id": "vr.tr.croissant", "name": "croissant", "purpose": "Enable an agent to recognise a croissant, assess its lamination, bake and freshness, and select handling or serving actions appropriate to its ingredients and condition.", "definition": "A croissant is a baked viennoiserie made from yeast-leavened dough laminated with layers of fat, usually butter, producing a flaky exterior and an aerated, layered crumb.", "scope_statement": "This model owns croissant as a physical food item, including identifiable unbaked preparations and baked examples, with recipe, layered structure, form, filling and condition attached to the item or batch.", "in_scope": [ "Croissant identity and boundaries with neighbouring laminated pastries", "Dough, laminating fat, fillings, toppings and ingredient substitutions", "Lamination, shaping, proofing and baking state", "Crust, crumb, dimensions and observable quality defects", "Freshness, packaging, storage history and preparation for serving" ], "out_of_scope": [ "General wheat flour, butter, yeast and other ingredient models", "Bakery equipment design and maintenance", "The bakery business, staffing and production scheduling", "Complete manufacturing procedures for laminated pastries", "Individual dietary advice and medical assessment of food allergies", "Chemical substance identifiers, purity grades and phase constants for the croissant as a whole" ], "distinguishing_features": [ "Check for a yeast-leavened laminated dough construction; this distinguishes the conventional croissant from unlaminated crescent rolls and pastries made solely from unleavened puff pastry.", "Look for a rolled, tapered form with overlapping turns, allowing both curved and straight examples; crescent shape alone is insufficient for identification.", "In a baked example, inspect the combination of a flaky layered exterior and an expanded internal crumb; neither flakiness nor an airy crumb alone establishes croissant identity.", "Use dough construction, shaping and declared product identity together to distinguish a croissant from neighbouring viennoiseries such as pain au chocolat or Danish pastry.", "Treat fillings, toppings and post-bake splitting as possible variants of a croissant base, while recording uncertainty where reshaping or hybrid construction changes the product category." ], "characteristics": [ { "name": "Preparation state", "kind": "state", "unit_or_values": "shaped unproofed dough | proofed dough | partially baked | baked | unknown; record frozen status separately", "why_it_matters": "Determines whether the item requires proofing, baking, reheating or only serving." }, { "name": "Dough and laminating fat composition", "kind": "category", "unit_or_values": "Declared ingredients; laminating fat type; substitutions; unknown components", "why_it_matters": "Supports identity assessment and interpretation of texture, handling and product claims." }, { "name": "Filling and topping configuration", "kind": "category", "unit_or_values": "Unfilled | filled before baking | filled after baking | split and assembled; identify filling and topping materials", "why_it_matters": "Distinguishes variants and identifies components that may govern storage or serving requirements." }, { "name": "Shape and roll geometry", "kind": "category", "unit_or_values": "Curved | straight | other; taper, visible turns and seam position", "why_it_matters": "Provides recognition evidence and helps interpret deformation or unrolling." }, { "name": "Item mass and dimensions", "kind": "measurement", "unit_or_values": "Mass in g; length, width and height in mm; specify preparation state", "why_it_matters": "Supports portion comparison and assessment of expansion within a comparable product type." }, { "name": "Lamination and crumb condition", "kind": "state", "unit_or_values": "Recorded layer separation, cell distribution, compressed zones, large cavities and collapse; inspection method required", "why_it_matters": "Distinguishes structural qualities that surface appearance alone cannot establish." }, { "name": "Crust and interior eating condition", "kind": "state", "unit_or_values": "Crust colour, flakiness and crispness; interior tenderness, moisture and gumminess; observation time and item temperature", "why_it_matters": "Makes sensory assessments interpretable and separates crust condition from crumb condition." }, { "name": "Time and temperature history", "kind": "measurement", "unit_or_values": "Relevant event timestamps; elapsed time in h; measured storage and item temperatures in °C; unknown intervals", "why_it_matters": "Supports freshness assessment and application of product-specific handling instructions." }, { "name": "Ingredient and allergen evidence", "kind": "relation", "unit_or_values": "Links to recipe, supplier label and cross-contact statements, with batch applicability", "why_it_matters": "Prevents ingredient or dietary suitability claims from being inferred from appearance or the product name." } ], "affordances": [ "Classify an item as a croissant or flag an uncertain boundary with a neighbouring pastry.", "Compare lamination, expansion, crust and crumb against a declared croissant style.", "Select the next preparation step from the item's state and verified product instructions.", "Choose packaging, storage or serving actions using filling, freshness and handling evidence.", "Check whether ingredient and dietary claims are supported by applicable recipe or label records.", "Record defects and route the item for serving, further assessment or disposal under applicable guidance." ] }, "sources": [], "structure": { "bundles": [ { "id": "croissant-identity", "name": "Croissant identity", "description": "Establishes which croissant sense and product variant the physical item represents.", "rationale": "A crescent silhouette or a flaky exterior can occur in other foods, while recognisable croissants may be straight or filled.", "layers": [ { "id": "dough-family", "name": "Dough family", "description": "Connects product identity to the dough's leavening and lamination.", "findings": [ { "id": "leavened-laminated-basis", "name": "Leavened laminated basis", "description": "Record whether the item has the yeast-leavened laminated construction associated with conventional croissants, including evidence for departures.", "questions": [ { "text": "What recipe or production evidence establishes yeast leavening and fat-separated dough layers?", "kind": "provenance", "id": "leavened-laminated-basis-q01" }, { "text": "If either feature is absent, what supports classifying the item as a croissant variant?", "kind": "boundary", "id": "leavened-laminated-basis-q02" } ] } ] }, { "id": "form-and-variant", "name": "Form and variant", "description": "Distinguishes croissant shapes and adaptations from adjacent pastry categories.", "findings": [ { "id": "rolled-form-and-category", "name": "Rolled form and category", "description": "Record taper, rolled turns, curvature and adaptations without making crescent shape a mandatory test.", "questions": [ { "text": "Which visible shaping features support croissant identification?", "kind": "definition", "id": "rolled-form-and-category-q01" }, { "text": "Does filling, reshaping or hybrid construction preserve a croissant base or place the item in a neighbouring category?", "kind": "boundary", "id": "rolled-form-and-category-q02" } ] } ] } ] }, { "id": "dough-fat-and-additions", "name": "Dough, fat and additions", "description": "Captures the materials that constitute this croissant and support its declared variant.", "rationale": "Laminating fat and added fillings affect croissant identity, texture and handling, while the name alone does not establish composition.", "layers": [ { "id": "dough-and-fat", "name": "Dough and laminating fat", "description": "Separates the base dough formulation from the fat used to create layers.", "findings": [ { "id": "formulation-evidence", "name": "Formulation evidence", "description": "Record known dough ingredients, laminating fat and substitutions with their evidence and uncertainty.", "questions": [ { "text": "Which ingredients belong to the dough and which fat or fat mixture is used for lamination?", "kind": "definition", "id": "formulation-evidence-q01" }, { "text": "Which recipe, label or supplier record supports any butter, dairy-free or other composition claim?", "kind": "provenance", "id": "formulation-evidence-q02" } ] } ] }, { "id": "fillings-and-surface-additions", "name": "Fillings and surface additions", "description": "Identifies materials inside or on the croissant and when they were added.", "findings": [ { "id": "addition-configuration", "name": "Addition configuration", "description": "Record filling, glaze, wash, topping and post-bake assembly separately, including applicable ingredient and cross-contact evidence.", "questions": [ { "text": "What was added inside or on the croissant, and was it added before or after baking?", "kind": "definition", "id": "addition-configuration-q01" }, { "text": "Which component records support ingredient disclosure and any special handling instructions for this variant?", "kind": "provenance", "id": "addition-configuration-q02" } ] } ] } ] }, { "id": "lamination-and-expansion", "name": "Lamination and expansion", "description": "Describes the croissant's layered architecture and its development through proofing and baking.", "rationale": "The layered structure is central to croissant recognition and quality, but visible defects do not uniquely identify their production cause.", "layers": [ { "id": "layer-integrity", "name": "Layer integrity", "description": "Records evidence of distinct layers and their disruption.", "findings": [ { "id": "layer-separation-and-damage", "name": "Layer separation and damage", "description": "Capture visible separation, merged layers, tearing and fat leakage while keeping observations separate from causal hypotheses.", "questions": [ { "text": "Where are distinct layers, fused regions, tears or leaked fat observable?", "kind": "measurement", "id": "layer-separation-and-damage-q01" }, { "text": "What production evidence would distinguish a lamination problem from proofing or baking effects?", "kind": "provenance", "id": "layer-separation-and-damage-q02" } ] } ] }, { "id": "proof-and-crumb-development", "name": "Proof and crumb development", "description": "Relates expansion evidence to preparation state and the intended croissant style.", "findings": [ { "id": "expansion-and-cell-pattern", "name": "Expansion and cell pattern", "description": "Record proofing evidence and baked crumb geometry without treating one cavity size or honeycomb pattern as universal.", "questions": [ { "text": "What observations establish the dough's proofing state or the baked item's expansion?", "kind": "measurement", "id": "expansion-and-cell-pattern-q01" }, { "text": "How do cell distribution, dense bands, oversized cavities or collapse compare with the declared style?", "kind": "measurement", "id": "expansion-and-cell-pattern-q02" } ] } ] } ] }, { "id": "bake-and-eating-quality", "name": "Bake and eating quality", "description": "Separates baking state from sensory quality at the time of assessment.", "rationale": "A browned exterior does not fully describe the interior, and croissant crispness changes with cooling and holding.", "layers": [ { "id": "bake-state", "name": "Bake state", "description": "Establishes whether the croissant is unbaked, partially baked or ready for its intended use.", "findings": [ { "id": "exterior-and-interior-bake", "name": "Exterior and interior bake", "description": "Record crust colour and interior condition alongside preparation records, avoiding readiness conclusions from colour alone.", "questions": [ { "text": "What evidence distinguishes raw, partially baked and fully baked states for this product?", "kind": "definition", "id": "exterior-and-interior-bake-q01" }, { "text": "What do crust colour and interior inspection show about uneven baking, gumminess or excessive drying?", "kind": "measurement", "id": "exterior-and-interior-bake-q02" } ] } ] }, { "id": "serving-texture", "name": "Serving texture", "description": "Assesses the croissant's crust and crumb under stated serving conditions.", "findings": [ { "id": "crispness-and-tenderness", "name": "Crispness and tenderness", "description": "Record crust fracture, flake release, crumb tenderness and perceived moisture with assessment time and temperature.", "questions": [ { "text": "How crisp or soft is the crust, and how tender, dry or gummy is the crumb at assessment?", "kind": "measurement", "id": "crispness-and-tenderness-q01" }, { "text": "Would serving now or applying a verified reheating instruction better meet the intended texture?", "kind": "action", "id": "crispness-and-tenderness-q02" } ] } ] } ] }, { "id": "freshness-and-handling", "name": "Freshness and handling", "description": "Connects croissant condition and component history to storage, preparation and serving decisions.", "rationale": "Unbaked frozen dough, plain baked croissants and post-bake filled croissants can require different handling decisions.", "layers": [ { "id": "holding-and-packaging", "name": "Holding and packaging", "description": "Tracks cooling, enclosure and storage conditions relevant to crust and filling condition.", "findings": [ { "id": "condition-history", "name": "Condition history", "description": "Record baking, filling, cooling, freezing and thawing events where known, together with packaging and observed condensation or damage.", "questions": [ { "text": "What is known about elapsed time and storage conditions since baking or filling, and where are the gaps?", "kind": "provenance", "id": "condition-history-q01" }, { "text": "Has packaging produced visible condensation, softened the crust or compressed the laminated structure?", "kind": "measurement", "id": "condition-history-q02" } ] } ] }, { "id": "next-use-decision", "name": "Next-use decision", "description": "Determines an appropriate next action using preparation state and applicable product guidance.", "findings": [ { "id": "preparation-and-disposition", "name": "Preparation and disposition", "description": "Associate proofing, baking, reheating, serving or disposal decisions with verified instructions and observed condition; do not infer safety from acceptable texture.", "questions": [ { "text": "Which verified instructions apply to this croissant's frozen, proofed, baked or filled state?", "kind": "provenance", "id": "preparation-and-disposition-q01" }, { "text": "Given its condition and history, should it proceed to preparation or serving, be withheld for assessment, or be discarded under applicable guidance?", "kind": "action", "id": "preparation-and-disposition-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The sense covered is the bakery food: a composite manufactured food, not a chemically defined substance with a single CAS number or fixed physical constants.", "Recipe, dimensions, mass, nutritional composition and processing conditions vary substantially; no universal numerical ranges are asserted.", "Check jurisdiction-specific ingredient naming, allergen labelling and storage requirements before using this description for compliance." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of croissant this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Butter croissant", "Margarine croissant", "Almond croissant", "Filled croissant" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of croissant 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": "GS1 Global Trade Item Number (GTIN)", "value_or_pattern": "8, 12, 13 or 14 digits", "note": "Identifies a particular commercial product and packaging configuration, not croissants as a food category." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of croissant this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Standard for the Labelling of Prepackaged Foods, CXS 1-1985, relevant to packaged croissants.", "Codex Alimentarius Commission: General Principles of Food Hygiene, CXC 1-1969, relevant to production and handling." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of croissant 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": [ "Breakfast pastry", "Snack served with coffee or tea", "Bread component for sandwiches", "Base for filled or twice-baked pastries" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of croissant 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": [ "Fat melting into the dough during lamination or proofing can reduce layer separation and produce a dense or greasy pastry.", "Underproofing or overproofing can impair volume and crumb structure.", "Moisture redistribution during storage softens the crust, while staling firms the crumb.", "Wheat, milk, egg and nuts may introduce allergens, depending on the formulation, filling and handling.", "Perishable fillings can introduce microbial hazards when storage and handling are inadequate." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of croissant 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": [ "In French bakery usage, croissant au beurre identifies a butter version; shape alone is not a reliable universal indicator of the fat used.", "Italian cornetti are related breakfast pastries whose formulations often differ in sweetness, enrichment and flavouring; the terms are not universally interchangeable.", "Fillings, portion sizes and use as sandwich bread vary among bakery traditions and markets." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of croissant 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": "Puff pastry", "difference": "Conventional puff pastry is laminated but not yeast-leavened; croissant dough combines lamination with yeast fermentation." }, { "name": "Brioche", "difference": "Brioche typically incorporates fat throughout an enriched yeast dough rather than forming the discrete fat-and-dough layers characteristic of a croissant." }, { "name": "Pain au chocolat", "difference": "Usually uses similar laminated yeast dough but encloses chocolate in a folded, generally rectangular form." }, { "name": "Crescent roll", "difference": "Crescent rolls may share the curved shape but commonly lack the laminated structure that defines a croissant." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of croissant this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does an existing Vercy world model already cover croissant or an equivalent concept that this registry entry should reference?", "Which authoritative definitions establish the boundary for non-yeasted, non-laminated or heavily reshaped products sold as croissants?", "Which regional or commercial standards govern butter-related names and other croissant composition claims?", "Which assessment methods and style-specific reference ranges make lamination, proofing, crumb and crispness judgments reproducible?", "Which validated storage, thawing, baking and reheating instructions apply to plain, filled and unbaked variants without imposing a universal shelf life?" ], "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 croissant, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise a croissant, assess its lamination, bake and freshness, and select handling or serving actions appropriate to its ingredients and condition.", "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: almond croissant, croffle, cruffin, St. Martin's Croissants, ham croissant, chocolate croissant.", "6 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 75 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 croissant, 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": [ "almond croissant", "croffle", "cruffin", "St. Martin's Croissants", "ham croissant", "chocolate croissant" ] } ], "standing": "Described in 75 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 6 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 croissant from another, and a croissant 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 croissant, 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 croissant, 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 croissant 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 croissant, 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 croissant, 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 croissant 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 croissant 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 croissant, 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 croissant, 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 croissant 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 croissant from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a croissant, 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 croissant, 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 croissant 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 croissant 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 croissant, 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 croissant, 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 croissant 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 croissant is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a croissant, 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 croissant, 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 croissant 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 croissant is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a croissant, 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 croissant, 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 croissant 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 croissant 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 croissant is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a croissant, 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 croissant, 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 croissant 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 croissant 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 croissant, 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 croissant, 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 croissant 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 croissant 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 croissant between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a croissant, 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 croissant, 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 croissant 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 croissant, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a croissant 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 croissant, 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 croissant, 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 croissant 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 croissant 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 croissant is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a croissant performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a croissant, 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 croissant, 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 croissant 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 croissant.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a croissant at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a croissant, 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 croissant, 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 croissant 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 croissant there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a croissant, 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 croissant, 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 croissant 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 croissant 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 croissant 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 croissant 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 croissant 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 croissant, 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 croissant 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 croissant 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 croissant 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 croissant, 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 croissant 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 croissant and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a croissant, 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 croissant, 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 croissant 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 croissant is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a croissant, 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 croissant, 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 croissant 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 } } } }