{ "model": { "rank": 6516, "code": "thing-q216781", "model_id": "vr.tr.ricotta", "name": "ricotta", "purpose": "Enable an AI agent to recognise ricotta, assess the condition and suitability of a particular lot, and decide how it may be stored, handled or used.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q216781/", "tier": 2, "score": 60, "payload": { "layer": "wikidata", "aliases": [ "Ricotta di pecora", "ricotta salata", "Hyblean ricotta" ], "aliasCount": 3, "merged": 3, "knownIn": 60, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q216781", "url": "https://www.wikidata.org/wiki/Q216781", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T15:01:15Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.00729028, "turns": 1, "seconds": 57.2, "error": null }, "codex": { "seconds": 69.6, "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: 01a07c62-35d3-7383-a7f7-35f783cf447d\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: ricotta\nRegistry id: vr.tr.ricotta\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy m" } } }, "metaModel": { "id": "THING-Q216781", "registryId": "vr.tr.ricotta", "name": "ricotta", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q216781/", "model": { "registry_id": "vr.tr.ricotta", "name": "ricotta", "purpose": "Enable an AI agent to recognise ricotta, assess the condition and suitability of a particular lot, and decide how it may be stored, handled or used.", "definition": "Ricotta is a fresh dairy product obtained by heat-acid coagulation of whey proteins remaining after cheese manufacture, optionally with added milk or cream, yielding a high-moisture, mildly acidic, granular-to-creamy mass rather than a casein cheese curd.", "scope_statement": "This model owns the identity, composition, physical condition, handling history and use suitability of ricotta as a dairy ingredient, including distinctions between fresh ricotta and named drained, salted or matured variants.", "in_scope": [ "Evidence supporting identification as ricotta and assignment to a specific variant", "Dairy inputs, formulation and production route relevant to identity and performance", "Moisture, drainage, curd texture and behaviour during preparation", "Package condition, storage history and evidence governing usability", "Suitability for a stated culinary task and permitted preparation actions" ], "out_of_scope": [ "Milk production, animal husbandry and farm management", "Whey production and management before it becomes a ricotta input", "Manufacturing equipment design and dairy plant operation", "Complete recipes, meals and nutritional planning", "Diagnosis or treatment of food allergy and foodborne illness", "Independent models of cottage cheese, paneer, cream cheese and other neighbouring dairy products" ], "distinguishing_features": [ "Check declared identity and production evidence together: record whey, milk and cream inputs and the protein-recovery route rather than identifying ricotta from white colour alone.", "When distinguishing it from cottage cheese, inspect whether discrete curds sit in a dressing and compare the documented production route; texture alone does not settle identity.", "When distinguishing it from paneer or another pressed fresh cheese, check pressing history, cut-surface cohesion and declared product identity rather than treating every heat-and-acid dairy curd as ricotta.", "When distinguishing it from mascarpone or cream cheese, compare cream inputs, curd structure and manufacturing evidence; smoothness or spreadability alone is insufficient.", "Separate fresh ricotta from products labelled ricotta salata or another processed variant using recorded salting, pressing, drying and maturation, since firmness alone does not establish a variant." ], "characteristics": [ { "name": "Declared identity and variant", "kind": "category", "unit_or_values": "Verbatim product name; fresh, salted, matured, other declared variant, or unresolved", "why_it_matters": "Establishes which identity and handling expectations should be evaluated." }, { "name": "Dairy input profile", "kind": "category", "unit_or_values": "Whey, milk, cream and their declared proportions where known; animal species; unknown permitted", "why_it_matters": "Supports identity assessment and explains differences in composition and culinary behaviour." }, { "name": "Production route", "kind": "category", "unit_or_values": "Documented heating, acidification, curd recovery, drainage, pressing, salting and maturation steps", "why_it_matters": "Distinguishes products whose appearance is similar but whose identity and performance differ." }, { "name": "Moisture content", "kind": "measurement", "unit_or_values": "g water per 100 g product, with method and sampling condition", "why_it_matters": "Helps assess concentration, drainage requirements and moisture contribution to a preparation." }, { "name": "Drainage yield", "kind": "measurement", "unit_or_values": "g liquid released per 100 g starting product over a specified time, temperature and drainage method", "why_it_matters": "Makes filling and dough suitability assessable under reproducible conditions." }, { "name": "Curd texture", "kind": "state", "unit_or_values": "Observed granularity, cohesion, spreadability and free-liquid separation at a stated temperature", "why_it_matters": "Guides selection for spreading, filling, mixing or other intended uses." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH, with measurement method, sample temperature and date", "why_it_matters": "Provides evidence about product condition and formulation without acting as a standalone safety verdict." }, { "name": "Composition and declared allergens", "kind": "category", "unit_or_values": "Declared ingredients and allergens; fat, protein and salt in g per 100 g where available", "why_it_matters": "Supports ingredient compatibility and prevents assumptions based only on the product name." }, { "name": "Storage and opening history", "kind": "state", "unit_or_values": "Timestamped temperatures, opening and repacking events, label instructions, and explicit history gaps", "why_it_matters": "Provides the evidence needed to assess whether further handling or use is acceptable." }, { "name": "Lot and package association", "kind": "relation", "unit_or_values": "Producer, lot identifier, package identifier and source record", "why_it_matters": "Connects observations and applicable instructions to the actual ricotta being assessed." } ], "affordances": [ "Identify the ricotta variant or flag an unresolved identity using label and production evidence.", "Select a lot for a specified filling, spread, dough or finishing task using moisture and texture evidence.", "Drain, portion, mix or season the ricotta while recording changes to yield, composition and handling history.", "Evaluate refrigeration, freezing or thawing against product-specific instructions and the intended texture outcome.", "Permit use, hold for assessment or reject a lot using applicable handling rules and recorded condition evidence." ] }, "sources": [ { "id": "codex-ricotta", "title": "Standard for Ricotta (CXS 331-2024)", "url": "https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B331-2024%252FCXS_331e.pdf", "what_it_supports": "International legal identity: whey-protein coagulation, optional milk/cream, composition limits, and distinction from casein cheeses.", "url_status": "blocked" }, { "id": "wikidata-ricotta", "title": "ricotta (Q20141)", "url": "https://www.wikidata.org/wiki/Q20141", "what_it_supports": "Canonical identifier and aliases for the product class.", "url_status": "live" }, { "id": "eamb-ricotta-romana", "title": "Ricotta Romana PDO product specification", "url": "", "what_it_supports": "PDO composition, sheep-whey process, moisture and fat ranges, and regional naming.", "url_status": "dead" }, { "id": "fda-21cfr-133", "title": "21 CFR Part 133 - Cheeses and Related Cheese Products", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133", "what_it_supports": "US labeling: ricotta is not a named cheese standard of identity; it is sold as a related cheese product under general cheese rules.", "url_status": "live" } ], "structure": { "bundles": [ { "id": "ricotta-identity", "name": "Ricotta identity", "description": "Establishes what product is present and which ricotta variant it represents.", "rationale": "The name and appearance alone do not resolve variation in inputs, production routes or post-processing.", "layers": [ { "id": "name-and-variant", "name": "Name and variant", "description": "Interprets the declared name without silently treating all ricotta products as fresh ricotta.", "findings": [ { "id": "declared-ricotta-identity", "name": "Declared ricotta identity", "description": "Record the exact product designation and evidence for its interpretation; preserve ambiguity where the name is insufficient.", "questions": [ { "text": "What exact name and variant appear on the label or producer record?", "kind": "definition", "id": "declared-ricotta-identity-q01" }, { "text": "Does the applicable naming convention include this formulation as ricotta, or is its identity unresolved?", "kind": "boundary", "id": "declared-ricotta-identity-q02" } ] } ] }, { "id": "inputs-and-curd-origin", "name": "Inputs and curd origin", "description": "Connects ricotta identity to the dairy inputs and process that produced the recovered curd.", "findings": [ { "id": "ricotta-production-evidence", "name": "Ricotta production evidence", "description": "Record input materials and relevant processing steps as evidence for distinguishing ricotta from neighbouring dairy products.", "questions": [ { "text": "Was this lot made from whey, milk, cream or a documented combination, and from which animal species?", "kind": "provenance", "id": "ricotta-production-evidence-q01" }, { "text": "What evidence describes heating, acidification and curd recovery sufficiently to distinguish this product from cottage cheese, paneer or cream cheese?", "kind": "boundary", "id": "ricotta-production-evidence-q02" } ] } ] } ] }, { "id": "moisture-and-curd", "name": "Moisture and curd", "description": "Describes the water distribution and curd structure that determine ricotta's handling behaviour.", "rationale": "A ricotta lot's suitability for filling, spreading or mixing depends on more than its declared name.", "layers": [ { "id": "water-retention-and-drainage", "name": "Water retention and drainage", "description": "Separates measured moisture from liquid that can be removed under a specified drainage procedure.", "findings": [ { "id": "drainable-liquid", "name": "Drainable liquid", "description": "Record free liquid and drainage yield under stated conditions rather than describing a lot only as wet or dry.", "questions": [ { "text": "How much liquid separates before handling and during a specified drainage trial?", "kind": "measurement", "id": "drainable-liquid-q01" }, { "text": "What drainage endpoint is required for the intended filling or dough, and how much usable ricotta remains?", "kind": "action", "id": "drainable-liquid-q02" } ] } ] }, { "id": "granularity-and-cohesion", "name": "Granularity and cohesion", "description": "Describes how the ricotta curd feels, holds together and changes under preparation.", "findings": [ { "id": "curd-working-texture", "name": "Curd working texture", "description": "Record granularity, spreadability and cohesion at a stated temperature, including changes caused by working the product.", "questions": [ { "text": "At the intended working temperature, how granular, cohesive and spreadable is the ricotta?", "kind": "measurement", "id": "curd-working-texture-q01" }, { "text": "Does stirring, sieving or whipping produce the desired texture without unacceptable liquid release?", "kind": "action", "id": "curd-working-texture-q02" } ] } ] } ] }, { "id": "condition-and-handling", "name": "Condition and handling", "description": "Connects the ricotta's observed condition with its package state and handling history.", "rationale": "Appearance and texture cannot independently establish whether a particular lot remains suitable for use.", "layers": [ { "id": "package-and-storage-evidence", "name": "Package and storage evidence", "description": "Tracks the instructions and events applicable to the ricotta before and after opening.", "findings": [ { "id": "lot-handling-history", "name": "Lot handling history", "description": "Attach storage instructions, date markings, opening events and temperature evidence to the correct lot.", "questions": [ { "text": "What date marking, storage instructions and after-opening instructions apply to this package?", "kind": "provenance", "id": "lot-handling-history-q01" }, { "text": "What temperatures and durations are recorded through receipt, opening and preparation, and where are the gaps?", "kind": "measurement", "id": "lot-handling-history-q02" } ] } ] }, { "id": "condition-and-disposition", "name": "Condition and disposition", "description": "Separates observations of change from the evidence and rules required for a use decision.", "findings": [ { "id": "ricotta-condition-assessment", "name": "Ricotta condition assessment", "description": "Record package integrity, visible changes, odour observations and liquid separation without treating normal appearance as proof of safety.", "questions": [ { "text": "What changes in colour, surface growth, odour, package shape or liquid separation are observed relative to this product's documented baseline?", "kind": "measurement", "id": "ricotta-condition-assessment-q01" }, { "text": "Given the observations and handling history, which applicable instructions support use, holding for assessment or rejection?", "kind": "action", "id": "ricotta-condition-assessment-q02" } ] } ] } ] }, { "id": "culinary-fit-and-transformation", "name": "Culinary fit and transformation", "description": "Evaluates whether the particular ricotta can meet a stated culinary requirement and what preparation changes are appropriate.", "rationale": "Ricotta selection depends on task-specific moisture, texture and composition requirements that cannot be inferred from identity alone.", "layers": [ { "id": "ingredient-and-task-fit", "name": "Ingredient and task fit", "description": "Matches declared composition and observed performance to the intended preparation.", "findings": [ { "id": "ricotta-use-requirements", "name": "Ricotta use requirements", "description": "Record the target preparation's constraints and compare them with evidence about this lot.", "questions": [ { "text": "What moisture, granularity, richness and salt contribution does the intended filling, spread or dough require?", "kind": "definition", "id": "ricotta-use-requirements-q01" }, { "text": "Do this lot's ingredients, declared allergens and measured or declared composition satisfy the preparation's constraints?", "kind": "boundary", "id": "ricotta-use-requirements-q02" } ] } ] }, { "id": "preparation-and-preservation-response", "name": "Preparation and preservation response", "description": "Records changes caused by cooking, freezing, thawing and other intended treatments.", "findings": [ { "id": "ricotta-treatment-outcome", "name": "Ricotta treatment outcome", "description": "Use product-specific evidence or a documented trial to assess treatment outcomes rather than assuming uniform behaviour across ricotta variants.", "questions": [ { "text": "Under the intended heating or freeze-thaw procedure, what changes occur in liquid release, granularity and cohesion?", "kind": "measurement", "id": "ricotta-treatment-outcome-q01" }, { "text": "Which treatment is supported by the handling instructions and produces an acceptable result for the intended use?", "kind": "action", "id": "ricotta-treatment-outcome-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": [ "Ricotta di siero (whey-only, traditional Italian)", "Ricotta mista / ricotta with added milk or cream", "Ricotta romana (sheep-whey, including PDO Ricotta Romana)", "Ricotta di bufala (buffalo whey, including PDO Ricotta di Bufala Campana)", "Ricotta siciliana / ricotta infornata (fresh vs baked Sicilian styles)", "Ricotta salata (pressed, salted, aged for grating)", "Ricotta affumicata (smoked, typically from alpine or southern Italian practice)", "Industrial cow-milk ricotta (pasteurized, packed, refrigerated retail)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of ricotta 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": "Q20141", "note": "Item for ricotta as a dairy product." }, { "scheme": "Codex Alimentarius", "value_or_pattern": "CXS 331-2024", "note": "Standard for Ricotta." }, { "scheme": "EU PDO", "value_or_pattern": "Ricotta Romana (PDO); Ricotta di Bufala Campana (PDO)", "note": "Protected names, not the generic product class." }, { "scheme": "HS / customs", "value_or_pattern": "0406.10 (fresh cheese, including whey cheese)", "note": "Typical heading for fresh ricotta in trade; confirm national subheading." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of ricotta 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": [ "Codex Alimentarius CXS 331-2024 Standard for Ricotta (FAO/WHO Codex Alimentarius Commission)", "EU quality schemes: Ricotta Romana PDO and Ricotta di Bufala Campana PDO (European Commission, eAmbrosia / DOOR)", "US: 21 CFR Part 133 Cheeses and Related Cheese Products - no separate standard of identity for ricotta (FDA)", "Italy: production and naming of traditional ricotta also sit under national dairy hygiene rules implementing EU food-hygiene packages (Reg. (EC) 852/2004 and 853/2004)" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of ricotta 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": [ "Filling for ravioli, cannelloni, manicotti, and other pasta", "Layer in lasagna and baked pasta", "Base for cheesecakes, cannoli filling, cassata, and other sweets", "Spread or table cheese, often with honey, sugar, or olive oil", "Ingredient in gnudi, spinach-ricotta dumplings, and pizza toppings", "Ricotta salata grated over pasta, salads, and grilled vegetables", "Industrial food-service tubs for bakeries and catering" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of ricotta 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": "Moisture / water content", "typical_range": "60-80 (fresh); PDO Ricotta Romana max ~70", "unit": "g/100 g" }, { "quantity": "Milkfat in dry matter (FDM)", "typical_range": "Codex min 10; many cow ricottas 20-40; sheep/buffalo often higher", "unit": "% (m/m)" }, { "quantity": "Protein (largely whey proteins: β-lactoglobulin, α-lactalbumin)", "typical_range": "7-16", "unit": "g/100 g" }, { "quantity": "pH", "typical_range": "5.8-6.5 (fresh)", "unit": "pH" }, { "quantity": "Coagulation temperature of whey", "typical_range": "80-90", "unit": "°C" }, { "quantity": "Shelf life (refrigerated fresh, unopened industrial pack)", "typical_range": "7-21", "unit": "days" }, { "quantity": "Salt (fresh vs ricotta salata)", "typical_range": "0.1-1 (fresh); 3-7 (salata)", "unit": "g/100 g" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of ricotta 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": [ "Rapid spoilage and souring from high moisture and near-neutral pH; psychrotrophs and yeasts in the cold chain", "Listeria monocytogenes and other post-process pathogens in fresh, high-moisture, low-acid dairy", "Whey-protein denaturation and grainy, dry, or rubbery texture from overheating or over-acidification", "Whey syneresis (weeping) and mold if packs are abused or held too long", "Allergen: milk proteins (including residual casein if milk is added); lactose present", "Fraud: starch, vegetable oil, or excess milk solids substituting for whey-derived product", "Heat injury to operators during 80-90 °C whey cooking" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of ricotta 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: ricotta is a whey product (ricotta = recooked); sheep, cow, buffalo, and goat wheys are named separately; ricotta salata, infornata, and affumicata are distinct market forms", "EU PDO: only specified names (Ricotta Romana, Ricotta di Bufala Campana) are protected; generic \"ricotta\" is not", "United States: retail \"ricotta\" is usually cow-milk, often made from milk plus whey or from whole milk acidified, wetter and milder than Italian whey ricotta", "Greece and Balkans: analogous whey cheeses (myzithra, anthotyros, urda) occupy the same use-space", "Hispanic markets: requesón is the usual counterpart; texture and salt differ by country", "Australia/UK retail: typically cow-milk tubs positioned as a cooking cheese, not a PDO whey specialty" ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of ricotta 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": "Cottage cheese", "difference": "Cottage cheese is a drained casein curd from milk acid/rennet coagulation with distinct curd grains in dressing; ricotta is a heat-acid precipitate of whey proteins (and optional milk proteins) with a fine, pasty grain and no dressing." }, { "name": "Quark / fromage blanc", "difference": "Quark is an acid-coagulated casein fresh cheese from milk; ricotta is primarily whey-protein based and is cooked from whey, not fermented milk." }, { "name": "Mascarpone", "difference": "Mascarpone is cream acidified and concentrated to a high-fat, smooth paste; ricotta is much lower in fat, higher in whey protein, and granular unless whipped." }, { "name": "Paneer / queso fresco", "difference": "These are milk casein curds precipitated with acid or rennet and pressed; they slice and fry. Ricotta does not form a sliceable casein network unless pressed and salted as ricotta salata." }, { "name": "Myzithra / anthotyros / urda / requesón", "difference": "Same technological family (whey cheeses). Separation is by milk species, salting/aging, and protected or customary name, not by a different coagulation principle." }, { "name": "Ricotta salata vs fresh ricotta", "difference": "Same starting curd; salata is drained, salted, and aged to a firm, grateable cheese. Fresh ricotta remains high-moisture and perishable." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of ricotta this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which jurisdictional or producer definitions should govern the inclusion of whey-based, milk-based and mixed-input products under this registry entry?", "Does the registry intend ricotta salata and other named processed variants to remain within ricotta, and where should their model boundaries fall?", "Which validated storage and after-opening rules apply to each formulation, production treatment and packaging type represented?", "Which reproducible moisture, drainage and texture tests best predict performance in common ricotta preparations?", "What evidence distinguishes expected liquid separation and sensory variation from deterioration for each supported variant?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 16, "questions": 24 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a ricotta, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise ricotta, assess the condition and suitability of a particular lot, and decide how it may be stored, handled or used.", "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: Ricotta di pecora, ricotta salata, Hyblean ricotta.", "3 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 60 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 ricotta, 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": [ "Ricotta di pecora", "ricotta salata", "Hyblean ricotta" ] } ], "standing": "Described in 60 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 ricotta from another, and a ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a ricotta, 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 ricotta, 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 ricotta 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 ricotta is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a ricotta, 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 ricotta, 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 ricotta 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 ricotta, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a ricotta 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 ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a ricotta performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a ricotta, 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 ricotta, 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 ricotta 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 ricotta.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a ricotta at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a ricotta, 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 ricotta, 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 ricotta 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 ricotta there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a ricotta, 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 ricotta, 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 ricotta 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 ricotta 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 ricotta 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 ricotta 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 ricotta 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 ricotta, 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 ricotta 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 ricotta 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 ricotta 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 ricotta, 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 ricotta 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 ricotta and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a ricotta, 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 ricotta, 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 ricotta 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 ricotta is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a ricotta, 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 ricotta, 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 ricotta 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 } } } }