{ "model": { "rank": 4790, "code": "thing-q323225", "model_id": "vr.tr.ghee", "name": "ghee", "purpose": "Enable an agent to recognise ghee, assess the identity and condition of a particular lot, and determine suitable handling and uses from evidence about its composition, preparation and storage.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q323225/", "tier": 2, "score": 72, "payload": { "layer": "wikidata", "aliases": [], "aliasCount": 0, "merged": 0, "knownIn": 72, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q323225", "url": "https://www.wikidata.org/wiki/Q323225", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T21:00:30Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 25.7, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a087f7-ebd8-74c2-a1bf-2a096736c577\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: ghee\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 005: 1001 registered", "usd": 0, "recall": true }, "codex": { "seconds": 63.3, "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: 01a087f7-ebdf-7e53-9116-aaab4fe03508\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: ghee\nRegistry id: vr.tr.ghee\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext for th" } } }, "metaModel": { "id": "THING-Q323225", "registryId": "vr.tr.ghee", "name": "ghee", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q323225/", "model": { "registry_id": "vr.tr.ghee", "name": "ghee", "purpose": "Enable an agent to recognise ghee, assess the identity and condition of a particular lot, and determine suitable handling and uses from evidence about its composition, preparation and storage.", "definition": "Ghee is a nearly anhydrous milk-fat product made by heating milk, cream, or butter to remove almost all water and nonfat solids while developing a characteristic cooked flavour and aroma.", "scope_statement": "This model owns ghee as an edible milk-fat material, including its defining preparation, variable composition, physical condition and fitness for use; it distinguishes the material from its manufacturing process, packaging and branded product.", "in_scope": [ "Milk-fat identity, animal origin and evidence of added or substituted fats", "Residual moisture and milk solids, including their relevance to identity and use", "Preparation history insofar as it explains the resulting material", "Temperature-dependent texture, melting behaviour, colour and aroma", "Lot condition, deterioration, contamination evidence and storage history", "Suitability for a stated culinary use and applicable food identity requirements" ], "out_of_scope": [ "Butter, cream and milk as independently modelled starting materials", "Generic clarified butter except where needed to establish the boundary with ghee", "Vegetable shortening or plant-based products marketed as ghee alternatives", "Factory equipment and the complete ghee manufacturing workflow", "Packaging design, brand management and retail transactions", "Individual dietary prescriptions, disease treatment claims and complete recipes" ], "distinguishing_features": [ "Establish that the fat is derived from milk; a plant-fat substitute does not acquire this material identity solely through a ghee label.", "Look for evidence of heating and separation that removes water and nonfat milk solids from a dairy starting material, distinguishing ghee from butter.", "Distinguish ghee from broadly defined clarified butter using documented preparation, resulting sensory properties and the applicable identity definition; a nutty aroma alone is insufficient.", "Treat ghee as a variable food-fat mixture rather than a pure chemical with one molecular formula or invariant melting point.", "Separate unmodified ghee from flavoured or blended preparations by recording additions and deciding whether the model describes the base fat or the finished mixture." ], "characteristics": [ { "name": "Milk source", "kind": "relation", "unit_or_values": "Animal species, dairy source lot and supporting record; mixed or unknown where applicable", "why_it_matters": "Establishes dairy origin and helps interpret compositional and sensory variation." }, { "name": "Material identity", "kind": "category", "unit_or_values": "Ghee candidate, verified ghee, blended preparation, substitute or unresolved; record the definition used", "why_it_matters": "Prevents a trade name from substituting for evidence of what the material is." }, { "name": "Milk-fat content", "kind": "measurement", "unit_or_values": "Mass percent, with analytical method and sampling basis", "why_it_matters": "Supports identity and grade assessment against the applicable specification." }, { "name": "Residual moisture", "kind": "measurement", "unit_or_values": "Mass percent, with method and sample date", "why_it_matters": "Helps assess processing outcome and storage suitability." }, { "name": "Residual nonfat milk constituents", "kind": "measurement", "unit_or_values": "Protein, lactose and other nonfat solids reported separately in method-appropriate units, with detection limits", "why_it_matters": "Clarification alone does not establish that a constituent is absent." }, { "name": "Physical state and texture", "kind": "state", "unit_or_values": "Solid, semisolid or liquid; granular or smooth; observation temperature in °C and recent thermal history", "why_it_matters": "Distinguishes temperature-dependent behaviour from a possible defect." }, { "name": "Sensory condition", "kind": "state", "unit_or_values": "Recorded colour, aroma and flavour descriptors; assessment method and date", "why_it_matters": "Helps distinguish the intended preparation profile from scorching or deterioration." }, { "name": "Deterioration indicators", "kind": "measurement", "unit_or_values": "Peroxide value in meq O2/kg fat and acid value in mg KOH/g fat, where tested; include methods", "why_it_matters": "Provides evidence for condition assessment without relying on appearance alone." }, { "name": "Storage exposure", "kind": "state", "unit_or_values": "Time, temperature, light exposure, closure condition, opening history and water ingress", "why_it_matters": "Connects the current material condition to handling and remaining-use decisions." } ], "affordances": [ "Classify a sample as ghee, a related dairy fat, a blend or an unresolved material using recorded evidence.", "Compare a lot with the applicable ghee identity and quality specification.", "Select portioning, melting and storage conditions from its observed thermal behaviour and supplier instructions.", "Assess suitability for a specified cooking operation using lot-specific composition and heating history.", "Flag uncertain composition, deterioration or contamination for testing or restricted use.", "Trace a lot to its dairy inputs and preparation records when investigating an unexpected property." ] }, "sources": [], "structure": { "bundles": [ { "id": "ghee-identity-and-boundaries", "name": "Ghee identity and boundaries", "description": "Establishes which dairy-fat material is being modelled and the evidence for calling it ghee.", "rationale": "Ghee can be confused with butter, other clarified milk fats and non-dairy substitutes.", "layers": [ { "id": "dairy-fat-origin", "name": "Dairy-fat origin", "description": "Records the source of the fat and evidence of substitution or blending.", "findings": [ { "id": "milk-fat-basis", "name": "Milk-fat basis", "description": "The model must distinguish declared dairy origin from analytically or operationally supported origin.", "questions": [ { "text": "Which animal species and dairy input lots supplied this ghee's fat?", "kind": "provenance", "id": "milk-fat-basis-q01" }, { "text": "What records or tests establish whether non-milk fats were added or substituted?", "kind": "measurement", "id": "milk-fat-basis-q02" } ] } ] }, { "id": "neighbouring-fat-materials", "name": "Neighbouring fat materials", "description": "Defines the boundary with clarified butter, other milk-fat products and preparations containing ghee.", "findings": [ { "id": "identity-definition", "name": "Identity definition", "description": "Classification must state the culinary, supplier or jurisdictional definition applied.", "questions": [ { "text": "Which definition is being used to distinguish this ghee from generic clarified butter or other concentrated milk fats?", "kind": "definition", "id": "identity-definition-q01" }, { "text": "Do added flavourings or other ingredients require the finished material to be modelled as a preparation containing ghee?", "kind": "boundary", "id": "identity-definition-q02" } ] } ] } ] }, { "id": "preparation-and-residual-composition", "name": "Preparation and residual composition", "description": "Connects preparation evidence to the fat and residual constituents present in the material.", "rationale": "Water removal, solids separation and heating shape ghee identity, performance and residual composition.", "layers": [ { "id": "preparation-signature", "name": "Preparation signature", "description": "Captures the preparation details needed to interpret the resulting material.", "findings": [ { "id": "heating-and-separation-history", "name": "Heating and separation history", "description": "Preparation history supplies evidence about water removal, solids separation and developed sensory properties.", "questions": [ { "text": "What dairy starting material and heating, settling or filtration steps produced this lot?", "kind": "provenance", "id": "heating-and-separation-history-q01" }, { "text": "What evidence establishes the processing endpoint rather than merely stating that the butter was melted?", "kind": "measurement", "id": "heating-and-separation-history-q02" } ] } ] }, { "id": "remaining-constituents", "name": "Remaining constituents", "description": "Records measured fat, moisture and residual nonfat constituents without assuming complete removal.", "findings": [ { "id": "residual-composition-evidence", "name": "Residual composition evidence", "description": "Constituent results must retain methods and detection limits so that low concentration is not confused with absence.", "questions": [ { "text": "What are the measured milk-fat and moisture contents, and how were representative samples obtained?", "kind": "measurement", "id": "residual-composition-evidence-q01" }, { "text": "What evidence supports any claim about residual protein or lactose, including the method's detection limit?", "kind": "measurement", "id": "residual-composition-evidence-q02" } ] } ] } ] }, { "id": "thermal-and-sensory-behaviour", "name": "Thermal and sensory behaviour", "description": "Describes ghee under stated temperatures and preparation conditions.", "rationale": "A fat mixture's changing texture and sensory profile cannot be represented reliably by one fixed physical constant.", "layers": [ { "id": "melting-and-texture", "name": "Melting and texture", "description": "Relates consistency and crystallisation observations to temperature and thermal history.", "findings": [ { "id": "temperature-conditioned-state", "name": "Temperature-conditioned state", "description": "State and texture observations require the conditions under which they were made.", "questions": [ { "text": "At what temperature is the ghee solid, semisolid or liquid, and what texture is observed?", "kind": "measurement", "id": "temperature-conditioned-state-q01" }, { "text": "Does the observed granularity or separation follow cooling and reheating history, or require further investigation?", "kind": "boundary", "id": "temperature-conditioned-state-q02" } ] } ] }, { "id": "aroma-colour-and-heating-response", "name": "Aroma, colour and heating response", "description": "Separates the intended preparation profile from signs of overheating or deterioration.", "findings": [ { "id": "sensory-and-heat-profile", "name": "Sensory and heat profile", "description": "Sensory expectations and heating limits need evidence relevant to the particular ghee.", "questions": [ { "text": "Which colour and aroma descriptors are expected for this source and preparation, and which observations depart from them?", "kind": "measurement", "id": "sensory-and-heat-profile-q01" }, { "text": "What measured or supplier-supported heating guidance applies to this lot and intended cooking operation?", "kind": "action", "id": "sensory-and-heat-profile-q02" } ] } ] } ] }, { "id": "condition-and-storage", "name": "Condition and storage", "description": "Assesses deterioration and contamination in relation to the ghee's actual exposure history.", "rationale": "Material identity alone does not establish that stored or repeatedly handled ghee remains suitable for use.", "layers": [ { "id": "fat-deterioration", "name": "Fat deterioration", "description": "Combines sensory observations with appropriate analytical evidence.", "findings": [ { "id": "condition-assessment", "name": "Condition assessment", "description": "Condition decisions must identify the evidence and acceptance criteria used.", "questions": [ { "text": "What sensory observations and oxidation or hydrolysis measurements are available for this lot?", "kind": "measurement", "id": "condition-assessment-q01" }, { "text": "Which criteria justify continued use, further testing or rejection for the intended application?", "kind": "action", "id": "condition-assessment-q02" } ] } ] }, { "id": "storage-and-handling-exposure", "name": "Storage and handling exposure", "description": "Tracks factors that can change condition after production or opening.", "findings": [ { "id": "exposure-history", "name": "Exposure history", "description": "Storage assessment includes opening, utensil contact, water ingress and thermal exposure.", "questions": [ { "text": "How long and under what temperature, light and closure conditions has this ghee been stored?", "kind": "provenance", "id": "exposure-history-q01" }, { "text": "Has water ingress, food residue or repeated heating created a reason to reassess its suitability?", "kind": "action", "id": "exposure-history-q02" } ] } ] } ] }, { "id": "use-and-specification-fit", "name": "Use and specification fit", "description": "Connects verified material properties to a proposed use and the requirements applicable to that use.", "rationale": "An agent needs a defensible use decision rather than a generic claim that all ghee behaves alike.", "layers": [ { "id": "culinary-function", "name": "Culinary function", "description": "Assesses ghee as a cooking fat, flavour contributor or texture-forming ingredient.", "findings": [ { "id": "application-suitability", "name": "Application suitability", "description": "The proposed operation determines which composition, sensory and thermal properties matter.", "questions": [ { "text": "Will this ghee be used for frying, sautéing, baking or finishing, and what temperatures and durations are involved?", "kind": "action", "id": "application-suitability-q01" }, { "text": "Would replacing butter or another fat require changes because this lot contributes different water, solids, flavour or texture?", "kind": "boundary", "id": "application-suitability-q02" } ] } ] }, { "id": "identity-and-claim-requirements", "name": "Identity and claim requirements", "description": "Links the material to applicable specifications and evidence supporting declared attributes.", "findings": [ { "id": "specification-and-claim-evidence", "name": "Specification and claim evidence", "description": "Requirements and claims must be attached to an identified market, specification and supporting record.", "questions": [ { "text": "Which jurisdiction and current ghee specification govern the intended supply or use of this lot?", "kind": "boundary", "id": "specification-and-claim-evidence-q01" }, { "text": "What evidence supports declared species, purity, grade and any lactose or protein-related claims?", "kind": "provenance", "id": "specification-and-claim-evidence-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This is recalled knowledge, not source-verified research; check the current text and applicable jurisdiction before using the named standards for compliance.", "Ghee is a variable mixture, so it has no single molecular formula, sharp melting point, or useful single boiling point.", "Composition, melting behaviour, residual allergens, and storage life require product-specific verification; the ranges above are descriptive rather than acceptance limits." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of ghee 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": [ "Cow-milk ghee", "Buffalo-milk ghee", "Mixed-milk ghee", "Ghee made from cultured butter" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of ghee 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: Standard for Milkfat Products (CXS 280-1973), which includes ghee.", "Food Safety and Standards Authority of India (FSSAI): Food Safety and Standards (Food Products Standards and Food Additives) Regulations, containing requirements for ghee." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of ghee 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": [ "Cooking fat for frying, sautéing, and roasting.", "Ingredient in sweets, baked goods, and savoury dishes.", "Finishing fat and flavouring for prepared foods.", "Material used in some Hindu ritual offerings and lamps." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of ghee this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Milk-fat mass fraction", "typical_range": "Approximately 99-100", "unit": "% by mass" }, { "quantity": "Melting interval", "typical_range": "Approximately 25-40, varying with milk-fat composition and thermal history", "unit": "°C" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of ghee 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": [ "Oxidation during storage produces rancid flavours and odours; heat, light, and oxygen accelerate deterioration.", "Residual moisture and poor processing reduce storage stability.", "Excessive heating causes smoking, flavour deterioration, and fat decomposition.", "Adulteration with vegetable oils or other animal fats changes composition and invalidates a pure milk-fat identity.", "Residual milk proteins can matter to people with milk allergy; clarification does not establish that a product is allergen-free." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of ghee 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": [ "Cow milk, buffalo milk, and their mixtures are important sources in South Asia, affecting colour, texture, and melting behaviour.", "Culturing practices and heating intensity vary among producers and regions, giving different aromas and granular textures.", "Products sold as vegetable ghee or vanaspati are vegetable-fat products rather than dairy ghee." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of ghee 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": "Butter", "difference": "Butter retains substantial water and nonfat milk constituents; ghee has almost all of these removed." }, { "name": "Clarified butter", "difference": "The terms overlap, but ghee typically receives sufficient heating to develop a characteristic cooked aroma beyond simple separation of water and milk solids." }, { "name": "Anhydrous milk fat", "difference": "Both are concentrated milk fats; ghee is distinguished by processing that develops its characteristic flavour and physical structure." }, { "name": "Vegetable ghee or vanaspati", "difference": "Its fat comes from vegetable oils rather than milk." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of ghee this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative definitions should govern the boundary between ghee, clarified butter and other concentrated milk-fat materials in the intended markets?", "Which compositional limits and analytical methods apply to ghee identity and grades in those markets?", "How much variation in melting behaviour, granularity, colour and aroma should be expected across animal sources and preparation routes?", "Which evidence supports heating guidance and storage life for different ghee compositions, containers and opening histories?", "What testing and jurisdiction-specific requirements are needed to assess residual milk constituents and substantiate related claims?" ], "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 ghee, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise ghee, assess the identity and condition of a particular lot, and determine suitable handling and uses from evidence about its composition, preparation and storage.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Described in 72 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 ghee, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [], "standing": "Described in 72 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one ghee from another, and a ghee 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 ghee, 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 ghee, 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 ghee 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 ghee, 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 ghee, 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 ghee 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 ghee 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 ghee, 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 ghee, 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 ghee 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 ghee from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a ghee, 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 ghee, 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 ghee 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 ghee 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 ghee, 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 ghee, 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 ghee 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 ghee is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a ghee, 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 ghee, 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 ghee 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 ghee is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a ghee, 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 ghee, 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 ghee 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 ghee 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 ghee is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a ghee, 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 ghee, 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 ghee 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 ghee 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 ghee, 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 ghee, 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 ghee 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 ghee 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 ghee between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a ghee, 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 ghee, 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 ghee 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 ghee, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a ghee 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 ghee, 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 ghee, 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 ghee 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 ghee 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 ghee is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a ghee performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a ghee, 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 ghee, 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 ghee 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 ghee.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a ghee at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a ghee, 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 ghee, 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 ghee 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 ghee there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a ghee, 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 ghee, 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 ghee 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 ghee 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 ghee 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 ghee 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 ghee 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 ghee, 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 ghee 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 ghee 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 ghee 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 ghee, 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 ghee 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 ghee and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a ghee, 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 ghee, 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 ghee 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 ghee is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a ghee, 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 ghee, 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 ghee 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 } } } }