{ "model": { "rank": 6003, "code": "thing-q72827", "model_id": "vr.tr.lard", "name": "lard", "purpose": "Enable an AI agent to recognise lard, assess its condition and suitability, and decide how it may be stored, processed or used from recorded evidence.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q72827/", "tier": 2, "score": 63, "payload": { "layer": "wikidata", "aliases": [ "crackling dripping" ], "aliasCount": 1, "merged": 1, "knownIn": 63, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q72827", "url": "https://www.wikidata.org/wiki/Q72827", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T10:45:54Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.00980118, "turns": 1, "seconds": 243, "error": null }, "codex": { "seconds": 170.1, "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: 01a07b72-bbea-7661-b260-066772716872\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: lard\nRegistry id: vr.tr.lard\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy model s" } } }, "metaModel": { "id": "THING-Q72827", "registryId": "vr.tr.lard", "name": "lard", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q72827/", "model": { "registry_id": "vr.tr.lard", "name": "lard", "purpose": "Enable an AI agent to recognise lard, assess its condition and suitability, and decide how it may be stored, processed or used from recorded evidence.", "definition": "Rendered edible fat obtained by melting the adipose tissues of the domestic pig (Sus scrofa domesticus) and separating the molten triacylglycerol phase from water, protein, and cracklings; commercially a named animal fat specified apart from unrendered pork fat and from rendered fats of other species.", "scope_statement": "This model owns lard as an identifiable material or batch: its rendered porcine-fat identity, processing history, composition, physical and deterioration states, and evidence supporting intended uses.", "in_scope": [ "Evidence that the material is rendered porcine fat", "Tissue origin, rendering, refining and subsequent treatments", "Fat composition, residual moisture, impurities and declared additives", "Temperature-dependent consistency and behaviour during use", "Condition, storage history and suitability for a specified application" ], "out_of_scope": [ "Pig husbandry, animal health and slaughter operations", "Unrendered adipose tissue as a raw animal material", "Tallow, vegetable shortening and other independently identified fats", "Recipes and finished foods containing lard", "Rendering equipment and packaging systems as standalone things", "Individual dietary requirements and certification schemes as standalone models" ], "distinguishing_features": [ "Establish porcine origin through traceability and, where necessary, appropriate authenticity testing; appearance alone does not distinguish lard from tallow or vegetable shortening.", "Establish that fat has been separated by rendering rather than remaining principally as intact adipose tissue, which belongs to a neighbouring raw-material model.", "Check ingredient and processing records to distinguish lard from a formulated shortening or mixed-fat product containing lard.", "Check whether meat residues, seasoning or a cooking history identify the material as collected cooking drippings; leave classification unresolved when the registry boundary is unclear.", "Use tissue-origin evidence to support a leaf-lard designation; do not infer that subtype from whiteness or softness alone." ], "characteristics": [ { "name": "Material identity evidence", "kind": "relation", "unit_or_values": "Links to ingredient declarations, batch records and authenticity test reports", "why_it_matters": "Supports recognition as lard and distinguishes verified identity from a supplier label or visual guess." }, { "name": "Porcine tissue origin", "kind": "category", "unit_or_values": "Perirenal fat, backfat, other specified tissue, mixed tissues or unknown", "why_it_matters": "Supports subtype claims and comparison of batches with different processing or performance characteristics." }, { "name": "Processing history", "kind": "relation", "unit_or_values": "Ordered rendering, separation, refining, deodorisation and other declared treatment records", "why_it_matters": "Explains differences between batches and identifies treatments relevant to identity and use." }, { "name": "Declared formulation", "kind": "category", "unit_or_values": "Lard only, lard with specified additives, mixed-fat formulation or unknown", "why_it_matters": "Exposes added ingredients and material boundaries that a lard label alone may conceal." }, { "name": "Water content", "kind": "measurement", "unit_or_values": "Mass percent, with analytical method and sample date", "why_it_matters": "Informs interpretation of separation quality, storage behaviour and behaviour during heating." }, { "name": "Insoluble impurities", "kind": "measurement", "unit_or_values": "Mass percent, with analytical method", "why_it_matters": "Records residual non-fat matter relevant to cleanliness, processing quality and intended use." }, { "name": "Fatty-acid profile", "kind": "measurement", "unit_or_values": "Percent of measured fatty acids, with reporting basis and method", "why_it_matters": "Supports batch comparison and authenticity assessment without treating composition alone as proof of origin." }, { "name": "Consistency at a stated temperature", "kind": "state", "unit_or_values": "Solid, plastic, partly melted or liquid, with temperature in °C and conditioning history", "why_it_matters": "Determines whether the material can be spread, portioned, pumped or incorporated into a process." }, { "name": "Solid-fat content", "kind": "measurement", "unit_or_values": "Percent at specified temperatures in °C, with method", "why_it_matters": "Supports assessment of melting behaviour and suitability where fat structure affects performance." }, { "name": "Deterioration evidence", "kind": "relation", "unit_or_values": "Dated sensory observations and analytical reports, including method-specific oxidation and acidity results", "why_it_matters": "Supports condition decisions while preserving the limits of each observation or test." }, { "name": "Storage and exposure history", "kind": "relation", "unit_or_values": "Dated temperature records, opening events, light exposure and container-integrity observations", "why_it_matters": "Provides context for interpreting present condition and deciding whether further assessment is needed." }, { "name": "Intended-use disposition", "kind": "state", "unit_or_values": "Unassessed, accepted for a specified use, restricted, held for investigation or rejected; each with evidence", "why_it_matters": "Turns observations into an explicit action decision without assuming every lard batch is food-suitable." } ], "affordances": [ "Identify a batch as lard or flag insufficient evidence and possible mixed-fat identity.", "Select a batch for a specified cooking, baking or non-food application using recorded requirements.", "Warm, melt, cool or temper a batch under a documented process suited to its intended use.", "Separate residual solids or water where an authorised process permits, then reassess the resulting material.", "Choose storage and handling conditions from applicable product instructions and condition evidence.", "Hold, investigate or reject material when identity, condition or intended-use requirements are not established." ] }, "sources": [ { "id": "codex-cxs-211", "title": "Standard for Named Animal Fats (CXS 211-1999)", "url": "", "what_it_supports": "Product definition of lard versus rendered pork fat; identity characteristics (titre, iodine value, saponification value, unsaponifiable matter, relative density) used for kinds, measurements, and neighbours." }, { "id": "baileys-iofp", "title": "Bailey's Industrial Oil and Fat Products", "url": "", "what_it_supports": "Rendering routes (kettle, steam, dry), commercial grades (leaf, prime steam, neutral, hydrogenated), fatty-acid ranges, and oleochemical uses." }, { "id": "eur-853-2004", "title": "Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin", "url": "", "what_it_supports": "EU hygiene rules for rendered animal fat for human consumption (raw materials, rendering, storage) cited under standards and hazards." }, { "id": "usda-fdc-lard", "title": "FoodData Central food composition records for lard", "url": "", "what_it_supports": "Typical energy density, cholesterol, and fatty-acid composition encountered in nutrition and labelling practice." } ], "structure": { "bundles": [ { "id": "lard-identity-and-boundaries", "name": "Lard identity and boundaries", "description": "Establishes whether the material is rendered porcine fat and which more specific identity claims are supported.", "rationale": "Several animal fats and formulated shortenings resemble lard, so recognition must rest on evidence beyond appearance.", "layers": [ { "id": "porcine-rendered-fat-identity", "name": "Porcine rendered-fat identity", "description": "Separates source-species evidence from evidence that rendering produced the material.", "findings": [ { "id": "origin-and-rendering-evidence", "name": "Origin and rendering evidence", "description": "Record the basis and confidence for identifying the batch as rendered porcine fat.", "questions": [ { "text": "What records or tests establish porcine origin, and do they apply to this batch?", "kind": "provenance", "id": "origin-and-rendering-evidence-q01" }, { "text": "What establishes that this material is rendered fat rather than unrendered adipose tissue?", "kind": "definition", "id": "origin-and-rendering-evidence-q02" } ] } ] }, { "id": "subtypes-and-neighbouring-fats", "name": "Subtypes and neighbouring fats", "description": "Tests leaf-lard claims and boundaries with drippings and mixed-fat products.", "findings": [ { "id": "supported-lard-designation", "name": "Supported lard designation", "description": "Preserve the narrowest designation justified by tissue-origin and ingredient evidence.", "questions": [ { "text": "If the material is called leaf lard, what tissue-origin evidence supports that designation?", "kind": "provenance", "id": "supported-lard-designation-q01" }, { "text": "Do added fats, seasonings or a prior cooking use place this material at the boundary with shortening or drippings?", "kind": "boundary", "id": "supported-lard-designation-q02" } ] } ] } ] }, { "id": "rendering-and-composition", "name": "Rendering and composition", "description": "Records how the lard was obtained and what remains or was added after processing.", "rationale": "Rendering and subsequent treatments affect the evidence needed to interpret flavour, residual material and functional behaviour.", "layers": [ { "id": "fat-recovery-and-treatment", "name": "Fat recovery and treatment", "description": "Connects the present batch to its rendering and subsequent processing history.", "findings": [ { "id": "documented-treatment-sequence", "name": "Documented treatment sequence", "description": "Record actual process information without inferring it from colour, odour or marketing terms.", "questions": [ { "text": "What rendering method, time-temperature information and separation steps are documented?", "kind": "provenance", "id": "documented-treatment-sequence-q01" }, { "text": "Was the fat refined, deodorised, hydrogenated, interesterified or otherwise treated, and what evidence identifies those treatments?", "kind": "provenance", "id": "documented-treatment-sequence-q02" } ] } ] }, { "id": "fat-and-non-fat-constituents", "name": "Fat and non-fat constituents", "description": "Describes the lipid profile, residual water and solids, and added ingredients.", "findings": [ { "id": "measured-and-declared-composition", "name": "Measured and declared composition", "description": "Keep laboratory composition results distinct from ingredient declarations and unverified assumptions.", "questions": [ { "text": "What water, insoluble-impurity and fatty-acid measurements are available, with methods and reporting bases?", "kind": "measurement", "id": "measured-and-declared-composition-q01" }, { "text": "Which antioxidants, other additives or other fats were introduced, and at what declared amounts?", "kind": "provenance", "id": "measured-and-declared-composition-q02" } ] } ] } ] }, { "id": "thermal-and-working-behaviour", "name": "Thermal and working behaviour", "description": "Describes the lard's consistency and response to the temperatures and handling relevant to its use.", "rationale": "A batch's usability depends on its physical state under actual conditions, rather than a single generic melting-point assumption.", "layers": [ { "id": "temperature-dependent-consistency", "name": "Temperature-dependent consistency", "description": "Records physical state together with temperature and recent thermal history.", "findings": [ { "id": "conditioned-fat-state", "name": "Conditioned fat state", "description": "Make observations of hardness, plasticity and melting interpretable and comparable.", "questions": [ { "text": "At what measured temperature and after what cooling or holding history was consistency assessed?", "kind": "measurement", "id": "conditioned-fat-state-q01" }, { "text": "What solid-fat-content or melting-behaviour measurements describe the temperatures needed for the intended operation?", "kind": "measurement", "id": "conditioned-fat-state-q02" } ] } ] }, { "id": "application-specific-handling", "name": "Application-specific handling", "description": "Links physical behaviour to a specified operation such as pastry incorporation or liquid-fat transfer.", "findings": [ { "id": "working-condition-selection", "name": "Working-condition selection", "description": "Identify suitable working conditions from observed performance and process requirements.", "questions": [ { "text": "What consistency does the intended operation require, and does this batch achieve it under the proposed conditions?", "kind": "action", "id": "working-condition-selection-q01" }, { "text": "What controlled warming, cooling or conditioning step is supported before portioning, mixing or pumping?", "kind": "action", "id": "working-condition-selection-q02" } ] } ] } ] }, { "id": "condition-and-deterioration", "name": "Condition and deterioration", "description": "Assesses changes in lard using exposure history, observations and appropriately interpreted tests.", "rationale": "Appearance alone cannot establish condition, and deterioration evidence must be interpreted in relation to the batch and its intended use.", "layers": [ { "id": "storage-exposure", "name": "Storage exposure", "description": "Records conditions that contextualise the present state of the fat.", "findings": [ { "id": "batch-exposure-history", "name": "Batch exposure history", "description": "Track opening, storage and heating events with explicit gaps in knowledge.", "questions": [ { "text": "What is known about storage temperature, duration, light exposure, opening events and container integrity?", "kind": "provenance", "id": "batch-exposure-history-q01" }, { "text": "Has this batch already been heated in use, and could food residues, water or other materials have entered it?", "kind": "provenance", "id": "batch-exposure-history-q02" } ] } ] }, { "id": "condition-evidence", "name": "Condition evidence", "description": "Combines sensory observations and analytical evidence without treating either as universally decisive.", "findings": [ { "id": "deterioration-assessment", "name": "Deterioration assessment", "description": "Record observed changes, relevant tests and the basis for interpreting them.", "questions": [ { "text": "What abnormal odours, visible contamination, separated water or other changes have been observed, and when?", "kind": "measurement", "id": "deterioration-assessment-q01" }, { "text": "Which oxidation or acidity tests were performed, and what applicable specification supports their interpretation?", "kind": "measurement", "id": "deterioration-assessment-q02" } ] } ] } ] }, { "id": "use-eligibility-and-disposition", "name": "Use eligibility and disposition", "description": "Determines what may be done with this lard batch for a stated purpose.", "rationale": "Recognising lard does not establish food suitability, compatibility with dietary constraints or fitness for a particular process.", "layers": [ { "id": "intended-use-requirements", "name": "Intended-use requirements", "description": "Connects the batch to food or non-food specifications and relevant user constraints.", "findings": [ { "id": "requirements-to-evidence-match", "name": "Requirements-to-evidence match", "description": "Evaluate eligibility against explicit requirements rather than assigning universal suitability.", "questions": [ { "text": "What intended use and applicable product specification must this batch satisfy, and what evidence supports acceptance?", "kind": "boundary", "id": "requirements-to-evidence-match-q01" }, { "text": "Do porcine origin, declared additives or documented cross-contact conflict with the intended user's requirements?", "kind": "boundary", "id": "requirements-to-evidence-match-q02" } ] } ] }, { "id": "batch-action-decision", "name": "Batch action decision", "description": "Records a supported disposition and the conditions governing any further processing.", "findings": [ { "id": "permitted-next-action", "name": "Permitted next action", "description": "Make acceptance, restriction, investigation and rejection decisions traceable to evidence.", "questions": [ { "text": "Should the batch be used, held for further assessment, restricted to a specified application or rejected, and why?", "kind": "action", "id": "permitted-next-action-q01" }, { "text": "If filtering, drying or another reprocessing step is proposed, what process authorises it and what reassessment is required afterward?", "kind": "action", "id": "permitted-next-action-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": [ "Leaf lard (from the visceral 'leaf' or flare fat about the kidneys and loin; prized for pastry)", "Fatback lard (from subcutaneous back fat)", "Caul or mesenteric lard (from omental/lace fat)", "Kettle-rendered or dry-rendered lard", "Prime steam lard (wet-rendered under steam, then usually refined)", "Neutral lard (highly refined fat from a broader set of edible pork fatty tissues)", "RBD supermarket lard (refined, bleached, deodorized; often antioxidant-stabilized)", "Hydrogenated lard or lard flakes (melting point raised for bakery shortening)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of lard 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": "Q212425", "note": "Item for lard as rendered pig fat." }, { "scheme": "Harmonized System (HS)", "value_or_pattern": "1501.10", "note": "'Lard'; heading 1501 also covers other pig fat (1501.20) and poultry fat, which are not this product." }, { "scheme": "CAS Registry", "value_or_pattern": "61789-99-9", "note": "Common registry number for lard (Adeps suillus); lard oil, the olein fraction, is separately 8016-28-2." }, { "scheme": "Codex Alimentarius named product", "value_or_pattern": "lard (CXS 211-1999)", "note": "Codex distinguishes 'lard' from 'rendered pork fat' in the same standard." }, { "scheme": "INCI / CosIng", "value_or_pattern": "Lard; Adeps suillus", "note": "Cosmetic ingredient names for pig fat used in soaps and historical ointment bases." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of lard 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 211-1999, Standard for Named Animal Fats (lard and rendered pork fat) - FAO/WHO Codex Alimentarius Commission", "Regulation (EC) No 853/2004, Annex III, Section XII (rendered animal fats for human consumption) - European Parliament and Council", "Federal Meat Inspection Act and FSIS inspection/labelling of edible pork fat sold as lard - USDA Food Safety and Inspection Service", "Regulation (EC) No 1069/2009 (animal by-products) for inedible pork fat leaving the food chain - European Parliament and Council", "GB/T 8937 (猪油 / lard) - Standardization Administration of China", "Kashrut and Islamic dietary law, which treat pig fat as prohibited - rabbinical authorities and halal certification bodies" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of lard 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": [ "Shortening in pie crusts, biscuits, tortillas, tamales, and Chinese pastry, especially leaf lard for flaky doughs.", "Frying and wok fat (refried beans, southern frying, 猪油 in Chinese cookery, ramen-shop oil in Japan).", "Charcuterie fat phase (rillettes, pâtés) and a spread in Central/Eastern Europe (smalec with cracklings).", "Soap and oleochemical feedstock (sodium lardate); historical pharmacopoeial ointment base (Adeps suillus).", "Industrial inedible counterpart (white grease) goes to feed, fatty acids, and biodiesel rather than the table." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of lard 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": "Slip or melting point", "typical_range": "30-43", "unit": "°C" }, { "quantity": "Titre (solidification of fatty acids)", "typical_range": "32-45", "unit": "°C" }, { "quantity": "Iodine value (Wijs)", "typical_range": "45-70", "unit": "g I2/100 g" }, { "quantity": "Saponification value", "typical_range": "192-203", "unit": "mg KOH/g" }, { "quantity": "Smoke point (unrefined to RBD)", "typical_range": "185-205", "unit": "°C" }, { "quantity": "Oleic acid (C18:1) share of fatty acids", "typical_range": "35-55", "unit": "% of total fatty acids" }, { "quantity": "Moisture in well-rendered edible lard", "typical_range": "<0.1-0.3", "unit": "% m/m" }, { "quantity": "Peroxide value when fresh and edible", "typical_range": "0-5", "unit": "meq O2/kg" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of lard 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": [ "Oxidative rancidity (off-flavours, aldehydes) accelerated by light, metals, and residual water.", "Hydrolytic rancidity and microbial spoilage when rendering leaves moisture or protein fines.", "Thermal breakdown in fryers (smoke, acrolein, polymerized residues) if held above the smoke point.", "Older hydrogenated bakery lard carrying industrially produced trans fatty acids.", "Adulteration with tallow, recovered oils, or vegetable oil; species fraud matters for allergen and religious status.", "Kitchen and process-line contamination that renders other foods non-kosher or non-halal.", "Trade bans and disposal rules when African swine fever or other swine disease controls cover pork fats.", "Dietary saturated-fat and cholesterol load when used as a staple frying fat." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of lard 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": [ "United States: grocery 'lard' is often RBD and may be hydrogenated or antioxidant-treated; bakers still specify leaf lard separately.", "Spanish-speaking Americas: manteca commonly means pig lard in Mexico; in parts of the Southern Cone manteca is butter, so the same word does not travel.", "Italy: strutto is rendered lard; lardo is cured unrendered fatback and is not the same article.", "China: 猪油 (zhūyóu) remains a wok and bakery fat; leaf/flare versus board fat are distinguished in butchery.", "Poland and neighbours: smalec is eaten as a seasoned spread, often with greaves, not only as a hidden shortening.", "Jewish and Muslim food systems substitute schmaltz, tallow, ghee, or vegetable shortening; pig lard is absent from those kitchens by rule, not taste." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of lard 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": "Rendered pork fat (Codex)", "difference": "CXS 211 allows bones and a wider tissue set for rendered pork fat; lard is specified from fresh fatty tissues (with or without leaf) and is the narrower edible identity." }, { "name": "Beef or mutton tallow", "difference": "Ruminant origin; higher stearic acid and titre/melting point; fatty-acid profile and species DNA/immunoassay separate it from pig lard." }, { "name": "Schmaltz", "difference": "Rendered poultry fat, not swine; softer at room temperature and a different flavour; species origin is the test." }, { "name": "Vegetable shortening", "difference": "Plant triacylglycerols, no cholesterol; phytosterols and TAG/FA pattern (and absence of pork protein markers) distinguish it from lard." }, { "name": "Lardo / fatback / salt pork", "difference": "Unrendered adipose tissue, often cured; lard has been melted and the protein/water phase removed." }, { "name": "Bacon grease or dripping", "difference": "Fry or roast drippings carrying meat juices, Maillard residue, and often smoke; not a clean rendered adipose fat." }, { "name": "White grease", "difference": "Inedible renderer-grade pig fat (feed, biodiesel, oleochemicals), not FSIS/Codex edible lard; edible inspection mark and acid-value/grade specs separate them." }, { "name": "Suet", "difference": "Raw (usually ruminant) kidney/medullary fat tissue, not a rendered pig product; species plus whether it has been melted are the tests." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of lard this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative definition should govern this registry entry's boundaries with pork drippings, additive-containing lard and chemically modified lard?", "Which identity and tissue-origin tests can substantiate porcine-fat and leaf-lard claims, and what are their limitations for refined or mixed samples?", "Which analytical methods and acceptance criteria apply to water, impurities, oxidation and acidity for each intended use and jurisdiction?", "What evidence supports storage periods and handling conditions for the relevant packaging, rendering process and opening history?", "Which performance measurements best predict suitability for the intended baking or cooking application across different lard batches?" ], "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 lard, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise lard, assess its condition and suitability, and decide how it may be stored, processed or used from recorded evidence.", "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: crackling dripping.", "1 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 63 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 lard, 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": [ "crackling dripping" ] } ], "standing": "Described in 63 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 1 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 lard from another, and a lard 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 lard, 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 lard, 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 lard 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 lard, 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 lard, 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 lard 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 lard 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 lard, 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 lard, 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 lard 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 lard from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a lard, 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 lard, 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 lard 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 lard 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 lard, 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 lard, 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 lard 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 lard is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a lard, 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 lard, 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 lard 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 lard is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a lard, 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 lard, 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 lard 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 lard 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 lard is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a lard, 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 lard, 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 lard 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 lard 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 lard, 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 lard, 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 lard 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 lard 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 lard between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a lard, 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 lard, 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 lard 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 lard, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a lard 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 lard, 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 lard, 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 lard 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 lard 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 lard is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a lard performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a lard, 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 lard, 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 lard 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 lard.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a lard at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a lard, 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 lard, 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 lard 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 lard there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a lard, 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 lard, 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 lard 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 lard 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 lard 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 lard 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 lard 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 lard, 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 lard 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 lard 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 lard 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 lard, 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 lard 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 lard and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a lard, 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 lard, 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 lard 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 lard is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a lard, 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 lard, 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 lard 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 } } } }