{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:12:03Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 22.6, "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: 01a09519-39f0-7322-81a3-e4a295c2c66b\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: hard candy\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 regi", "usd": 0.0, "recall": true }, "codex": { "seconds": 70.7, "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: 01a09519-39f4-7011-896f-c10f30b52547\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: hard candy\nRegistry id: vr.tr.hard-candy\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCo" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T11:00:00Z", "ingestedAt": "2026-10-06T08:12:50+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:26+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q17116096", "registryId": "vr.tr.hard-candy", "name": "hard candy", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q17116096/", "model": { "registry_id": "vr.tr.hard-candy", "name": "hard candy", "purpose": "Enable an agent to recognise hard candy, assess its physical and edible condition, and determine suitable handling, storage and use.", "definition": "Hard candy is a confection with a predominantly amorphous, glassy matrix of sugars or sugar alcohols, produced by concentrating a syrup and cooling it to form a rigid, brittle solid.", "scope_statement": "This model owns hard candy as a formulated confection whose defining body is a hard, predominantly glassy sweetener matrix, including its composition, formation, condition and presentation; it does not treat hard candy as a single chemical substance.", "in_scope": [ "Sugar-based and sugar-free hard-candy matrices", "Plain, flavoured, coloured and filled variants with a hard-candy body or shell", "Moisture, glass transition, crystallisation and their effects on texture", "Cooking, forming and cooling history relevant to the finished candy", "Piece geometry, surface condition and packaging interactions", "Ingredient identity, intended consumption and product-specific suitability constraints" ], "out_of_scope": [ "Standalone chemical models for sugars, polyols, acids, colours and flavourings", "Chewy sweets, gummies, fudge and predominantly crystalline compressed sweets", "Detailed design and operation of confectionery manufacturing equipment", "Independent models of wrappers, containers and packaging materials", "Medical diagnosis, dietary treatment and therapeutic efficacy", "Retail business operations and brand ownership" ], "distinguishing_features": [ "The defining candy body or shell is rigid and fractures rather than stretching or compressing like a gummy or chewy sweet at its stated use temperature.", "The defining matrix is predominantly glassy rather than a compacted powder or an intentionally crystalline mass; appearance alone does not establish this distinction.", "A lollipop belongs here when its edible body meets the hard-candy tests; the stick describes presentation rather than a different confection matrix.", "A filled piece qualifies through its hard shell even when its centre is liquid, powdery or chewy; the shell and centre must be described separately.", "Sugar-free composition does not exclude a piece when its sweetener matrix has the defining hard-candy structure and behaviour." ], "characteristics": [ { "name": "Confection architecture", "kind": "category", "unit_or_values": "solid piece | filled shell | layered piece | other declared architecture", "why_it_matters": "Identifies which region provides the defining hard-candy structure and which regions require separate assessment." }, { "name": "Sweetener formulation", "kind": "category", "unit_or_values": "Named sugars, syrups and polyols, with mass fractions where known", "why_it_matters": "Distinguishes formulations with different processing, moisture and crystallisation behaviour." }, { "name": "Water content", "kind": "measurement", "unit_or_values": "% by mass, with method and sampled region", "why_it_matters": "Helps explain changes in rigidity, surface tack and storage performance." }, { "name": "Water activity", "kind": "measurement", "unit_or_values": "Dimensionless aw, with measurement temperature and sampled region", "why_it_matters": "Describes water availability and helps investigate moisture exchange between shell, filling and environment." }, { "name": "Glass-transition temperature", "kind": "measurement", "unit_or_values": "°C, with method, water content and transition-reporting convention", "why_it_matters": "Supports assessment of whether the matrix will remain glassy under its intended conditions." }, { "name": "Matrix structural condition", "kind": "state", "unit_or_values": "predominantly glassy | partly crystallised | extensively crystallised | undetermined", "why_it_matters": "Separates intended structure from changes that may alter texture and appearance." }, { "name": "Fracture response", "kind": "measurement", "unit_or_values": "Breaking force in N under a specified fixture, loading rate, piece geometry and temperature", "why_it_matters": "Allows meaningful comparison of brittleness without confusing piece shape with material behaviour." }, { "name": "Surface and piece condition", "kind": "state", "unit_or_values": "dry | tacky | fused | cracked | chipped | visibly altered; multiple values allowed", "why_it_matters": "Makes handling problems and departures from the intended finished state observable." }, { "name": "Piece geometry", "kind": "measurement", "unit_or_values": "Mass in g; dimensions and shell thickness in mm where applicable", "why_it_matters": "Affects forming, breakage, dissolution and suitability of the presentation." }, { "name": "Storage exposure", "kind": "measurement", "unit_or_values": "Temperature in °C, relative humidity in %, duration and package-open state", "why_it_matters": "Connects observed deterioration to the conditions experienced by the candy." }, { "name": "Ingredient and label evidence", "kind": "relation", "unit_or_values": "Links to formulation records, supplier specifications, package declarations and applicable product requirements", "why_it_matters": "Supports ingredient identification and use decisions without assigning a single chemical identifier to the mixture." } ], "affordances": [ "Classify a confection by its defining matrix and separate hard-candy shell properties from filling properties.", "Compare formulations against documented texture and storage requirements.", "Inspect and measure a batch for tackiness, crystallisation, cracking and variation in piece geometry.", "Select storage and packaging conditions using formulation-specific evidence.", "Trace a texture defect to plausible cooking, cooling or moisture-exposure causes for investigation.", "Check whether the ingredient declarations and physical presentation support a proposed use." ], "agent_conduct": { "may": [ "Make, package and label hard candy following food hygiene and labelling rules.", "Report ingredients, allergens and sugar alcohol content." ], "must_not": [ "Give small hard candies to young children who can choke on them.", "Hide sugar or sugar alcohol content that matters to people with diabetes or digestive conditions.", "Package candy so it looks like medicine, or medicine so it looks like candy.", "Handle molten sugar syrup near people without burn protection." ], "requires_human": [ "Supplying candy in schools or care homes." ] }, "ethics": { "considerations": [ "Sweets are marketed to children, raising questions of dental health and fair advertising." ], "affected_parties": [ "Children", "Consumers with diabetes", "Confectionery workers" ] }, "owners": { "steward": "The manufacturer or seller.", "master_systems": [] }, "visual_identification": [ "Hard, glassy, often translucent pieces that break with sharp edges.", "Usually wrapped individually.", "Smooth surface that becomes sticky in humid air." ], "failure_modes_and_hazards": [ "Choking in young children.", "Burns from hot syrup during making.", "Tooth decay from frequent use." ], "what_it_is_for": [ "Hard candy is consumed as a confection and sold as individual pieces, wrapped sweets or lollipops.", "Its manufacture and storage depend on maintaining a glassy sugar matrix and limiting moisture uptake that can cause stickiness or loss of texture." ], "standards_and_regulation": [ "General Standard for the Labelling of Prepackaged Foods, CXS 1-1985, issued by the Codex Alimentarius Commission, covers labeling of prepackaged hard candy.", "General Standard for Food Additives, CXS 192-1995, issued by the Codex Alimentarius Commission, includes provisions for additives in confectionery categories relevant to hard candy.", "General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, applies to hygienic production and handling of hard candy." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q17116096: hard candy", "url": "https://www.wikidata.org/wiki/Q17116096", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Hard candy", "url": "https://en.wikipedia.org/wiki/Hard_candy", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "hard-candy-identity", "name": "Hard-candy identity", "description": "Establishes which part of the confection makes it hard candy and where neighbouring confection categories begin.", "rationale": "Hardness, sweetness or a familiar product name alone does not establish the defining matrix.", "layers": [ { "id": "defining-matrix", "name": "Defining matrix", "description": "Identifies the structural basis of the hard-candy classification.", "findings": [ { "id": "glassy-body-identification", "name": "Glassy body identification", "description": "Record evidence that the defining body is a predominantly glassy sweetener matrix, including the conditions under which it is hard.", "questions": [ { "text": "Which structural and texture observations establish this piece as hard candy?", "kind": "definition", "id": "glassy-body-identification-q01" }, { "text": "What distinguishes this matrix from a compressed tablet, crystalline sweet or chewy confection?", "kind": "boundary", "id": "glassy-body-identification-q02" } ] } ] }, { "id": "piece-architecture", "name": "Piece architecture", "description": "Separates the hard-candy region from fillings, coatings and supports.", "findings": [ { "id": "shell-centre-and-support", "name": "Shell, centre and support", "description": "Describe solid or composite construction without attributing a filling's properties to the shell or treating a stick as part of the edible matrix.", "questions": [ { "text": "Is the defining matrix the whole piece, a shell or one layer of a composite confection?", "kind": "definition", "id": "shell-centre-and-support-q01" }, { "text": "Which fillings, coatings or supports require linked descriptions beyond the hard-candy matrix?", "kind": "boundary", "id": "shell-centre-and-support-q02" } ] } ] } ] }, { "id": "sweetener-and-additive-formulation", "name": "Sweetener and additive formulation", "description": "Records the actual mixture responsible for the candy's structure, flavour and declared identity.", "rationale": "Hard candy is a formulated material; sugar-based and sugar-free products cannot be assessed through one assumed recipe.", "layers": [ { "id": "matrix-ingredients", "name": "Matrix ingredients", "description": "Characterises the sweeteners and water in the defining matrix.", "findings": [ { "id": "sweetener-system", "name": "Sweetener system", "description": "Identify the sugars, syrups or polyols and distinguish initial recipe proportions from finished-product composition.", "questions": [ { "text": "Which sweeteners form the matrix, and what are their proportions on a clearly stated basis?", "kind": "measurement", "id": "sweetener-system-q01" }, { "text": "Which formulation or supplier records establish these ingredients and their relevant grades?", "kind": "provenance", "id": "sweetener-system-q02" } ] } ] }, { "id": "flavour-colour-and-inclusions", "name": "Flavour, colour and inclusions", "description": "Describes additions and their location within the confection.", "findings": [ { "id": "additive-location-and-function", "name": "Additive location and function", "description": "Record acids, flavours, colours and inclusions by function and region, including uncertainties about their effect on the matrix.", "questions": [ { "text": "Which additions occur in the matrix, on its surface or in its filling, and what function is intended for each?", "kind": "definition", "id": "additive-location-and-function-q01" }, { "text": "What records support the identity and quantity of additions relevant to this product's declared use?", "kind": "provenance", "id": "additive-location-and-function-q02" } ] } ] } ] }, { "id": "glass-moisture-and-texture", "name": "Glass, moisture and texture", "description": "Connects water, temperature and structural change to the condition of the candy.", "rationale": "A piece can retain its ingredient identity while losing the rigid, dry texture expected of hard candy.", "layers": [ { "id": "water-and-thermal-state", "name": "Water and thermal state", "description": "Assesses the matrix under specified environmental and measurement conditions.", "findings": [ { "id": "glass-state-under-use-conditions", "name": "Glass state under use conditions", "description": "Record water content, water activity and glass-transition evidence separately, with the temperature and region each result represents.", "questions": [ { "text": "What are the measured water content and water activity of the shell or body at the stated temperature?", "kind": "measurement", "id": "glass-state-under-use-conditions-q01" }, { "text": "How does the measured glass transition relate to intended storage and use temperatures?", "kind": "measurement", "id": "glass-state-under-use-conditions-q02" } ] } ] }, { "id": "texture-and-structural-change", "name": "Texture and structural change", "description": "Identifies fracture behaviour and changes such as graining or surface tack.", "findings": [ { "id": "texture-condition-evidence", "name": "Texture condition evidence", "description": "Distinguish measured or observed defects from inferred causes; cloudiness alone should not be treated as proof of crystallisation.", "questions": [ { "text": "What observations or tests distinguish crystallisation, surface moisture, trapped air and intentional opacity in this candy?", "kind": "measurement", "id": "texture-condition-evidence-q01" }, { "text": "Which documented texture criteria determine whether a tacky, cracked or grained batch is acceptable for its intended use?", "kind": "action", "id": "texture-condition-evidence-q02" } ] } ] } ] }, { "id": "formation-and-preservation", "name": "Formation and preservation", "description": "Captures manufacturing and storage history that explains the finished matrix and its stability.", "rationale": "The same nominal ingredients can yield different hard-candy states through different concentration, cooling and exposure histories.", "layers": [ { "id": "cooking-and-forming-history", "name": "Cooking and forming history", "description": "Records process evidence relevant to residual water, matrix structure and piece integrity.", "findings": [ { "id": "matrix-formation-record", "name": "Matrix formation record", "description": "Capture concentration endpoints, pressure where relevant, addition timing, forming and cooling history without assuming a universal cooking temperature.", "questions": [ { "text": "Which recorded cooking endpoint and pressure conditions establish how the matrix was concentrated?", "kind": "provenance", "id": "matrix-formation-record-q01" }, { "text": "What forming and cooling history could explain observed cracks, bubbles or structural variation?", "kind": "provenance", "id": "matrix-formation-record-q02" } ] } ] }, { "id": "package-and-exposure", "name": "Package and exposure", "description": "Assesses protection from environmental moisture and interactions within composite pieces.", "findings": [ { "id": "moisture-exchange-control", "name": "Moisture exchange control", "description": "Link package performance, opening history and shell-filling moisture exchange to demonstrated storage behaviour.", "questions": [ { "text": "What temperature, humidity and package conditions were used to establish the claimed storage life?", "kind": "provenance", "id": "moisture-exchange-control-q01" }, { "text": "What evidence supports the chosen wrapper or container for preventing unacceptable tack, fusion or shell deterioration?", "kind": "action", "id": "moisture-exchange-control-q02" } ] } ] } ] }, { "id": "consumption-and-release", "name": "Consumption and release", "description": "Relates piece presentation and ingredient evidence to intended consumption and product disposition.", "rationale": "Physical integrity does not by itself establish that a hard candy is appropriate for a particular consumer or declared use.", "layers": [ { "id": "piece-presentation", "name": "Piece presentation", "description": "Describes geometry, supports and intended mode of consumption.", "findings": [ { "id": "geometry-and-consumption-mode", "name": "Geometry and consumption mode", "description": "Record piece dimensions, shape, exposed edges and any stick attachment alongside the intended consumer and consumption instructions.", "questions": [ { "text": "What are the piece dimensions, shape and support arrangement, including any changes caused by breakage?", "kind": "measurement", "id": "geometry-and-consumption-mode-q01" }, { "text": "What product-specific evidence and instructions establish suitability of this presentation for its intended consumers?", "kind": "action", "id": "geometry-and-consumption-mode-q02" } ] } ] }, { "id": "declarations-and-disposition", "name": "Declarations and disposition", "description": "Connects formulation and condition evidence to release, holding or further assessment.", "findings": [ { "id": "supported-use-decision", "name": "Supported use decision", "description": "Assess ingredient declarations, relevant consumer information and batch condition against identified requirements; distinguish ordinary confectionery use from medicinal claims.", "questions": [ { "text": "Which records substantiate ingredient, allergen and sugar-free declarations where they are made?", "kind": "provenance", "id": "supported-use-decision-q01" }, { "text": "Which documented acceptance criteria and applicable requirements support release, holding or further assessment of this batch?", "kind": "action", "id": "supported-use-decision-q02" }, { "text": "Does the intended use introduce a medicinal claim requiring a linked product model?", "kind": "boundary", "id": "supported-use-decision-q03" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The entry is interpreted as the confectionery material and product class, not a pure chemical substance; no single CAS number applies.", "Moisture and cooking ranges are approximate for conventional sugar formulations; sugar-free recipes and vacuum cooking can differ substantially.", "Specific additive permissions and labelling obligations require checking against the formulation and market." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of hard candy 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": [ "Unfilled boiled sweets", "Filled hard candies", "Lollipops", "Pulled or aerated hard candies", "Sugar-free hard candies" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of hard candy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Standard for the Labelling of Prepackaged Foods.", "Codex Alimentarius Commission: General Standard for Food Additives, with provisions applicable to confectionery." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of hard candy 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": [ "Consumed as confectionery that dissolves slowly in the mouth.", "Used as decorative elements in confectionery and baking.", "Used as a dissolving matrix in some throat lozenges, whose classification depends on ingredients and claims." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of hard candy 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": "Residual moisture in conventional sugar-based hard candy", "typical_range": "Approximately 1-3", "unit": "% by mass" }, { "quantity": "Final cooking temperature for conventional atmospheric-pressure production", "typical_range": "Approximately 145-155", "unit": "°C" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of hard candy 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": [ "Moisture uptake can lower the glass transition temperature, causing stickiness, softening and pieces adhering together.", "Sugar crystallization can produce unwanted graining, opacity and texture changes.", "Excessive heating can cause unwanted browning, burnt flavours and decomposition.", "Whole pieces or fragments can present choking hazards; biting hard pieces can damage teeth.", "Frequent exposure to sugar-containing varieties contributes to dental caries risk." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of hard candy 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": [ "Commonly called hard candy in North America and boiled sweets in Britain.", "Permitted additives, ingredient declarations and rules for sugar-free claims vary by jurisdiction." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of hard candy 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": "Rock candy", "difference": "Rock candy consists of deliberately grown sugar crystals; hard candy has a predominantly noncrystalline glassy matrix." }, { "name": "Toffee", "difference": "Toffee typically incorporates substantial fat and often milk ingredients; hardness alone does not establish that a confection is hard candy." }, { "name": "Gummy candy", "difference": "Gummy candy derives its elastic texture from a hydrated gel network rather than a rigid sugar glass." }, { "name": "Lozenge", "difference": "Lozenge describes a form or oral-use product that may be compressed or moulded; only some lozenges are made from hard candy." }, { "name": "Sucrose", "difference": "Sucrose is a defined chemical compound; hard candy is a formulated material that may contain sucrose, other carbohydrates, flavours and additional ingredients." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of hard candy this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative confectionery definitions best establish the boundary between hard candy, partly crystalline boiled sweets and hard medicinal lozenges?", "What formulation-specific water-content, glass-transition and texture ranges are supported by measurements for representative sugar-based and sugar-free variants?", "Which validated tests distinguish crystallisation from other causes of opacity and provide comparable fracture results across different piece geometries?", "How should shell-filling moisture migration and package moisture transmission be combined when assessing storage life for filled hard candies?", "Which jurisdiction-specific ingredient declarations, consumer instructions and presentation requirements apply to the particular product being modelled?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 29 } }