{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:40:28Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 20.6, "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: 01a09533-4c6a-7d22-a432-eb4eb74c30fb\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: jelly\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 registere", "usd": 0.0, "recall": true }, "codex": { "seconds": 67.1, "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: 01a09533-4c5d-7221-a264-c64bff06a866\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: jelly\nRegistry id: vr.tr.jelly\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext for " } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:40:32+00:00", "fields": [ "agent_conduct", "ethics", "owners" ] }, "revisions": [ { "at": "2026-10-07T11:23:49+00:00", "engine": "codex", "fields": [ "agent_conduct", "definition", "distinguishing_features", "ethics", "in_scope", "scope_statement" ], "answering_review": "9c72e002c594d8fbb4500439dc4bd54d3bc0ac5ba1077ea3e1e0d987c65d7a8b" } ], "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T12:16:30+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q20579575", "registryId": "vr.tr.jelly", "name": "jelly", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q20579575/", "model": { "registry_id": "vr.tr.jelly", "name": "jelly", "purpose": "Enable an agent to recognise jelly, assess its composition and gel state, and judge its suitability for an intended food use under recorded conditions.", "definition": "Jelly is a clear or translucent fruit spread made from sweetened fruit juice set into a gel, usually with pectin, and generally lacking substantial fruit pulp or pieces.", "scope_statement": "This model owns fruit-preserve jelly as a spread made from sweetened fruit juice, including its formulation, gel structure, condition and use constraints.", "in_scope": [ "Identity of fruit-juice jelly and its distinction from other fruit preserves.", "Fruit juice, gelling agents, sweeteners, acids and other formulation ingredients.", "Gel formation, firmness, deformation, melting and liquid separation.", "Batch condition, storage history and evidence supporting suitability for use.", "Functional suitability for spreading and incorporation into food." ], "out_of_scope": [ "Petroleum jelly and other non-food materials sharing the name", "Jellyfish and organisms described as gelatinous", "Gelling-agent substances considered independently of a jelly formulation", "Manufacturing equipment and full production-process models", "Packaging products and commercial brands as independent entities" ], "distinguishing_features": [ "Establish that the referent is a clear or translucent fruit spread made from sweetened fruit juice.", "Substantial fruit pulp or pieces support identification as jam or another preserve rather than jelly.", "Assess whether the material has a gel structure under specified conditions, rather than classifying a viscous syrup or sauce as jelly solely because it flows slowly.", "Distinguish a prepared jelly from gelatin, pectin or another gelling ingredient sold as a powder or concentrate.", "Regional use of the word jelly for desserts does not place those desserts within this fruit-preserve sense." ], "characteristics": [ { "name": "Jelly interpretation", "kind": "category", "unit_or_values": "fruit-preserve jelly | jelly dessert | other edible jelly | unresolved", "why_it_matters": "Determines which identity tests, composition expectations and uses apply." }, { "name": "Liquid-base composition", "kind": "category", "unit_or_values": "named juices, extracts, water and other liquid ingredients", "why_it_matters": "Identifies the continuous liquid phase and supports distinctions between jelly preparations." }, { "name": "Gelling system", "kind": "relation", "unit_or_values": "identified gelling ingredients linked to their specifications; concentrations in % by mass", "why_it_matters": "Explains setting behaviour and formulation-specific handling requirements." }, { "name": "Soluble-solids reading", "kind": "measurement", "unit_or_values": "°Bx, with method, sample temperature and interpretation limitations", "why_it_matters": "Supports comparison of formulations without treating a refractometer reading as an exact sugar analysis." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH, with method and sample temperature", "why_it_matters": "Helps interpret gel behaviour and assess evidence for preservation conditions." }, { "name": "Mechanical gel response", "kind": "measurement", "unit_or_values": "test force in N or rheological moduli in Pa, with method, temperature and sample age", "why_it_matters": "Makes firmness and spreadability comparisons reproducible." }, { "name": "Liquid separation", "kind": "measurement", "unit_or_values": "separated liquid as % of initial sample mass after a stated time and temperature", "why_it_matters": "Quantifies weeping and changes in gel stability." }, { "name": "Thermal response", "kind": "measurement", "unit_or_values": "setting, softening or melting behaviour across temperature in °C and time", "why_it_matters": "Supports decisions about serving, warming and recovery after temperature changes." }, { "name": "Storage and opening state", "kind": "state", "unit_or_values": "sealed | opened | portioned; elapsed time and recorded temperature history", "why_it_matters": "Connects current condition to applicable handling instructions and shelf-life evidence." } ], "affordances": [ "Classify a jelly preparation using its ingredients, physical state and naming context.", "Compare batches for a specified firmness, spreadability or mould-release requirement.", "Select serving and handling conditions supported by the formulation's thermal behaviour.", "Identify weeping, incomplete setting or other departures from the intended gel state.", "Assess ingredient compatibility with a requested dietary or food-use constraint.", "Flag batches whose storage history or condition lacks sufficient evidence for the proposed use." ], "agent_conduct": { "may": [ "Describe fruit-preserve jelly and distinguish it from other foods called jelly, citing sources.", "Read labels and report gelling agents, sugars and allergens." ], "must_not": [ "Claim suitability for vegetarian, religious or other dietary requirements without supporting ingredient or certification evidence.", "Serve fruit jelly that conflicts with a person's known dietary restrictions.", "Misrepresent fruit or sugar content." ], "requires_human": [ "Feeding people with swallowing difficulties." ] }, "ethics": { "considerations": [ "Accurate disclosure of fruit, sugar, allergens and gelling ingredients supports informed dietary choices.", "Ingredient sourcing and dietary claims can affect religious and ethical food choices." ], "affected_parties": [ "Consumers of fruit jelly.", "People with food allergies or dietary restrictions.", "Vegetarians and people observing religious diets." ] }, "owners": { "steward": "The food business that makes it; food safety authorities set the rules for sale.", "master_systems": [] }, "what_it_is_for": [ "In this sense, jelly is a fruit preserve made from sweetened juice and used as a spread, glaze or filling.", "It is encountered in household preserving, commercial food production and meal service, where its smooth texture distinguishes its use from preserves containing fruit pieces." ], "standards_and_regulation": [ "The Standard for Jams, Jellies and Marmalades, CXS 296-2009, issued by the Codex Alimentarius Commission, specifies composition and quality provisions for products within its scope.", "Title 21 of the Code of Federal Regulations, Section 150.140, administered by the United States Food and Drug Administration, establishes a standard of identity for fruit jelly." ], "visual_identification": [ "The spread is generally clear or translucent, with colour derived from its fruit juice.", "Its interior is relatively uniform and lacks the visible fruit pieces typical of many jams and preserves.", "It forms a cohesive gel that holds a soft mound or spreads smoothly, although appearance alone cannot confirm its ingredients." ], "failure_modes_and_hazards": [ "Inadequate preservation or damaged packaging can permit spoilage or microbial contamination.", "Unidentified ingredients or cross-contact can expose susceptible consumers to allergens.", "Hot jelly during preparation can cause burns because the sticky mixture remains in contact with skin." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q20579575: jelly", "url": "https://www.wikidata.org/wiki/Q20579575", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Jelly (fruit preserves)", "url": "https://en.wikipedia.org/wiki/Jelly_%28fruit_preserves%29", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "jelly-identity", "name": "Jelly identity", "description": "Establishes which edible preparation the name denotes and where its boundaries lie.", "rationale": "Jelly has multiple material meanings, and even edible uses do not share one formulation or function.", "layers": [ { "id": "meaning-and-food-type", "name": "Meaning and food type", "description": "Anchors classification in the referent and its naming context.", "findings": [ { "id": "intended-jelly-sense", "name": "Intended jelly sense", "description": "Record the interpretation supported by the entry's provenance rather than deriving identity from its label alone.", "questions": [ { "text": "Does this entry denote fruit-preserve jelly, jelly dessert, a broader edible gel category or a non-food material?", "kind": "definition", "id": "intended-jelly-sense-q01" }, { "text": "Which registry source, product description or regional usage supports that interpretation?", "kind": "provenance", "id": "intended-jelly-sense-q02" } ] } ] }, { "id": "neighbouring-food-boundaries", "name": "Neighbouring food boundaries", "description": "Separates jelly from related preserves, sauces and unprepared gelling ingredients.", "findings": [ { "id": "preparation-boundary", "name": "Preparation boundary", "description": "Use ingredient form and gel state to explain classification without assuming all jelly is clear or fruit-based.", "questions": [ { "text": "What evidence distinguishes this preparation from jam, fruit spread, sauce or a gelling-agent mixture awaiting preparation?", "kind": "boundary", "id": "preparation-boundary-q01" }, { "text": "Are pulp, fruit pieces or other inclusions compatible with its claimed jelly subtype?", "kind": "definition", "id": "preparation-boundary-q02" } ] } ] } ] }, { "id": "jelly-formulation", "name": "Jelly formulation", "description": "Captures the ingredients and proportions that establish the gel and its food-use constraints.", "rationale": "Jelly is a formulated material; a single chemical identifier cannot substitute for its composition.", "layers": [ { "id": "liquid-and-dissolved-components", "name": "Liquid and dissolved components", "description": "Describes the base liquid, sweetening system and acidity.", "findings": [ { "id": "base-solids-and-acidity", "name": "Base, solids and acidity", "description": "Record the actual liquid base and relevant measurements without assuming sugar content or acidity from the product name.", "questions": [ { "text": "Which juices, extracts, liquids, sweeteners and acids are present, and in what proportions?", "kind": "definition", "id": "base-solids-and-acidity-q01" }, { "text": "What pH and soluble-solids readings were obtained, using which methods and temperatures?", "kind": "measurement", "id": "base-solids-and-acidity-q02" } ] } ] }, { "id": "gel-forming-ingredients", "name": "Gel-forming ingredients", "description": "Identifies the gelling system and ingredient-origin constraints.", "findings": [ { "id": "gelling-system-identity", "name": "Gelling system identity", "description": "Specify the gelling ingredients and relevant grades or sources; do not infer gelatin use from the word jelly.", "questions": [ { "text": "Which ingredients form or support the gel, at what concentrations and with what supplier specifications?", "kind": "provenance", "id": "gelling-system-identity-q01" }, { "text": "Which ingredient-origin, allergen or dietary requirements must be checked before selecting this jelly for the intended use?", "kind": "action", "id": "gelling-system-identity-q02" } ] } ] } ] }, { "id": "gel-behaviour", "name": "Gel behaviour", "description": "Describes jelly's mechanical state, thermal response and retention of liquid.", "rationale": "A jelly's usefulness depends on its gel behaviour under the conditions of handling and consumption.", "layers": [ { "id": "setting-and-mechanical-response", "name": "Setting and mechanical response", "description": "Connects preparation history to measurable firmness and deformation.", "findings": [ { "id": "target-gel-state", "name": "Target gel state", "description": "Evaluate the gel against its intended use with stated test conditions rather than relying on an unqualified description such as firm.", "questions": [ { "text": "At what temperature and elapsed setting time was firmness, elasticity or spreadability assessed?", "kind": "measurement", "id": "target-gel-state-q01" }, { "text": "What observable or measured response qualifies this jelly for spreading, moulding, cutting or spooning?", "kind": "action", "id": "target-gel-state-q02" } ] } ] }, { "id": "temperature-and-liquid-retention", "name": "Temperature and liquid retention", "description": "Tracks changes during warming, cooling and storage.", "findings": [ { "id": "gel-stability-envelope", "name": "Gel stability envelope", "description": "Record observed softening, melting, resetting and weeping without assuming every gelling system responds alike.", "questions": [ { "text": "How does this formulation respond to the temperature changes expected during storage and serving, and does it recover on cooling?", "kind": "measurement", "id": "gel-stability-envelope-q01" }, { "text": "How much liquid separates over the relevant storage interval, and what limit is acceptable for the intended use?", "kind": "measurement", "id": "gel-stability-envelope-q02" } ] } ] } ] }, { "id": "jelly-condition-and-use", "name": "Jelly condition and use", "description": "Connects batch history and observed condition to supported handling and food-use decisions.", "rationale": "A satisfactory gel texture alone does not establish that a jelly remains suitable for consumption.", "layers": [ { "id": "preservation-and-storage-evidence", "name": "Preservation and storage evidence", "description": "Records the basis for storage instructions and usable life.", "findings": [ { "id": "batch-use-conditions", "name": "Batch use conditions", "description": "Tie storage and shelf-life claims to the actual preparation, treatment and opening state.", "questions": [ { "text": "What producer instructions or validated evidence support the stated storage conditions and usable life for this formulation?", "kind": "provenance", "id": "batch-use-conditions-q01" }, { "text": "What preparation, opening and temperature history is known for this batch, and where are the gaps?", "kind": "provenance", "id": "batch-use-conditions-q02" } ] } ] }, { "id": "condition-assessment-and-disposition", "name": "Condition assessment and disposition", "description": "Separates performance defects from evidence relevant to food suitability.", "findings": [ { "id": "use-decision", "name": "Use decision", "description": "Assess texture defects, abnormal appearance or odour, and handling deviations against applicable evidence; normal appearance alone is insufficient.", "questions": [ { "text": "Which observed changes concern gel performance, and which require a food-suitability assessment under the applicable guidance?", "kind": "boundary", "id": "use-decision-q01" }, { "text": "Does the available evidence support the proposed use, require further assessment or support discarding this batch?", "kind": "action", "id": "use-decision-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": [ "No sense is recorded: confirm whether the registry means fruit preserve, gelled dessert, a general jelly-like material or another usage.", "The soluble-solids range applies only to conventional full-sugar fruit-preserve jelly and is not a universal specification.", "These are recalled facts, not researched findings; verify regulatory scope and requirements for the intended product and jurisdiction." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of jelly 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": [ "Fruit-juice preserve jelly", "Gelatin dessert jelly", "Agar jelly", "Pectin-set dessert jelly" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of jelly 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 Jams, Jellies and Marmalades, applicable to fruit-preserve jelly within its defined scope.", "U.S. Food and Drug Administration: standards of identity for fruit jellies." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of jelly 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": [ "Spread for bread and toast", "Dessert served as a moulded or portioned gel", "Filling or topping for baked goods", "Glaze or accompaniment for savoury foods" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of jelly 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": "Soluble solids in conventional full-sugar fruit-preserve jelly", "typical_range": "Approximately 65-70; reduced-sugar products differ", "unit": "°Bx" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of jelly 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": [ "Failure to set when gelling-agent concentration or formulation conditions are unsuitable.", "Syneresis, in which the gel contracts and releases liquid.", "Loss of texture during heating, freezing or storage, depending on the gelling system.", "Sugar crystallisation in concentrated fruit-preserve formulations.", "Mould or yeast spoilage when processing, packaging or storage is inadequate." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of jelly this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In United States usage, jelly commonly means a fruit preserve made from juice rather than crushed fruit.", "In British usage, jelly commonly means a gelled dessert; the word also occurs in names of fruit preserves.", "Gelling ingredients vary with culinary tradition and dietary requirements, including animal-derived gelatin and plant- or algae-derived alternatives." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of jelly 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": "gel", "difference": "Gel is the broader material category; jelly commonly names an edible preparation within it." }, { "name": "jam", "difference": "Fruit-preserve jelly is made from juice or extract, whereas jam generally retains fruit pulp or pieces." }, { "name": "gelatin", "difference": "Gelatin is a protein ingredient that can form jelly; jelly is the resulting preparation and may use other gelling agents." }, { "name": "petroleum jelly", "difference": "Petroleum jelly is a semisolid hydrocarbon mixture, rather than a water-rich edible gel." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of jelly this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "What source entity and intended meaning underlie vr.tr.jelly, given the missing registry definition?", "Should this entry cover both fruit-preserve jelly and jelly desserts, or does registry provenance establish a narrower scope?", "Does an existing world model already cover the intended concept, requiring a link rather than a separate publication?", "Which subtype-specific identity criteria and terminology apply in the intended jurisdictions and languages?", "Which measured gel-performance limits and validated storage conditions are available for the formulations this model must support?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 16, "questions": 24 } }