{
  "vercy": "1.0-draft",
  "publication": {
    "status": "research-draft",
    "adjudicationStatus": "unreviewed",
    "publishableCanonical": false,
    "generatedAt": "2026-09-13T05:51:18Z",
    "providers": [
      "Claude"
    ],
    "breadth": "written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify",
    "pass": 2,
    "wave": 3,
    "engine": "claude",
    "enrichment": {
      "pass": 3,
      "engine": "claude",
      "producedAt": "2026-10-06T10:00:00Z",
      "ingestedAt": "2026-10-06T07:06:53+00:00",
      "fields": [
        "agent_conduct",
        "ethics",
        "owners"
      ]
    },
    "gate": {
      "passed": true,
      "version": "1.0",
      "at": "2026-10-06T19:51:59+00:00",
      "evidence": [
        "completeness 1.00",
        "sense: Wikidata description",
        "2 live sources",
        "review by codex: pass"
      ]
    }
  },
  "metaModel": {
    "id": "THING-Q41534",
    "registryId": "vr.tr.starch",
    "name": "starch",
    "version": "0.2.0-wave.3",
    "entryKind": "thing",
    "family": "Thing Registry",
    "domain": [
      "PHY.MAT"
    ],
    "status": "research-draft"
  },
  "canonicalUrl": "https://ver.cy/models/thing/q41534/",
  "model": {
    "registry_id": "vr.tr.starch",
    "name": "starch",
    "purpose": "Let an agent explain starch and its structure, relay sources, properties and processing from food science and chemistry references, describe culinary and industrial uses, and distinguish starch from sugar, cellulose, glycogen and modified starches.",
    "definition": "A polysaccharide of glucose units produced by plants as their main storage carbohydrate, made of the linear amylose and the branched amylopectin and stored as granules in seeds, tubers and roots, extracted commercially from maize, wheat, potato, cassava and rice, with similar storage glucans in cyanobacteria and algae; starch is a staple energy source in the human diet, a thickener and sauce binder in cooking, and an industrial raw material for adhesives, paper, textiles, bioethanol and thermoplastic starch bioplastics.",
    "what_it_is_for": "Energy storage, food, thickening and industrial materials.",
    "affordances": [
      "explain structure and sources",
      "relay properties and processing",
      "describe uses",
      "distinguish related carbohydrates"
    ],
    "distinguishing_features": [
      "Glucose polymer",
      "Amylose and amylopectin",
      "Granular storage form",
      "Gelatinises on cooking"
    ],
    "appearance": "A white, odourless powder that forms a paste or gel when cooked in water.",
    "visual_identification": [
      "Plant storage polysaccharide of glucose",
      "Amylose and amylopectin, cassava starch, cyanobacterial storage glucans, thermoplastic starch, sauce binders",
      "Sugar is small molecules; cellulose is a structural glucan; glycogen is the animal storage form"
    ],
    "physical_properties": [
      {
        "quantity": "amylose share",
        "typical_range": "about 20-30",
        "unit": "percent",
        "note": "typical, varies by source"
      },
      {
        "quantity": "gelatinisation temperature",
        "typical_range": "about 60-75",
        "unit": "C",
        "note": "varies by source"
      },
      {
        "quantity": "global starch production",
        "typical_range": "over 80",
        "unit": "million tonnes",
        "note": "per year, estimates"
      }
    ],
    "families_and_kinds": [
      "cereal starches from maize, wheat and rice",
      "root and tuber starches from potato and cassava",
      "waxy and high-amylose starches",
      "modified starches for food and industry",
      "resistant starch",
      "thermoplastic starch and bioplastics",
      "storage glucans of cyanobacteria and algae"
    ],
    "related_models": [
      {
        "relation": "is a kind of",
        "target": "polysaccharide",
        "why": "in registry terms"
      },
      {
        "relation": "is a kind of",
        "target": "food ingredient",
        "why": "in registry terms"
      },
      {
        "relation": "is a kind of",
        "target": "primary metabolite",
        "why": "in registry terms"
      },
      {
        "relation": "is contrasted with",
        "target": "glycogen",
        "why": "the animal storage glucan"
      }
    ],
    "identifiers": [
      {
        "scheme": "CAS",
        "value_or_pattern": "9005-25-8",
        "note": "starch"
      },
      {
        "scheme": "E number",
        "value_or_pattern": "E1400 series",
        "note": "modified starches"
      },
      {
        "scheme": "ChEBI",
        "value_or_pattern": "CHEBI:28017",
        "note": "starch"
      }
    ],
    "standards_and_regulation": [
      "Food additive regulations for modified starches",
      "Codex and national food standards",
      "Bioplastic and compostability standards"
    ],
    "failure_modes_and_hazards": [
      "Confusing starch with sugar or fibre",
      "Dust explosion risk in processing",
      "Agents giving personal dietary advice"
    ],
    "in_scope": [],
    "out_of_scope": [],
    "characteristics": [],
    "agent_conduct": {
      "may": [
        "Describe starch, its sources, structure and uses from reliable sources.",
        "Report starch content from food labels and composition tables."
      ],
      "must_not": [
        "Give personal dietary or medical advice about starch intake.",
        "Confuse starch with sugar or fibre in nutrition information.",
        "Ignore dust explosion risk when describing industrial starch handling.",
        "Make unsupported health claims for resistant or modified starches."
      ],
      "requires_human": [
        "Changing a person's diet for a medical condition such as diabetes."
      ]
    },
    "ethics": {
      "considerations": [
        "Starch is a staple food for much of humanity; misinformation affects health.",
        "Processing plants put workers at risk of dust explosions."
      ],
      "affected_parties": [
        "People managing diet or diabetes",
        "Food industry workers",
        "Consumers"
      ]
    },
    "owners": {
      "steward": "The person or business holding it; food safety authorities regulate its sale.",
      "master_systems": []
    }
  },
  "sources": [
    {
      "id": "wikidata",
      "title": "Wikidata item Q41534: starch",
      "url": "https://www.wikidata.org/wiki/Q41534",
      "url_status": "live",
      "what_it_supports": "identity and sense of the item",
      "checked_by": "wikidata-api"
    },
    {
      "id": "wikipedia-en",
      "title": "Wikipedia: Starch",
      "url": "https://en.wikipedia.org/wiki/Starch",
      "url_status": "live",
      "what_it_supports": "general description of the item",
      "checked_by": "wikidata-api sitelink"
    }
  ],
  "structure": {
    "bundles": [
      {
        "id": "understand",
        "name": "Understand",
        "description": "What starch is.",
        "rationale": "Science.",
        "layers": [
          {
            "id": "definition",
            "name": "Definition",
            "description": "Definition and structure.",
            "findings": [
              {
                "id": "definition-finding",
                "name": "Definition",
                "description": "Definition.",
                "questions": [
                  {
                    "text": "What is starch, and how do amylose and amylopectin differ from cellulose and glycogen?",
                    "kind": "definition"
                  },
                  {
                    "text": "Is the question about starch in general, a source, a use or a dietary matter?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          },
          {
            "id": "sources",
            "name": "Sources",
            "description": "Sources.",
            "findings": [
              {
                "id": "sources-finding",
                "name": "Sources",
                "description": "Sources.",
                "questions": [
                  {
                    "text": "How do maize, wheat, potato, cassava and rice starches differ, and what storage glucans do cyanobacteria make?",
                    "kind": "definition"
                  },
                  {
                    "text": "Which entry fits the specific source?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "cook",
        "name": "Cook",
        "description": "Cooking and food.",
        "rationale": "Practice.",
        "layers": [
          {
            "id": "gelatinisation",
            "name": "Gelatinisation",
            "description": "Gelatinisation and thickening.",
            "findings": [
              {
                "id": "gelatinisation-finding",
                "name": "Gelatinisation",
                "description": "Gelatinisation.",
                "questions": [
                  {
                    "text": "How does starch gelatinise, thicken and retrograde, and how is it used as a sauce binder?",
                    "kind": "action"
                  },
                  {
                    "text": "Which references are standard?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          },
          {
            "id": "nutrition",
            "name": "Nutrition",
            "description": "Nutrition.",
            "findings": [
              {
                "id": "nutrition-finding",
                "name": "Nutrition",
                "description": "Nutrition.",
                "questions": [
                  {
                    "text": "What role does starch play in diet, and what is resistant starch, in general terms?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Is the user asking about their own diet, which needs a professional?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "industry",
        "name": "Industry",
        "description": "Industry.",
        "rationale": "Application.",
        "layers": [
          {
            "id": "processing",
            "name": "Processing",
            "description": "Processing.",
            "findings": [
              {
                "id": "processing-finding",
                "name": "Processing",
                "description": "Processing.",
                "questions": [
                  {
                    "text": "How is starch extracted, modified and converted into syrups and ethanol?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which sources are cited?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          },
          {
            "id": "materials",
            "name": "Materials",
            "description": "Materials.",
            "findings": [
              {
                "id": "materials-finding",
                "name": "Materials",
                "description": "Materials.",
                "questions": [
                  {
                    "text": "How is thermoplastic starch used in bioplastics, and where else is starch used industrially?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits bioplastic?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "context",
        "name": "Context",
        "description": "Biology and history.",
        "rationale": "Context.",
        "layers": [
          {
            "id": "biology",
            "name": "Biology",
            "description": "Biosynthesis.",
            "findings": [
              {
                "id": "biology-finding",
                "name": "Biology",
                "description": "Biology.",
                "questions": [
                  {
                    "text": "How do plants and cyanobacteria synthesise and mobilise starch?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits starch biosynthesis?",
                    "kind": "action"
                  }
                ]
              }
            ]
          },
          {
            "id": "history",
            "name": "History",
            "description": "History.",
            "findings": [
              {
                "id": "history-finding",
                "name": "History",
                "description": "History.",
                "questions": [
                  {
                    "text": "How has starch been used historically, from ancient Egypt to the industrial era?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits the history of food processing?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      }
    ]
  },
  "openQuestions": [
    "Should amylose, amylopectin and modified starch be separate primary entries?",
    "How should food science references be linked?",
    "The registry entry has merged aliases naming sources, uses and a local product; should they be split off?"
  ],
  "statistics": {
    "bundles": 4,
    "layers": 8,
    "findings": 8,
    "questions": 16
  }
}