Domain: Healthcare — Nutrition & Dietetics
Target concept: Comparison of the Solidification of Butter and Olive Oil Upon Cooling

Video generation prompt: Place equal amounts of butter (left) and olive oil (right) into identical shallow dishes, put them in the refrigerator, and take timed photographs as they cool.

Evaluation guide:
(i) Target concept: Differential phase transition upon cooling due to fatty acid saturation profile.
Minimum mechanism: Under identical refrigeration conditions (~4°C), butter's largely saturated fat content (melting range ~32-35°C) sits well below its melting point and turns rigid, while olive oil's largely monounsaturated content (mainly oleic acid, melting range ~13-16°C) stays far more fluid than butter, though it may show mild clouding or a few pale specks of solidified wax esters without becoming rigid.
(ii)Storyline: Frame 1: Two identical shallow dishes placed side-by-side, filled with butter (left) and olive oil (right), inside a visible refrigerator interior with condensation forming on surfaces. Frame 2–4: Progressive emergence of butter's solid features (edge definition, matte surface, loss of meniscus) while olive oil keeps a visible meniscus and reflected highlight, possibly with mild haze or a few pale specks. Frame 5: Final state: butter fully rigid with a textured, whitened surface; olive oil noticeably more fluid than butter, retaining a meniscus and reflected highlight even if slightly hazy. Perspective: Fixed frontal view, centered on dishes, no occlusion, consistent cold ambient lighting and condensation physics throughout.

Manual:
Experimental Procedure
1. Place equal volumes of butter (left) and olive oil (right) into two identical shallow dishes.
2. Position dishes side-by-side inside a refrigerator.
3. Capture a static, fixed-angle sequence of images as they cool.
Observation of Experimental Phenomena
Butter solidifies: develops defined edges, matte/granular surface, no flow.
Olive oil remains largely liquid: keeps a smooth, reflective surface with a curved meniscus, though mild haze or a few pale specks of solidified wax esters may appear.
Summary of Experimental Principles
Butter contains mostly saturated fats with a melting range of about 32–35°C, so it solidifies at refrigerator temperature (~4°C). Olive oil is mostly monounsaturated oleic acid, with a melting range of about 13–16°C; since this is close to refrigerator temperature, olive oil stays far more fluid than butter but commonly shows mild clouding or a few pale specks rather than staying perfectly clear.

Prompt Grounding rubric:
level_1: Neither butter nor olive oil appears in separate shallow dishes: the two substances are missing, combined into one container, or there is no cue at all (no cool lighting, no condensation, no frost) that the scene is inside a refrigerator.
level_2: Both dishes and both substances appear, but the arrangement is wrong: butter and olive oil sit in the same dish, their left/right positions are swapped, the two dishes clearly differ from each other in shape, color, or size, or the refrigerator setting is only weakly suggested (e.g., a bluish tint with no shelf, door seal, or condensation visible).
level_3: Two visually identical shallow dishes hold butter on the left and olive oil on the right; the refrigerator setting is clearly shown through cues such as a visible interior, condensation on the dish rims, or nearby frost; the camera holds a fixed, unmoving framing suitable for a timed sequence of shots.
level_4: All score 3 conditions hold, AND both dishes stay fully inside the frame for the whole clip; no hands, spoons, labels, or other objects enter the shot; nothing obscures the surface of either substance; which dish is butter and which is olive oil is clear from the left/right layout alone.
level_5: All score 4 conditions hold, AND the two dishes hold visually matching amounts of butter and olive oil; no frame shows motion blur that hides the surface texture of either substance; the two dishes stay the same size and aligned relative to each other across the whole clip; the refrigerator cues (condensation, cool tone) stay visible from the first frame to the last.

Scientific and Causal Correctness rubric:
level_1: Butter and olive oil show the same behavior (both stay liquid, or both turn solid), or neither substance shows any visible change from start to end, or their roles are swapped so that olive oil ends up fully rigid while butter stays fully liquid.
level_2: Butter is on the left and olive oil on the right as expected, but one of them shows no clear change at all (for instance, butter looks just as glossy and shapeless at the end as at the start), or the change in either substance is too ambiguous to tell whether it shifted state.
level_3: Butter (left) shows clear signs of solidifying: a defined edge, a matte or grainy surface, no visible flow or meniscus. Olive oil (right) stays mostly liquid: a smooth surface with a visible curved meniscus and reflected highlight, though it may show mild clouding or a few small pale specks without becoming rigid like the butter.
level_4: All score 3 conditions hold, AND butter's solid surface shows visible texture, such as fine cracks or an opaque, whitened look, rather than uniform dullness, AND olive oil keeps a clearly liquid meniscus and visible reflected highlight for the whole clip; any haze or specks stay minor and never make the surface rigid or flat like butter's.
level_5: All score 4 conditions hold, AND butter's surface visibly sharpens and roughens over the course of the clip, moving from a glossy look toward a matte, textured one, AND olive oil's meniscus and reflected highlight persist to the final frame, staying noticeably more fluid-looking than butter throughout, even if slight haze or a few pale flecks appear.

Spatiotemporal Consistency rubric:
level_1: Between frames, one of the dishes jumps to a different spot, the butter or olive oil vanishes and reappears, the light in the shot suddenly swings from warm to cool (or the reverse) with no transition, or a dish's rim changes shape or curvature from one frame to the next.
level_2: The dishes stay put, but a bright highlight on the olive oil's surface jumps to a new spot for no reason; condensation on a dish rim appears or disappears instantly rather than building up gradually; something in the background (like a shelf) flickers or vanishes mid-clip; the camera view drifts or wobbles noticeably.
level_3: Neither dish nor substance disappears or jumps position; the light stays a steady cool tone with soft shadows fitting an enclosed fridge; condensation builds up gradually rather than appearing all at once; the camera framing stays fixed; the edges and shapes of both dishes stay intact from frame to frame.
level_4: All score 3 conditions hold, AND condensation appears in a similar pattern on both dishes (e.g., heavier near the rims than the centers on both sides); the direction the light falls from stays the same throughout, with no shadows suddenly pointing a different way; the two dishes keep the same relative size and position to each other across the clip.
level_5: All score 4 conditions hold, AND condensation visibly builds up a little more with each frame rather than jumping back and forth; the reflected highlight on the olive oil's surface drifts only slowly and smoothly as conditions change; butter's surface texture changes gradually (for example, small grainy patches merging into bigger ones over time) rather than jumping straight to a fully different look.