Domain: Healthcare — Nutrition & Dietetics
Target concept: Vitamin E's Inhibitory Effect on Lipid Oxidation (Simulated)

Video generation prompt: Prepare two beakers containing edible oil samples. Add vitamin E solution to one beaker, while the other serves as a control. Gently heat both samples while stirring. After heating, compare their oxidation levels using peroxide value test strips. Demonstrate the clear, step-by-step procedure using beakers, pipettes, a heater, and test strips.

Evaluation guide:
(i) Target concept: Antioxidant-mediated suppression of lipid oxidation under thermal stress, quantified by differential peroxide test strip color development.
Minimum mechanism: Vitamin E must be introduced prior to oxidation induction (heating); identical thermal and mechanical stress must be applied to both samples; peroxide test chemistry requires aqueous-phase reaction: strips must be dipped then removed (not immersed), and color development depends on peroxide concentration in the oil-derived extract.
(ii)Storyline: [Frame 0–2] Two beakers positioned adjacently → [Frame 3–4] Pipette approaches left beaker and delivers liquid → [Frame 5–7] Heater activated under both beakers; stirrers enter and rotate synchronously in both oils → [Frame 8–9] Stirrers withdraw; heater deactivates; test strips dip into each beaker sequentially or simultaneously → [Frame 10] Strips placed side-by-side in static, front-lit view showing clear color contrast. All actions must occur from fixed frontal viewpoint; no cutaways, zooms, or POV shifts; lighting remains uniform; beaker positions invariant.

Manual:
Experimental Procedure
1. Place two identical beakers side-by-side; fill each with equal volume of edible oil.
2. Use pipette to add vitamin E solution to left beaker only; right beaker remains untreated control.
3. Apply heater under both beakers; stir both samples continuously during heating.
4. After heating, remove heat source; dip one peroxide test strip into each beaker, then place strips side-by-side for comparison.
Observation of Experimental Phenomena
The test strip from the vitamin E-treated beaker shows a lighter color (pale yellow/tan); the control beaker"s strip shows a darker color (orange/brown), indicating lower peroxide value and reduced lipid oxidation.
Summary of Experimental Principles
Vitamin E acts as a chain-breaking antioxidant that scavenges peroxyl radicals, inhibiting propagation of lipid peroxidation — resulting in measurably lower peroxide values in treated oil after thermal stress.

Prompt Grounding rubric:
level_1: Neither beaker, the oil samples, the pipette, the heater, nor the peroxide test strips appear anywhere in the video; the two-sample comparison described in the prompt (one treated, one control) is never staged.
level_2: One beaker and at most one of the required tools (pipette, heater, or test strips) appear, but the full set of two beakers plus pipette, heater, and two test strips is never on screen together; a tool is used in a way that contradicts its function (for example the pipette releases liquid while floating above the beaker rim rather than at the beaker's mouth, or the heater sits beside the beakers with no visible flame, coil, or hot-plate glow); the two beakers are never framed together for a direct comparison.
level_3: Two beakers of oil, a pipette, a heater, and two peroxide test strips are all shown and each is identifiable by its shape and function; the two beakers appear together in the same frame; a heating step (heater under the beakers) and a stirring motion in both beakers are shown; however the video does not make clear that the pipette's liquid went into only one of the two beakers, or does not make clear that the liquid was added before the heating step began.
level_4: The pipette dispenses liquid into exactly one of the two beakers while the other beaker receives none; both beakers are then heated together with a stirring motion visible in each; once heating stops, one peroxide test strip is dipped into each beaker and withdrawn; the two strips are then brought together for comparison; this addition-then-heating-then-testing order is unambiguous, and neither beaker, the pipette, the heater, nor either test strip disappears, swaps identity, or is replaced by a different object partway through the sequence.
level_5: All conditions for score 4 are met, and the liquid the pipette adds is visibly a distinct solution from the oil already in the beakers (for example a differently colored or differently textured stream entering the oil), the oil level and clarity in both beakers match each other before heating starts, and the two test strips are held at matching height, angle, and distance from the camera under the same lighting when compared, so the comparison is staged fairly, independent of whatever color the strips end up showing.

Scientific and Causal Correctness rubric:
level_1: The two peroxide test strips end up the same color, or neither strip shows any color development after dipping, or the strip from the vitamin-E-dosed sample is as dark as or darker than the strip from the untreated sample: the video depicts no oxidation-suppressing effect from vitamin E, or depicts the opposite of the expected effect.
level_2: The two strips show different colors, but the result is scientifically ambiguous or undermined: the color difference between the two strips is barely visible, or one or both beakers are shown boiling, smoking, or charring hard enough during heating that the peroxide chemistry the strips are meant to detect would plausibly have broken down before testing, or one strip is dipped far longer than the other so the color difference could be explained by dip time rather than by the oil's oxidation state.
level_3: Both beakers stay liquid and clear throughout heating with no charring, boiling-over, or separation into layers; the test strip from the vitamin-E-dosed beaker develops a visibly lighter color than the strip from the untreated beaker; the two strips are dipped for a comparable amount of time; a viewer could point to the lighter strip and correctly identify it as the vitamin-E-protected sample from color alone.
level_4: All conditions for score 3 are met, and the degree of contrast matches a partial, not total, antioxidant effect: the vitamin-E strip reads as only mildly colored (a low but non-zero peroxide reading) rather than perfectly blank, while the untreated strip reads as clearly and substantially darker (a materially higher peroxide reading); the pair reads as a difference in oxidation degree rather than an on/off result.
level_5: All conditions for score 4 are met, and no alternative explanation for the color gap is visible: both test strips are the same size, shape, and type, both are lit the same way when compared, and neither shows staining, dye residue, or a torn or folded section that could account for a color difference on its own, so the contrast is attributable specifically to vitamin E's suppression of lipid oxidation.

Spatiotemporal Consistency rubric:
level_1: A beaker, the pipette, the heater, or a test strip appears suddenly in a new location with no motion carrying it there (for example the pipette appears already inside a beaker with no approach visible); either beaker jumps to a different spot or a different orientation between one shot and the next; the heater's glow switches from off to on, or on to off, with no warm-up or cool-down shown; a test strip flips from horizontal to vertical, or vice versa, within a single continuous shot with no visible motion causing it; or the room's ambient lighting abruptly shifts between bright and dark from one frame to the next with no visible cause, such as a shadow disappearing and then reappearing.
level_2: One clear break in continuous motion occurs: a beaker slides or lifts with no hand, stand, or clamp visibly moving it; the pipette releases liquid before its tip reaches the beaker's mouth; the stirrer spins while held above the oil's surface rather than inside it; a test strip is shown fully submerged and left sitting in the oil rather than dipped and withdrawn; or the heater's glow appears or disappears between adjacent frames with no gradual change.
level_3: The two beakers stay in the same spot relative to each other and to the camera for the whole sequence, with no beaker, pipette, heater, or test strip flickering, duplicating, or dropping out of frame unexpectedly; the pipette's approach, contact with the beaker, liquid release, and withdrawal happen as one continuous motion; the stirrer's entry into the oil, its rotation, and its exit are likewise continuous; the heater stays lit under both beakers for the whole heating step; each test strip is dipped in and lifted back out before the two strips are brought together for viewing.
level_4: All conditions for score 3 are met, and the motions read as physically grounded rather than merely uninterrupted: the pipette tip stays close to the beaker's rim while dispensing rather than hovering far above it; the stirrer's shaft stays upright and centered in the oil rather than tilting or drifting to the beaker wall; the heater's glow looks the same intensity under both beakers rather than brighter under one; the two test strips are held at the same height and angle, fully visible, with no finger or tool covering the section that changes color.
level_5: All conditions for score 4 are met, and the scene holds together as one continuous, physically coherent take: the oil's surface shows a plausible, continuously evolving ripple while the stirrer turns rather than a static or randomly changing surface; each beaker's outline stays steady and undistorted as the camera or object moves; the heater's glow brightens and dims gradually at the start and end rather than switching abruptly; the two test strips keep the same size and orientation relative to each other as they are brought together and held for comparison.