Domain: Healthcare — Nutrition & Dietetics
Target concept: Protein Denaturation (Thermal Denaturation)

Video generation prompt: Place liquid egg white in a test tube and heat it in a water bath while gently shaking. Only show the steps involving the thermometer, beaker, test tube, and controlled heating.

Evaluation guide:
(i) Target concept: Irreversible conformational unfolding of globular proteins induced by thermal energy, leading to aggregation and macroscopic opacity.
Minimum mechanism: Protein molecules must be initially soluble and folded (transparent sol), heat must disrupt non-covalent bonds (H-bonds, hydrophobic packing), unfolded chains must collide and form insoluble cross-beta aggregates (scattering centers), and aggregation must be kinetically trapped (no redissolution).
(ii)Storyline: [Frame 0–2] Static setup: test tube with transparent liquid inside beaker, thermometer inserted in water; all objects stationary, full visibility of interfaces.
[Frame 3–6] Initiation: gentle side-to-side shaking begins *while* thermometer remains immersed; no temperature display required, but water must appear thermally active (subtle shimmer or rising micro-bubbles near bulb).
[Frame 7–10] Manifestation: opacity emerges first at test tube wall-contact zone, spreads inward as cohesive white front, culminating in fully matte, non-translucent egg white; no reversal, no sedimentation, no interface rupture.

Manual:
Experimental Procedure
1. Pour clear liquid egg white into a clean test tube (~1/3 full).
2. Place test tube upright inside a beaker half-filled with room-temperature water.
3. Insert thermometer into water so bulb is fully submerged and shaft is vertical.
4. Gently shake test tube side-to-side while heating water bath (no open flame shown).
Observation of Experimental Phenomena
Liquid egg white transforms from transparent to uniformly opaque white during shaking; no bubbling, browning, or separation occurs.
Summary of Experimental Principles
Thermal denaturation unfolds protein structures in egg white (mainly ovalbumin), exposing hydrophobic regions that aggregate into light-scattering particles—causing irreversible opacity.

Prompt Grounding rubric:
level_1: None of the required objects for this setup appear: no test tube, no beaker, no thermometer, and no visible transparent liquid egg white; or unrelated objects appear instead (a stove burner, a frying pan, a whole shelled egg, a mixing spoon); nothing in frame matches the test-tube/beaker/thermometer/water-bath setup described in the prompt.
level_2: At least one of the four required objects (test tube, beaker, thermometer, liquid egg white) is missing, or all four appear but in the wrong configuration: the thermometer sits outside the beaker instead of in the water, the test tube stands beside the beaker instead of inside it, or the egg white is shown as a solid or still contains visible yolk; there is no recognizable sequence of setup actions.
level_3: A test tube holding a visibly clear, transparent liquid stands upright inside a beaker of water; a thermometer is inserted into that water with its bulb submerged and its shaft roughly vertical; the water shows some sign of being heated (steam or gentle surface motion), even though the test tube's side-to-side shaking is missing or hard to make out.
level_4: Everything at Level 3 holds, and in addition the liquid egg white visibly fills roughly the bottom third of the test tube, the test tube is clearly shaking gently from side to side while the water bath is being heated, and no unrelated action appears (no pouring, no stirring, no adding of other ingredients).
level_5: Everything at Level 4 holds, and in addition the shaking happens only while the thermometer stays submerged in the water and the test tube stays inside the beaker for the entire clip; the thermometer is never lifted out and reinserted, the test tube never tips beyond a gentle back-and-forth rock, and at no point does the shaking appear to happen separately from the water-bath setup.

Scientific and Causal Correctness rubric:
level_1: The egg white already looks solid, white, or coagulated before any heating cue appears, or it stays completely clear the whole clip despite the heating and shaking cues, or it changes to a color inconsistent with heat-induced denaturation (turning yellow, brown, or black); there is no believable causal link between the water bath heating and a state change in the egg white.
level_2: The egg white does change state, but not in step with the heating cues: it clouds over before the thermometer is even inserted, or clouding appears only at the very top of the tube while the rest stays clear with no gradual spread; or the color shifts to a hue unrelated to protein denaturation, such as pink or green.
level_3: After the thermometer is inserted and the water bath heating is shown starting, the egg white gradually turns from a clear liquid to an opaque white, with the cloudiness beginning at the test tube's inner wall and spreading inward; there is no browning, charring, or the liquid splitting into separate layers, and the egg white does not turn transparent again once it has clouded.
level_4: Everything at Level 3 holds, and in addition the clouding thickens steadily rather than jumping suddenly from clear to opaque, it eventually covers at least half of the visible egg white, the opaque region looks like a uniform white mass rather than separate floating clumps or trailing strands, and the egg white never reverts to looking clear again.
level_5: Everything at Level 4 holds, and in addition the clouding visibly starts right where the egg white touches the test tube's inner wall and spreads inward from there as one continuous front, ending with the egg white looking fully matte and opaque with no clear or translucent patches left anywhere in the tube, closely matching how real heated egg white looks once fully set.

Spatiotemporal Consistency rubric:
level_1: Severe break in physical continuity for this setup: the test tube appears already submerged in the beaker's water with no insertion motion shown; the thermometer jumps from sitting outside the beaker to fully submerged with no motion in between; the room lighting switches abruptly mid-clip; the test tube appears to crack and then look whole again; or the side-to-side shaking begins instantly at full speed with no visible start-up.
level_2: A single clear break, less severe than Level 1: the test tube moves from outside the beaker to inside it (or vice versa) without a visible path of motion; the thermometer's shaft appears to bend or kink unnaturally; the shadows cast by the test tube and beaker swing to a different direction partway through the clip with no change in the room's light source; or the shaking motion is jerky, skips frames, or reverses direction instantly without slowing down first.
level_3: The test tube stays centered inside the beaker and the thermometer stays vertically positioned in the water for the whole clip, with neither appearing to float free or sink through the glass; the side-to-side shaking is smooth, stays low in amplitude, and moves only horizontally; the direction and strength of the room's lighting on the test tube and beaker look the same from the start of the clip to the end; no object flickers in and out or passes through another.
level_4: Everything at Level 3 holds, and in addition the camera itself never pans, tilts, or zooms: it holds one fixed framing of the test tube, beaker, and thermometer the whole time; the background behind the setup stays static; and the test tube's shake looks like it's being driven by a hand or clamp outside the frame (a small, plausible amount of independent wobble relative to the beaker, not a rigid, robotic lockstep).
level_5: Everything at Level 4 holds, and in addition the test tube keeps a consistent wall thickness and curved shape in every frame with no warping, the water's surface where it meets the beaker wall stays in a stable, gently curved shape rather than flattening or bulging unnaturally, and the egg white stays visually attached to the inside of the test tube wall (no sudden gap opening up between the liquid and the glass) all the way through the shaking.