Domain: Healthcare — Nutrition & Dietetics
Target concept: Protease (gelatinase), liquefies gelatin but does not liquefy starch gel.

Video generation prompt: Two transparent cups are placed side by side, each containing a solidified gelatin gel and a solidified starch gel, respectively. Equal amounts of the same protease (gelatinase) solution are added to both, and the samples are kept at room temperature with occasional gentle tilting.

Evaluation guide:
(i) Target concept: Enzyme-substrate specificity demonstrated via differential hydrolysis of protein (gelatin) vs. polysaccharide (starch) by protease (gelatinase).
Minimum mechanism: Gelatin must be cross-linked protein network susceptible to proteolytic cleavage; starch must be non-protein biopolymer resistant to protease; liquefaction requires sufficient time for enzymatic action to disrupt structural integrity, visible as loss of rigidity and emergence of fluid behavior under gravity/tilt.
(ii)Storyline: Frame 0–1: Static wide shot showing two adjacent transparent cups, left containing solid gelatin gel (rigid, planar surface), right containing solid starch gel (identical rigidity/appearance). Frame 2–3: Identical protease solution dispensed into both cups in synchronized motion. Frame 4–8: Gradual, asymmetric state evolution: gelatin gel surface sags, develops meniscus, and flows downward; starch gel surface remains flat and geometrically stable. Frame 9: Final contrast clearly visible: left cup contains fluid with curved upper surface; right cup retains solid block with sharp edges. Perspective: Fixed frontal overhead or 30° oblique angle; full cups always in frame; no occlusion of gel surfaces or cup adjacency.

Manual:
Experimental Procedure
1. Place two transparent cups side-by-side on a flat surface.
2. Fill left cup with solidified gelatin gel; fill right cup with solidified starch gel.
3. Add equal amounts of the same protease (gelatinase) solution to both cups simultaneously.
4. Keep at room temperature and gently tilt both cups occasionally.
Observation of Experimental Phenomena
Gelatin gel liquefies (loses shape, flows), while starch gel remains solid (retains shape, no flow).
Summary of Experimental Principles
Protease (gelatinase) specifically hydrolyzes gelatin protein, causing liquefaction; it does not act on starch polysaccharide, so starch gel remains intact.

Prompt Grounding rubric:
level_1: The two-cup setup is not established: the cups are absent, opaque, or not shown together in one frame; the gel fillings are missing or are clearly liquid rather than solid blocks before any protease is added; one or both gels are visibly the wrong substance (e.g., agar instead of starch, or broth instead of gelatin); or the protease (gelatinase) solution is never dispensed into one or both cups.
level_2: Two cups are shown together, but the setup has a fidelity problem: one cup's fill looks ambiguous or is clearly not gelatin/starch gel; the protease solution is poured into only one cup while the other never receives it; or the two additions happen far apart in the sequence (e.g., one cup dosed at the start, the other only near the end) rather than within the same short span.
level_3: Two transparent cups sit next to each other, the left holding a solid gelatin gel block and the right a solid starch gel block, both starting with the same rigid, flat-topped appearance; a visibly equal-looking amount of the same protease (gelatinase) solution is poured or dripped into each cup within the same short stretch of the video.
level_4: In addition to the 3-point criteria, the protease is dispensed from a matching source each time (same dropper, bottle, or stream appearance) with a comparable poured amount for both cups; neither cup is swapped, lifted out of frame, or relocated after the addition; no hand, label, or extra container blocks the view of either gel for more than a moment.
level_5: In addition to the 4-point criteria, camera framing and lighting stay consistent enough that both cups' fill levels and gel appearance can be compared at a glance at every stage; the two pouring events look matched in style (similar height, stream, and duration) so the only deliberate difference between the cups is which gel each one holds; no glare, blur, or occlusion ever makes it hard to tell which cup is which or what it originally contained.

Scientific and Causal Correctness rubric:
level_1: Neither gel changes state in the way protease-substrate specificity predicts: both gels stay rigid the whole time, both fully turn to liquid, or the pattern is reversed (the starch gel liquefies while the gelatin gel stays solid); or a color change (yellowing, browning, clouding) appears in either gel that isn't explained by simple loss or retention of rigidity.
level_2: A version of the correct pattern appears but is incomplete or miscued: the gelatin gel only dimples or softens at the surface without ever flowing or taking the cup's shape; the state change looks driven by heat (e.g., visible steam or melting-by-warmth cues) rather than by the enzyme solution added; or either gel's shape starts changing before the protease solution has visibly reached it.
level_3: After the protease (gelatinase) solution is added and time/tilting passes, the gelatin gel progressively loses its block shape and takes on a pourable, flowing form, while the starch gel keeps its original rigid block shape and sharp edges for the same stretch of time; neither gel shows a color shift (yellowing, browning, clouding) that would suggest some other chemical reaction is occurring.
level_4: In addition to the 3-point criteria, the gelatin gel's change is shown as a graded sequence over time (edges sagging first, then partial pooling, then a fully flowed liquid layer) rather than jumping straight from solid block to puddle; the starch gel shows no edge softening, dimpling, or shape loss at any comparable point in time; no bubbling or foaming appears in either cup that would misrepresent the reaction as gas-producing.
level_5: In addition to the 4-point criteria, the final states of the two cups are unmistakably distinguishable from gel behavior alone, even in a single freeze-frame: the gelatin cup shows a liquid with a curved, gravity-conforming top surface, while the starch cup still shows a flat-topped, rigid block with defined corners, a clear visual record that the protease acted on the protein gel but left the starch gel untouched.

Spatiotemporal Consistency rubric:
level_1: A cup changes position or disappears and reappears without any continuous tilting or handling motion to account for it; the protease solution appears already mixed into a cup with no visible pour or drip entering it; a gel's shape jumps directly from a flat rigid block to a flowing liquid (or the reverse) between two adjacent frames with no in-between form; or the lighting/shadow on the cups flips abruptly (e.g., a sudden bright-to-dark shift) with no pour or tilt to explain it, obscuring or altering how the gels appear from one frame to the next.
level_2: A lesser but still noticeable break in continuity occurs: a cup or its gel briefly drops out of view for a moment and returns in a different state without the intervening motion being shown; the stream of protease solution disappears mid-pour and the liquid is simply present in the cup afterward; or a gel's outline flickers between two different shapes frame to frame instead of changing steadily in one direction.
level_3: The two cups keep their original left-right arrangement and distance from each other for the whole sequence; the protease solution enters each cup through a continuously visible pour or drip rather than appearing pre-mixed; whichever gel undergoes a shape change plays it out as a gradual series of in-between forms rather than skipping straight from start to end shape; whichever gel stays solid keeps a steady, non-trembling outline the whole time.
level_4: In addition to the 3-point criteria, any tilting applied to the cups is smooth and applied the same way to both cups rather than jerky or one-sided; no frame repeats itself in a way that makes the motion stutter or freeze momentarily; the camera's framing and angle hold steady without any sudden jump or reset partway through.
level_5: In addition to the 4-point criteria, all motion reads as physically continuous: a falling drop of solution follows a natural curved path rather than a straight mechanical line, and an advancing flow front slows down gradually the way a thickening fluid would; whichever gel is shown staying solid never trembles or wobbles in a way that hints it is secretly liquid, and whichever gel is shown flowing never freezes mid-flow into a static, rigid-looking mass; each gel's motion stays internally consistent with the single physical state it is depicted in at that moment; the scene's overall brightness and shadow pattern stay continuous shot-to-shot, with no sudden global lighting change unrelated to any pour or tilt.