Domain: Healthcare — Nutrition & Dietetics
Target concept: Maillard reaction

Video generation prompt: Place two identical fresh apple slices (thickness 0.5 cm, weight 50 g) side by side. Sprinkle 2 g of cinnamon powder evenly over the entire surface of one apple slice, then place it in the left oven; place the other, untreated apple slice directly into the right oven. Bake both slices in their ovens at 160°C for 10 minutes. The video shows the surface and color of both apple slices after they are removed from the ovens.

Evaluation guide:
(i) Target concept: Accelerated Maillard browning via an added reactive-carbonyl co-substrate (cinnamon) under controlled dry-heat conditions.
Minimum mechanism: Apple tissue must contain reducing sugars (e.g., fructose) and free amino acids; cinnamon must supply reactive carbonyls (e.g., cinnamaldehyde) that condense directly with amino acids to form Schiff-base intermediates, adding to (not merely accelerating) the browning normally produced by the apple's own sugars and amino acids; temperature must exceed 110°C to initiate Maillard browning but remain below 180°C to avoid dominant caramelization/pyrolysis.
(ii)Storyline: Frame 1–2: Static wide shot showing two fresh apple slices side-by-side on prep surface. Frame 3–4: Close-up of hand sprinkling cinnamon exclusively on left slice; powder settles visibly. Frame 5–6: Slices placed into adjacent oven compartments (left/right clearly demarcated). Frame 7–8: Ovens closed; static dwell period implied (no time-lapse distortion). Frame 9–10: Ovens opened simultaneously; both slices revealed in fixed side-by-side composition: left slice surface is darker brown, right slice is lighter brown; full surface visibility maintained; no occlusion, motion, or lighting shift during comparison.

Manual:
Experimental Procedure
Place two identical fresh apple slices (0.5 cm thick, 50 g) side by side. Sprinkle 2 g of cinnamon powder in an even layer over one slice only. Place the cinnamon-treated slice in the left oven and the untreated slice in the right oven. Bake both simultaneously at 160°C for 10 minutes. Remove and compare surface color.
Observation of Experimental Phenomena
The cinnamon-treated (left) slice shows a markedly darker brown surface than the untreated (right) slice; both remain solid, intact, and non-juicy; neither shows charring or blackening.
Summary of Experimental Principles
Cinnamon's aldehyde component (primarily cinnamaldehyde) acts as an added reactive carbonyl: it condenses directly with free amino acids in the apple tissue to form Schiff-base intermediates that proceed to typical Maillard browning products, on top of the browning already produced by the apple's own reducing sugars and amino acids. This extra reactive-carbonyl pathway increases the rate and extent of non-enzymatic surface browning during baking, giving the treated slice a darker color without caramelization or pyrolysis.

Prompt Grounding rubric:
level_1: No apple slices are visible; or only one slice appears; or no cinnamon powder appears anywhere; or the two ovens are never shown; or no baking action (slices placed into ovens) is depicted at all.
level_2: Two apple slices and both ovens are present, but the setup is wrong in a basic way: the slices are not placed side by side to start, cinnamon powder appears on both slices or on neither, or both slices end up in the same oven instead of separate left/right ovens.
level_3: Two visually identical apple slices are shown side by side at the start; cinnamon powder is visible on exactly one of the two slices; each slice is placed into its own oven compartment (left oven vs. right oven, spatially unambiguous); the cinnamon is added to the slice before it goes into the oven, not afterward.
level_4: The score 3 setup holds, and the cinnamon powder covers the treated slice's exposed surface without visibly spilling onto the untreated slice or the oven floor; both slices keep the same orientation, size, and shape as each other; the two oven compartments remain visually distinct (e.g., separated by a divider or clearly labeled) throughout the clip.
level_5: The score 4 setup holds, and there is no ambiguity at any point about which oven holds the cinnamon-treated slice versus the untreated one; both ovens and both slices stay fully visible with no occlusion or camera cut breaking the side-by-side comparison once the ovens are opened; the cinnamon layer visibly covers the entire exposed top surface of the treated slice and is absent everywhere on the untreated slice.

Scientific and Causal Correctness rubric:
level_1: Neither apple slice shows any surface color change after baking; or both slices brown to the same degree; or the darker browning appears on the untreated slice instead of the cinnamon-treated one; or cinnamon appears on both slices or neither.
level_2: Both slices darken by roughly the same amount despite only one having cinnamon; or the treated slice changes color but the untreated slice changes just as much or more; or the cinnamon on the treated slice looks scorched black rather than browned, suggesting burning instead of Maillard browning; or one slice shrivels or dries out with no accompanying color difference.
level_3: The cinnamon-treated slice ends up visibly darker brown than the untreated slice; both slices stay solid and intact (no melting, charring, or falling apart); the color difference is limited to the surface; neither slice shows steam, bubbling, or leaking juice.
level_4: The score 3 behavior holds, and the treated slice's darker color is fairly even across its whole exposed surface and reads as a warm brown (not gray, black, or reddish-orange); the untreated slice shows at most a light golden tone from ordinary oxidation, clearly less brown than the treated slice; at no point does the untreated slice look darker than the treated one.
level_5: The score 4 behavior holds, and the deepest browning on the treated slice appears where the cinnamon actually sits rather than as a patch disconnected from the powder; the untreated slice shows no odd dark spots or streaks; the browning on the treated slice appears to develop gradually rather than as a sudden, single-frame color jump.

Spatiotemporal Consistency rubric:
level_1: The transparent cell's shape or position jumps between shots, the titanium electrodes appear already fully inserted with no visible insertion motion, the reagent appears already mixed into the solution with no visible addition, the red color disappears in a single frame with no gradual fade at all, the room lighting swaps abruptly (e.g., bright to dark) with no visible cause, or the camera cuts away or rotates instead of holding one fixed frontal view.
level_2: The electrodes wobble or reorient with no hand or mount visibly supporting them, the reagent stream breaks apart or jumps partway into the solution, the fading of red happens as a hard-edged wipe across the frame instead of a soft gradient, or the power-supply indicator switches on/off with no matching change in the fading rate.
level_3: Both apple slices stay visible in a fixed side-by-side arrangement whenever they are not hidden inside their closed ovens, i.e., before baking starts and after the ovens are reopened; the left and right oven compartments keep stable, consistent boundaries; no slice edge disappears and reappears outside of a visible oven-door closing/opening action; lighting and shadow direction stay consistent; there is no frame skip or stutter that makes either slice appear to jump.
level_4: Everything required at the 3-point level holds, and the cinnamon powder stays visibly fixed to the treated slice's surface whenever the slice is in view: it never drifts, falls off, or appears to float; the camera shows no parallax shift suggesting it moved; and the relative size of the slices and ovens stays constant with no zooming in or out.
level_5: Everything required at the 4-point level holds, and there is no geometric warping of the slices or ovens at any point; no sudden brightness or color-tone pulse between frames; no detectable jitter in the position of either slice; and nothing (a hand, utensil, steam, or other object) ever blocks the view of both slices' surfaces during the final side-by-side comparison after they come out of the ovens.