Domain: Healthcare — Nutrition & Dietetics
Target concept: Frozen and thawed strawberries exhibit ice crystal textural damage

Video generation prompt: Freeze whole strawberries and thaw them at room temperature; show a close-up image of the thawed strawberries being gently pressed or cut open.

Evaluation guide:
(i) Target concept: Ice crystal-mediated cellular rupture during freeze-thaw cycle in fleshy fruit tissue.
Minimum mechanism: Extracellular ice nucleation must occur during freezing, generating mechanical stress that breaches plasma membranes; upon thawing, loss of turgor and cytoplasmic leakage must manifest as irreversible softening, skin failure, and juice exudation, all visually observable without instrumentation.
(ii)Storyline: [Phase 1: Baseline] Fresh whole strawberries shown intact, firm, dry-skinned, with defined seeds and uniform red hue. [Phase 2: Freezing] Visible frost accumulation or freezer insertion confirming phase change; strawberries become rigid and opaque. [Phase 3: Thawing] Surface moisture appears, ambient context confirms room temperature, berries visibly slump/sag. [Phase 4: Close-up + Intervention] Stable macro view holds thawed berry; either (a) fingertip contact induces immediate, non-recovering surface depression with lateral skin stretching, OR (b) knife blade enters cleanly and cut exposes disintegrated pulp with free liquid pooling at interface. [Visibility constraint: All phases must be observable within same spatial frame or via optically coherent transition; no inference or off-screen events permitted.]

Manual:
Experimental Procedure
1. Place fresh whole strawberries on a clean surface.
2. Freeze them until fully solid and frosted.
3. Remove and allow to thaw completely at room temperature.
4. Frame a close-up of thawed strawberries.
5. Gently press one strawberry with fingertip OR cut one open with a knife.
Observation of Experimental Phenomena
Thawed strawberries show irreversible softening: surface indents permanently under light pressure; skin splits or tears easily; cutting reveals waterlogged, fragmented interior with immediate juice leakage.
Summary of Experimental Principles
Freezing forms extracellular ice crystals that puncture cell membranes; thawing releases intracellular water, causing structural collapse and textural damage — characteristic of frozen-thawed whole berries.

Prompt Grounding rubric:
level_1: No whole strawberries appear at any point in the video; the video shows no freezing step (no frost, no freezer) and no thawing step (no room-temperature setting or softening cue); no close-up shot of strawberries occurs; no gentle pressing or cutting action is shown; the content shown is unrelated to strawberries or freeze-thaw (e.g., a different fruit or an unrelated kitchen scene).
level_2: Only one of the required elements appears in isolation (e.g., whole strawberries are shown but are never frozen or thawed, or a freezer/frost scene appears without any strawberries visible, or a close-up shows a red fruit that cannot be confirmed as a strawberry), with freezing, thawing, close-up, and pressing/cutting never connected into a single sequence.
level_3: Whole strawberries are shown before any freezing cue; a freezing cue follows (frost forming on the berries, or the berries being placed into a freezer); a thawing cue follows (the berries shown at room temperature with softened appearance or surface moisture); a close-up of the thawed berries appears; either gentle finger pressing or knife cutting is attempted; but only one of the two is shown, and it is incomplete (e.g., the knife touches the berry but the cut interior is never revealed on screen, or a finger approaches without visible contact or deformation).
level_4: Fresh whole strawberries, a freezing cue, a thawing cue, a close-up shot, and a complete press-or-cut action are all present and occur in the correct order (whole berries, then freezing, then thawing, then close-up with a finished press or cut), but one setup element is incomplete or ambiguous (e.g., only one of several visible strawberries is used for the close-up and press/cut while the rest are never shown again, or the freezing step relies only on a freezer door closing with no frost or ice ever visible).
level_5: All setup elements are fully shown and correctly ordered: intact, unwilted whole strawberries with visible seeds at the start; an unambiguous freezing cue (frost forming on the berries, or the berries clearly turning rigid/opaque while entering a freezer); an unambiguous thawing cue (surface moisture, softened silhouette, or a clearly room-temperature setting); a sustained close-up of the same strawberries; and a complete gentle-press or clean-cut action carried through to its visible endpoint (the fingertip reaching and holding contact with the berry, or the knife fully separating the berry into two halves), with no substitution of fruit type and no change in the number of berries between phases.

Scientific and Causal Correctness rubric:
level_1: Frozen strawberries show no frost or icy texture at all; once thawed, the berries look indistinguishable from fresh, unfrozen fruit: pressing produces full, immediate rebound with no lasting mark, and cutting reveals a dry, intact interior with no juice release.
level_2: Frozen strawberries show frost or an icy sheen, but the thawed berries contradict real freeze damage: pressing leaves no lasting dimple and the surface springs back fully (as if never frozen), or the cut interior is dry and firm, or any softening seen is better explained by rot or mold than by freeze-thaw damage; no scientifically correct damage sign is present.
level_3: Frozen strawberries show visible frost or an icy surface; the thawed berries display exactly one scientifically consistent sign of freeze damage (either a press mark that does not spring back, or skin that visibly splits or tears, or juice that pools or oozes at the cut surface), and that one sign is shown without contradiction (e.g., if a dimple is shown, it truly stays; if juice is shown, it looks watery, not thick or dry).
level_4: Frozen strawberries show clearly granular frost or ice crystals on the surface; the thawed berries display two consistent damage signs achievable through whichever single action (gentle press or knife cut) the video shows (for a press: a mark that does not rebound together with skin that has visibly split or gone slack; for a cut: immediate watery juice release together with a visibly fragmented, waterlogged interior), with no contradicting cue among the signs shown (no partial rebound, no dry cut edge where juice should be).
level_5: Frozen strawberries show a coarse, opaque frost layer; the thawed berries display every damage sign consistent with whichever single action (gentle press or knife cut) the video performs, persisting through the whole shot: if pressed, a permanent dimple with no elastic rebound and skin that is visibly slack and split or tears easily; if cut, immediate watery juice release from a fragmented, waterlogged interior with no dry or intact patches, matching extracellular-ice-crystal rupture of the fruit's cells with no dryness, no rebound, and no delayed leakage anywhere.

Spatiotemporal Consistency rubric:
level_1: The same strawberries are shown whole and unmarked in one shot, then (with no freezing, thawing, or cutting motion shown in between) appear already frozen, thawed, or cut open in the very next shot; or the number of visible strawberries changes between shots with no berry shown being added or removed.
level_2: At least two of the following occur: the shadow cast by the strawberries or the hand shifts to a different direction between the freezing and thawing shots even though no light source is shown moving; the berry being pressed or cut changes size, color, or ripeness between adjacent frames; the knife or fingertip resets to an earlier position between frames (e.g., mid-cut, then withdrawn, then mid-cut again); strawberries appear larger or smaller in the close-up than they were in the whole-fruit shot.
level_3: One isolated continuity slip occurs (for example, a single hard cut from the thawing shot straight to the close-up with no bridging motion, or the hand/knife briefly leaves the frame and re-enters at a slightly different angle), but the identity of the strawberries (matched by size and seed pattern), their position on the surface, and the direction of the light source stay traceable through the rest of the sequence.
level_4: The camera framing, the strawberries' position on the work surface, and the direction and color of the light source stay consistent across the freezing, thawing, and close-up shots; the same strawberries, recognizable by shape and seed pattern, are tracked from the whole-fruit shot into the pressed or cut close-up; only one minor visual flaw remains, such as a brief change in focus sharpness during the press or cut that does not obscure the deformation itself.
level_5: Every change from shot to shot is visually motivated and continuous: frost forms or condensation appears gradually rather than jumping into existence, the same strawberries remain recognizable by shape and seed pattern from the first whole-fruit shot through freezing, thawing, and the final press or cut, the light source's direction and the shadows the berries cast stay constant throughout, and the press or cut motion itself is shown as one continuous, unoccluded action from first contact to the final deformed or cut result.