| Token | #7771 of SciMatic Articles (ERC-1155), fixed supply 1,000,000 |
|---|---|
| Contract | 0x0E596B4bb924937aA35D9b342A90347ed6F05eF8 |
| Mint transaction | 0x9c9af69d69810f966e144bb92328ef497be02f4d3695c3ec63a646c7593e5326 · block 12110859 |
| Minted | 2026-10-02 12:40 UTC |
| Hash on chain | 0x3871d3bf87f6283caef09126da0a231b35562f1f59f215d6512495f569955671 |
| SHA-256 of the record | 0x3871d3bf87f6283caef09126da0a231b35562f1f59f215d6512495f569955671 |
| Article today | Matches the anchored record. |
| Holder | Wallet | Minted | Holds now |
|---|---|---|---|
| SciMatic (10%) | 0xc35709AB…277732 | 100,000 | 100,000 |
| Severino Capillo | 0xE8a6fc6B…c51534 | 900,000 | 900,000 |
Canonical JSON (keys sorted, no spaces, UTF-8). Its SHA-256 is the hash on chain.
{"abstract":"This study investigates the experiences and challenges of students and teachers in Cookery NC II training, emphasizing competency-based education, industry alignment, and the role of technical-vocational programs in preparing learners for employment. It examines emerging trends in culinary education, including the integration of technology, sustainability practices, and food innovation, alongside persistent gaps between training delivery and industry expectations. Students often struggle to adapt to the fast-paced and demanding environment of professional kitchens. At the same time, teachers face difficulties keeping up with evolving culinary trends and ensuring the development of both technical and soft skills. Inconsistencies in training facilities, standardized assessments, and industry linkages further contribute to uneven learning outcomes. Using a qualitative approach, this study captures first- hand accounts from both students and teachers to identify factors influencing skill development in diverse contexts, including urban and rural settings. Findings will inform the creation of a structured skill enhancement guide aligned with TESDA standards, incorporating global best practices such as mentorship programs, competency-based assessments, and real-world kitchen exposure. The guide aims to bridge competency gaps, standardize training practices, and improve student preparedness for employment or entrepreneurship. By documenting lived experiences, the research fills gaps in existing literature that often overlook the process of skill acquisition in favor of outcome-based evaluations. Ultimately, the study seeks to strengthen Cookery NC II programs, ensuring graduates are competitive, adaptable, and industry-ready in both local and global culinary markets.","abstract_source":"original","authors":["Severino Capillo"],"date":"2026-04-25","doi":"10.70838/pemj.550809","id":7771,"issue":8,"journal":{"issn":"2822-4353","name":"Psychology and Education: A Multidisciplinary Journal"},"pdf_sha256":"1546f98662d504b0094039a367ba4a2e7e3de12b390c6c005c08cfcf36515b69","schema":"scimatic-article/1","title":"Experiences in Teaching Home Economics (Cookery NC II) Towards a Contextualized Teaching Guide","volume":55}
1. The record, from the token's own metadata:
printf '%s' "$(curl -s https://scimatic.org/nft/articles/7771.json | jq -r .canonical_record)" | sha256sum
2. The hash stored on chain (contentHash(7771)):
curl -s https://rpc.scimatic.net -H 'content-type: application/json' \
-d '{"jsonrpc":"2.0","id":1,"method":"eth_call","params":[{"to":"0x0E596B4bb924937aA35D9b342A90347ed6F05eF8","data":"0xf3e0c2900000000000000000000000000000000000000000000000000000000000001e5b"},"latest"]}'
The two must be equal (the second with a 0x in front).