[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"skill:01M7AMGSZFSXCMDWBV6MF1DF2N":3,"skill-same:01M7AMGSZFSXCMDWBV6MF1DF2N":48},{"skillNo":4,"name":5,"nameZh":6,"description":7,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":16,"categories":17,"keywords":18,"publishedAt":19,"linkOnly":20,"markdownContent":21,"markdownBody":22,"frontMatter":23,"refName":24,"commitSha":25,"skillDirectory":26,"forksCount":27,"repositoryHtmlUrl":28,"repositoryHomepageUrl":29,"ownerHtmlUrl":30,"ownerBlogUrl":31,"ownerDescription":32,"updatedAt":33,"install":34,"resources":47},"01M7AMGSZFSXCMDWBV6MF1DF2N","foodenv-cleaning-chemistry",null,"Use when cleaning has to actually work or be done safely: what cleaning physically is, surfactants and how they lift different soil types, water hardness and its effect on detergents, the distinction between cleaning, sanitizing and disinfecting and which one a task needs — including the chemical combinations that produce toxic gas and must never be mixed — and laundry chemistry.","the-vibey-project\u002Fvibey","the-vibey-project","https:\u002F\u002Favatars.githubusercontent.com\u002Fu\u002F329298758?v=4","01M7AJHGZ9722CTJ4JNQZVRH0Q","the vibey project","01M7AJHGZVMG2K7TGXQ6XFHVG3",5,"MIT","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fcooking-cleaning-waste-sciences\u002Fskills\u002Ffoodenv-cleaning-chemistry\u002FSKILL.md",[],[],"2026-11-15 14:19:17",false,"---\nname: foodenv-cleaning-chemistry\ndescription: \"Use when cleaning has to actually work or be done safely: what cleaning physically is, surfactants and how they lift different soil types, water hardness and its effect on detergents, the distinction between cleaning, sanitizing and disinfecting and which one a task needs — including the chemical combinations that produce toxic gas and must never be mixed — and laundry chemistry.\"\n---\n\n# Cooking, Cleaning and Waste Sciences: Cleaning Chemistry, Sanitizing, and the Mixing Dangers\n\n> **Part 3 of 5** of the *Cooking, Cleaning and Waste Sciences* reference (plugin `cooking-cleaning-waste-sciences`), covering §19–§23. Sibling skills: `foodenv-food-science` (§0–§11), `foodenv-food-safety-and-food-service` (§12–§18), `foodenv-wastewater-and-waste-management` (§24–§28), `foodenv-reference` (§29–§34). Section numbers are shared across the set; a reference written as §N → `skill` points into that sibling skill.\n>\n> **Currency:** The chemistry and the food-safety thresholds are settled. Two areas are live. See §29 → `foodenv-reference` for recycling economics and EPR, and PFAS in biosolids.\n\n> **⚠️ One domain, three stages: transform the food, clean up after it, deal with what's\n> left.** **Complements an agriculture reference (where the food comes from) and a\n> chemistry reference (the underlying reactions).**\n>\n> **⚠️ Two safety items stated up front, because both can kill and both are common:**\n> - ⚠️ **NEVER mix bleach with ammonia, or bleach with acids** (§22). **These produce\n>   toxic gases in ordinary domestic quantities.**\n> - ⚠️ **The food-safety temperatures in §12 → `foodenv-food-safety-and-food-service` are not suggestions.** **They are the output\n>   of pathogen destruction curves.**\n>\n> **⚠️ GOTCHA** boxes mark folklore that is wrong, and things that hurt people.\n>\n> **The three ideas that organize this document:**\n> 1. **⚠️ Cooking is heat transfer plus chemistry, and almost every technique question is\n>    really a heat-transfer question** (§2 → `foodenv-food-science`). **Understanding that replaces a hundred\n>    memorized rules.**\n> 2. **⚠️ Cleaning is chemistry matched to soil type** (§20–§21). **\"Stronger cleaner\"\n>    is usually the wrong answer; \"right chemistry\" is usually the right one.**\n> 3. **⚠️ The waste hierarchy is ordered by actual impact, and public attention is\n>    inverted relative to it** (§25 → `foodenv-wastewater-and-waste-management`). **Recycling gets the attention; reduction and reuse\n>    do the work.**\n\n---\n\n## §19. What Cleaning Actually Is\n\n**⚠️ Four factors trade against each other — Sinner's circle — and this is the framework\nthat explains every cleaning decision:**\n```\n⚠️ CHEMISTRY · MECHANICAL ACTION · TEMPERATURE · TIME\n```\n⚠️ **Reduce one and you must increase another.** **Cold-water laundry needs better\ndetergent or longer time; less scrubbing needs stronger chemistry or a longer dwell.**\n**⚠️ This is why \"let it soak\" genuinely works** — **you're substituting time for\nmechanical action** — **and why the most common cleaning-product error is not allowing\nDWELL TIME.**\n\n---\n\n## §20. ⚠️ Surfactants and Soil Types\n\n**⚠️ Surfactants have a hydrophilic head and a hydrophobic tail.** **They reduce surface\ntension (letting water wet surfaces), and they surround oily soil in MICELLES — tails\ninward toward the grease, heads outward toward the water — suspending it so it rinses\naway.** ⚠️ **This is the entire mechanism of soap and detergent, and it explains why water\nalone fails on grease.**\n```\nANIONIC     ⚠️ most laundry and dish detergents. Good on particulate\u002Foily\n            soil; ⚠️ deactivated by hard water (§21)\nNONIONIC    ⚠️ excellent on oily soil, low foam. Common in machine dishwashing\nCATIONIC    ⚠️ poor cleaners, good DISINFECTANTS (quats, §22) and fabric softeners\nAMPHOTERIC  mild; personal care\n```\n> **⚠️ GOTCHA — match chemistry to SOIL TYPE. \"Stronger cleaner\" is usually the wrong\n> answer.**\n> ```\n> ⚠️ GREASE, FATS, PROTEIN  → ALKALINE cleaners (degreasers, oven cleaner,\n>    ammonia, sodium hydroxide). Saponify fats and break down protein\n> ⚠️ MINERAL SCALE, RUST, SOAP SCUM, HARD WATER SPOTS → ACIDIC cleaners\n>    (vinegar, citric, phosphoric). ⚠️ Alkaline cleaners do NOTHING here\n> ⚠️ PROTEIN specifically → ENZYMATIC (protease). ⚠️ And use COOL water —\n>    hot water COOKS protein onto the surface (blood, egg, milk)\n> ⚠️ PARTICULATE\u002FDIRT → surfactant + mechanical action\n> ⚠️ ORGANIC STAINS\u002FCOLOUR → oxidizers (bleach, peroxide)\n> ```\n> **⚠️ Reaching for bleach on a limescale problem or vinegar on a grease problem is the\n> most common domestic cleaning error**, **and it feels like the product failed.**\n\n**⚠️ Surface compatibility is a real constraint**: ⚠️ **acids etch natural stone (marble,\ntravertine) permanently — never use vinegar on them; alkalis damage aluminium; abrasives\nscratch; and bleach corrodes some metals.** **Test in an inconspicuous area.**\n\n---\n\n## §21. Water Hardness\n\n**⚠️ Hard water is dissolved calcium and magnesium**, **and it matters more than most\npeople realize**: ⚠️ **it deactivates anionic surfactants (forming soap scum, which is\nliterally the surfactant reacting with calcium), leaves scale on heating elements, and\nreduces detergent effectiveness — so hard-water households genuinely need more detergent\nor a builder.**\n**⚠️ Builders and chelators (sodium carbonate, citrate, EDTA, and formerly phosphates)\nsequester those ions** — ⚠️ **which is precisely what phosphate detergents did well, and\ntheir removal for eutrophication reasons (§24 → `foodenv-wastewater-and-waste-management`) made detergents visibly less effective in\nhard water.**\n\n---\n\n## §22. ⚠️ Cleaning vs Sanitizing vs Disinfecting — and the Mixing Dangers\n\n> **⚠️ SAFETY — NEVER MIX. These produce toxic gases at ordinary domestic\n> concentrations, in ordinary rooms, and people are hospitalized by them every year:**\n> ```\n> ⚠️ BLEACH + AMMONIA        → CHLORAMINE gases. ⚠️ Note many glass and\n>    multi-surface cleaners contain ammonia\n> ⚠️ BLEACH + ACID            → CHLORINE gas. ⚠️ Includes vinegar and many\n>    toilet bowl, rust and limescale removers\n> ⚠️ BLEACH + HYDROGEN PEROXIDE → hazardous reaction\n> ⚠️ DIFFERENT DRAIN CLEANERS  → violent reaction; acid and alkaline types exist\n> ```\n> **⚠️ The general rule: use ONE product, rinse thoroughly, ventilate, and never\n> improvise mixtures.** ⚠️ **\"It'll be twice as strong\" is how people end up in\n> emergency rooms.** **If exposed, get to fresh air immediately and seek medical\n> advice.**\n\n```\n⚠️ CLEANING     removes soil and most microbes MECHANICALLY. ⚠️ Always first\n⚠️ SANITIZING   reduces microbes to a safe level (food-contact standard)\n⚠️ DISINFECTING kills specified organisms per the label claim\n```\n**⚠️ The order is non-negotiable: you cannot disinfect a dirty surface.** ⚠️ **Organic soil\ninactivates most disinfectants** — **which is why the label says \"clean first,\" and why\nspraying disinfectant on a greasy counter accomplishes very little.**\n**⚠️ CONTACT\u002FDWELL TIME is the most-ignored instruction on any disinfectant label.**\n⚠️ **The surface must remain visibly WET for the stated time — often several minutes.**\n**Wiping immediately does essentially nothing, and this is the single most common\ndisinfection failure in both homes and commercial kitchens.**\n**Common agents**: **chlorine bleach (⚠️ cheap, broad-spectrum, degrades in light and heat,\ncorrosive, inactivated by organic matter — mix fresh), quats (⚠️ common food-service\nsanitizer, ⚠️ inactivated by hard water and by anionic detergent residue, so rinse first),\nalcohols (⚠️ 60–90% is more effective than 100% — some water is needed to denature\nproteins; poor against spores), hydrogen peroxide and peracetic acid, and iodophors.**\n**⚠️ Nothing routine kills *C. difficile* spores except chlorine at appropriate\nconcentration or specific sporicidal products** — **alcohol hand sanitizer does not, which\nis why handwashing matters in those settings.**\n\n---\n\n## §23. Laundry\n\n**⚠️ Detergent components**: **surfactants (§20), builders (§21), enzymes (⚠️ protease,\namylase, lipase, cellulase — and enzymes are why cold-water washing became viable),\nbleaches (⚠️ oxygen bleach is colour-safe; chlorine bleach is not), optical brighteners\n(⚠️ these don't clean — they fluoresce blue to make fabric LOOK whiter), and\nanti-redeposition agents.**\n**⚠️ Stain strategy follows §20's soil-type logic**: ⚠️ **protein stains (blood, egg,\ndairy) in COLD water — hot water sets them permanently; tannin stains (coffee, tea, wine)\nrespond to oxygen bleach; oil-based stains need surfactant or solvent; and dye transfer is\nusually irreversible.** **⚠️ Treat promptly — set stains are dramatically harder.**\n**⚠️ Common errors**: **overloading (⚠️ removes mechanical action, §19), too much detergent\n(⚠️ residue that attracts soil and irritates skin), and ⚠️ fabric softener on towels\n(coats fibres and destroys absorbency) and on technical fabrics.**\n\n---\n\n# PART V — WASTE\n","# Cooking, Cleaning and Waste Sciences: Cleaning Chemistry, Sanitizing, and the Mixing Dangers\n\n> **Part 3 of 5** of the *Cooking, Cleaning and Waste Sciences* reference (plugin `cooking-cleaning-waste-sciences`), covering §19–§23. Sibling skills: `foodenv-food-science` (§0–§11), `foodenv-food-safety-and-food-service` (§12–§18), `foodenv-wastewater-and-waste-management` (§24–§28), `foodenv-reference` (§29–§34). Section numbers are shared across the set; a reference written as §N → `skill` points into that sibling skill.\n>\n> **Currency:** The chemistry and the food-safety thresholds are settled. Two areas are live. See §29 → `foodenv-reference` for recycling economics and EPR, and PFAS in biosolids.\n\n> **⚠️ One domain, three stages: transform the food, clean up after it, deal with what's\n> left.** **Complements an agriculture reference (where the food comes from) and a\n> chemistry reference (the underlying reactions).**\n>\n> **⚠️ Two safety items stated up front, because both can kill and both are common:**\n> - ⚠️ **NEVER mix bleach with ammonia, or bleach with acids** (§22). **These produce\n>   toxic gases in ordinary domestic quantities.**\n> - ⚠️ **The food-safety temperatures in §12 → `foodenv-food-safety-and-food-service` are not suggestions.** **They are the output\n>   of pathogen destruction curves.**\n>\n> **⚠️ GOTCHA** boxes mark folklore that is wrong, and things that hurt people.\n>\n> **The three ideas that organize this document:**\n> 1. **⚠️ Cooking is heat transfer plus chemistry, and almost every technique question is\n>    really a heat-transfer question** (§2 → `foodenv-food-science`). **Understanding that replaces a hundred\n>    memorized rules.**\n> 2. **⚠️ Cleaning is chemistry matched to soil type** (§20–§21). **\"Stronger cleaner\"\n>    is usually the wrong answer; \"right chemistry\" is usually the right one.**\n> 3. **⚠️ The waste hierarchy is ordered by actual impact, and public attention is\n>    inverted relative to it** (§25 → `foodenv-wastewater-and-waste-management`). **Recycling gets the attention; reduction and reuse\n>    do the work.**\n\n---\n\n## §19. What Cleaning Actually Is\n\n**⚠️ Four factors trade against each other — Sinner's circle — and this is the framework\nthat explains every cleaning decision:**\n```\n⚠️ CHEMISTRY · MECHANICAL ACTION · TEMPERATURE · TIME\n```\n⚠️ **Reduce one and you must increase another.** **Cold-water laundry needs better\ndetergent or longer time; less scrubbing needs stronger chemistry or a longer dwell.**\n**⚠️ This is why \"let it soak\" genuinely works** — **you're substituting time for\nmechanical action** — **and why the most common cleaning-product error is not allowing\nDWELL TIME.**\n\n---\n\n## §20. ⚠️ Surfactants and Soil Types\n\n**⚠️ Surfactants have a hydrophilic head and a hydrophobic tail.** **They reduce surface\ntension (letting water wet surfaces), and they surround oily soil in MICELLES — tails\ninward toward the grease, heads outward toward the water — suspending it so it rinses\naway.** ⚠️ **This is the entire mechanism of soap and detergent, and it explains why water\nalone fails on grease.**\n```\nANIONIC     ⚠️ most laundry and dish detergents. Good on particulate\u002Foily\n            soil; ⚠️ deactivated by hard water (§21)\nNONIONIC    ⚠️ excellent on oily soil, low foam. Common in machine dishwashing\nCATIONIC    ⚠️ poor cleaners, good DISINFECTANTS (quats, §22) and fabric softeners\nAMPHOTERIC  mild; personal care\n```\n> **⚠️ GOTCHA — match chemistry to SOIL TYPE. \"Stronger cleaner\" is usually the wrong\n> answer.**\n> ```\n> ⚠️ GREASE, FATS, PROTEIN  → ALKALINE cleaners (degreasers, oven cleaner,\n>    ammonia, sodium hydroxide). Saponify fats and break down protein\n> ⚠️ MINERAL SCALE, RUST, SOAP SCUM, HARD WATER SPOTS → ACIDIC cleaners\n>    (vinegar, citric, phosphoric). ⚠️ Alkaline cleaners do NOTHING here\n> ⚠️ PROTEIN specifically → ENZYMATIC (protease). ⚠️ And use COOL water —\n>    hot water COOKS protein onto the surface (blood, egg, milk)\n> ⚠️ PARTICULATE\u002FDIRT → surfactant + mechanical action\n> ⚠️ ORGANIC STAINS\u002FCOLOUR → oxidizers (bleach, peroxide)\n> ```\n> **⚠️ Reaching for bleach on a limescale problem or vinegar on a grease problem is the\n> most common domestic cleaning error**, **and it feels like the product failed.**\n\n**⚠️ Surface compatibility is a real constraint**: ⚠️ **acids etch natural stone (marble,\ntravertine) permanently — never use vinegar on them; alkalis damage aluminium; abrasives\nscratch; and bleach corrodes some metals.** **Test in an inconspicuous area.**\n\n---\n\n## §21. Water Hardness\n\n**⚠️ Hard water is dissolved calcium and magnesium**, **and it matters more than most\npeople realize**: ⚠️ **it deactivates anionic surfactants (forming soap scum, which is\nliterally the surfactant reacting with calcium), leaves scale on heating elements, and\nreduces detergent effectiveness — so hard-water households genuinely need more detergent\nor a builder.**\n**⚠️ Builders and chelators (sodium carbonate, citrate, EDTA, and formerly phosphates)\nsequester those ions** — ⚠️ **which is precisely what phosphate detergents did well, and\ntheir removal for eutrophication reasons (§24 → `foodenv-wastewater-and-waste-management`) made detergents visibly less effective in\nhard water.**\n\n---\n\n## §22. ⚠️ Cleaning vs Sanitizing vs Disinfecting — and the Mixing Dangers\n\n> **⚠️ SAFETY — NEVER MIX. These produce toxic gases at ordinary domestic\n> concentrations, in ordinary rooms, and people are hospitalized by them every year:**\n> ```\n> ⚠️ BLEACH + AMMONIA        → CHLORAMINE gases. ⚠️ Note many glass and\n>    multi-surface cleaners contain ammonia\n> ⚠️ BLEACH + ACID            → CHLORINE gas. ⚠️ Includes vinegar and many\n>    toilet bowl, rust and limescale removers\n> ⚠️ BLEACH + HYDROGEN PEROXIDE → hazardous reaction\n> ⚠️ DIFFERENT DRAIN CLEANERS  → violent reaction; acid and alkaline types exist\n> ```\n> **⚠️ The general rule: use ONE product, rinse thoroughly, ventilate, and never\n> improvise mixtures.** ⚠️ **\"It'll be twice as strong\" is how people end up in\n> emergency rooms.** **If exposed, get to fresh air immediately and seek medical\n> advice.**\n\n```\n⚠️ CLEANING     removes soil and most microbes MECHANICALLY. ⚠️ Always first\n⚠️ SANITIZING   reduces microbes to a safe level (food-contact standard)\n⚠️ DISINFECTING kills specified organisms per the label claim\n```\n**⚠️ The order is non-negotiable: you cannot disinfect a dirty surface.** ⚠️ **Organic soil\ninactivates most disinfectants** — **which is why the label says \"clean first,\" and why\nspraying disinfectant on a greasy counter accomplishes very little.**\n**⚠️ CONTACT\u002FDWELL TIME is the most-ignored instruction on any disinfectant label.**\n⚠️ **The surface must remain visibly WET for the stated time — often several minutes.**\n**Wiping immediately does essentially nothing, and this is the single most common\ndisinfection failure in both homes and commercial kitchens.**\n**Common agents**: **chlorine bleach (⚠️ cheap, broad-spectrum, degrades in light and heat,\ncorrosive, inactivated by organic matter — mix fresh), quats (⚠️ common food-service\nsanitizer, ⚠️ inactivated by hard water and by anionic detergent residue, so rinse first),\nalcohols (⚠️ 60–90% is more effective than 100% — some water is needed to denature\nproteins; poor against spores), hydrogen peroxide and peracetic acid, and iodophors.**\n**⚠️ Nothing routine kills *C. difficile* spores except chlorine at appropriate\nconcentration or specific sporicidal products** — **alcohol hand sanitizer does not, which\nis why handwashing matters in those settings.**\n\n---\n\n## §23. Laundry\n\n**⚠️ Detergent components**: **surfactants (§20), builders (§21), enzymes (⚠️ protease,\namylase, lipase, cellulase — and enzymes are why cold-water washing became viable),\nbleaches (⚠️ oxygen bleach is colour-safe; chlorine bleach is not), optical brighteners\n(⚠️ these don't clean — they fluoresce blue to make fabric LOOK whiter), and\nanti-redeposition agents.**\n**⚠️ Stain strategy follows §20's soil-type logic**: ⚠️ **protein stains (blood, egg,\ndairy) in COLD water — hot water sets them permanently; tannin stains (coffee, tea, wine)\nrespond to oxygen bleach; oil-based stains need surfactant or solvent; and dye transfer is\nusually irreversible.** **⚠️ Treat promptly — set stains are dramatically harder.**\n**⚠️ Common errors**: **overloading (⚠️ removes mechanical action, §19), too much detergent\n(⚠️ residue that attracts soil and irritates skin), and ⚠️ fabric softener on towels\n(coats fibres and destroys absorbency) and on technical fabrics.**\n\n---\n\n# PART V — WASTE\n",{"name":5,"description":7},"develop","ae32736a1aabddabca5d2c96d665aa0ebc7d8700","src\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fcooking-cleaning-waste-sciences\u002Fskills\u002Ffoodenv-cleaning-chemistry",3,"https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey","https:\u002F\u002Fthe-vibey-project.github.io\u002Fvibey\u002F","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project","https:\u002F\u002Fvibewithadam.matthewsteinberger.com","freedom for software engineers","2026-11-15 05:47:42",{"source":8,"skillName":5,"commands":35,"prompt":45,"zipAvailable":46},[36,39,42],{"tool":37,"command":38},"npx","npx skills add the-vibey-project\u002Fvibey --skill foodenv-cleaning-chemistry",{"tool":40,"command":41},"bunx","bunx skills add the-vibey-project\u002Fvibey --skill foodenv-cleaning-chemistry",{"tool":43,"command":44},"pnpm","pnpm dlx skills add the-vibey-project\u002Fvibey --skill foodenv-cleaning-chemistry","安装技能，技能地址：https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fcooking-cleaning-waste-sciences\u002Fskills\u002Ffoodenv-cleaning-chemistry\u002FSKILL.md",true,[],[49,56,63,70,77,84],{"skillNo":50,"name":51,"nameZh":6,"description":52,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":53,"categories":54,"keywords":55,"publishedAt":19},"01M7AT1FQJAE1FQYAMDTF490Y4","white-paper-writing","Use when writing white papers, technical reports, policy documents, thought leadership pieces, or any long-form authoritative document. Triggers on requests to write, structure, outline, or review white papers, technical reports, position papers, policy briefs, or evidence-driven arguments. Also use for B2B content marketing strategy, technical documentation requiring authority, academic-style reports, or any document that must educate while persuading. Use when someone asks \"how should I structure this\" for a long-form document.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Fwhite-paper-writing\u002FSKILL.md",[],[],{"skillNo":57,"name":58,"nameZh":6,"description":59,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":60,"categories":61,"keywords":62,"publishedAt":19},"01M7AT16BJRJJKK2MASXRZS76G","prose-technical-mechanics","Use when editing or writing prose at a technical\u002Fmechanical level: choosing between Anglo-Saxon and Latinate diction, placing information in topic vs stress positions, writing periodic vs cumulative sentences, handling sentence rhythm, punctuation as logic, transitions, paragraph structure, or phonesthetics. Use when someone wants to understand WHY prose works or doesn't, not just surface-level style advice. Triggers on word choice, sentence structure, emphasis, rhythm, diction, or any deep writing mechanics question.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Fprose-technical-mechanics\u002FSKILL.md",[],[],{"skillNo":64,"name":65,"nameZh":6,"description":66,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":67,"categories":68,"keywords":69,"publishedAt":19},"01M7AT0W9HT0ZZ9Y287NW99MR3","prose-mechanics","Use when writing, editing, or analyzing prose style; when trying to avoid generic AI-sounding writing; when applying specific prose styles such as journalistic, academic, narrative, KJV biblical, Hemingway plain, Latinate\u002FJamesian, Orwellian, Augustan, Victorian, Early Modern (Bacon, Browne, Milton), or free indirect discourse; or when coaching someone on writing voice and mechanics. Triggers on any request to improve, analyze, or write in a specific prose style, to fix \"AI-sounding\" writing, to make prose more vivid or concrete, to vary sentence rhythm, or to understand how a particular writer achieves their effects.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Fprose-mechanics\u002FSKILL.md",[],[],{"skillNo":71,"name":72,"nameZh":6,"description":73,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":74,"categories":75,"keywords":76,"publishedAt":19},"01M7AT0KR635JX66X2X6F3E2CP","narrative-structure","Use when structuring stories, pitches, presentations, white papers, or any persuasive narrative; analyzing the hero's journey in fiction or non-fiction; applying StoryBrand for business communication; designing narrative arcs for thought leadership; or understanding Vogler, Snyder, Propp, or Campbell frameworks. Triggers on any narrative structure, storytelling, pitch structure, StoryBrand, hero's journey, three-act structure, Freytag, Save the Cat, narrative arc, or \"how should I structure this story\u002Fpitch\u002Fpresentation\" request.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Fnarrative-structure\u002FSKILL.md",[],[],{"skillNo":78,"name":79,"nameZh":6,"description":80,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":81,"categories":82,"keywords":83,"publishedAt":19},"01M7AT0AKGW09NKKZDYBT8VRDE","legal-brief-writing","Use when writing legal briefs, motions, or any court filing; when analyzing judicial cognition and persuasion; when applying elite brief-writing techniques from Roberts, Clement, Kagan, Garner; or when structuring legal arguments for maximum persuasion. Also use for autistic\u002Fneurodivergent advocates who need to understand how their natural communication style maps to elite legal advocacy. Triggers on any legal writing, brief drafting, motion preparation, or legal argument structuring request.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Flegal-brief-writing\u002FSKILL.md",[],[],{"skillNo":85,"name":86,"nameZh":6,"description":87,"descriptionZh":6,"repositoryFullName":8,"ownerLogin":9,"ownerAvatarUrl":10,"ownerAccountNo":11,"ownerDisplayName":12,"repositoryNo":13,"starsCount":14,"licenseSpdxId":15,"licenseFileUrl":6,"sourceHtmlUrl":88,"categories":89,"keywords":90,"publishedAt":19},"01M7AT00VWPS4Q8B5VEMXX9NQT","journal-publishability-criteria","Use whenever a research paper, article or preprint is being written, revised, reviewed or published, and specifically before every publication of docs\u002Fpaper.md. Covers what legitimate journals actually gate on, in order of gating — the editor's desk screen (scope, novelty, package problems), what reviewers judge (methodological soundness, claims the evidence can carry, statistical and qualitative reporting), EQUATOR reporting guidelines, the ICMJE authorship criteria, COPE's view of text recycling, the near-universal generative-AI policy (no AI author, disclosure, author responsibility), TOP 2025 transparency standards, how to verify a journal is legitimate, submitting without an institution, and a pre-submission checklist. Triggers on requests to evaluate, review, prepare or submit a paper, to judge publishability, to write a declarations or data-availability section, to disclose AI use, or to check a journal.","https:\u002F\u002Fgithub.com\u002Fthe-vibey-project\u002Fvibey\u002Fblob\u002Fdevelop\u002Fsrc\u002Fvibey_tools\u002Fskills\u002Fplugins\u002Fwriting-craft\u002Fskills\u002Fjournal-publishability-criteria\u002FSKILL.md",[],[]]