We originally invented the concept of “Notebooks” back in 1987, for Version 1.0 of Mathematica. And over the past 36 years, Notebooks have proved to be an incredibly convenient medium in which to do—and publish—work (and indeed, I, for example, have created hundreds of thousands of them). And, yes, eventually the basic concepts of Notebooks […]
We are pleased to introduce and congratulate the 2023 Wolfram Innovator Award winners.
How important is the relationship between protein structure and the food we eat?
- Protein structure influences food texture. It can make a food smooth and creamy or crisp and crunchy.
- Protein structure helps determine digestibility. Proteins with looser structures are more readily hydrolyzed into amino acids for easier digestion.
- Protein structure is a factor in whether foods such as peanuts and shellfish cause an allergic reaction.
- Protein structure can make our foods elegant and appetizing.
Prompts are how one channels an LLM to do something. LLMs in a sense always have lots of “latent capability” (e.g. from their training on billions of webpages). But prompts—in a way that’s still scientifically mysterious—are what let one “engineer” what part of that capability to bring out.