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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.
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 […]
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.
From preparing food to nourish our bodies to finding cures for terminal illnesses, chemistry is a foundational part of our world. As a computational chemist, you may have a lot to learn to master this subject, but fueled by Wolfram’s collection of educational resources, elaborate simulation functions and research projects, you’ll be ready to tackle this exciting science head on.
So far, we mostly think of LLMs as things we interact directly with, say through chat interfaces. But what if we could take LLM functionality and “package it up” so that we can routinely use it as a component inside anything we’re doing? Well, that’s what our new LLMFunction is about.