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Joined 1 year ago
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Cake day: December 11th, 2023

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  • It is probably good that OS community are exploring this however I’m not sure the technology is ready (or will ever be maybe) and it potentially undermines the labour intensive activity of producing high quality subtitling for accessibility.

    I use them quite a lot and I’ve noticed they really struggle on key things like regional/national dialects, subject specific words and situations where context would allow improvement (e.g. a word invented solely in the universe of the media). So it’s probably managing 95% accuracy which is that danger zone where its good enough that no one checks it but bad enough that it can be really confusing if you are reliant on then. If we care about accessibility we need to care about it being high quality.










  • zerakith@lemmy.mltoScience Memes@mander.xyzpringles
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    7 months ago

    I’m pretty sure it’s real. I met someone once who worked in materials research for food and they said that modelling was big there because the scope for experimentation is more limited. In materials for construction where they wanted to change a property they could play around with adding new additives and seeing what happens. For food though you can’t add anything beyond a limited set of chemicals that already have approval from the various agencies* and therefore they look at trying to fine tune in other ways.

    So for chocolate, for example, they control lots of material properties by very careful control of temperature and pressure as it solidifies. This is why if chocolate melts and resolidifies you see the white bits of milk that don’t remain within the materia.

    *Okay you can add a new chemical but that means a time frame of over a decade to then get approval. I think the number of chemicals that’s happened to is very very small and that’s partly because the innovation framework of capitalism is very short term.