MenuCraft: Interactive Menu System Design with Large Language Models

Menu system design is a challenging task involving many design options and various human factors. For example, one crucial factor that designers need to consider is the semantic and systematic relation of menu commands. However, capturing these relations can be challenging due to limited available resources. With the advancement of neural language models, large language models can utilize their vast pre-existing knowledge in designing and refining menu systems. In this paper, we propose MenuCraft, an AI-assisted designer for menu design that enables collaboration between the designer and a dialogue system to design menus. MenuCraft offers an interactive language-based menu design tool that simplifies the menu design process and enables easy customization of design options. MenuCraft supports a variety of interactions through dialog that allows performing zero/few-shot learning

Evaluation of the Escherichia coli (E.coli) Strains based on protein profiles obtained from traditional Ice cream in Isfahan City

Introduction: Bacterial strains present in food products undergo different thermal processes such as coldness and warmth. Such cases cause a shock in bacteria and force the bacteria to produce proteins and partly, develop a change in the production of enzyme. This can give the strain a special characteristic, knowledge of this characteristic will contribute to a timely and more precise identification. Materials and methods: During this time more than 100 samples have been examined, out of which, 48 Indol positive isolation samples were examined by phenotypic tests and sodium dodecyle sulphate polyacrylamide gel electrophoresis (SDS- PAGE). Results: – The results of numerical analysis of phenotypic characteristics and protein patterns showed that only 79% of the collected isolates (phenon 1 and 2) could be identified as E.coli compared with reference strains. E.coli strains from ice creams were showed some Variation in banding patterns. Major differences were observed in protein bands between 23.59 - and 20.79 -kDa molecular mass range which the isolates were compared with reference strains. Discussion and conclusion: Our study concluded that food’s bacterial strains are influenced by temperatures in different processes and also it could stimulate the production of proteins or change the enzymes. Therefore, The reason of taking care of the issues is that changes in the proteins’ structures can lead to change in the biochemical properties, and finally this change can misguide us. Further research is being performed to characterize these atypical strains by molecular methods