Towards Precise Lexicon Integration in Neural Machine Translation

Terminological consistency is an essential requirement for industrial translation. High-quality, hand-crafted terminologies contain entries in their nominal forms. Integrating such a terminology into machine translation is not a trivial task. The MT system must be able to disambiguate homographs on the source side and choose the correct wordform on the target side. In this work, we propose a simple but effective method for homograph disambiguation and a method of wordform selection by introducing multi-choice lexical constraints. We also propose a metric to measure the terminological consistency of the translation. Our results have a significant improvement over the current SOTA in terms of terminological consistency without any loss of the BLEU score. All the code used in this work will be published as open-source.

Towards a Comprehensive Understanding and Accurate Evaluation of Societal Biases in Pre-Trained Transformers

The ease of access to pre-trained transformers has enabled developers to leverage large-scale language models to build exciting applications for their users. While such pre-trained models offer convenient starting points for researchers and developers, there is little consideration for the societal biases captured within these model risking perpetuation of racial, gender, and other harmful biases when these models are deployed at scale. In this paper, we investigate gender and racial bias across ubiquitous pre-trained language models, including GPT-2, XLNet, BERT, RoBERTa, ALBERT and DistilBERT. We evaluate bias within pre-trained transformers using three metrics: WEAT, sequence likelihood, and pronoun ranking. We conclude with an experiment demonstrating the ineffectiveness of word-embedding techniques, such as WEAT, signaling the need for more robust bias testing in transformers.

Effect of adding the sifting Avocado seed meals to wheat flour on produced dough and bread qualities

Adding the sifting meals of the Avocado seed to wheat flour mixtures caused increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars ) Also the (5,10%) percentages adding caused a slight reducing in gluten quality , while a reducing in gluten quality was clearly at (15 , 20%) percentages. Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly , except (20%) percentage comparing with control sample. Finally , 15 and 20 percentages , only of Avocado seed meals adding caused reducing in taste property of produced bread.

The integral formulas determinating the stresses and temperature in micropolar elastic body

This paper concerns the mathematical model of Ignaczak kind for the Eringen-Nowacki micropolar elastic body with six material constants, subjected to temperature field, and initially occupying a bounded simply connected region.

Studying the behavior of unbounded micropolar elastic body without external stresses

This paper aims to calculate regular classical and complementary, so regular total Ignaczak solutions coupled with temperature field ,occupying R3 , and with vanishing stresses and temperature on the boundary.

Effect of adding the sifting terebinth and grape seed meals to wheat flour on produced dough and bread qualities

Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein percentage remained steady , except the highest percentages (10 , 15 % ) . Also the (10,15%) percentages adding caused a slight reducing in gluten quality as showed by related tests : (fermentation time test , SDS test , moisture gluten test ) Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly comparing with control sample. On the other hand , 10 and 15 percentages of grape seed meal adding caused reducing in sensory properties of produced bread. Finally , the determined results related with rheological properties tested by Mixolap apparatus showed improvement in thermal stability of starch enzymatic activity comparing with control sample , meanwhile the other tested properties didn't affected at the same level of addition .

Stability of Wheat Flour Properties during Production in Commercial Mill

The properties of produced flour of wheat are affected by two basic factors: the first is the used wheat properties, the second is the milling technology, and other factors are related to wheat preparation process milling process like the gap between the roller milling and still other random factors. The aim of this research to study the variation of technological properties (moisture content, protein, and ash), color, and rheological properties of produced flour in commercial mill during two month and using a one type wheat and in the same mill, which will show the effects of random factors of the mill process on the variation of produced flour properties at tow point the first at the end of production line and the second at packaging line. Stability of produced flour properties have been determined by using individual control charts. Rheological properties have been studied just for packaging line samples. The variation of technological properties of packaging line sample were greater than production line sample, and laying many sample points out of limiting lines shows that the milling process is out of control. Control charts of rheological properties shows that one sample point out of limiting line, but it still in the range of standard methods repeatability which is mean the process is under control according to packaging line sample rheological properties.

Study the effect of adding corn starch on some sensory and chemical properties for quick preparation vermicelli (noodles) manufacturer of bean flour

Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the addition of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.

دراسة إمكانية تصنيع شعيرية سريعة التحضير ( نوديلز) من دقيق الفول Vicia faba

توجهت أنظار الباحثيين في مجال التغذية نحو تخفيض الكربوهيدرات في المنتجات المصنعة بهدف التقليل من اثار تراكم الدهون الناتجة عن تخزين الجسم لهذه الكربوهيدرات

Proving the uniqueness of solution of the stress – temperature equations for elastic لbody with microstructure

This paper concerns the mathematical model of Ignaczak type for the Eringen-Nowacki micropolar elastic body of six material constants, coupled with temperature fields, and initially occupying a bounded simply connected region in R3.