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[Assistant] I'm hoping that the judges are gonna love the flavours of black pepper, strawberry and beetroot together. I really like the candied beetroot. I think it's nice on the plate, so hopefully they like that as well.


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[Assistant] Um, I think it's a transition piece. So it's like between dessert and mains. So it's just before you have dessert.


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[Assistant] As soon as I see Pashuyo and Porkbelly, I have an idea straight away in my head and I know I'm gonna go down that direction. Maple, maple.


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[Assistant] All rules are out the window. I'm gonna go a little bit crazy today. I've been wanting to do a dish like this for a little while.


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[Assistant] The dish that I wanna do today is called Roast Pork and Apples. I'm basically pulling the flavours from like a sundae roast, but it'll be a dessert.


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[Assistant] Mum would definitely think that I've lost my mind because I'm putting pork crackling with apples and ice creams.


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[Assistant] So this is my ice cream mixture. It is prosciutto, maple syrup and an anglaise base. It's confusing because it's quite salty, but it's got like this really delicious savoury undertone to it. I just really hope that this works. I don't want to be in that pressure test, so I really want to win today.


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[Assistant] The dish I'm doing today is Roast Pork and Apples. It's basically a prosciutto and maple syrup ice cream with crackling pork belly and some apples a couple of ways. My ice cream is in the churner. My pork is in the oven as it needs time to get really crispy and puffy.


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[Assistant] How was it, Khan? Not stressing me out, I'm really starting to second doubt myself.


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[Assistant] I'm really stressed. I need my pork to crackle in the like, the next few minutes. Or else I'm gonna have to figure out something else to do.


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[Assistant] I'm really worried about the pork not crackling on my pork and apple dessert.


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[Assistant] The edges were looking good, but the middle part is still so soft. So I leave it cooking for a little while longer.


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[Assistant] I've got a layer of stewed apples at the bottom, then a layer of fresh apples. I then put a dollop of ice cream with some crackling around. I think it's delicious.


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[Assistant] I'm walking my dish up to the judges. I know it's a bold concept. I'm using savoury flavours in my pork and apple dessert, but hopefully they like it.


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[Assistant] Khan, what have you cooked? Roast pork and apples. It's a prosciutto and maple syrup ice cream. There's stewed apples, fresh apples. There's a syrup that goes over the stewed apples. There's also some apple chips and then I've crunched up some crackling around the plate as well.


[User] Please transcribe this text

[Assistant] It's a prosciutto and maple syrup ice cream. There's stewed apples, fresh apples. There's a syrup that goes over the stewed apples. There's also some apple chips, and then I've crunched up some crackling around the plate as well.


[User] Please transcribe this text

[Assistant] I can't believe I've won. I'm so excited now. I'm in the top four. I don't have to cook in a pressure desk tomorrow. And I get to cook with Ben to find it out for this advantage at the end of the week. Like this is awesome.


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[Assistant] Welcome aboard one of Sydney Harbour Exclusives event boats.


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[Assistant] We've been to some amazing places, South Australia, the Northern Territories, some gorgeous locations in Victoria, and look where we are now.


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[Assistant] Khan, congratulations again. You are our first semi-finalist. One cook away from the grand finale.


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[Assistant] The rules. You have 90 minutes to bring us a delicious dish. Knock our socks off.


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[Assistant] You've also got to bring us seven plates of food for all of us.


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[Assistant] Are you ready? Yep. You have 90 minutes and Sashi, you have 60 minutes to go. Ben, 30 minutes. Yes.


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[Assistant] Okay, good on you. Time for us to taste, thanks. Please enjoy.


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[Assistant] The coral trout, the whiting, I mean really moist, delicious, and I think he's nailed that down to the last second. Two very, very delicate fish. I think he's done...


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[Assistant] You now have 10 minutes, pressure's on. Jess, 40 minutes to go, yeah?


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[Assistant] If you can't get it all done, what will you miss off? A good plan B is always a good idea.


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[Assistant] There's a bunch of chefs. This is kind of our go-to food after a big day in the kitchen, isn't it?


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[Assistant] All of us agreed that you cooked that fish beautifully.


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[Assistant] And you know what? You're safe. So well done.


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[Assistant] Sashi, you're in dangerous territory. We all love chicken rice.


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[Assistant] Your chilli sauce was bright and tangy, and your chicken, although it was moist, had very little flavour.


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[Assistant] Jess, we unanimously agree the flavors of that yuzu kremu and that black sesame crumb work brilliantly. However...


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[Assistant] The peanut praline didn't work, nor did the raspberries and vinegar. After much discussion, Jess, I'm sorry you're going home.


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[Assistant] And nice to see you in your casuals and us strangely dressed in our whites. This is going to be a masterclass with a difference. Obviously Matt can't be with us today. He's not standing at the end. Replaced by, er, Mr Bennett. Good morning. How are you? Good morning. And Shannon's not the only one that's joining us today. Have a look behind you. Oh, I'm not.


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[Assistant] And apparently Loki can't be here because he's completing his internship at Gagan Anand's place in Thailand, in Bangkok. Wow. Which is one of the best restaurants in the world. Unbelievable.


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[Assistant] I'm gonna do tuna, avocado, I'm gonna make a sesame yuzu dressing. How are you cooking the tuna? I'm not gonna cook it.


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[Assistant] And that's what I'm after. If I can just drive a couple of big flavours into it, then maybe I can, because I know George is getting really fancy.


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[Assistant] What have you cooked? Tuna avocado yuzu. Would you like to do the honours on dressing? Love to. So dressing I make at home all the time. Thank you.


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[Assistant] Anchorings on. This is where I really do miss Matt, because you should be here, right? I know. So two against three.


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[Assistant] Main course, we're doing, uh, duck, comfy carrots.


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[Assistant] What is that? We're gonna do, uh, Britney biscuit, a star anise and green cardamom ice cream, and a mandarin syrup. So we'll see how that goes. Good to do. Oh, a lot to do, isn't it? There's a lot to do. When there's two of you, it ain't much time, is it?


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[Assistant] It's a lot of work, isn't it? My goodness. So I'm trying to do the Brittany biscuit. And I'm gonna butter these things and start baking. Good luck on the Brittany, guys, yeah?


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[Assistant] I've gotta get this ice cream on. Yeah, we've got lots of work to do.


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[Assistant] I think I'm just gonna spend the whole time on dessert, George. George is doing like three courses, I'm doing one.


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[Assistant] With cardamom star anise ice cream and little poached mandarins from the garden. Bust that Brittany open in the middle.


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[Assistant] First of all, thank you for being very supportive to our remaining contestants as it was about learning, having some fun today. You've now got to go home and practice your hearts out. Boys, are you ready? Yes. Good stuff. Off you go. See you in the semi-final.


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[Assistant] Welcome to the semi-final of MasterChef 2018.


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[Assistant] I'm really hoping that it's not a savory cook today, but I'm gonna try my absolute best today. I'm gonna fight with all I've got and hopefully just push to the end.


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[Assistant] I can't even process anything. I feel like I've just heard it, but it's just gone one ear and out the other.


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[Assistant] I feel like reading is definitely not my strongest point. So I'm underlining all the keywords. I'm writing up a ingredients list to know what elements need what ingredient.


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[Assistant] My strength is in desserts, but today it's honestly a challenge because we don't know what it's supposed to look like. But I'm hoping that I can replicate the dish and hopefully, uh, just get all my ratios right.


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[Assistant] So I'm using the egg tester. So I put an egg there and I basically add enough sugar strips so that the egg will float to the top and that will make sure that it's stable.


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[Assistant] I'm really happy with the egg test. I add some zest and I mix it through. I get my sorbet mixture into the cheddar.


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[Assistant] My sorbet's in the chair, my corset's done, and I'm moving on to my panna cotta.


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[Assistant] I think I'm doing okay, but this is really hard. There's no way to know if what I'm doing is right. So I'm worried that one little mistake is gonna send me home.


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[Assistant] To make the sheep's milk panna cotta, I put sheep's milk yoghurt, cream, and a bit of milk and mix that until it's just slightly dissolved.


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[Assistant] I don't want to boil the mixture because I don't want it to split.


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[Assistant] If my panna cotta mixture splits when it's set, it's not gonna have that one layer. It's gonna have the curd and the whey just on top of each other. I'm just hoping that it all comes together.


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[Assistant] For my panna cotta, I'm using a few sheets of gelatin. Just enough so it sets, but not too much so you still have that wobble.


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[Assistant] I read the review again and I still don't get it. I'm pretty sure that that's how the job's supposed to be. It's just making me really nervous.


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[Assistant] I'm so confused right now. I don't know what goes into the fluid gel. I don't know what goes into the jubes.


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[Assistant] I'm so confused right now. I'm so scared because I don't know what clues I've missed. And I look over and my curd has split.


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[Assistant] It seems impossible, but I have to remind myself it's a dessert and I can do this. I blitzed my curd and it's...


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[Assistant] I reread the review for the third time. I finally figured out that the gel and the juice are the same thing. One is set with agar and one is set with gelatin. I know what I gotta do, I just have to get it done.


[User] Please transcribe this text

[Assistant] The review says the sorbet is in the heart of the mandarin, and because we're connelling it in front of the judges in the tasting room, I'm gonna start with the panna cotta. And then my fluid gel, and caramel jubes. This is going to look spectacular.


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[Assistant] I'm really proud of myself. I think I'm really happy that I at least got all seven elements on the dish. I'm just hoping for the best.


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[Assistant] Today was definitely a challenge because I just never thought I'd still be here.


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[Assistant] I'm really happy. My dish doesn't look the same as Jo, but it does look quite similar which I'm pretty happy.


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[Assistant] Let's go! Jess, Sashi and Chloe battled it out in a marathon pressure test.


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[Assistant] To deliver food, that's to die for.


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[Assistant] I pour a glass of it to myself and I'm not sure where it goes though. Does it go in a sorbet or does it go into a, uhm, custard? Where does it belong?


[User] Please transcribe this text

[Assistant] Choose the sweet pantry you cook against. Reynolds. Choose savoury. You get Matty.


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[Assistant] Right, bit of business. I haven't got my whites on for nothing. Today, I'm going to be running the kitchen.


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[Assistant] You have to make six courses. Four savoury, two sweet. Let's find out which course you're cooking.


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[Assistant] Right guys, how it's gonna work today. It's a staggered start.


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[Assistant] Each of you is going to get a hero ingredient that needs to be front and centre in your course.


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[Assistant] You guys need to prep enough for 40 guests? You're gonna have two and a half hours to prep and cook?


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[Assistant] Remember, the most delicious dish will be safe and will go straight through to finals week.


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[Assistant] The rest of you will go through to elimination. Right Chloe, you ready?


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[Assistant] Your impact, your first course. What I want to see is a really beautiful little dish and it's got all this interesting stuff going on.


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[Assistant] No waste today, alright? No binning here today. I'm not going to let you put anything in the bin. Alright?


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[Assistant] Right Khan, you're next. Your two and a half hour starts now. Let's go.


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[Assistant] Ben. Yes George? 75 minutes before the guests arrive in the building. And I'm concerned.


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[Assistant] Ben? Yes George? 75 minutes before the guests arrived in the building. And I'm concerned.


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[Assistant] You need to go like the clappers, yeah? I'll cut all your fondants out first.


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[Assistant] Hot down? Is it hot down to start cooking the puree? No. Come on, Ben!


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[Assistant] I never knew that. Taking the edge off. Wow. Yeah. I love it. I love how you got your, you're using your building, uh, knowledge. I knew I liked you better.


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[Assistant] Come, the coriander down there's dying. Get it into ice water.


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[Assistant] Just think of some really cool things that are gonna blow their mind. We know you do good desserts. I want you now to really bend your brain, okay? Smash it.


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[Assistant] Definitely want to go out with a bang. Are they your last plates? Yeah. Great.


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[Assistant] Han! Come on, man. Yes, George? Let me taste, let me taste. Yummy.


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[Assistant] You like it? You're happy? Yeah, I'm happy. It's yummy. Great. Right. You need to hurry up. You're to the wire. Yes, George. You gotta go. You gotta go. You gotta go. Quicker, Khan.


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[Assistant] I'm not gonna let you fall behind. Yes, George. Let's go. Come on, faster, faster, faster. All the same. Everything the same standard, yeah?


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[Assistant] Khan, you've got 16 to go after that. Yes, okay. Uh, Sashi? Yes. All good over there?


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[Assistant] Service please. Right, service. Tashi? Yes?


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[Assistant] Jess is done. It's your turn now. Yes. Start going, come on. Start getting your plates ready. Jess, you done?


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[Assistant] Uh, Reese, set yourself up. Yep. Get everything nice. I want eight plates at a time, yeah? As soon as Sashi's done.


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[Assistant] I feel like he's tried to give us a version that's a little bit too clean and fancy.


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[Assistant] It's just kind of two or three too many competing elements.


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[Assistant] Looks colourful. You know, it kind of works. But then, like a really fatty peanut butter.


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[Assistant] Hi, I'm Anke Oudenaert and I am one of the instructors in the Marketing Analytics Professional Certification Program.


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[Assistant] I started my digital marketing career journey at Yahoo quite a while back.


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[Assistant] As I'm sure you can imagine, marketing analytics was a big part of what the research team at Yahoo was charged with.


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[Assistant] I was lucky to have a first row seat to the incredible evolution of the internet.


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[Assistant] This further led to open my eyes to the power of digital marketing and analytics.


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[Assistant] I am a trained psychologist and my masters is in consumer behaviour and marketing. Along with my formal training, I would argue that Yahoo was an equally important school to me.


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[Assistant] After leaving Yahoo, I took what I learned about digital media, web analytics and advertising and started my own company together with a few friends called JumpTime.


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[Assistant] We focused on advertising and revenue optimization for publishers.


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[Assistant] Building a software company from scratch was a fun roller coaster ride. After a few years, we sold the company to OpenX, an advertising technology company, and I worked with them to help integrate our software and algorithms into their software.


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[Assistant] While working in these companies, I joined the faculty at UCLA Anderson School of Management.


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[Assistant] Where I've been teaching digital marketing and analytics in the MBA program. It's there that I found my passion for teaching.


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[Assistant] Over the past few years, I've combined my love for teaching, digital marketing and building products into creating different online courses together with our team here at Aptly. Our team has worked extensively with Facebook to help their teams create education programs.


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[Assistant] I am very excited about this program. I can't tell you how much of an accelerator marketing analytics has been for my career.


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[Assistant] Thanks to Brilliant for supporting this episode of SciShow. Check out Brilliant.org slash SciShow to learn more.


[User] Please transcribe this text

[Assistant] Which are a thing that it has. And it's a window into evolution in action. It's what happens when an old structure gets used for a new purpose. Most crustaceans have a structure called a gastric mill in their stomachs. It acts like a mortar and pestle, with teeth that scrape together to grind up food and make it small enough for digestive enzymes to break it down the rest of the way. But in a 2019 study,


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[Assistant] Researchers discovered that the mill could be used for another purpose.


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[Assistant] They observed that ghost crabs would make a rasping sound when provoked


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[Assistant] They also knew that ghost crabs can produce a warning sound by rubbing their claws together. But in this case, the crabs were growling with their claws outstretched.


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[Assistant] Telling the researchers the sound must have been coming from somewhere else. So they used a technique called laser Doppler vibrometry, which helps identify the sources of vibration to see where the sound was coming from. And the signal was strongest…


[User] Please transcribe this text

[Assistant] The researchers also learned more about how it was used. For example, some crabs growled faster or more often, which the researchers think might indicate how worked up they are.


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[Assistant] And bigger crabs growled more often, perhaps to tell possible threats.


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[Assistant] Hey, I'm huge, so don't mess with me. But if the crabs already had functional claw-based warning sounds, why evolve a separate one? If you're a crab,


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[Assistant] In fact, existing structures get co-opted to do new things all the time, including make sounds. For example, fish called grunts gnash their teeth together to make a characteristic grunting sound when distressed. But this is the first known example of stomach teeth.


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[Assistant] used for communication. And the authors of this study think it might not be the only one, since grinding and churning stomachs exist in a number of animals. So watch out for those talkative tummies.


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[Assistant] They may be saying more than just asking for a snack. Our stomachs tell us when they need food, but what about our brains? If you want to feed your brain,


[User] Please transcribe this text

[Assistant] Brilliant is here for you. Their bite-sized daily challenges will take care of that mental tummy rumble, but if you're hungry for even more…


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[Assistant] Each one ties into a full course available on Brilliant. Brilliant is a place where you can learn about all things math, science, engineering, and computer science. If you're interested, you can go to Brilliant.org slash SciShow for the chance to save 20% on an annual premium subscription.


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[Assistant] It's actually done a great job on the scallops.


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[Assistant] All our prawns, all our seafood, it's great. It's also very well combined with the refreshingness of the watermelon as well. Well done, George. Bravo.


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[Assistant] Well, I think that it's beautiful. The joy is great as well. Bravo, Benjella.


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[Assistant] I love the combination of the duck and the dates and the mushroom puree. Well done, boys.


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[Assistant] The sweetness of the fennel, weed, sweetness of the sorbet, salted caramel, it's a great combination, well done, kind, it's so good.


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[Assistant] It's, it's an harmony on the play, like, the briny biscuits as well, the ice cream, the poached mandarin, it's great.


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[Assistant] So let's listen to this phrase that we're talking about. What about some appetizers?


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[Assistant] Okay, so, this phrase, what about?


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[Assistant] The rings from edge to edge are almost two thirds or so as wide as the distance from the Earth to our own moon. So they're quite vast.


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[Assistant] Cassini is about as big as a small school bus. It's the biggest interplanetary spacecraft NASA has ever built.


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[Assistant] It was a challenge, like taking a picture of a cat in a coal bin under moonlight or something, you know.


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[Assistant] The arcs lie within a full ring, but the matter in this full ring is almost transparent. So we could never see it before with watching it block starlight.


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[Assistant] I'm sorry I haven't called or anything, but right after you decided you wanted a break, I was up north to put out some major forest fires. I was in the middle of nowhere working day and night trying to prevent the blaze from spreading. It was pretty intense.


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[Assistant] Wow, that's amazing! This is great news! I've always wanted to be a father. We'll go to the doctor first thing in the morning.


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[Assistant] I was away the first week of February at a training seminar.


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[Assistant] These reports are not accurate, John. We checked and discovered a lot of mistakes.


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[Assistant] I'm sorry I haven't called or anything, but right after you decided you wanted a break, I was called up north to put out some major forest fires. I was in the middle of nowhere, working day and night, trying to prevent the blaze from spreading. It was pretty intense.


[User] Please transcribe this text

[Assistant] Wow, that's amazing. This is great news. I've always wanted to be a father. We'll go to the doctor first thing in the morning.


[User] Please transcribe this text

[Assistant] I was away the first week of February at a training seminar.


[User] Please transcribe this text

[Assistant] I've always wanted to be a father. We'll go to the doctor first thing in the morning.


[User] Please transcribe this text

[Assistant] I was away the first week of February at a training seminar.


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[Assistant] If you run it with gradient descent or some other optimization algorithm, it could actually look like it's working. And you know, your cost function J of theta may end up decreasing on every iteration of gradient descent.


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[Assistant] And for this example, we're going to assume that theta is just a real number. And let's say I want to estimate the derivative of this function at this point. And so the derivative is equal to the slope of that sort of tangent line.


[User] Please transcribe this text

[Assistant] Here's how I'm going to numerically approximate the derivative, or rather here's a procedure for numerically approximating the derivative. I'm going to compute theta plus epsilon, so value a little bit to the right, and I'm going to compute theta minus epsilon, and I'm going to look at those two points.


[User] Please transcribe this text

[Assistant] And I'm going to connect these two points by a straight line, and I'm going to use the slope of that, that little red line as my approximation to the derivative, which is the, the true derivative is the slope of that blue line over there. So yeah, it seems like it would be a pretty good approximation.


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[Assistant] Mathematically, the slope of this red line is this vertical height.


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[Assistant] Theta plus epsilon, this point here is j of theta minus epsilon. So this vertical difference is j of theta plus epsilon minus j of theta minus epsilon. And this horizontal distance is just 2 epsilon. So my approximation is going to be that the derivative with respect to theta of j of theta is


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[Assistant] At this value of theta that that's approximately


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[Assistant] There's usually a large range of different values for epsilon that work just fine. And in fact, if you


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[Assistant] Let epsilon become really small, then mathematically this term here actually mathematically, you know, becomes the derivative, becomes exactly the slope of the function at this point. It's just that we don't want to use epsilon that's too, too small because then you might run into numerical problems. So, you know, I usually use epsilon around 10 to the minus, we'll say.


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[Assistant] And by the way, some of you may have seen an alternative formula for estimating the derivative, which is this formula.


[User] Please transcribe this text

[Assistant] This one on the right is called the one-sided difference, whereas the formula on the left, that's called the two-sided difference. Uh, the two-sided difference gives us a slightly more accurate estimate, so I usually use that rather than this one-sided difference estimate.


[User] Please transcribe this text

[Assistant] So concretely, what you implement in Octave is you implement the following. You implement code to compute. You draw the props, which is going to be a, uh, approximation to the derivative as just, you know, this formula, J of theta plus epsilon minus J of theta minus epsilon divided by two times epsilon.


[User] Please transcribe this text

[Assistant] Contrarily, the partial derivative of a cost function with respect to the first parameter, theta 1, that can be obtained by taking j and increasing theta 1. So you have j of theta 1 plus epsilon and so on minus j of this theta 1 minus epsilon and divided by 2 epsilon.


[User] Please transcribe this text

[Assistant] The partial derivative with respect to the second parameter theta 2 is again this thing except that you take j of here you're increasing theta 2 by epsilon and here you're decreasing theta 2 by epsilon and so on down to the derivative with respect to theta n would be if you increase and decrease theta n by epsilon over there.


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[Assistant] So these equations give you a way to numerically approximate the partial derivative of j with respect to any one of your parameters theta i. Concretely, what you implement is therefore the following.


[User] Please transcribe this text

[Assistant] I'm gonna set theta plus equals theta, then increase theta plus the i-th element by epsilon. And so, you know, this, this is basically theta plus is equal to theta except for theta plus i, which is now incremented by epsilon. So, so theta plus is equal to, right, theta one, theta two, and so on. And then theta i has epsilon added to it, and then they go down to theta n. So this is what theta plus is.


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[Assistant] Your approximation to the partial derivative with respect to theta i of j of theta.


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[Assistant] And the way we use this in our neural network implementation is we will implement this, implement this store loop to compute


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[Assistant] The partial derivative of the cost function with respect to every parameter in our network. And we can then take the gradient that we got from backprop. So dvec was the derivatives we got from backprop.


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[Assistant] Right, so backprop, backpropagation was a relatively efficient way to compute the derivatives or the partial derivatives of a cost function with respect to all of our parameters.


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[Assistant] And, uh, when I plug these d-effect vectors into gradient descent or some advanced optimization algorithm, I can then be much more confident that I'm computing the derivatives correctly and therefore that hopefully my code will run correctly and do a good job optimizing J of theta.


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[Assistant] First thing I do is implement backpropagation to compute defects. So this is a procedure we talked about in an earlier video to compute defects, which may be our unreal version of these matrices.


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[Assistant] Then what I do is implement numerical gradient checking to compute grad approach. So this is what I described earlier in this video in the previous slide.


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[Assistant] Before you start to use your code for learning, for seriously training your network, it's important to turn off gradient checking and to no longer compute this grad approach thing using the numerical derivative formulas that we talked about earlier in this video.


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[Assistant] And the reason for that is the numerical gradient checking code, the stuff we talked about in this video, that's a very computationally expensive, that's a very slow way to try to approximate the derivative. Whereas in contrast, the back propagation algorithm that we talked about earlier, that is the thing we talked about earlier for computing your D1, D2, D3, or for Dvec,


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[Assistant] So once you've verified that your implementation of that obligation is correct, you should turn off gradient checking and just stop using that.


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[Assistant] So when you're, when you're ready, once you verify the implementation of back propagation is correct, make sure you turn off or you disable your gradient checking code while you're training your algorithm or else your code could run very slowly.


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[Assistant] If uye alke in ixey, on one orme imtey, orye ierdfey.


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[Assistant] Hi. Uh, in this video, uh, I'm going to be talking about, uh, public writing with some examples from the humanities and more specifically from music and ethnomusicology.


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[Assistant] The very idea of public writing presumes that there's some kind of contrast with private writing.


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[Assistant] Or very intimate journals. But in general, it's a little like talking about visual images. It's sort of redundant.


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[Assistant] Writing is public, whether it's academic or otherwise. I think what we're talking about when we, uh, think of public writing and academic circles is in contrast with very specialized knowledge.


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[Assistant] The public writing we can think of as, uhm, writing for a general public rather than academic specialists or other types of specialists.


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[Assistant] Uhm, so the first thing we can think of is, uhm, just books. Uhm, there are, of course, very specialized academic books, but, uh, there are also books that are intended for a more general audience. Uhm, here I have, uh, covers of three books by one of my, sort of, role models, uhm, in


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[Assistant] Public writing, I think, uh, consummately, quintessentially public writing is, uhm, weblogs, or blogs on the left, uhm, is a screen capture from a blog by...


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[Assistant] A colleague named Wayne Marshall, his blog, Wayne and Wax, is really highly regarded and I think really, uhm,


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[Assistant] Excellent and thought-provoking work. Uh, one of the things, uh, that distinguishes this type of public writing from others is that there's, uh, a type of dialogue going on with the general public, so people comment, uhm, and post things onto


[User] Please transcribe this text

[Assistant] Which is also a very, uhm, kind of characteristic type of public writing in the arts and humanities. Uh, there is a screen capture from, uh,


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[Assistant] Uh, weblog called Dusted, which is mostly music reviews and articles by, uh,


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[Assistant] Of course, first thing we may think of with, uh, public writing is, uh, newspapers.


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[Assistant] Uh, here on the left we have an op-ed or opinion editorial piece from the New York Times about ethnomusicology, uhm, but written by a...


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[Assistant] Writing, or genres of writing, uhm, these are uhm, on the left we see an image of some liner notes from a compact disc. Uhm, it's information.


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[Assistant] That's, uh, text information written on an album, uh, it's sort of a


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[Assistant] Maybe a dying art form if you think of it a certain way, uhm, with digital downloads and files being the preferred format for music nowadays.


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[Assistant] But this type of context and information for music, uhm, can be really essential and, uh, it's a...


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[Assistant] Uhm, often written by scholars and specialists. On the right, you see a press release.


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[Assistant] In this case from, uhm, a, uh, public relations firm named Rock Paper Scissors that specializes in world music.


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[Assistant] We tend to think of magazines, I think, similarly to the way we think of newspapers as a sort of quintessentially public, uhm, forum for, for writing.


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[Assistant] Uhm, here are a couple of magazines that I look at a lot and often include articles for the general public but written by scholars and academics.


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[Assistant] Uh, or a newspaper and what they might write for a very specialist, uhm, academic journal article is,


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[Assistant] Really a lot of times in the tone, uhm, in the amount of detail and specialization of the subject.


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[Assistant] But also something very fundamental, which is citations.


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[Assistant] Writing for the general public doesn't typically have citations, whereas academic writing in journals and, uh, books


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[Assistant] Does have citations. I think that's one of the sort of key, uhm,


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[Assistant] And finally, uhm, we have a couple of, uhm, examples of multimedia publishing for the general public done by scholars. On the left you see a cover from a CD project, uhm,


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[Assistant] And on the right, a video that I've featured in, uh, in other, uh, presentations here for the course, uh, which I really still recommend you, you check out on YouTube, uh, by Hugo Zemp.


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[Assistant] Uhm, these are a type of writing, really, uh, scripts are written, uhm, liner notes, uh, the production, I think, uhm, it's an interesting way to think, uh, about media and intellectual pursuits is through multimedia. And finally, uh,


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[Assistant] Moving images, uh, these are a couple of examples from Apsara Media, which is


[User] Please transcribe this text

[Assistant] So, I hope that was an interesting and thought-provoking sort of little journey through different types of public writing. Thanks, see you in the next video.


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[Assistant] Thanks to CuriosityStream for supporting this episode of SciShow. Go to curiositystream.com slash SciShow to start streaming thousands of documentaries and nonfiction TV shows.


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[Assistant] All creatures have some way of sensing infrared radiation, the low-frequency light waves that we feel as heat.


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[Assistant] Dial this sense up to 11. Like, they can detect a fire from kilometers away or see their world with heat alone. And these amazing critters are inspiring some super hot tech that could make our world safer.


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[Assistant] And more knowable. Most animals turn and run the other way when a fire approaches, but not some species of jewel beetles. They're always on the hunt for freshly burnt wood, because that's the only place their babies can develop. So they need to be able to sense a fire from pretty far off. At the same time, they need to distinguish between recently burned and


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[Assistant] contains around 70 dome-shaped sensors that expand when they absorb the energy from infrared radiation. This expansion bends a single


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[Assistant] Especially as forest fires become more intense and widespread due to climate change. While the beetles might have the best long-range fire detection in the animal kingdom, their short-range sensing is kind of meh when compared to certain snakes. Pit vipers, get that name?


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[Assistant] from the pair of heat-sensing pit organs below their eyes, and they're able to create an


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[Assistant] This helps them accurately strike at their prey, a feature especially useful when hunting at night, when lots of yummy small animals are active. The pit organs work like a second pair of eyes, except that they see heat instead of light. Each pit has a sensory membrane hanging inside with several thousand


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[Assistant] heat-sensitive protein channels embedded in it. And these channels are super sensitive. They open up for temperature differences of just a couple thousandths of a degree.


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[Assistant] Which is important when your prey's fur or feathers are similar in temperature to the surroundings. When a channel opens, an electrical signal is sent to the snake's brain. The pattern of signals is mapped and processed to form an image, much like how you and I see because our brains can interpret signals from our retinas.


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[Assistant] Well, the snake's infrared image is not as high-definition. Still, engineers are hoping to recreate both the extreme sensitivity to heat and the image-forming aspects of the viper's pit.


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[Assistant] Without the living tissue bit. So they're working on developing more flexible pyroelectric materials.


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[Assistant] But developing a supple membrane version would open up a wider variety of applications. Like, better search-and-rescue robots that can see infrared as well as the snakes. That way, they could find people whose heat signature is being obscured by snow or smoke.


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[Assistant] But not all of the tech being inspired by infrared-sensing animals is aiming to detect heat. What researchers are learning from bats could teach us more about.


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[Assistant] I know that this sounds like it might be a leap, but bear with me. You see, pit vipers are not the only vertebrates that use infrared radiation to locate prey. Vampire bats also possess this ability. It comes in super handy for them when it's dinnertime because they feed solely on warm mammal blood. And it's hard to do that if you can't tell where that blood actually is. So much like pit vipers, they have heat-sensing pits in their faces. But they use a different protein channel, and it's actually the same one that humans use to detect burning hot


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[Assistant] Typically, these channels are activated by temperatures over 43 degrees Celsius. But inside the leaf-shaped pits adorning their noses, vampire bats


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[Assistant] And it's those proteins that researchers are interested in because they could improve upon a neuroscience technique known as thermogenetics. The basic idea here is that neurons are turned on and off when ion channels open or close. So if, thanks to genetic engineering, you give certain neurons channels that can be opened and closed at will, you can flip them on and off


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[Assistant] But thermogenetics aims to use infrared and other kinds of long-wave radiation instead, since they are able to penetrate tissue a lot better than visible light. And that could open up whole new avenues of study, as right now, getting the light into the dark recesses of an animal's brain is


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[Assistant] You know, tricky to say the least. That's why they're excited by the special channels in vampire bats. They may be just the thing to take thermogenetics to the next level. It's clear that for all these animals, their super-infrared detectors are evolutionary gifts, which have allowed them to do incredible things. And now, they're proving to be gifts to the scientific community as well.


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[Assistant] Speaking of gifts, if you want to treat yourself to even more awesome science this year, you might want to check out today's sponsor, CuriosityStream. They're a subscription-based streaming service that offers thousands of documentaries and nonfiction TV shows, including exclusives and originals. For instance, if you enjoyed learning about pit vipers and their infrared vision, you'll probably love The Secret Life of Snakes.


[User] Please transcribe this text

[Assistant] It introduces you to some of Europe's most exciting species through stunning videos of their daily lives. CuriosityStream also offers 35 expert curated collections


[User] Please transcribe this text

[Assistant] So whether you're looking for a sciency documentary, a quick tour of history, or an awesome travel program, you'll find something for you. You can learn more at curiositystream.com slash SciShow. And if you're interested, you can use the code SciShow to sign up and get an entire year for just $14.99.


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[Assistant] There's one more important aspect of marketing that relies heavily on analytics, and that is sales funnel optimization.


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[Assistant] We discussed how marketers will pay close attention to the sales funnel and how they might split the purchase process in four different steps. Awareness, interest, decision and action.


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[Assistant] As you can imagine, getting people to the awareness stage usually involves quite a bit of time and effort and often budget.


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[Assistant] If you are introducing a new product, for instance, you need to get a word out to an audience that may have an interest in your product.


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[Assistant] Often that involves developing an ad, buying advertising space and so on. It's no wonder then that marketers want to closely study what happens next.


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[Assistant] That's where marketing analytics comes in to help them understand if and how people make it through the sales funnel.


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[Assistant] Specifically, they want to identify points of friction, or points where people stop moving or leave the funnel altogether.


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[Assistant] Friction can happen at different points of the funnel.


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[Assistant] For instance, people may be aware of your product, but it may be hard to get them to become interested. That could happen if you just don't get your message across, or don't explain the benefits of your product very well.


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[Assistant] That may mean you have to change your advertising message.


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[Assistant] You may also find that people who have become interested don't bite the bullet and decide to buy your product.


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[Assistant] That could be because a competitor may have a more attractive offer.


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[Assistant] Or they may have a better message and people may decide to buy their product instead.


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[Assistant] And in some cases, you may see people who've decided to get your product, but they fail to take action. And that could be because there's friction in the checkout process, for instance, like on a website that's hard to navigate or that does not work well on a mobile phone.


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[Assistant] By studying the data on the number of people that make it from one stage to the next or by evaluating the flow of how people navigate your website


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[Assistant] These points of friction come to light and that's what shows a marketer where they should focus their efforts and adjust their marketing strategy, or in some cases, parts of the product or the sales process.


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[Assistant] When James was evaluating the sales funnel for SnackWall, he saw that there was substantial drop-off from the decision to the action phase.


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[Assistant] While James figured that some drop off is natural, he and Aliyah did a little bit more digging.


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[Assistant] In fact, they turned to Google Analytics and evaluated how people flowed through the different pages in the online checkout process.


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[Assistant] This is the type of report they were studying. We will learn more about these reports and Google Analytics later in this program.


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[Assistant] They saw that people who landed on the website did click on the Enroll Now button, but they did not submit their information when they landed on the next page.


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[Assistant] This puzzled James and Aliyah and they decided to interview a few target customers. They interviewed five people and had them go through the checkout process with them.


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[Assistant] As they were going through the website, all five of them told James and Aliyah that they did not feel comfortable providing their name and company information without a clear idea about what a snack while subscription would cost them.


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[Assistant] As a result, James and Aliyah created a quick cost calculator.


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[Assistant] Instead of the Unroll Now button, they now have a Learn More button. That leads people to a page where they are asked how many employees they have and they get a quick calculation of the estimated costs of the snack while subscription. Then there is an Unroll Now button. After making this change to the website,


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[Assistant] As I'm sure you can imagine, James was glad he did some digging into the sales funnel data.


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[Assistant] Analyzing the sales funnel can highlight weak links in your sales and marketing process and give you clues as to what part of the process may warrant more research and where there may be opportunities for optimization.


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[Assistant] All the techniques I've learned, I just practice over and over till I get it right. Yea, it's ready.


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[Assistant] Two cheese mousse, mascarpone and cream cheese. Bit of burnt white chocolate. Chocolate shards with, uhm, French crepes and popping candies.


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[Assistant] Yeah, obviously like Persia has such a really rich sort of ancient history, so it's there to reflect that.


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[Assistant] It's not the perfect reflection of what I'm capable of doing. I'd love to show you guys.


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[Assistant] I don't want to be, actually you know what, I will be that person. I'm going to say that I will not let you guys down. This...


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[Assistant] Being a doctor has its own pressures, but the MasterChef Kitchen is a completely different pressure. What's your name? Ray.


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[Assistant] Of using a neural network for autonomous driving, that is getting a car to learn to drive itself.


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[Assistant] This first horizontal bar shows the direction selected by the human driver and is the location of this bright white band that shows the steering direction selected by the human driver.


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[Assistant] And this second bar here corresponds to the steering direction selected by the learning algorithm. Again, the location of this sort of white band.


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[Assistant] Means the neural network was here selecting a steering direction that's slightly to the left. And in fact, before the neural network starts learning initially, you see that the network outputs a gray band, like a gray, uniform gray band.


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[Assistant] Throughout this region, so the uniform gray fuzz corresponds to the neural network having been randomly initialized and initially having no idea how to drive the car or initially having no idea what direction to steer in.


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[Assistant] A white band that's more confidently selecting one steering direction.


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[Assistant] But I think it's still pretty remarkable and pretty amazing how a simple neural network trained with that obligation can, you know, actually learn to drive a car somewhat well.


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[Assistant] So I already mentioned a console is one that pays a quantity, well I was saying C, or whatever, X, forever. And the console present discounted value is X over, or coupon over R.


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[Assistant] So it's, no, it's very, it's kind of obvious in the case of a, oh, why do we call them consuls, by the way? Because in Britain, in the 1700s, they, the government of the United Kingdom


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[Assistant] Issued bonds with no maturity date. They promised to pay this coupon forever. And the only way they could get out of it was by buying them back.


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[Assistant] And those bonds, well, there were some adjustments made in the 1880s. They're still paying the coupon. The British government hasn't defaulted in all that time. And so, uh, it's not forever, but it's close to forever. I mean, several hundred years. A long time to be paying a coupon.


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[Assistant] Now it's simple to understand the console present that says the price of the console P is equal to C over R. You can just, uh, uh, return that, turn it around. It says the yield to maturity on a console is C over P.


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[Assistant] And that's kind of obvious, right? What interest, if, if the console is paying a three pound coupon and it's selling for a hundred, uh, uh, two hundred dollars, two hundred pounds, I say.


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[Assistant] I'm sorry, if it was a 3% coupon issue, it's now paying 1.5% yield to maturity.


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[Assistant] Because the price has gone up. This is an important point with bonds. The coupon is fixed at the time the bond is issued. But the market price of the bond changes through time. So if the British government issued a three pound console for a hundred pounds,


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[Assistant] And that console is selling for 200 pounds today. The yield to maturity is down to one and a half percent instead of three percent. But this is no fault of the British government. They're true to their word. They're paying the console as promised. It's the market that does it.


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[Assistant] Uh, so bonds are risky. They have market risk, even if there's no default risk. If you buy a console, you know you won't live forever. The British government may live forever, but you won't. So you're going to want to sell the coupon at some point.


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[Assistant] Usually companies don't issue consoles because nobody believes they'll last forever. Patriots in Britain might believe that the British government will last forever, although I can tell you it won't. Not forever. Nothing is forever. But they imagine it's forever, so they're willing to buy British consoles.


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[Assistant] It turns out the growing console present this kind of value is x over r minus g.


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[Assistant] So by the way, what happens if g is greater than r? Or g equals r? Any idea on that? Well, I think you probably can figure this out. If g equals r, it's x divided by zero, it's infinite.


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[Assistant] That's because it, it's the, the series that you're summing is not convergent.


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[Assistant] If you're getting an amount that's growing at the rate of interest, the present value is infinite.


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[Assistant] And if it's growing at greater than the rate of interest, well, the formula breaks down. It's still infinite. So that's why we get puzzled about the present situation.


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[Assistant] If, if, uh, if the interest rate is zero, then consoles don't even converge. How can that be?


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[Assistant] Well I guess the answer is short-term interest rates are zero, but longer-term interest rates are still positive.


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[Assistant] But we have, we have something analogous to consoles, like land, for example. That lasts forever, as far as we know.


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[Assistant] It pays, you know, you can rent it out or you can plant crops on it, as far as we know, forever. Maybe those crop, uh, what about land? Aren't crop values rising through time?


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[Assistant] Uh, so that g is a positive number. And if interest rates are, they can't be zero. They have to be, long rates have to be above zero. Otherwise, assets that have growing, uh, payments would be worth an infinite amount.


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[Assistant] Now this is an annuity present discounted value. Now an annuity is like a console except that it stops after a certain number of years.


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[Assistant] In a typical annuity, a typical annuity is a home mortgage. When you buy a house, the typical financing you'll get is that you will pay, now the compounding interval is monthly.


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[Assistant] Uh, they think it's not realistic to ask ordinary people to pay their mortgage every six months because they, it's too hard for them. They'd have to, they wouldn't remember to save and they wouldn't have enough money to pay it after six months. So we gotta move to a monthly schedule for individuals.


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[Assistant] So a typical, that's not, this is not compounding monthly.


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[Assistant] And the last payment is T years. This is different from the present value for a corporate bond or for a coupon carrying bond because there's no principal repayment at the end.


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[Assistant] I'm talking about, I think I have another slide on mortgages. I'll come back to that.


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[Assistant] But I tell you, realistically, these, these financial instruments are designed around human imperfections. People find it difficult to pay back a mortgage.


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[Assistant] And what they'll find especially difficult is to pay a balloon payment at the, I call it a balloon payment.


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[Assistant] There used to be mortgages like this. You would borrow to buy your house. You'd pay, say, and going back to the 1920s. The house cost $10,000. Typical house in the 1920s.


[User] Please transcribe this text

[Assistant] Oh, this is a little history of thought.


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[Assistant] The actual, the growing console formula has been called the Gordon Rule, according to, uh, Myron Gordon, who is a professor of economics about a half century ago. But actually, it goes back to Jacob Bernoulli. I learned that from Will Getzman and his co-author Gert Roenhorst here. So it's an old formula.


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[Assistant] Welcome to Day 2 of Judges Auditions. A little bit of nervous excitement, I'm sure. If yesterday is anything to go by, then MasterChef 2017 is really shaping up.


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[Assistant] These guys have got their aprons, that's why they're smiling. Today is your second chance.


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[Assistant] You're here because the three of us saw something in your dish or something in you that made us think these guys have got it and you'll deserve that white apron when you get it.


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[Assistant] You have 75 minutes to cook the four of us a dish. Championing lemons. You can also use this unbelievable pantry behind us to create


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[Assistant] We'll get one last chance to cook again and win an apron in tomorrow's pressure test.


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[Assistant] Funny is that there's some things that we've all got in our fridges and our cupboards and, you know, can't do without. I can't think of a world without lemons.


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[Assistant] Okay, the third and final apron for today. Who's it gonna be?


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[Assistant] So I've talked a little bit in the past about how and why we read, but as we go into this course, I'd ask you to consider one big question. What in the heck do you mean when you talk about yourself? Like you, and this is not a compliment exactly, just an observation, are


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[Assistant] Fiendishly complex. I mean, to borrow a phrase from Walt Whitman, you contain multitudes, right? And a lot of the adjectives that other people apply to you, like for instance, maybe they say that you're smart or that you're stupid, are insufficient. Because you know that you are both smart and stupid. There are some facets of the universe that you understand clearly and with depth, and others that baffle you. So you aren't a collection of adjectives, at least not entirely. You also aren't a body. I mean, you have a body, and if you didn't have it, you would cease to be you, but you aren't your body.


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[Assistant] You affect your friends and your family. You also make things that live outside of you from


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[Assistant] To poetry, to artwork, to initials carved into trees. And not to sound too much like my brother over at Crash Course Philosophy, but the more we think about this question of what constitutes you, the more vexing it becomes. There are of course many joys to reading literature, but chief among them to me is that literature is a way of exploring and explaining the self, of understanding how we come to identify ourselves and other people as human.


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[Assistant] And deadly. Speaking of which, our first book will be Their Eyes Were Watching God. It's a great one, so get to reading it, and I'll see you next week.


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[Assistant] Well, from the three of us to the two of you, so much of the delicious food that Sashi has cooked early on in the competition was inspired by both of you, so thank you very much indeed.


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[Assistant] This is Sashi's cooking at his best, isn't it? You know, it's all about flavor. It's all about that. That amazing balance of the freshness of the herbs against the heat of the chili. Both the cooked chili and then that raw bird's eye on top. That's a smashing. We started from Sashi. Wonderful cooking. Let's go boys.


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[Assistant] Sashi, how much extra pressure cooking in front of your auntie and your mum, that must be very special.


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[Assistant] This dish is a, an absolute ripper.


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[Assistant] Fish, beautifully cooked, robust enough to stand up to that wonderful texture and that deep complex level of spicing in that curry sauce.


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[Assistant] Ben, obviously we know he's a master at cooking fish, from whiting he's cooked before, and he's done a beautiful job. Chops a black plate, really pops the green of the peas, which is what he wanted. But...


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[Assistant] Really, effectively two things on the plate. Those peas and the fish. Each of those has to be perfect. Let's taste.


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[Assistant] Ben, your finger lime and salmon pearls popped spectacularly in your mayonnaise. I scored your dish.


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[Assistant] Sashi, time to score your starter.


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[Assistant] That was you cooking at your absolute best.


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[Assistant] Ben, your white thing was delicious, but your batter let you down.


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[Assistant] The pressure was immense in that cook. You did your auntie's dish proud.


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[Assistant] The twang of tamarind, the sweetness of the coconuts, and the snapper that you were championing was beautifully cooked and that's why I scored you a 9 out of 10.


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[Assistant] Takes you towards the finale. All those times that you stood in black have prepared you for this moment. All those eliminations, all those pressure tests. This is where all that experience counts. Because round two is a pressure test. And Sash, you know how good Ben is in a pressure test.


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[Assistant] I don't have much experience with pressure tests. You've only been in two? Yes. Ben, how many have you been in? Five. How have you done? Pretty well every time. Pretty darn well.


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[Assistant] Neither of you can afford a single lapse in concentration.


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[Assistant] This is the ultra marathon of pressure tests. Complex, technical, and a degree of difficulty that is way off the scale.


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[Assistant] When we want spectacular, when we want unbelievable, when we want magical, the stuff of dreams,


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[Assistant] There's only one person we call on. Please welcome...


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[Assistant] That's what we love. We love the entrance. Your own way in here. Arms going. You're excited. I am.


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[Assistant] Hassan, you brought us some legendary finale dishes. Betratis and oreo. Oh, that vege and egg, that was hard. This beauty.


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[Assistant] How do you rate it in terms of technical difficulty? How hard is it?


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[Assistant] 15 years, 9 months, you guys have just got today. Paul Heston.


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[Assistant] Time to reveal the dish that's going to decide who will be MasterChef 2018. Shall we? Yes.


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[Assistant] Time to reveal the dish that's going to decide who will be MasterChef 2018. Shall we?


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[Assistant] Three-star Michelin dish. Unbelievable. I am blown away by what Seshie's done. It's so exciting. And he seems to have got all the elements, you know, on the plate. It looks pretty damn good.


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[Assistant] He really nailed that. Yep. You know what I think I love about your dish and I love about this dish is that overwhelming sense of


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[Assistant] Lightness. Everything is so light. The ice cream is light. The sponge is beautifully light. Obviously that little malt meringue just evaporates in your mouth.


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[Assistant] 36 out of 40, an amazing score.


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[Assistant] A wonderful ice cream and for a man known for huge flavours.


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[Assistant] And most importantly, you've won the title of Australia's Master Chef. Well done.


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[Assistant] Ben, from all of us, we're so proud of what you achieved in that pressure test. You're a fierce competitor, you never said die, and we reckon that any kitchen should be honored to have you join their ranks. Thank you very much.


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[Assistant] So, to help me pursue your cooking dream...


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[Assistant] Making it to the top three against this sort of competition is no mean feat. So Canstar are also gonna give you $10,000.


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[Assistant] I'm starting to get really worried for Ben. He's taking a while to pick the crab and get this starter out.


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[Assistant] I'm starting to get really worried for Ben. I think picking the crab meat took him a bit longer than expected and he's starting to feel the pressure.


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[Assistant] So it's as if that's one extra parameter in this algorithm, which I'm going to denote d, which is what degree of polynomial do you want to pick? So it's as if


[User] Please transcribe this text

[Assistant] In addition to the theta parameters, it's as if there's one more parameter d that you're trying to determine using your data set. So the first option is d equals one. If you fit a linear function, we can choose d equals two, d equals three.


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[Assistant] Here's one thing you could do. You could first take your first model


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[Assistant] And minimize the training error, and this will give you some parameter vector theta. And uhm, you could then take your second model, the quadratic function,


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[Assistant] In order to distinguish between these different parameters, I'm going to use a superscript one, superscript two there, where theta superscript one just means the parameters I get by fitting this model to my training data, and theta superscript two just means the parameters I get by fitting this quadratic function to my training data, and so on.


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[Assistant] Now one thing I could do then is in order to select one of these models I could then see which model has the lowest test set error. And let's just say for this example that I ended up choosing the fifth order polynomial. So this seems reasonable so far.


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[Assistant] But the problem is this will not be a fair estimate of how well my hypothesis generalizes. And the reason is,


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[Assistant] What we've done is we've fit this extra parameter d, that is this degree of polynomial, and we've fit that parameter d using the test set. Namely, we chose the value of d that gave us the best possible performance on the test set. And so,


[User] Please transcribe this text

[Assistant] Alright, so because I have fit this parameter d to my test set, it is no longer fair to evaluate my hypothesis on this test set. It's because I fit my parameters to the test set, I've chosen the degree d of polynomial using the test set.


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[Assistant] Then the performance of the fitted model on the training set is not predictive of how well the hypothesis will generalize the new examples. It's because these parameters were fit to the training set, so they're likely to do well on the training set even if the parameters don't do well on other examples.


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[Assistant] And specifically what we did was we fit this parameter d to the test set.


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[Assistant] The performance of the hypothesis on that test set may not be a fair estimate of how well the hypothesis is likely to do on examples we haven't seen before. To address this problem, in a model selection setting, if we want to evaluate the hypothesis, this is what we usually do instead.


[User] Please transcribe this text

[Assistant] Given a data set, instead of just splitting it into a training test set, what we're going to do is instead split it into three pieces. And uhm, the first piece is going to be called the training set as usual. So let me call this first part the training set. And the second


[User] Please transcribe this text

[Assistant] And a pretty, pretty typical ratio in which to split these things would be to send 60% of your data to your training set, maybe 20% to your cross-validation set, and 20% to your test set. And these numbers can vary a little bit, but this sort of ratio would be pretty typical.


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[Assistant] And our cross-validation set, or our validation set, will have some number of examples. I'm going to denote that M subscript CV, so that's the number of cross-validation examples.


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[Assistant] We also have a test set over here with, uh, m subscript tests being the number of test examples.


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[Assistant] So here's my training error, and I'm just writing this as J subscript train of theta. This is pretty much the same thing. It's usually the same thing.


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[Assistant] The J of theta that I've been writing so far. It's just a training set error, you know, as measured on your training set. And then J subscript CV is my cross validation error. It's pretty much what you'd expect, just like the training error except measured on the cross validation data set. And here's my test set error, same as before.


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[Assistant] Concretely, we're going to first take our first hypothesis, take this first model and say minimize the cost function.


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[Assistant] And this will give me some parameter vector theta for the linear model. And as before, I'm gonna put the superscript 1 just to denote that this is the parameter for the linear model.


[User] Please transcribe this text

[Assistant] Get some parameters back to theta 3, and so on, down to, say, the tenth order polynomial.


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[Assistant] And what I'm going to do is, instead of testing these hypotheses on the test set, I'm instead going to test them on the cross validation set. I'm going to measure J subscript CV.


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[Assistant] To see how well each of these hypotheses do on my cross validation set.


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[Assistant] And then I'm going to pick the hypothesis with the lowest cross validation error. So for this example, let's say for the sake of argument that it was my fourth order polynomial that had the lowest cross validation error.


[User] Please transcribe this text

[Assistant] So in that case, I'm going to pick this fourth order polynomial model.


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[Assistant] What we've done is we've fit that parameter D and we've set D equals 4 and we did so using the cross validation set. And so this degree of polynomials of the parameter is no longer fit to the test set.


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[Assistant] And so we've now saved away the test set and we can use the test set to measure or to estimate the generalization error of the model that was selected by this algorithm.


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[Assistant] But then the doctor told her it was a lie and he made it up and she wasn't even pregnant.


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[Assistant] That's right, a very romantic word, meaning the perfect person for you. Right.


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[Assistant] That was a little bit more clear this time, but now I want to look at some phrases in the dialogue and see how they can be put together.


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[Assistant] So Veronica apologized to Steven for getting him worked up over nothing.


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[Assistant] He's, he means basically every day I think of you.


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[Assistant] So not a day has gone by, not an hour has gone by, not a moment has gone by.


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[Assistant] That's right, so it's always followed by a negative. Not a day has gone by that I haven't wished you were here.


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[Assistant] That's right. Uhm, maybe one more. Not a second has gone by that I haven't missed you.


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[Assistant] You can see how you can use different WH words here.


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[Assistant] Soak it all up because this is the start of your dream.


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[Assistant] You have 75 minutes to cook us a delicious dish, using at least one of those ingredients.


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[Assistant] The pantry and the garden are not in play. But you do have pantry staples under your bench.


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[Assistant] But here's where reality starts to kick in, in the MasterChef kitchen.


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[Assistant] You are the best home cooks in the country. So, give it everything you've got and give us delicious food. So Lena, do you want to do the honours?


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[Assistant] Chocolate, so stable mixture if you get all of those components right. Hopefully. Fingers crossed.


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[Assistant] It honestly looks raggedy and a bit thin. So you gotta be quite careful.


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[Assistant] Well, a mixture of happy faces and worried faces. We'll see very shortly how well you've done in fact. But, your first challenge in the MasterChef kitchen and cooking with ingredients very carefully selected by Lena.


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[Assistant] Remember, four least impressive dishes will put their makers into the elimination tomorrow. And of course, one person from there will be going home. Fingers crossed. First up, Brian.


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[Assistant] Because we could be here for some time. I'm going to say a couple of things that maybe the rest of the contestants don't want to hear, especially


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[Assistant] At the end of the first challenge. But that is absolutely bloody delicious, number one. And number two, I think in the first challenge of the Top 24, you have well and truly set the bar. Congratulations. Thank you.


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[Assistant] Next dish we'd like to taste belongs to Samuel. I've done a lemon myrtle linguini with a crab sauce. I like the combination. Like sweet, delicious, beautifully cooked.


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[Assistant] I think these two guys are being really positive. It's not quite right. And the best part of it is the way you've cooked the crab. Thank goodness you didn't get that wrong. So with that in mind, you have to ask whether or not you may end up in that bottom four.


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[Assistant] I'm pleased. You know, cause I put you in this competition because I go, that guy thinks outside of the box. He thinks outside of the norm. And that's what you've put up. Great. What do you reckon?


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[Assistant] Here in the MasterChef kitchen, I've got something very special. You want this.


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[Assistant] Walk into this kitchen with this on your apron, and self-doubt is left at the door.


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[Assistant] Put into perspective, 32 minutes, 4 plates of food. That's super delicious. It's really, it's really tasty. But some fried rice would be nice.


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[Assistant] Sarah, obviously you're thinking, but please don't tell us yet. Jared?


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[Assistant] You're off to the storeroom and you'll find out which fridge Sarah has picked in 15 minutes. Off you go.


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[Assistant] We might have in our fridges at home.


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[Assistant] For me it was the cuisson, the steak was cooked beautifully, nice and medium rare. Well done. Sarah, I scored your dish.


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[Assistant] Just worry about you, okay? Put up the best dish you possibly can, and you never know, your best might be good enough.


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[Assistant] My only reservation is mashed potato with Asian flavours.


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[Assistant] You just don't know what you're gonna get under the cloche. Choose the wrong hidden ingredient and it could send you home.


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[Assistant] But I can't choose it. This is MasterChef. Whatever's behind that cloche is not going to be easy on a basic protein like chicken.


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[Assistant] My heart's pounding. Anything could be underneath it. If it's sweet, I'm all good. If it's a protein, I'm in real trouble.


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[Assistant] This is an elimination, and I can't waste any more time. I'm gonna start my walnut elements, and I'll figure out later what I'm gonna do with the dates. Today I'm making a katumari. This dish is really traditional. It was handed down by my ayah, and I'm really excited to be making it today.


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[Assistant] The two ingredients that I'm going to need to pair and hero today are Dayton Walnuts. So I'm making a baklava style ice cream with a traditional Greek flaky pastry called Gatamari. At the moment I'm working on my creme anglaise for the ice cream. It's thickening up now, which is really good. Traditional flavours of baklava are honey, clove, cinnamon and walnut. My biggest worry is getting it done in time.


[User] Please transcribe this text

[Assistant] I've used the walnuts in my ice cream, but I can't think what I'm gonna do with these dates. And then I realised a puree. It's looking nice. I don't want it caramelised too much. Because I don't really want it to be too sweet.


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[Assistant] Pomegranates are something I use a fair bit in my cooking. And it's the only thing that's gonna cut through the sugar.


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[Assistant] The gattoumari dough's been resting, I take it out and it looks ready to go. This dish is really important for me. Looks good, Benjamin.


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[Assistant] So at the moment I'm just covering this pastry liberally with butter. Very, very liberally. That looks pretty good. We'll just roll this out now. That creates lots of layers in the pastry.


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[Assistant] Today I've had to hero Dayton Walmart, and I think I've done that okay, but I'm really concerned about the plating.


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[Assistant] I'm serving today a Greek dish to one of the best Greek cooks in Australia and possibly the world, George Kolombaris. The real issue is going to be my plating. Everything has to be on point.


[User] Please transcribe this text

[Assistant] What is the dish? With baklava ice cream and a date puree.


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[Assistant] The secrets of the X chromosome. These women are identical twins. They have the same nose, the same hair color, the same eye color. But this one is colorblind for green light. And this one isn't. How is that possible? The answer lies in their genes.


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[Assistant] For humans, the genetic information that determines our physical traits is stored in 23 pairs of chromosomes in the nucleus of every cell.


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[Assistant] These chromosomes are made up of proteins and long coiled strands of DNA.


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[Assistant] Segments of DNA called genes tell the cell to build specific proteins, which control its identity and function. For every chromosome pair, one comes from each biological parent.


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[Assistant] In 22 of these pairs, the chromosomes contain the same set of genes, but may have different versions of those genes.


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[Assistant] The differences arrive from mutations, which are changes to the genetic sequence that may have occurred many generations ago.


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[Assistant] Some of those changes have no effect, some cause diseases, and some lead to advantageous adaptations.


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[Assistant] The result of having two versions of each gene is that you display a combination of your biological parents' traits. But the 23rd pair is unique. And that's the secret behind the one colorblind twin.


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[Assistant] This pair, called the X and Y chromosomes, influences your biological sex.


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[Assistant] Most women have two X chromosomes, while most men have one X and one Y.


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[Assistant] The Y chromosome contains genes for male development and fertility.


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[Assistant] The X chromosome, on the other hand, contains important genes for things other than sex determination or reproduction, like nervous system development, skeletal muscle function, and the receptors in the eyes that detect green light.


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[Assistant] Biological males with an XY chromosome pair only get one copy of all these X chromosome genes.


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[Assistant] So the human body has evolved to function without duplicates.


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[Assistant] But that creates a problem for people with two X chromosomes.


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[Assistant] If both X chromosomes produced proteins, as is normal in other chromosomes, development of the embryo would be completely impaired. The solution is X inactivation.


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[Assistant] This happens early in development when an embryo with two X chromosomes is just a ball of cells.


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[Assistant] Each cell inactivates one X chromosome. There's a certain degree of randomness to this process.


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[Assistant] One cell may inactivate the X chromosome from one parent and another the chromosome from the other parent.


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[Assistant] The inactive X shrivels into a clump called a bar body and goes silent. Almost none of its genes order proteins to be made.


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[Assistant] When these early cells divide, each passes on its X inactivation.


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[Assistant] So some clusters of cells express the maternal X chromosome, while others express the paternal X.


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[Assistant] If these chromosomes carry different traits, those differences will show up in the cells. This is why calico cats have patches.


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[Assistant] One X had a gene for orange fur, and the other had a gene for black fur.


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[Assistant] The pattern of the coat reveals which one stayed active where. Now we can explain our colorblind twin.


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[Assistant] Both sisters inherited one mutant copy of the green receptor gene and one normally functioning copy.


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[Assistant] The embryo split into twins before X inactivation, so each twin ended up with a different inactivation pattern.


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[Assistant] In one, the X chromosome with the normal gene was turned off in the cells that eventually became eyes.


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[Assistant] Without those genetic instructions, she now can't sense green light and is colorblind.


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[Assistant] Disorders that are associated with mutations of X chromosome genes, like colorblindness or hemophilia, are often less severe in individuals with two X chromosomes.


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[Assistant] That's because in someone with one normal and one mutant copy of the gene, only some of their cells would be affected by the mutation.


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[Assistant] All the cells in someone with only one X chromosome can only express the mutant copy of the gene, if that's what they inherited.


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[Assistant] There are still unresolved questions about X inactivation.


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[Assistant] Like how some genes on the X chromosome escape inactivation and why inactivation isn't always random.


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[Assistant] But most of all, you have to keep up with Gary. All your instructions will come from Gary. If you fall behind, he's not gonna slow down. Trust me.


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[Assistant] Your time will end 10 seconds after Gary's finished. The two dishes that replicate Gary's dish in look and taste will be safe. The worst dish


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[Assistant] That was awesome. I love standing up there watching you cook. I want me to do the work. Good dish, Gary. I mean, perfect dish for home cooking week. Chicken and peas. No fancy equipment, obviously it's all locked up. Just a knife, a spoon, a blender, and off you go.


[User] Please transcribe this text

[Assistant] Everything on the plate. The peas are there, the puree, the custard, the chicken, the fondants, and the herbs.


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[Assistant] I'm fed up with arguing about this. Let's just settle the argument once and for all. Example two.


[User] Please transcribe this text

[Assistant] That's right. And we're going to learn a little bit about the history of the workers movement in the United States.


[User] Please transcribe this text

[Assistant] That's right, so, uh, I guess without further ado we can get started with the dialogue.


[User] Please transcribe this text

[Assistant] Yeah, International Workers Day. Uhm, it says it's not celebrated in the US, but in many other countries.


[User] Please transcribe this text

[Assistant] Alright, we're just gonna look at five words here, and the first one, we talked about the genesis of the movement.


[User] Please transcribe this text

[Assistant] Yep, but maybe in an academic setting, you can talk about the Genesis. Yes.


[User] Please transcribe this text

[Assistant] Yeah, or a hostile environment, a dangerous environment.


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[Assistant] Yeah, drastic measures. This is a really wonderful phrase, and I think it would help us to listen to a few examples of this phrase in use.


[User] Please transcribe this text

[Assistant] You have to take drastic measures or you can even say take drastic action.


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[Assistant] After the protest ended in violence, uhm, people started to get angry because of the brutality the police showed.


[User] Please transcribe this text

[Assistant] A little bit similar, so brutality is the state of being harsh or very forceful.


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[Assistant] Yeah, and it's, it's quite, yeah, I, I might say something like, oh my god, that test was brutal.


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[Assistant] And Marco, is this something that's used by everyone?


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[Assistant] Great, great. So those are five interesting vocabulary words. As Marco mentioned, we want to look at some more difficult structures now in Fluency Builder.


[User] Please transcribe this text

[Assistant] Well, the teacher opens his discussion by talking about how an understanding of the legal system is an important aspect of being a good citizen.


[User] Please transcribe this text

[Assistant] Right, so it usually follows this form. Noun is an important aspect of noun.


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[Assistant] So for example, quality control is an important aspect of keeping customers happy.


[User] Please transcribe this text

[Assistant] Yeah, professional. And actually this is a wonderful way of setting up your idea.


[User] Please transcribe this text

[Assistant] That's right, it's not enough to simply do something.


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[Assistant] So here, it's not enough to simply memorize the laws. We're saying that most people just memorize the laws, but they need to go further.


[User] Please transcribe this text

[Assistant] Right. Or maybe in a business context, it's not enough to simply satisfy your customers. You must impress them.


[User] Please transcribe this text

[Assistant] Alright, well I want to move on to one final point here. I found this sentence to be really, really interesting.


[User] Please transcribe this text

[Assistant] They passed a resolution stating that eight hours would constitute a legal day's work.


[User] Please transcribe this text

[Assistant] Well, I found that, you know, there's two verbs going on here. They passed a resolution.


[User] Please transcribe this text

[Assistant] So, we've got two verb times going on here at the same time, and I'm wondering about this, this one would.


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[Assistant] Right, so the resolution was passed a hundred years ago.


[User] Please transcribe this text

[Assistant] The resolution stated that eight hours would constitute.


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[Assistant] So, it's like the primary action was the passing of the resolution, and the result is this sort of, this event that happens in the past but is a future event to the first primary event. Does that make any sense at all?


[User] Please transcribe this text

[Assistant] Great. Well, what about in your country's listeners? Do you celebrate May Day?


[User] Please transcribe this text

[Assistant] That's right. Well, thanks for downloading this lesson and until next time, bye.


[User] Please transcribe this text

[Assistant] Halloumi. Dark hours, yeah, grilled halloumi on top basically.


[User] Please transcribe this text

[Assistant] Ah, I was going to do lamb racks with like a, um, halloumi ducker crust with, uh, yeaah, apricot sauce.


[User] Please transcribe this text

[Assistant] Uhm, okay. Well, I just wanna trim, nothing too fancy.


[User] Please transcribe this text

[Assistant] Okay, uhm, can you make sure my sideburns are even and you just take a little off the top?


[User] Please transcribe this text

[Assistant] Uhm, okay. Well, I just wanna trim, nothing too fancy.


[User] Please transcribe this text

[Assistant] Okay, uhm, can you make sure my sideburns are even and you just take a little at the top?


[User] Please transcribe this text

[Assistant] At the moment I've got my, uhm, sugar syrup heating up for my marshmallow, my glucose topping, I've got my nectarine which I'm going to puree, I've got my raspberry jam on the go, and my biscuit base. I think that's it.


[User] Please transcribe this text

[Assistant] This episode is brought to you by the Music for Scientists album, now available on all streaming services. Click the link in the description to start listening.


[User] Please transcribe this text

[Assistant] If you've ever paid close attention to the humidity levels on your phone's weather app, you might have noticed that they always seem to make


[User] Please transcribe this text

[Assistant] Like, in the summer, your app can say there's 75% humidity, and you'll be sticky and sweaty.


[User] Please transcribe this text

[Assistant] So what's going on here? Well, it turns out that the most common definition of humidity is kind of inconvenient. But there is a better way to think about it. It all comes down to the fact that your phone, and most weather channels, specifically report


[User] Please transcribe this text

[Assistant] This number is measured in percentages, and it's the amount of moisture in the air compared to how much water the air can hold. And the key is, how much water the air can hold depends a lot on temperature. See, for water vapor to come out of the air, it has to go from a gas to a liquid.


[User] Please transcribe this text

[Assistant] And for something to go from a gas to a liquid, it has to lose energy. In other words, the molecules have to physically slow down. Well, when the air is warm, the water molecules in it contain a lot of energy.


[User] Please transcribe this text

[Assistant] They're moving more than water molecules in cooler air. That means they're less likely to condense out of the atmosphere, and they end up hanging out in the air and making things feel all sticky. So temperature plays a big role in relative humidity, and it's why this stat usually isn't that useful in planning your day. If it's negative ten degrees Celsius, the air can't hold as much moisture, so


[User] Please transcribe this text

[Assistant] 75% humidity isn't actually that humid. But if it's 20 degrees, 75% humidity suddenly means there's a lot more water in the air to make things feel all muggy. If you want a number for humidity that isn't quite so relative,


[User] Please transcribe this text

[Assistant] This is the temperature at which water droplets or dew form on things like grass. In other words, it's the temperature at which the air is completely saturated with moisture. And the closer the dew point temperature is to the temperature outside,


[User] Please transcribe this text

[Assistant] The stickier and more unpleasant it'll be. For reference, people react differently to dewpoints, but most folks are comfortable with a dewpoint of 10 degrees Celsius. And things get pretty humid and unpleasant around 15 to 21 degrees. So it's still a new scale to learn, but it's also consistent no matter how cold it is outside.


[User] Please transcribe this text

[Assistant] Now the big question is, if the dew point temperature is a great way to tell you how the outside world feels,