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The Mediterranean is getting warmer and saltier at an ever-faster paceβ€”even thousands of meters below the surface

Across its basins and thousands of meters down, the Mediterranean Sea is getting warmer and saltier. Now, a new study finds it is also doing so at an increasingly rapid pace. The speedup is largest in the central and eastern Mediterranean and strongest of all in the Adriatic, where it reaches all the way to the sea floor.

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The Mediterranean is getting warmer and saltier at an ever-faster paceβ€”even thousands of meters below the surface

Across its basins and thousands of meters down, the Mediterranean Sea is getting warmer and saltier. Now, a new study finds it is also doing so at an increasingly rapid pace. The speedup is largest in the central and eastern Mediterranean and strongest of all in the Adriatic, where it reaches all the way to the sea floor.

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Tarte au citron et cornichon, petit pain au haricot rouge et margarine : l'IA se met aux fourneaux

Nouveau palier pour l'IA: remplacer les maitres-queux. A la fin du mois de septembre seront lancΓ©s au Japon trois desserts inΓ©dits et improbables conΓ§us par intelligence artificielle. L'entreprise Γ  l'origine de cette initiative prΓ©voit de lancer davantage de produits dans les prochains mois.

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How AI models decide not to answer a question

Large language models (LLMs), the artificial intelligence (AI) systems supporting the functioning of ChatGPT, Gemini and similar conversational platforms, are often expected to answer queries, generate texts for specific purposes and make decisions without the supervision of human experts. Yet past studies suggest that these models can sometimes mislead users, producing unreliable answers that express high confidence in false or inaccurate statements.

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