AaronPo/the-biergarten-app
1
0
Fork 0
mirror of https://github.com/aaronpo97/the-biergarten-app.git synced 2026-05-31 17:53:59 +00:00
Code Issues Packages Projects Releases Wiki Activity

Format all markdown files in active directories

Browse Source
This commit is contained in:
Aaron Po
2026-04-27 18:05:59 -04:00
parent b1f4ff2641
commit 7925fc6caf
11 changed files with 693 additions and 641 deletions
Download Patch File Download Diff File Expand all files Collapse all files

32
tooling/pipeline/ETHICS-AND-KNOWN-ISSUES.md
View File

@@ -52,12 +52,12 @@ artificial intelligence is incapable of.**
## Model Bias and Language Quality
The underlying model's training biases surface within this pipeline.
Output quality tracks with how well a language is represented in the training
corpus: standard French (`fr-FR`) produces coherent text; regional variants like
`fr-CD` and `fr-CI` are noticeably weaker; low-resource languages like Welsh,
Māori, and Sicilian produce output that is syntactically plausible but often
semantically broken.
The underlying model's training biases surface within this pipeline. Output
quality tracks with how well a language is represented in the training corpus:
standard French (`fr-FR`) produces coherent text; regional variants like `fr-CD`
and `fr-CI` are noticeably weaker; low-resource languages like Welsh, Māori, and
Sicilian produce output that is syntactically plausible but often semantically
broken.
This is a property of the training distribution, not something that can be
mitigated through prompt design. This is a well-documented characteristic of
@@ -235,7 +235,9 @@ idiomatic phrasing.
]
```
This dataset, when fed into the pipeline will often times reason that a local variant of French is needed, but will often times just default to a standardized dialect of French, devoid of any cultural or linguistic nuance.
This dataset, when fed into the pipeline will often times reason that a local
variant of French is needed, but will often times just default to a standardized
dialect of French, devoid of any cultural or linguistic nuance.
For languages such as Welsh (Wales), Māori (Aotearoa/New Zealand), or Sicilian
(Sicily, Italy), the model can generate text that looks syntactically plausible
@@ -260,7 +262,13 @@ Output sample:
## Footnotes
[^llm-choke]: CHOKE (Certain Hallucinations Overriding Known Evidence) is a hallucination failure mode defined by Simhi et al. (2025), in which a model that can consistently answer a question correctly produces a confident, wrong response when the prompt is trivially perturbed. Source: Trust Me, I'm Wrong: LLMs Hallucinate with Certainty Despite Knowing the Answer — Adi Simhi, Itay Itzhak, Fazl Barez, Gabriel Stanovsky, Yonatan Belinkov.
[^llm-choke]:
CHOKE (Certain Hallucinations Overriding Known Evidence) is a hallucination
failure mode defined by Simhi et al. (2025), in which a model that can
consistently answer a question correctly produces a confident, wrong
response when the prompt is trivially perturbed. Source: Trust Me, I'm
Wrong: LLMs Hallucinate with Certainty Despite Knowing the Answer — Adi
Simhi, Itay Itzhak, Fazl Barez, Gabriel Stanovsky, Yonatan Belinkov.
[^llm-bias]:
e.g., Blasi et al. (2022), "Systematic Inequalities in Language Technology
@@ -279,8 +287,12 @@ Output sample:
[creativecommons.org/licenses/by-sa/4.0](https://creativecommons.org/licenses/by-sa/4.0/deed.en).
[^diacetyl-source]:
White Labs confirms that diacetyl is a yeast-derived fermentation byproduct: specifically, a compound produced during amino acid metabolism that leaks out of the yeast cell and oxidises into its characteristic buttery off-flavour. It is generally considered undesirable at any perceived level in most styles, though low levels are tolerated in some English ales and European lagers.
Source:
White Labs confirms that diacetyl is a yeast-derived fermentation byproduct:
specifically, a compound produced during amino acid metabolism that leaks
out of the yeast cell and oxidises into its characteristic buttery
off-flavour. It is generally considered undesirable at any perceived level
in most styles, though low levels are tolerated in some English ales and
European lagers. Source:
[whitelabs.com — Compound Spotlight: Diacetyl](https://www.whitelabs.com/news-update-detail?id=54).
[^diacetyl-rest]: