akjssdk

It is probably someone with a Slack corporate email address who signed up. At least, that is how most startups seem to define 'used by'...

The big problem in this field is actually proving you have a majorana fermion. In this experiment they measured a zero bias conductance peak, but this can de caused by multiple other things as well. There are other detection methods as well, but the ultimate prove is using two majorana's and "braid" them together, thus forming a qubit. Doing this is much harder, but is also the primary use case for majorana's, so it is necessary anyway. Until someone does this with this system I would take this measurement as a strong indicator, but not a real breakthrough.

True, but at least it prevents them from linking accounts. It is equivalent to no profile picture, which you might not want to keep up appearances.

I would say that porting Mathematica to the iPad would require them to be able to run the Mathematica engine on iPadOS. And with the strict rules Apple has around arbitrary code execution I would highly doubt that is going to happen.

The main takeaway here is figure 1 in this article: they show that for an increasing circuit depth, computation time (on a classical computer) scales linearly. Google claims, on the other hand, that a classical calculation would scale exponentially. This is the basis for the graph in the Google blog [1], which seems to suggest that the Quantum computer can easily reach points (such as qbits=50, cycles=25) which the classical computer would never be able to reach. This is not true, if IBM is right. Their linearly scaling graph proves that they are not nitpicking their input, I would say.

[1]: https://ai.googleblog.com/2019/10/quantum-supremacy-using-pr...

McGee has a very methodical way of discussing food. It is basically like a scientific textbook in that regard, with deeper dives into almost every topic. It is also incredibly information dense, which makes it a truly a 'bible' in my opinion. And for what it is worth, many other of the more methodical chefs on the internet think so too.