In this video, Dr. Alan Gray describes how scientists at the University of Edinburgh are using a supercomputer to research – at the molecular level – how to improve the texture and shelf life of the world’s favorite frozen concoction.
The team conducted early research on a huge Cray supercomputer with over 200,000 CPU cores in 200 cabinets. But they realized that smaller, GPU-accelerated systems offered the same level of capability for their needs. The EPCC team turned to a 10-cabinet Cray XK6 hybrid system, which integrated 936 NVIDIA Tesla GPUs with standard x86 CPUs to turbocharge, the application. The team soon found that performance on the Tesla-accelerated XK6 was two and a half times faster than using CPUs alone.
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