Bio Engineer Archive
Thread: Q&A :: Broad Spectrum Nutrients
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Abbaddon
Tue Jan 11, 2005 2:16 pm
#1
I've been playing around with the BSNs a bit with a friend. Using average quality meat(450 PE / 650 OQ) and high quality flora (900+ OQ/PE)we were able to come up with a +85 BSN. The best I've seen on our server has been 88, with using much scarcer and more expensive meat. Then doing some Chef testing with the BSNs, I came to the conclusion that there isnt much difference at all between the two.
As a 10 point chef only, using a +85 BSN I was able to make:
Vasarian Brandy
+421
35 min duration
49 filling
During experimentation I recieved 1 amazing successes and 3 great successes.
As a 10 point chef only, using a +88 BSN I was able to make:
Vasarian Brandy
+426
35 min duration
49 filling
During experimentation I received 2 amazing successes and 2 great successes.
As far as I can see, the difference in effect between the +85 and the +88 is minimal if noticable at all. Can any other BEs or Chefs give any additional input on this?
Zadokk
Tue Jan 11, 2005 3:10 pm
#2
I've already put some information on this in the tissues FAQ. There you will see alreadydocumentedinformation on how additives effect the final product.
PlainWhiteSocks
Tue Jan 11, 2005 3:46 pm
#3
Abbaddon wrote:I've been playing around with the BSNs a bit with a friend. Using average quality meat (450 PE / 650 OQ) and high quality flora (900+ OQ/PE) we were able to come up with a +85 BSN. The best I've seen on our server has been 88, with using much scarcer and more expensive meat. Then doing some Chef testing with the BSNs, I came to the conclusion that there isnt much difference at all between the two.As a 10 point chef only, using a +85 BSN I was able to make:Vasarian Brandy+42135 min duration49 fillingDuring experimentation I recieved 1 amazing successes and 3 great successes.As a 10 point chef only, using a +88 BSN I was able to make:Vasarian Brandy+42635 min duration49 fillingDuring experimentation I received 2 amazing successes and 2 great successes.As far as I can see, the difference in effect between the +85 and the +88 is minimal if noticable at all. Can any other BEs or Chefs give any additional input on this?
Yep. Good job on doing the work yourself.
The bonus for adds is a percentage increase. So the difference between +85 and +88 is only 3% even though it takes much better resources to make them. From your numbers though, it looks like the base brandy (without additive) was better with the +421 being I estimate about 228, where as the base for the +88 additive brandy would have been about 226 or 227.
This might also add to the small difference in the final product.
Kryxal
Tue Jan 11, 2005 6:20 pm
#4
And here I have somebody who refused to buy my +85s and asked if I could make +87s for brandy ... INNs I could see it, to nudge things that last bit to +25 and 3 uses, but it won't kill brandy...
Rancor418
Wed Jan 12, 2005 8:00 am
#5
I keep a "waiting list" for the chefs who want the 87's. I keep my vendor stocked with 84's-86's. They sell out all the time. My guild members are always looking for Brandy and I would say 75% of the chefs dont have any because the are waiting for 87's only. The ones who use 84's-86's.....Make a lot more credits.
An empty vendor makes no credits a wise Mon Cal once told me 
Frogmorton76
Wed Jan 12, 2005 2:20 pm
#6
I know, for the insane amounts I charged for runs of +88 BSN's they'll still out before a chef would even think of touching the +86's I can make with pretty much any half way decent meat. Hell, Ive still got a few factory runs of +85's on my vendor from early in the summer that chefs wont touch...for the whopping six points more or so they get from using the +87's (the main seller on my vendor). Im not complaining, my profit margins are highest on the +88's, as long as I could get the good meat I'd gladly take all their credits. 
Frogmorton D'Argent
sciguyCO
Wed Jan 12, 2005 4:28 pm
#7
Simple: chefs fall just as easily into the "bigger number= ub3r = must have" midset as anyone else.
For high-buff foods (>400 base buff, Vercupti, mainly) a difference of 1 or 2 on the additive can make a decent improvement. For mid-buff foods (Brandy is in the low 200s unenhanced), not quite so much. However, there are a few "psychological breakpoints" that might warrent the higher BSN. Personally, I like to get 45m duration and above 400 for the buff. People just seem to turn up their noses on +398 Brandy, but will buy me out of +403. /shrug.
Low-buff foods (<100) can easily take lower quality additives. Although Bivoli is a bit of an exception, +25 on that is another "psychological breakpoint" customers feel they must have (even though in practice it's onlyabout +10 to a buff compared to using +24 Bivoli). As a 10 point chef, using 117 additives lets me hit +25 with one less experimentation point, which I can then put into quantity to get 3 uses. I put up various qualities for sale once at the same price, and +25/3 use sold out first (reasonable), then +25 / 2 use, then +24/3 use.
A BE posted in the chef forum about some 82 BSNs he had for sale, and there was a mix of responses (one who won't take less than 83, most others at 85). But I really think that a smart chef can find a use for it. Take Havla: it needs to hit 100 to do anything, but anything above that gives no benefit. If you use an 82 additive, it requires spending just aboutthe same number of experimentation points to hit 100 as an 86.
As a suggestion to BEs, don't buy into the "must be higher than 55/85/115 or it's crap". Although higher than 50/80/110 would be preferable.
Of course, given the Brandy and Bivoli examples I wrote about above, maybe I should start taking my own advice.
Bonestein
Fri Jan 14, 2005 7:38 am
#8
When I first started this game a little over a year ago, some friends of mine were already playing, They said be a chef and make us brandy. So I did that and I go to the point that I was able to make brandy, but I couldn't get my bounus over 300 for some reason. I read the forums and found out that Bio-Engineers make the stuff that I needed. So instead of trying to find someone to make them for me. I Started up the BE tree to make it for myself and I also wanted to fight so I only had enough skill points to get to BE x-3-x-4 to get to the point to where I could make them, The highest tissue I was able to make was a plus 82, using the best resources I could find.
I then tried to make brandy, again using the best resources that I could find to match the stats required. I was able to make a brandy that was at:
+417
36 min
50 fill
with +82 BSN.. I played as chef for about a month and dropped it to become BE because chef sucked.
I think they only want the +87 and +88 bsn so they can get away with using bad resources to make their stuff. But according to the first post the difference between the bonus wasn't a lot.
Rancor418
Fri Jan 14, 2005 8:56 am
#9
Thanks for the post Sciguy. Like I said in my post I know chefs that would rather have an empty vendor than use 86 power BSN's. I think thats crazy. I haVe a chef that I work with all the time and she will buy 85's and up. She cant keep the vendor stocked.. Every night I hear someone asking about food/drink because all vendors are empty. In my guild I never hear someone saying they must have "uber" Brandy or they will not buy it. They would rather have Brandy a few points lower than none at all.
Binger83
Fri Jan 14, 2005 12:58 pm
#10
ya know... i really think that if a chef has their vendor stocked, it will get sold out of food/drink really no matter what the nutritional level. the bsn's nut. lvl does not matter too much from 85-88... but i found that the INN's level does matter. I beleive to make that +25 Bivoli... at least +117 is needed. Glad I have not had problems on my server, Valcyn, with being able to sell BE tissues under +87 either.
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