Bio Engineer Archive
Thread: What is exact difference between 116 and 117 additives and 86 and 87 additives.
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mjflood
Mon Nov 29, 2004 9:59 pm
#1
I am currently making 116 and 86 additives. I have chefs asking for 87 and 117 additives. I currently can't make them because of the meat shift. Plus I don't blame the chefs for trying to get the best additives on the server. But what exactly does that 1 point make in the final product of food? Anybody with BE and chef actually do the calculations? If you have can you share your data. If nobody has then I will try to do it next time I can make 117 and 87 with a chef friend. Thanks for the help.
Kryxal
Mon Nov 29, 2004 11:58 pm
#2
It's less than one percent difference to strength. This probably won't matter much for brandy, but extra strength is always nice. This may be no difference or a huge difference for Bivoli. It depends on the threshold for the added point ... it's good to know when you need the extra strength and when it's wasted.
NancyJ
Tue Nov 30, 2004 4:11 am
#3
The difference is 1% so the actual bonus varies, smaller products like bivoli there would be practically no difference at all.
Zadokk
Tue Nov 30, 2004 11:49 am
#4
Read the tissues FAQ stickied in my sig. The difference is a percent bonus (like Nancy said) and can help bring the food's potencyover the threshold.
Teda
Wed Dec 01, 2004 4:52 pm
#5
I got my hands on a full run of 117 heavies and I'm dedicating a crate or so to experimenting to see if it makes much of a difference in my foods. So far on canape I got about 10-20 increase in the total bonus number which yes makes a difference but not enough to spend an arm and a leg to get the 117's. I would rather just buy 116's and sell for like 150k a crate then to spend more for the additives and charge more for my food.
I like to sell in quantity and provide a quality product at the same time so unless I can hit +25 on bivoli with the 117's and use a lesser quality carnivore meat I'm just going to stick to the 116's.
I haven't gotten my hands on any 87 broads so I can't talk about brandy at this point in time. Even with 86's I'm hitting +435 for 38 minutes and 50 fill and I can't keep my vendor stocked with enough of those!
BTW I'd like to help BE's get the meat they need to make these additives so can someone please tell me what kind of meat you need and what kind of flora you need so I can harvest some and I'd also like to know what stats you need on the resources so you guys can hit 116 and 86.
Ty very much
Teda
LloydPickering
Thu Dec 02, 2004 5:51 am
#6
Teda wrote:
BTW I'd like to help BE's get the meat they need to make these additives so can someone please tell me what kind of meat you need and what kind of flora you need so I can harvest some and I'd also like to know what stats you need on the resources so you guys can hit 116 and 86.
This should all be in the BE FAQ I reckon.
Just in case it isnt, the weightings on MSN/BSN/INN is OQ/PE/FL 50%/30%/20% (The official statement of 33%/33%/33% is incorrect)
For meat, you can use anything really, however good carnivore meat is the obvious choice.
As for the stats we need to reach 116/117, check out this link to a tissue calc
http://home.houston.rr.com/hobiewan/Seska/swg/TissueCalc.html
Lloyd Pickering
Master Bio-Engineer
Chimaera
6276, 1923 Sapphire Lake, Naboo
c00kie
Thu Dec 02, 2004 9:39 am
#7
I work very closely with chefs (my bf irl is one) And for the most part it doesn't matter. A product like bivolli, if the chef is pushing the 25 mark, could be pushed over to 25 with 1% in some cases.
But in most products it isn't nearly as big. +25 Bivolli sells for a lot more than 24 thuogh the actual buff differnce really ain't that big. Its kinda dumb, but its how the market works.
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