Chef Archive
Thread: Anyone have some Spreadheat that calculates the Experiment % depending on resources used?
Elmmx-5 wrote:
Close... but these formulas still need work it seems. I made a very similar spreadsheet myself. In the end, the formulas I used were just as inaccurate at trying to predict initial food values as Sciguy's are. These are very close, but something is definitely off. Here is what I used as test resources for a test glass of brandy.
Resource A: DR 607 FL 823 PE 847 OQ 918
Resource B: DR 640 FL 780 PE 869 OQ 789
When I combine these to make a glass of brandy, I get a product that is 50 filling, 6 uses, 36m30s duration and +170. The values that both my own efforts and Sciguy's spreadsheet predict are, 51 filling, 6 uses, 36m30s and +171. I know they are close but if I can't even predict if a combination will be 50 filling or not these formulas are not terribly useful to me. I do realize my formulas to predict these numbers me be at fault as well. Here is what I used(in excel terms).
Filling =ROUNDDOWN(55-22*(initial percent),0)
Quantity =ROUNDDOWN(4*(initial percent)+6,0)
Duration =FLOOR(30*(initial percent)+30,0.5)/1440
Nutrition =ROUNDDOWN(90*(initial percent)+150,0)
Is the initial percentage coming out as predicted? There is the very real possibility that the stat ranges are incorrect, or some mid-calculation rounding is causing the stat to be off. Based on those stats, the calculated initial percentage would be 17.76%.
No rounding: Filling = (55 - 22 * .1776) = 51.0928
Round percent: Filling = (55 - 22 * .17) = 51.26
Um....huh. Either way the rounded filling would come out at 51, not the 50 you're seeing.
If I adjust the range so that filling is 55-30 (so a range of 25 instead of 22), the filling comes out as 50.56 (not rounding the initial percent) or 50.75 (rounding the percent).
Message Edited by sciguyCO on 05-26-2004 02:51 PM
Stat(Percent) = Min +(Max - Min)* (Percent) / 100
sothe slope of the line is equal to:
(Max - Min) / 100 = (Stat2 - Stat1 ) / (percent2 - percent1)
sciguyCO wrote:
2) I calculated the Min/Max from the two datapoints using these:
Min= Stat1-[ (Stat2-Stat1)/(percent2-percent1)] *percent1
Max = Min + [(Stat2-Stat1)/(percent2-percent1)]*100
Basically, I assumed a linear function with
Stat(Percent) = Min +(Max - Min)* (Percent) / 100
sothe slope of the line is equal to:
(Max - Min) / 100 = (Stat2 - Stat1 ) / (percent2 - percent1)
Rolldice wrote:
How do you define and add the experimentation results ( Amazing, Great, average, critical )in the formala ?
What about chef with 12 experimentation points ?
As for percent1 and percent2, can you be more specific to which percent theyre refered to ?
I dont think its possible to make a spreadsheet , there are way too many combinations possible,
As far as I've been able to determine, the success type of an experiment simply determines the percentage gain you get. A great success adds 7% per point spent, an amazing adds 8%. So if you start at 23%, spend five points and get a great success, you end up at 23 + 5 * 7 = 58%. If you start at 23% and get an amazing succes, you end up at 23 + 5 * 8 = 63%. Better successes get you higher results (sometimes with fewer points spent), but I'm assuming that they don't effect the stats in any other way. That assumption may be incorrect, but it's held up for my testing.
percent1 and percent2 are the experimental percentages in the category you're attempting to calculate the range for. So using the "great success" example, you could use 23% for percent1 and 58% for percent2.
svin: The "points to max" is the number of experimentation points you would have to spend to reach the maximum percentage, assuming great success (which give +7% per point). The buff at 71% (not counting additive bonus) would be 218. With an +85 nutrition buff the final stat would be 218 * 1.85 = 403.3. The actual buff values do get rounded, at least to the nearest whole number, although sometimes it looks like it rounds to an even number, so I'm not sure whether the actual value would be +403, +404, or +402. In any case, I don't quite see how you got your number.
svin wrote:
sciguy - I simply made up all the numbers as I don't understand the "base" amount for each food. Can you give mea "real world" example for Brandy? I guess I am not grasping it. Sorry.
Ah, ok. I admit my ability to explain my mental gymnastics is stunted, I'll do my best.
Let's use some fruit/berry stats I've been using to make my brandy:
Initial Percent 28.21
sciguyCO wrote:
For now, let's assume that the buff value range I have for brandy is correct: +150 to +240.
I understood everything but this. Where do you get the assumptions of min/max of foods?
Thanks for the long dissertation, I hope i helps others!
Min = Stat1-[ (Stat2-Stat1)/(percent2-percent1)] *percent1
Max = Min + [(Stat2-Stat1)/(percent2-percent1)]*100
Using these formulas, I plugged in a couple values to try to get some solid stat ranges for brandy. Here are the following data points I used for brandy and the results. 6% filling = 52 fill, 87% filling = 38 fill, and... 6% nutrition = 154, 91% nutrition = 232. If you use Sciguy's above formula you get a range of 148.4941 to 240.2588 for brandy's nutrition and 53.03704 to 35.75309 for filling. These seem to do a pretty good job finding the max value, but leave the min value open for interpretation. I think maybe if we can get some critical fails we'll have a more accurate min value. Any 4-4-4-0 chefs want to test this?