belford wrote:
Wow, that's... statistically awful. Where's the original data? The axes aren't even consistently scaled!
Smile when you say that, pardner! Them's fightin' words!
After all, the report is an "executive summary", not a writeup for the journals, and I just wanted to give the best indication of the shape of the surfaces in a small graphic where the axes aren't really even readable. I had never thought about releasing the full-sized versions until someone asked for them.
The graphs do give a pretty good hint as to what's going on under the surface and the way in which the three factors inter-relate. But, considering that they only cover 3 widely-separated cooking times, they aren't really useful for directly selecting recipes.
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ETA: I see from DRC forum discussion that their graphs are from "lab measurements" (in-character), not the KI reading. So, in fact, nobody has started doing per-oven data collection in terms of nutrient points.
I've got a little data of that sort, but it really would take dozens of people working very hard for quite a while to get enough to produce graphs like that. Either that, or I would have to know how the points are being calculated from the raw numbers so I could write a program to generate enough data according to that formula. (And I'm sure Cyan isn't about to release that code for our amusement.
) Even then, it would only help with the pellets that actually generate points, leaving me unable to indicate differences among the ones that don't.