COVID Stats - can you make sense of this?
5 years ago
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Can anyone make any sense of this?
Comments (5)Well, what are the possible explanations for this, assuming everyone is telling the truth as they perceive it, which seems to be the case? I think the explanations are: 1) An unknown mixup of seeds or plants somewhere in the "chain of custody" from your seed package to her garden and then mouth. 2) From doing some quick online research, it seems that this pepper is rated from 0 to 1000 Scoville Units. And, we all know that different growing conditions can affect the heat of a pepper, perhaps something in her climate, soil, or care made them on the hotter end of the spectrum? 2) A physical or psychological issue with your friend. Perhaps she is just super-sensitive to capsaicin, and the low levels present were enough to get her to notice it. Or, perhaps she just developed some kind of pre-conceived bias that a pepper that "looks like that is hot", got a tiny bit of heat, and reinforced that thought in her mind until they were "so hot she couldn't eat them." I believe psychologist refer to this as "confirmation bias." You may never solve the mystery, but perhaps will just have to let it slide to save the friendship....See MoreDoes this make any sense?
Comments (12)Thanks for the suggestions. So everyone agrees that we are talking about short cylcling which isn't a good thing. I did talk with the GM about thermostat locations. Each one is under a return vent (ceiling) and he claims that is the correct location. They are in very similar locations on each side of the house. He had a temp gun and pointed out that the temp around the smoke detector in the ceiling above therm was at 80. Said we still had some insulation issues but I don't see how that would have such a big influence on the cycling. A few more interesting points: 1. This is a spec home that is built in several neighborhoods. Thermostats are in the same place in all of them but GM claims each home is sized independently. 2. Temp reading on therm never changes during cycle. Always reads our set point (77). Digital therm I put next to it reads 76.6. Shouldn't the therm go up and down? 3. Funny that you should mention copper tubing because they recently came out and jiggled the run in this attic because it was touching the sheetrock creating an annoying hum. After that, the hum went away. Still, last Saturday, the tech came out and claimed the pressures/voltages/amp etc were within specs. However, he did say he found the system to be overcharged and he corrected it. 4. I know it is apples to oranges but.....the neighbor has a similar set up (same builder/ac company)but around 5000 square feet. Electric bills just came out and theirs was about $40 higher than ours. Not a big deal but they keep their therm @ 72 (ours 77) and they have a new pool and a 1.5 hp pump has been running 24/7 for the past month. Just makes me go Hmmmmmmmm....See MoreCan someone check to see if my blue stone path plan makes sense?
Comments (3)What I would do is take all the pavers and put them in front of the gate in a solid path. This will be about as wide as the gate (not narrower), and as long as the pavers hold out. It should be large enough that it is visible from where the camera is in the picture. The reasons are that the area at the gate will have wear problems, and isolated pavers are difficult to deal with. They should be set at ground level, to avoid tripping issues, but then they are easily overgrown by the grass....See MoreI need you! Does this layout make sense?
Comments (4)Welcome BennyBen75! Unfortunately, I do see some issues. First, the layout does not follow the workflow of a Kitchen. Kitchen workflow is: Refrigerator/Pantry --> Prep Zone with sink & workspace --> Cooking Zone with range --> Serving Zone with table --> Cleanup Zone with sink & DW Or, as Marcolo put it: Ice. Water. Stone. Fire. Ice = refrigerator (& pantry) Water = water source in the Prep Zone Stone = workspace in the Prep Zone Fire = range or oven (heat applied to food) [Marcolo's thread about workflow: http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first] If you look at your layout, your workflow is... Ice --> Fire --> Stone --> Water Now, if you add a prep sink to your island, you have the correct workflow! Simple fix! . Next is the traffic. Right now, it looks like traffic is going to coming to/from the Back Hall and Veranda (backyard) by cutting through the Cooking Zone. The Cooking Zone should be the most protected zone of all b/c of the handling of hot food, flame (if gas), etc. The next protected should be the Prep Zone b/c of it's connection to the Cooking Zone as well as b/c you are working with knives, etc. We don't have a full-house layout, so I cannot be sure of the traffic patterns, but that's what it looks like right now. Could you please post a layout of the entire floor? . My next concern is the location of the DW. Ideally, dish storage should be next to the DW and close to the primary Serving Zone (i.e., table space, in your case the DR). Currently, you have your dishes split b/w the two sides of the sink & DW. I would rearrange it so the DW is on the other side of the sink along with meal dishes (plates, glasses, silverware, etc.) Then, I'd put mugs, coffee, sugar, etc., on the other side next to/above the Coffee Center. Another issue with the DW location is that it's in the path of your current workflow, which means dodging an open DW door to go t/from the sink and the Prep & Cooking Zones. Finally, the DW opens into the island and blocks the access to the DR. Your aisle is probably closer to 45" (more on that next), and while there is probably enough room to squeeze b/s an open DW door and the island, I'd want a few more inches. Add to that the fact that this is probably going to a busy area b/c of the Veranda door, and I think you would be better off with a 51-inch aisle (measured correctly). . Aisles are measured to/from the items that stick out into the aisle the farthest - counters, appliance handles, walls, etc. They are not measured cabinet box-to-cabinet box as the cabinet boxes are not the items that stick out the farthest - even without counters, doors stick out approx 1" beyond the face of the cabinet boxes. Counters extend approx 1.5" to cover the doors/drawer fronts & knobs/pulls. Don't feel bad, many KDs and most GCs/architects/cabinet salespeople make the same mistake. This means your aisles are narrower than you think. . Refrigerator. It appears you are recessing the refrigerator into an alcove. Be careful. The doors must stick out past the surrounding counters, walls, etc., to allow the refrigerator doors to open fully and provide full access to the bins and shelves as well as to allow you to easily remove the bins and shelves for cleaning without having to pull out the refrigerator. It looks like you have the refrigerator flush to the counters on its left and right - you need to pull out the refrigerator far enough for the doors to stick out farther. Are you building it in to make it look like a built-in refrigerator? It looks like you are, at least on the left, but on the right. To make it look built-in (a higher-end look), (1) Flank the refrigerator with 3/4" finished end panels that are only as deep as the refrigerator's carcass/box plus whatever air clearance is needed behind the refrigerator Be sure the end panels are installed so you have the required side air clearances (2) Install a full-depth (24") cabinet above the refrigerator and b/w the two end panels. The cabinet should be pulled out flush to the ends of the end panels and the refrigerator carcass/box. . . Some links that may help you understand our comments: Kitchen Design Best Practices/Guidelines threads -- These threads explain best practices/good design guidelines for items such as work zones, aisles, island/peninsula seating, etc. These threads will help you understand questions/comments you will receive. Layout Help -- FAQ for asking for layout help. It has a sample measured layout as well as a description of the other information we need Read Me thread -- Other, helpful information for using and navigating the Kitchens Forum. . Layout Help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include . Kitchen Design Best Practices/Guidelines threads: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first . New to Kitchens? Read Me First! http://ths.gardenweb.com/discussions/4306041/new-to-kitchens-read-me-first ....See More- 5 years ago
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