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Lena Hoffmann

Articles by Lena Hoffmann

Science & education writer · View profile

· 3 min read

Four Points of Service Level Cost 41 % More Stock

Going from a 95 % service level to 99 % raises the z-score from 1.645 to 2.326 and the safety stock from 346 units to 488. The last few points of availability are the expensive ones.

· 4 min read

Water Does Not Always Boil at 212 °F

Boiling point follows air pressure, so it falls about one degree Fahrenheit every 550 feet. In Mexico City water boils at 198 °F, in Denver at 202 °F, and on Everest at 157 °F — which is why altitude changes cooking times.

· 4 min read

Three Dice Cluster, and One Die Does Not

3d6 and 1d20 have almost the same average and nothing else in common. Against a target of 12 the three dice are better, against 18 they are five times worse — and the calculator gives the exact figures rather than a simulation.

· 5 min read

Fabric Yardage Is a Staircase, Not a Slope

Twelve pieces of 46 cm take 1.84 m on a 140 cm bolt. Make them 47 cm and it jumps to 2.82 m — fifty-three per cent more fabric for one centimetre, because the third piece no longer fits across.

· 6 min read

Ferguson Zones, and the Lamp Distance They Imply

The same Ferguson zone 3 puts a compact lamp 18 to 30 cm above the basking site and a 54 W tube 74 to 127. The zone describes the animal; the distance belongs to the lamp, and a mesh screen moves it again.

· 6 min read

How Big Will This Puppy Get? The Size Class Decides

The same 12.7 kg puppy at sixteen weeks predicts a 21.9 kg adult if it is a small breed and 38.5 kg if it is a giant one. The arithmetic is trivial; the class you pick is worth seventy-six per cent.

· 6 min read

The Flat Pattern of a Cone Is a Sector, Not a Circle

Roll a 50 mm cone 80 mm tall and its pattern is a 190.8° slice of a 94 mm circle. Flatten a nearly cylindrical lampshade and the pattern radius runs to 839 mm — the shallower the taper, the further away the apex.

· 4 min read

A 1 % Drop Rate Does Not Mean One Hundred Runs

At 1 %, a hundred attempts give you 63.4 % — not certainty. Ninety per cent takes 230 attempts and ninety-nine takes 459, and more than a third of players are still empty-handed at a hundred.

· 13 min read

Working Out a Test Score: Negative Marking, Weights and Grade Boundaries

Points over total is trivial. What is not: averaging percentages instead of weighting them can shift a mark by twelve points, negative marking changes when guessing is worth it, and the same 62 % is a fail on one scale and an upper second on another. What the tool does, and the two things it cannot do.

· 12 min read

The Pomodoro Method: How Long to Work and How Long to Rest

Twenty-five and five come from Francesco Cirillo's method, not from a trial. What the research actually measured is task switching and the cost of getting back in — and the reason a fixed interval helps is not that 25 minutes is optimal. Plus what the planner really returns, including the long break it quietly leaves out.

· 11 min read

Dew Point: What It Is, and How the Calculator Gets It

Magnus–Tetens with the Alduchov–Eskridge coefficients, 17.625 and 243.04. Why an absolute number beats relative humidity for judging comfort, what temperature a window has to reach before it runs, and the one input the calculator does not check.

· 12 min read

Wind Chill: What the “Feels Like” Number Actually Measures

The calculator runs the 2001 index, not the 1945 one, and refuses to answer above 50 °F or under 3 mph. Here is what its number is a model of — bare skin, in shade, walking — and the two things it says nothing about: a clothed body, and a parked car.

· 11 min read

Lux and Lumens: The Difference, and How to Convert Between Them

Lumens are what a lamp emits; lux is what lands on a surface. You cannot convert one to the other without an area, or without a distance and a beam angle. Anything that offers you a bare conversion factor is selling you a fiction.

· 11 min read

Which Pizza Size Is the Best Value? The Answer Is Geometry

Area grows with the square of the diameter, so an 18-inch pizza is not half as big again as a 12-inch — it is more than twice. Price per square inch settles the argument; the crust and the toppings complicate it.