Squid Lubricity Rating

Scoring

Currently our rating system works on a scale of 0-100 and is based on time-aggregated data from 5 categories: Scar Size, Operating Temperature, Required Power, Maximum Load, and Dry Start.

The equation for all scoring works as follows:

Where:

• P = Points
• i = "Ideal" result
• c = Category
• R = Scalar
• and 100 is the point offset (a maximum of 100 points available)

The 5 categories have a different scalar (R) to determine their scoring curve.

R_c values are:

• Scar Size = 1.5
• Operating Temperature = 0.01
• Required Power = 0.2
• Maximum Load = 0.08
• Dry Start = 0.25

i_c values are:

• Scar Size = 1.0 mm (all scores below 1.0 mm receive 100 pts.)
• Operating Temperature = 260' F
• Required Power = 25 W (all scores below 20 W receive 100 pts.)
• Maximum Load = 8,333 kg/cm^2; 120,000 psi (all scores above 120,000 psi receive 100 pts.)
• Dry Start = 1,406 kg/cm^2; 20,000 psi (all scores above 20,000 psi receive 100 pts.)

Why Pounds per Square Inch (psi) when other measurements are metric? Similarly to Fahrenheit, psi has more convenient scaling for our uses than kg/cm^2 (kg per square centimeter). Numbers will be offered in both formats as often as possible.

The final point score is calculated using the following equation:

Where:

• P = Points
• W = Weighting value
• c = Category
• n = Variation number
• t = Total
• a = refers to the category number. SLR-3 having 5 total scoring categories.

SLR-2

SLR-2 for the most part is the same as SLR-3, except it only used Scar Size, Operating Temperature, and Required Power. The equations and scalars are otherwise identical.

SLR-3

In SRL-3, the weighting values are:

• Scar Size = 1.2
• Operating Temperature = 1.2
• Required Power = .9
• Maximum Load = .8
• Dry Start = 1.1

As you can quickly tell, there's a greater chance to evenly microwave a slice of cold pizza than there is to score a perfect 100.