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Joined 1 year ago
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Cake day: July 7th, 2023

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  • Interesting, I think it’s different for structural engineering because you’re doing calculations in accordance with a code of practice and the spreadsheet needs to be adapted to tweak the inputs and outputs of a standard formula and apply it slightly differently for different bridges / structural arrangements. I’ve written loads of spreadsheets that have been used and adapted by other people in my company, I honestly don’t think they are that difficult to understand (or people wouldn’t have been able to build on them and adapt them).

    I can see that lab software is quite different, especially if you have very well defined procedures and you are repeating exactly the same test again and again with the same inputs and outputs.



  • In structural engineering (bridge design etc), we use quite complicated spreadsheets for calculations; a database wouldn’t be the right tool for that job. We use excel because everyone knows how to use it and it’s easy to print to PDF and see the inputs and outputs and any graphical summaries you have added. Using a spreadsheet makes it easy to check and easy to adapt/change when you want to do a slightly different calculation next time.

    I’ve tried building spreadsheets of similar complexity in libreoffice and it’s true they are very slow in comparison and more prone to crashing.

    Libreoffice works well for some tasks and I enjoy using it at home but honestly if I tried to use it at work it would cut my productivity significantly. I’m probably using it more intensively than most people though.











  • AlpacaChariot@lemmy.worldtoMemes@lemmy.mlBrits: Salt is a spice
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    3 months ago

    Well in this case the reputation for “warm beer” is true and I’m willing to die on this particular hill.

    Proper cask ale should be served at between 8 and 12C, AKA cellar temperature, cool but not cold. Nothing beats a traditional pint of ‘best bitter’ in an old pub!

    Plenty of people in the UK drink lager and other styles of beer that are more highly carbonated, stronger ABV, and served colder. Personally I’m not a fan but each to their own.

    I live about an hour from London in a rural area with loads of great pubs but I find it difficult to find a nice beer in most parts of London. It’s much easier to keep a keg of carbonated beer under pressure than a cask ale that you have to finish within a few days of tapping, which is why when a certain proportion of a pub’s clientele start drinking other styles it just isn’t worth it for the pub to keep real ale. Hopefully it won’t become a niche thing.