for those of you who think Maths is a waste of time !!!!!!!!!!!!!!!!!

<div class="article_subhead"><h1 class="article_title">Formula for perfect cheese sandwich</h1></div><div class="article_body"><div class="article_segment"><div class="article_segtitle">Formula for perfect cheese sandwich</div><div class="story_image image_align_left"><table border="0"><tbody><tr><td class="story_image_cell"><div class="story_image"></div></td></tr><tr><td class="attr_cell"><div class="attr_text" style="width: 200px">pa.press.net</div></td></tr></tbody></table></div><div class="article_segbody">

Scientists have discovered a mathematical formula for creating the perfect cheese sandwich, it has been claimed.</p>

Sensory analysts at Bristol University have devised an equation into which diners enter factors like the volume of mayonnaise or pickle to calculate the ideal cheese thickness to go with the relish.</p>

The formula, which includes nine algebraic variables, has been used to create an online calculator at </p>

www.cheddarometer.com</p>

</p>

It is:</p>

W = [1 + ((bd)/6.5)) - s + ((m-2c)/2) + ((v+p)/7t)] (100 + l/100)</p>

W equals the thickness of Cheddar in millimetres, b the thickness of bread, d the dough flavour modifier, s the thickness of margarine or butter, m the thickness of mayonnaise, c the creaminess modifier, v the thickness of tomato, p the depth of pickle, t the tanginess modify and l the thickness of the lettuce layer.</p>

The formula is the result of a study by senior research fellow Geoff Nute and his team at the university's Sensory &amp; Consumer Group in the Division of Farm Animal Science.</p>

Using human assessors and complex measuring devices, the group claims to have 'mapped' the flavour profile of hundreds of samples of Cheddar to determine the tastiest thickness for each type of filling.</p>

Mr Nute said: &quot;We used specially trained human taste testers to sample a range of Cheddar cheeses in a carefully controlled environment and combined results from these tests with instrumental data obtained using colorometers and pressure sensors to obtain precise measurements of variants such as yellowness, crumbliness, creaminess and tanginess. </p>

&quot;The results of our research have been extrapolated to produce a formula which takes into account modifying characteristics of individual cheeses and the ratio of popular fillings and achieves a mathematical balance of flavours in order to gauge the correct thickness of the Cheddar.&quot; </p></div></div></div>

 

they need proper jobs nt

 

I hate cheese!

 

I thought that said Mattis at first!

Anyway, that formulae is rubbish - my perfect cheese sandwich includes onion and does not contain tomato, lettuce or mayonnaise!

 

So if you were making a simple cheese sarnie

with just butter and cheese, if the thickness of butter was equal to 1+bd/6.5 then you wouldn't need any cheese at all!

 

so did I

and where's the beetroot?