All good! It’s the same situation as I described and I see that increasing temps did help. It’s good to do a temperature tower test for quality and also a full speed test after that. After temperature calibration, print a square that is only 2 or 3 bottom layers that covers the entire bed at full speed or faster. (It’s essentially a combined adhesion/leveling/extrusion volume/z offset test, but you need to understand what you are looking at to see the issues separately.)

If you have extrusion problems, the layer line will start strong from the corners, get thin during the acceleration and may thicken up again at the bottom of the deceleration curve. A tiny bit of line width variation is normal, but full line separation needs attention.

Just be aware if you get caught in a loop of needing to keep bumping up temperatures as that starts to get into thermistor, heating element or even some mechanical issues/problems.

I am curious as to why they would offload any AI tasks to another chip? I just did a super quick search for upscaling models on GitHub (https://github.com/marcan/cl-waifu2x/tree/master/models) and they are tiny as far as AI models go.

Its the rendering bit that takes all the complex maths, and if that is reduced, that would leave plenty of room for running a baby AI. Granted, the method I linked to was only doing 29k pixels per second, but they said they weren’t GPU optimized. (FSR4 is going to be fully GPU optimized, I am sure of it.)

If the rendered image is only 85% of a 4k image, that’s ~1.2 million pixels that need to be computed and it still seems plausible to keep everything on the GPU.

With all of that blurted out, is FSR4 AI going to be offloaded to something else? It seems like there would be a significant technical challenges in creating another data bus that would also have to sync with memory and the GPU for offloading AI compute at speeds that didn’t risk create additional lag. (I am just hypothesizing, btw.)

185C is cold for PLA. It may work for slow prints, but my personal minimum has always been around 200C and my normal print temperature is usually at 215C.

Long extrusions are probably sucking out all the heat from the nozzle and it’s temporarily jamming until the filament can heat up again.

Think of the hotend as a reservoir for heat. For long extrusions, it will drain really fast. Once the hotend isn’t printing for a quick second, it will fill back up really fast. At 185C, you are trying to print without a heat reservoir. I mean, it’ll work, but not during intense or extended extrusions.

TBH, if Canada wasn’t subject to harsher winters compared to what I can tolerate, I would move there myself.

Huh. TIL Colorado has a Canadian border. I’ve been in CO for almost 10 years and didn’t know that.

Canadia just uses the fancy rich people word for state: province.

Future chips not affected by THIS cpu bug yet.

The exact same comment was posted from a Lemmy World account 2-3 times, and once from another account on Lemmy .ca.

My wild speculation is that the user made a comment, it lagged, the refresh button was hit a couple of times resulting in multiple POST commands. Maybe the session continued to appear lagged for the user and they switched accounts, resulting in yet another duplicate POST being executed with the new session token. Again, that is just speculation.

In my experience, dupe comments are common with phone clients, either on Lemmy or Reddit. I suppose the same could happen with PC browsers if there is system or VPN lag.

Sure thing. I like to share stuff since I do a lot of random stuff. I also like to learn new things so I try to make it a habit to appreciate any corrections people make to what I say. Live, learn and share!

Just go ask Alice if you don’t believe that. Preferably when she is at about 10ft tall.

The other theory is that mycelium starts to develop in a tree that is about to die, and when the tree falls, that is the trigger for fruiting.

(I personally have no clue where these theories originated from and can’t speak to them.)

FYI, your Lemmy client did a triple post from Lemmy world and it exposed your alt on .ca.

Spores are everywhere like you say and you only really see a tiny percentage of mycelium. Fungi kinda is everywhere already, but where it can grow well is much more limited.

Fungi can be remarkably picky about its growing conditions to thrive, otherwise, it’s growth will be remarkably slow. However, if you put a tablespoon of dirt under the microscope, there could be dozens of mycelial strands in it trying to survive. They can all survive, to a degree, but there are a couple of issues preventing dominance.

If it can find a place to settle in and grow, chances are that many other spores may be trying to take hold as well. Fungi is insanely competitive and is constantly fighting for space. Fast growing fungi is what we normally see take over food sources and it’s usually a type of trichoderma. Trichoderma will literally choke out other fungal growths simply due to its rapid development. If an existing colony is weakened for one reason or another and it gets a trich infection, it’s game over.

For commercial mycelium development, (button mushrooms, oysters, etc.) growing conditions are generally perfect and the substrate used is tailored specifically per species. (It’s mostly sanitized poo or specific types of wood.) Temperatures need to be adjusted for each growth phase as fungi can be very sensitive to that. Some strains of shiitake are rumored to require a physical shock to fruit. (Like, the substrate bag needs to be physically smacked hard. It’s an odd characteristic.)

To sum all of this up, it usually comes down to competition. Where there isn’t fungi, there is bacteria. Plants even have chemical defenses to both. Small critters and insects may eat all three of those things.

Next time you look at your garden, just remember you are looking at an actual battleground for millions of critters of all shapes and sizes.

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I would. While pickling is a good way to preserve food, the food itself needs to stay submerged in the pickling solution if not refrigerated. Acids used in pickling solutions are extremely hostile environments for bacteria.

Big caveat: Pickling and fermentation processes can be very different. One process may work to keep food safe for years, but others may only last weeks or days once the food is exposed to air.

Refrigeration slows down bacterial growth enough for days or weeks of storage, but eventually, robust bacteria will take over if there is just a little bit of air circulation. Warmer conditions with occasional air circulation and some kind of food source just increases the risk of bacteria development exponentially.

Before refrigeration was a thing, picking or salt packing was king. It works well, but it’s easy to screw up. Heck, I think authentic/traditional kimchi production never uses refrigeration and relies on the acids as well as CO2 and basic ethanol production to stay sterile safe.

These days, just throw everything in the fridge. It’s easier and safer because you don’t know exactly what preserving processes were used.

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