Fold 0 - Understanding why coefficient -1247084 was selected
Tag: PIE
Selected Coefficient: -1247084
Taxonomy Path: -9.2.15.2
Taxonomy Name:
Products with this tag: 8
Unique residual values tried: 5
The algorithm tries each unique residual value as a candidate coefficient and selects the one with the lowest total p-adic loss. The selected row is highlighted.
| Candidate Value | Total P-adic Loss | Taxonomy Path | P-adic Expansion | Taxonomy Name | Selected? |
|---|---|---|---|---|---|
| -1247084 | 3.000290 | -9.2.15.2 | -2.15.2.9 (-(2*83^3 + 15*83^2 + 2*83 + 9)) | Yes | |
| -102356937 | 3.000435 | -9.2.1.13.2 | -2.13.1.2.9 (-(2*83^4 + 13*83^3 + 6889 + 2*83 + 9)) | No | |
| 0 | 6.000145 | 0 | 0 (0) | No | |
| 101109853 | 6.000145 | 0.0.69.10.2 | 2.10.69.0.0 (2*83^4 + 10*83^3 + 69*83^2) | No | |
| 15852305631 | 7.000000 | 9.2.12.2.2.4 | 4.2.2.12.2.9 (4*83^5 + 2*83^4 + 2*83^3 + 12*83^2 + 2*83 + 9) | No |
These are the training products that have the "PIE" tag (processing sequence 4518). The residual is the encoded taxonomy value minus all coefficients from previously processed tags.
| Product ID | Title | Residual Before | Taxonomy Before | Tags Already Processed | Residual After | Taxonomy After | Tags Not Yet Processed |
|---|---|---|---|---|---|---|---|
| 18580 | Apple Pie Bacon | 15852305631 | none | 15853552715 | none | ||
| 21575 | Chicken and Leek Pie | 101109853 | SAVOURY | 102356937 | Food, Beverages & Tobacco > Food Items > Bakery > Pies & Tarts > Pies | none | |
| 21561 | Chunky Beef, Cheese & Bacon Pie | 0 | SAVOURY | 1247084 | Food, Beverages & Tobacco > Food Items > Prepared Foods > Prepared Meals & Entrées | none | |
| 21555 | Beef Mince Pie | -1247084 | BEEF, SAVOURY | 0 | none | ||
| 21529 | Chunky Beef, Red Wine & Pepper Pie | -1247084 | BEEF, SAVOURY | 0 | none | ||
| 21579 | Chilli Beef Mince Pie | -1247084 | BEEF, SAVOURY | 0 | none | ||
| 21587 | Cottage Pie | -102356937 | BEEF, SAVOURY | -101109853 | none | ||
| 21703 | Mince, Mash, Mushy Pea Pie | -102356937 | BEEF, SAVOURY | -101109853 | none |