第二主成分英文
second principal component
例句與用法
- Second principal component
第二主成分 - The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈淀粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈淀粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。 - The result indicated that , the output value per labour force , the output value of unit field area , the output value per person are the major indexes of the first principal components , the balance index of n , the output value per labour force and the pesticide quantity per unit field area are the major quotas of the second principal components , the balance index of p , the balance index of k and the output value per person are the major indexes of the third principal components
結果表明：勞均產值、單位耕地產值、人均產值是決定第一主成分的主要指標；氮平衡指數、勞均產值、單位耕地施用農藥量是決定第二主成分的主要指標；磷平衡指數、鉀平衡指數、人均產值是決定第三主成分的主要指標。
