miRNALoc: predicting miRNA subcellular localizations based on principal component scores of physico-chemical properties and pseudo compositions of di-nucleotides

<p>Thyme (<em>Satureja hortensis</em>) is a popular spice for food, which is also often used as a medicine for various ailments. This paper presents an artificial intelligence method applied for the objective determination of the most important physico-chemical variables affecting the quality of thyme, i.e. Principal Component Analysis (PCA). The results show that the main properties which significantly influence the nutritional value of thyme are moisture (MOIST), dry matter content (DRYM), protein content (PROT) and, to a lesser extent, carbohydrate content (CARB). Humidity is strongly and negatively correlated with the latter three variables. The main variable that ensures the similarity between the thyme samples having the same geographical origin is the monosodium glutamate content, which generates its delicious (umami) taste.</p>

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Principal Component Weighted Index for Wastewater Quality Monitoring

Water ◽

10.3390/w11112376 ◽

2019 ◽

Vol 11 (11) ◽

pp. 2376 ◽

Cited By ~ 4

Author(s):

Petr Praus

Keyword(s):

Principal Component ◽

Treated Wastewater ◽

Weighted Index ◽

Physico Chemical ◽

Wastewater Quality ◽

Total Variability ◽

Wastewater Samples ◽

Quality Indexes ◽

Component Scores

The quality of raw and treated wastewater was evaluated using the principal component weighted index (PCWI) which was defined as a sum of principal component scores weighted according to their eigenvalues. For this purpose, five principal components (PCs) explaining 88% and 83% of the total variability of raw and treated wastewater samples, respectively, were extracted from 11 original physico-chemical parameters by robust principal component analysis (PCA). The PCWIs of raw and treated wastewater were analyzed in terms of their statistical distributions, temporal changes, mutual correlations, correlations with original parameters, and common water quality indexes (WQI). The PCWI allowed us to monitor temporal wastewater quality by one parameter instead of several. Unlike other weighted indexes, the PCWI is composed of independent variables with minimal information noise and objectively determined weights.

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A new method for recognition of structural and functional motifs in protein sequences based on the principal component analysis of profiles of physico-chemical properties

DIMACS Series in Discrete Mathematics and Theoretical Computer Science - Mathematical Methods of Analysis of Biopolymer Sequences ◽

10.1090/dimacs/008/05 ◽

1992 ◽

pp. 75-86

Author(s):

D. Davydov ◽

I. Erlikh ◽

E. Klotz ◽

V. Fridman

Keyword(s):

Principal Component Analysis ◽

Chemical Properties ◽

Protein Sequences ◽

Principal Component ◽

Component Analysis ◽

New Method ◽

Physico Chemical

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Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.54.11765 ◽

2012 ◽

Vol 12 (54) ◽

pp. 6665-6685

Author(s):

IM Mukisa ◽

◽

CMBK Muyanja ◽

YB Byaruhanga ◽

T Langsrud ◽

...

Keyword(s):

Organic Acids ◽

Dry Matter ◽

Chemical Properties ◽

Principal Component ◽

Matter Content ◽

Dry Matter Content ◽

Fermentation Time ◽

Flavour Compounds ◽

Physico Chemical ◽

Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

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Genetic divergence of jesso-balam rice (Oryza sativa L.) of Bangladesh

International Journal of Agricultural Research Innovation and Technology ◽

10.3329/ijarit.v5i1.24583 ◽

2015 ◽

Vol 5 (1) ◽

pp. 22-27

Author(s):

MS Ahmed ◽

MK Bashar ◽

M Wazuddin ◽

AKM Shamsuddin

Keyword(s):

Oryza Sativa L ◽

Principal Component ◽

Pure Line ◽

Physico Chemical ◽

Cluster Distance ◽

Chemical Characters ◽

Pure Lines ◽

1000 Grain Weight ◽

Component Scores ◽

Grain Number Per Panicle

In total 27 genotypes of Jesso-Balam pure line rice germplasm were studied for fourteen morpho-physiological and four physico-chemical characters at Bangladesh Rice Research Institute, during T. Aman 2009 and T. Aman 2011 seasons. According to principal component scores, the two-dimensional scatter diagram (Z1-Z2) has apparently distributed the genotypes into seven clusters. According to Mahalanobis D2 statistic for the studied characters, the genotypes were clubbed into seven groups. The highest number of genotypes (6) were included in clusters I and III and the lowest two (2) in cluster V and VII. It was also revealed that no duplicate was existed among the genotypes. The intra-cluster distance was maximum (0.77) in cluster III and minimum (0.28) in cluster VII, while the maximum intercluster distance (28.37) was observed between the clusters III and IV and the minimum (2.49) between the clusters I and VII. The cluster V has produced the highest means for plant height (148.18 cm), straw yield per hill (39.97 g), panicle length (28.14 cm) and protein content (9.61%). But, the cluster IV has showed the highest means for seedling height (69.5 cm), flag and penultimate leaf area (1059.5 cm2), culm diameter (5.8 cm), filled grain number per panicle (3.64), grain length (8.63 mm) and 1000-grain weight (21.78 g), while the cluster VII had the highest means for grain yield per hill (31.27 g) and effective tiller number per hill (13.5) and the lowest mean for days to maturity (144). Therefore, the genotypes of cluster V need to be crossed with the genotypes of cluster IV or cluster VII, for developing new Balam rice with maximum other good characters. Finally, it could be concluded that the studied Jesso-Balam pure lines germplasm is a good source of valuable genes.Int. J. Agril. Res. Innov. & Tech. 5 (1): 22-27, June, 2015

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Chemical characterization of oil from four Avocado varieties cultivated in Morocco

OCL ◽

10.1051/ocl/2021008 ◽

2021 ◽

Vol 28 ◽

pp. 19

Author(s):

Chaimae Nasri ◽

Yasmina Halabi ◽

Hicham Harhar ◽

Faez Mohammed ◽

Abdelkabir Bellaouchou ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Properties ◽

Principal Component ◽

Agglomerative Hierarchical Clustering ◽

Avocado Oil ◽

Physico Chemical ◽

Avocado Fruit ◽

Chi Squared ◽

Automatic Interaction Detector

The notable growth in the use of avocado oil in the nutritional and cosmetic field was the main objective to valorize the oil production of important varieties of avocados existing in Morocco by analyzing its chemical composition in fatty acids, sterols, tocopherols and its physico-chemical properties. Oleic acid is the main fatty acid in the oil; they constitute between 50 and 65% of the total fatty acids. The study of the unsaponifiable fraction revealed that avocado oil contains 3259.9–5378.8 mg/kg sterols and 113.13–332.17 mg/kg tocopherols. Chemo-metric tools were employed in manner optimization, such as principal component analysis, agglomerative hierarchical clustering, analysis of variance, and classification trees using Chi-squared Automatic Interaction Detector. Chemo-metric tools revealed a difference in the composition of fatty acid, sterols, and tocopherol of avocado oil samples. This difference resulted from a variety of avocado fruits. Agglomerative Hierarchical Clustering (AHC) method was efficient distinguishing avocado oil samples based on fruit variety using fatty acids, tocopherols, sterol compositions and total sterol. Principal component analysis (PCA) method allowed the distinction the set avocado oil dataset based on fruit varieties, supplied a correct discrimination rate of 95.44% for avocado fruit varieties using the fatty acid. Chi-squared Automatic Interaction Detector (CHAID) carried out using the same variables, also provided an acceptable classification rate of 50% for avocado fruit varieties using the total tocopherol content. Besides, a comparative study of the physico-chemical properties in terms of acidity index, saponification index, iodine index, chlorophylls, carotenoids, and methyl and ethyl esters was performed.

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Chemical Composition and Functional Characteristics of Dietary Fibers from Pingguoli Pear (Pyrus Bretschneideri Rehd. cv. Pingguoli Pear)

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:39-45 ◽

2018 ◽

Vol 18 (1) ◽

pp. 39-45

Author(s):

Li Liang ◽

Wang Tie-qiao ◽

Xue Bei ◽

Liu Zhen-dong ◽

Zou Lan

Keyword(s):

Electron Microscopy ◽

Galacturonic Acid ◽

Glucuronic Acid ◽

Structural Characteristics ◽

Chemical Properties ◽

Principal Component ◽

Dietary Fibers ◽

Physico Chemical ◽

Scanning Electron

In this study, apple–pear pomace dietary fibers were treated with acid, alkali, cellulase, and hemicellulase. The effects of these treatments on the chemical constitutions, structural characteristics, functional properties, and the quality of apple–pear pomace dietary fibers were investigated. The results showed that the purity of apple–pear pomace dietary fibers was 79–83%, and the fiber contained cellulose, hemicellulose, pectin, and lignin. Their monosaccharide structures included mannose, glucosamine, ribose, rhamnose, glucuronic acid, galacturonic acid, galactosamine, glucose, galactose, xylose, arabinose, and fucose. The scanning electron microscopy showed that all the apple–pear pomace dietary fibers were beehive shaped, but their functional and physico-chemical properties were different. Using the main constituents and the functional and physico-chemical properties as indicators, through a principal component analysis, we determined the main constituents and characteristics of four apple–pear pomace dietary fibers.

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Physico-chemical Characterization and Identification of Wood Species in Benin with High Bio-thermal Conversion for Carbonization

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1430247 ◽

2020 ◽

Author(s):

Latif Adéniyi Fagbemi ◽

Gaston Ganhoun ◽

David Gildas F. Adamon ◽

Evrard Karol Ekouedjen

Keyword(s):

Wood Species ◽

Chemical Properties ◽

Principal Component ◽

Thermal Conversion ◽

Volatile Matter ◽

Matter Content ◽

Species Selection ◽

Charcoal Production ◽

Fixed Carbon ◽

Physico Chemical

Physico-chemical characteristics of ten tropical wood species in Benin were determined to identify the species with high bio-thermal conversion for carbonization (charcoal production). The wood species were obtained from Dassa-Zoume, Dan, and Djidja localities in Central region, where charcoal production is a major economic activity. The physico-chemical properties determined were elemental composition, fixed carbon content, volatile matter content, ash content, and calorific value. The species selection criteria was quantified using Principal Component Analysis (PCA) statistical method implemented by R-software package. The three wood species identified as most suitable for bio-thermal conversion were Burkea africana (Wild Syringa), Prosopis africana (Mesquite Iron Tree) and Bridelia ferruginea (Bridelia Yellow Cassia), which exhibited high calorific values, high fixed carbon levels and relatively low proportions of ash and volatile matter.

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Vegetation Diversity and Soil Physico-chemical Properties Under Traditional Management of Rangeland in Eastern Ethiopia

Journal of Agricultural Science ◽

10.5539/jas.v11n5p515 ◽

2019 ◽

Vol 11 (5) ◽

pp. 515 ◽

Cited By ~ 1

Author(s):

Dargo Kebede Alemie ◽

Haftay Hailu Gebremedhin

Keyword(s):

Open Access ◽

Species Composition ◽

Biomass Production ◽

Chemical Properties ◽

Principal Component ◽

Herbaceous Species ◽

Vegetation Diversity ◽

Eastern Ethiopia ◽

Physico Chemical ◽

Chemical Attributes

The changes of herbaceous vegetation (composition, diversity, richness, evenness, and biomass production) and soil physico-chemical attributes of Harshin rangelands, eastern Ethiopia were examined under continuously open grazed areas and three ages of enclosures group arranged along chronological sequence into: < 5 years (young), 5-10 years (mid) and > 10 years (old). The herbaceous species composition showed a clear pattern of difference between the enclosure and open access grazed areas with desirable species being more prevalent in the enclosures and the undesirable ones being dominant in the open access grazed areas. The principal component analyses (PCA) of herbaceous species composition were accounted distinct across the open grazing young, mid and old enclosure management types. The diversity, richness and biomass production of herbaceous species were significantly different in the study area. The principal component analysis (PCA) of soil physico-chemical attributes showed distinct separation in relation to open grazing and three age enclosure areas. Overall, we found that the increased biomass production in the old enclosures may threat the herbaceous species diversity by dominating by only few species and hence affected the plants which are susceptible for species inter-competition.

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