A Principal Components Test of Bank Debits as a Local Economic Indicator

1965 ◽  
Vol 38 (4) ◽  
pp. 409 ◽  
Author(s):  
Willard T. Carleton ◽  
Leonall C. Andersen
2006 ◽  
Vol 27 (2) ◽  
pp. 87-92 ◽  
Author(s):  
Willem K.B. Hofstee ◽  
Dick P.H. Barelds ◽  
Jos M.F. Ten Berge

Hofstee and Ten Berge (2004a) have proposed a new look at personality assessment data, based on a bipolar proportional (-1, .. . 0, .. . +1) scale, a corresponding coefficient of raw-scores likeness L = ΢XY/N, and raw-scores principal component analysis. In a normal sample, the approach resulted in a structure dominated by a first principal component, according to which most people are faintly to mildly socially desirable. We hypothesized that a more differentiated structure would arise in a clinical sample. We analyzed the scores of 775 psychiatric clients on the 132 items of the Dutch Personality Questionnaire (NPV). In comparison to a normative sample (N = 3140), the eigenvalue for the first principal component appeared to be 1.7 times as small, indicating that such clients have less personality (social desirability) in common. Still, the match between the structures in the two samples was excellent after oblique rotation of the loadings. We applied the abridged m-dimensional circumplex design, by which persons are typed by their two highest scores on the principal components, to the scores on the first four principal components. We identified five types: Indignant (1-), Resilient (1-2+), Nervous (1-2-), Obsessive-Compulsive (1-3-), and Introverted (1-4-), covering 40% of the psychiatric sample. Some 26% of the individuals had negligible scores on all type vectors. We discuss the potential and the limitations of our approach in a clinical context.


Methodology ◽  
2016 ◽  
Vol 12 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Gregor Sočan

Abstract. When principal component solutions are compared across two groups, a question arises whether the extracted components have the same interpretation in both populations. The problem can be approached by testing null hypotheses stating that the congruence coefficients between pairs of vectors of component loadings are equal to 1. Chan, Leung, Chan, Ho, and Yung (1999) proposed a bootstrap procedure for testing the hypothesis of perfect congruence between vectors of common factor loadings. We demonstrate that the procedure by Chan et al. is both theoretically and empirically inadequate for the application on principal components. We propose a modification of their procedure, which constructs the resampling space according to the characteristics of the principal component model. The results of a simulation study show satisfactory empirical properties of the modified procedure.


2009 ◽  
Vol 106 (9) ◽  
pp. 363-372 ◽  
Author(s):  
V. Colla ◽  
B. Fornai ◽  
A. Amato
Keyword(s):  

1980 ◽  
Vol 19 (04) ◽  
pp. 205-209
Author(s):  
L. A. Abbott ◽  
J. B. Mitton

Data taken from the blood of 262 patients diagnosed for malabsorption, elective cholecystectomy, acute cholecystitis, infectious hepatitis, liver cirrhosis, or chronic renal disease were analyzed with three numerical taxonomy (NT) methods : cluster analysis, principal components analysis, and discriminant function analysis. Principal components analysis revealed discrete clusters of patients suffering from chronic renal disease, liver cirrhosis, and infectious hepatitis, which could be displayed by NT clustering as well as by plotting, but other disease groups were poorly defined. Sharper resolution of the same disease groups was attained by discriminant function analysis.


Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.


2018 ◽  
Vol 13 (4) ◽  
pp. 17-23
Author(s):  
E. A. Abidova ◽  
O. I. Bejsug ◽  
O. E. Draka ◽  
А. E. Dembickij ◽  
O. Yu. Pugachyova

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