The Methodological Aspect of Development and Application Multivariate Classification G-Mode for Analyses Geochemical Trend

Author(s):  
A.I. Gavrishin ◽  

This is an edited collection of twenty-three new papers on the Gettier Problem and the issues connected with it. The set of authors includes many of the major figures in contemporary epistemology who have developed some of the well-known responses to the problem, and it also contains some younger epistemologists who bring new perspectives to the issues raised in the literature. Together, they cover the state of the art on virtually every epistemological and methodological aspect of the Gettier Problem. The volume also includes some skeptical voices according to which the Gettier Problem is not deeply problematic or some of the problems it raises are not genuine philosophical problems.


1969 ◽  
Vol 74 (6) ◽  
pp. 661-669 ◽  
Author(s):  
Steven G. Goldstein ◽  
James D. Linden

2021 ◽  
Vol 352 ◽  
pp. 109080
Author(s):  
Joram van Driel ◽  
Christian N.L. Olivers ◽  
Johannes J. Fahrenfort

2017 ◽  
Vol 32 (2) ◽  
pp. 277-288 ◽  
Author(s):  
P. Pořízka ◽  
J. Klus ◽  
A. Hrdlička ◽  
J. Vrábel ◽  
P. Škarková ◽  
...  

Normalization of data is significant and should be chosen according to the sample matrix under investigation.


2017 ◽  
Vol 100 (2) ◽  
pp. 345-350 ◽  
Author(s):  
Ana M Jiménez-Carvelo ◽  
Antonio González-Casado ◽  
Estefanía Pérez-Castaño ◽  
Luis Cuadros-Rodríguez

Abstract A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phaseLC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis tookonly 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil wereused: one input-class, two input-class, and pseudo two input-class.


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