scholarly journals Gaziantep Yöresel Yemeklerinden Alaca Çorbanın Tanımlayıcı Duyusal, Temel Bileşen ve Kümeleme Analizleri ile Karakterizasyonu (Characterization of Alaca Soup, Gaziantep Regional Meal, Using Descriptive Sensory, Principal Component and Cluster Analysis)

2018 ◽  
Vol 6 (2) ◽  
pp. 543-557
Author(s):  
MERT YILDIRIM ◽  
AHMET SALİH SÖNMEZDAĞ
Keyword(s):  
Cluster Analysis ◽  
Principal Component ◽  
And Cluster Analysis

Principal component analysis and cluster analysis for the characterization of dental composites

The Analyst ◽  
2000 ◽  
Vol 125 (11) ◽  
pp. 2044-2048 ◽  
Author(s):  
Concepción Domingo ◽  
Raul W. Arcis ◽  
Estrella Osorio ◽  
Manuel Toledano ◽  
Javier Saurina
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Dental Composites ◽  
And Cluster Analysis

scholarly journals Genetic diversity of Albanian pea (Pisum sativum L.) landraces assessed by morphological traits and molecular markers

2014 ◽  
Vol 50 (No. 2) ◽  
pp. 177-184 ◽  
Author(s):  
B. Gixhari ◽  
M. Pavelková ◽  
H. Ismaili ◽  
H. Vrapi ◽  
A. Jaupi ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Cluster Analysis ◽  
Molecular Markers ◽  
Morphological Traits ◽  
Principal Component ◽  
Morphological Characters ◽  
Insertion Polymorphism ◽  
Growing Seasons ◽  
And Cluster Analysis

In order to investigate the genetic diversity present in the pea germplasm stored in the Albanian genebank, we analyzed 28 local pea genotypes of Albanian origins for 23 quantitative morphological traits, as well as 14 retrotransposon-based insertion polymorphism (RBIP) molecular markers. The study of morphological characters carried out during three growing seasons (2010, 2011 and 2012) had the objective of characterization of traits useful in breeding programs. RBIP marker analysis revealed the genetic similarity in range from 0.06 to 0.45. ANOVA, principal component analysis (PCA) and cluster analysis was used to visualize the association among different traits. Most of the quantitative morphological traits showed significant differences. PCA and cluster analysis (Ward’s method) carried out for morphological traits divided the local pea genotypes into three clusters. Finally, the study identified the agronomicaly important traits which will facilitate the maintenance and agronomic evaluation of the collections.

scholarly journals Use of Highly Discriminating Morphological Characters and Isozymes in the Study of Spanish Chestnut Cultivars

2006 ◽  
Vol 131 (6) ◽  
pp. 770-779 ◽  
Author(s):  
Santiago Pereira-Lorenzo ◽  
María Belén Díaz-Hernández ◽  
Ana María Ramos-Cabrer
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Multivariate Analysis ◽  
Castanea Sativa ◽  
Principal Component ◽  
Market Value ◽  
Morphological Characters ◽  
Minor Importance ◽  
Breeding Programs ◽  
And Cluster Analysis

Morphological characters (six traits) and isozymes (four systems, five loci) were used to discriminate between Spanish chestnut cultivars (Castanea sativa Mill.) from the Iberian Peninsula. A total of 701 accessions (representing 168 local cultivars) were analyzed from collections made between 1989 and 2003 in the main chestnut growing areas: 31 were from Andalucía (12 cultivars), 293 from Asturias (65 cultivars), 25 from Castilla-León (nine cultivars), four from Extremadura (two cultivars) and 348 from Galicia (80 cultivars). Data were synthesized using multivariate analysis, principal component analysis, and cluster analysis. A total of 152 Spanish cultivars were verified: 58 cultivars of major importance and 94 of minor importance, of which 18 had high intracultivar variation. Thirty-seven cultivars were clustered into 14 synonymous groups. Six of these were from Galicia, one from Castilla-León (El Bierzo), four from Asturias, one from Asturias and Castilla-León (El Bierzo), and two from Asturias, Castilla-León (El Bierzo), and Galicia. The chestnut cultivars from Galicia and Asturias were undifferentiated in genetic terms, indicating that they are not genetically isolated. Overall, chestnut cultivars from southern Spain showed the least variation. Many (58%) of Spanish cultivars produced more than 100 nuts/kg; removing this low market-value character will be a high priority. The data obtained will be of use in chestnut breeding programs in Spain and elsewhere.

scholarly journals Assessment of Physicochemical Properties of Tequila Brands: Authentication and Quality

2016 ◽  
Vol 2016 ◽  
pp. 1-13 ◽  
Author(s):  
Alejandra Carreon-Alvarez ◽  
Amaury Suárez-Gómez ◽  
Florentina Zurita ◽  
Sergio Gómez-Salazar ◽  
J. Felix Armando Soltero ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Refractive Index ◽  
Physicochemical Properties ◽  
Analysis Of Variance ◽  
Principal Component ◽  
Component Analysis ◽  
Total Variability ◽  
And Cluster Analysis ◽  
Physicochemical Data

Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the one-way analysis of variance to identify the quality and authenticity of tequila brands. According to the Principal Component Analysis, the existence of 3 main components was identified, explaining the 87.76% of the total variability of physicochemical measurements. In general, all tequila brands appeared together in the plane of the first two principal components. In the cluster analysis, four groups showing similar characteristics were identified. In particular, one of the clusters contains some tequila brands that are not identified by the Regulatory Council of Tequila and do not meet the quality requirements established in the Mexican Official Standard 006. These tequila brands are characterized by having higher conductivity and density and lower viscosity and refractive index, determined by one-way analysis of variance. Therefore, these economical measurements, PCA, and cluster analysis can be used to determinate the authenticity of a tequila brand.

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