- 第二主成分
- second: n. 1.秒 (＝1/60分)；秒(针)。 2.片刻；一 ...
- principal: adj. 1.主要的，首要的，最重要的；第一的。 2.领 ...
- component: adj. 构成的，组成的，合成的，成分的。 compon ...
- principal component: 首要成份; 知组分; 知组份; 种量; 主成份法; 主分量, 主成分; 主要成分; 主要成份
- second component: 第二分量
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second principal component中文什么意思
- 第二主成分
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例句与用法
- 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
结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。 - 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
结果表明：劳均产值、单位耕地产值、人均产值是决定第一主成分的主要指标；氮平衡指数、劳均产值、单位耕地施用农药量是决定第二主成分的主要指标；磷平衡指数、钾平衡指数、人均产值是决定第三主成分的主要指标。 - Second , the coordinate figure of the first and second principal components is of great audio - visual sicnifcance . it can clearly show the distinguishing feature and similarity . this is a very useful analyzing means . third , the factor analysis can be used completely to analyzing the aligning datas in time , its calculating results reflect totally the developmental trend and changing reasons of the textile industry in tianjin
分析结果表明： ( 1 )在适当选取指标后，使用主成分分析法，可以将第一主成分作为一个地区综合经济实力的度量，其公式具有稳定的系数且结果可靠可信： ( 2 )主成分坐标图(如图3 )具有很强的直观意义，各省市的特点及相似性都非常清楚地展示出来，这是一个很有用的分析工具； ( 3 )因子分析法完全可以作为时间序列数据的实证分析，其计算结果客观全面地反映出天津纺织工业的发展趋势及其变动原因。