例句與造句

1. Second principal component
   第二主成分
2. 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
   結(jié)果表明，所測定的11項(xiàng)蒸煮食味品質(zhì)特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質(zhì)特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數(shù)較大；糊化開始溫度、最終粘度、回冷粘滯性恢復(fù)值、粘滯峰消減值與味度值呈顯著或極顯著的負(fù)相關(guān)，而最高粘度、下降粘度值與味度值呈極顯著的正相關(guān)，直鏈淀粉和蛋白質(zhì)含量與味度值呈負(fù)相關(guān)，而膠稠度與味度值呈正相關(guān)；在主成分分析中，被入選的4個主成分的貢獻(xiàn)率達(dá)90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈淀粉和蛋白質(zhì)含量高，最終粘度和回冷粘滯性恢復(fù)值大。
3. 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
   結(jié)果表明：勞均產(chǎn)值、單位耕地產(chǎn)值、人均產(chǎn)值是決定第一主成分的主要指標(biāo)；氮平衡指數(shù)、勞均產(chǎn)值、單位耕地施用農(nóng)藥量是決定第二主成分的主要指標(biāo)；磷平衡指數(shù)、鉀平衡指數(shù)、人均產(chǎn)值是決定第三主成分的主要指標(biāo)。
4. 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
   分析結(jié)果表明： ( 1 )在適當(dāng)選取指標(biāo)后，使用主成分分析法，可以將第一主成分作為一個地區(qū)綜合經(jīng)濟(jì)實(shí)力的度量，其公式具有穩(wěn)定的系數(shù)且結(jié)果可靠可信： ( 2 )主成分坐標(biāo)圖(如圖3 )具有很強(qiáng)的直觀意義，各省市的特點(diǎn)及相似性都非常清楚地展示出來，這是一個很有用的分析工具； ( 3 )因子分析法完全可以作為時間序列數(shù)據(jù)的實(shí)證分析，其計(jì)算結(jié)果客觀全面地反映出天津紡織工業(yè)的發(fā)展趨勢及其變動原因。
5. It's difficult to find second principal component in a sentence. 用second principal component造句挺難的