principal adj. 1.主要的,首要的,最重要的;第一的。 2.領(lǐng)頭的;負責(zé)人的,首長的。 3.資本的,本金的,作為本錢的。 the principal actor 主要演員,主角。 the principal boy [girl] (啞劇中)扮演男[女]主角的女演員。 the principal offender 【法律】主犯。 the principal sum 資本,本金,本錢。 principal operations 主力戰(zhàn)。 principal clause 【語法】(復(fù)合句中的)主句。 principal order 【化學(xué)】主序模。 principal parts 【語法】(動詞的)主要變化形式〔現(xiàn)在、過去式及過去分詞〕。 principal sentence 【語法】主句 (=principal clause)。 principal tone 【音樂】主音。 n. 1.長;長官;首長;負責(zé)人;校長;社長;會長。 2.主動者;決斗的本人 (opp. second) 主要演員,主角;【法律】主犯;本人;(經(jīng)紀人、代理人、受委托人所代表的)委托人 (opp. agent, surety)。 3.【商業(yè)】資本,本金 (opp. interest, dividend) 基本財產(chǎn) (opp. income)。 4.【建筑】(主要)屋架;主構(gòu),主材。 5.【音樂】主音栓;(音樂會的)主奏者,獨奏者,獨唱者,主演者。 6.(藝術(shù)作品的)主題;特征。 a lady principal 女校長。 I must consult my principal. 我必須同委托人商量。 principal and interest 本利。 a principal in the first degree 主[從]犯。
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個主成分的貢獻率達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。
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;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;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。
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 )在適當選取指標后,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)濟實力的度量,其公式具有穩(wěn)定的系數(shù)且結(jié)果可靠可信: ( 2 )主成分坐標圖(如圖3 )具有很強的直觀意義,各省市的特點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)的實證分析,其計算結(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。