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典则相关方程及其极值性质
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作者 林春土 《高校应用数学学报(A辑)》 CSCD 北大核心 1992年第1期 32-38,共7页
The canonical variables and canonical correlation coefficients satisfy a matrix equation which is called the canonical correlation equation. There are some different forms of the canonical correlation e-quations given... The canonical variables and canonical correlation coefficients satisfy a matrix equation which is called the canonical correlation equation. There are some different forms of the canonical correlation e-quations given in the literature. In this paper, we discuss four different forms of the canonical correlation equations. The purpose of this paper is to give extremal properties of the solutions of the canonical correlation equations. The results show that canonical variables maximize the determinant of the dispersion matrix of the transformed variables. 展开更多
关键词 典则相关方程 相值性质 统计分析
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Changes and Correlations of Duroc Muscle pH,Glycogen,Lactic Acid and TBA under Different Storage Condition
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作者 郭建凤 王继英 +4 位作者 蔺海朝 张印 呼红梅 王诚 武英 《Agricultural Science & Technology》 CAS 2015年第12期2795-2800,共6页
The changes and correlations of muscle pH, glycogen, lactic acid and in- tramuscular fat oxidation in Duroc pigs 10 d after their slaughter, and the effects of different storage temperature and time on Duroc muscle pH... The changes and correlations of muscle pH, glycogen, lactic acid and in- tramuscular fat oxidation in Duroc pigs 10 d after their slaughter, and the effects of different storage temperature and time on Duroc muscle pH value, water loss rate, glycogen, lactic acid and 2-thiobarbituric acid (TBA) were studied. The results showed that during the 10 h after the slaughter, the pH value was decreased rapid- ly, the lactic acid content was increased significantly, while the glycogen and TBA contents were remained stable. At the storage temperature of 4 ℃, storage time showed no significant effects on Duroc muscle pH value and glycogen, lactic acid and TBA contents. At the storage temperature of -20 ℃, storage temperature had significant effects on pH value, while no significant effects on other indicators. The correlation analysis demonstrated that during the 10 h after the slaughter, the TBA content was negatively related to glycogen content (P〈0.05), but positively related to lactic content (P〈0.05); the pH value was negatively related to lactic acid content (P〈0.05). At the storage temperature of 4 ℃, the TBA content was negatively relat- ed to water loss rate (P〈0.01) and lactic acid content (P〈0.05); the water loss rate was positively related to pH value (P〈0.01) and lactic acid content (P〈0.05). At the storage temperature of -20 ℃, the TBA content was negatively related to pH value (P〈0.01) and positively related to water loss rate (P〈0.05); the water loss rate was negatively related to pH value (P〈0.01) and lactic acid content (P〈0.05). 展开更多
关键词 DUROC Temperature Time pH value GLYCOGEN Lipid oxidation Corre- lation
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