Table 3.
Correlations between dietary rank and ISO roughness parameters (n = 20)
| Parameter | Spearman’s ρ | P |
|---|---|---|
| Sq | −0.465 | 0.039 |
| Ssk | 0.714 | 0.000 |
| Sku | 0.023 | 0.922 |
| Sp | 0.209 | 0.376 |
| Sv | −0.124 | 0.602 |
| Sz | 0.016 | 0.948 |
| Sds | 0.116 | 0.625 |
| Str | 0.683 | 0.001 |
| Sal | 0.241 | 0.306 |
| Sdq | −0.066 | 0.782 |
| Ssc | 0.023 | 0.922 |
| Sdr | 0.016 | 0.948 |
| Vmp | −0.147 | 0.535 |
| Vmc | −0.621 | 0.004 |
| Vvc | −0.372 | 0.106 |
| Vvv | −0.706 | 0.001 |
| Spk | 0.279 | 0.233 |
| Sk | −0.512 | 0.021 |
| Svk | −0.706 | 0.001 |
| Smr1 | 0.594 | 0.006 |
| Smr2 | 0.621 | 0.004 |
| S5z | −0.132 | 0.580 |
| Sa | −0.528 | 0.017 |
See Supporting Information for definitions of parameters. Significant correlations are shown in bold.