Table 2.
Effect on the MPLM fit of omitting components, using FTIR data from a real sample.
| Omitted Cmpnt. | ethl. (%) | gluc. (%) | ac.ac. (%) | yst.ex. (%) | pep. (%) | Y + P (%) | ɛRMS (%) | 1 − R2 (×10−4) | 1 − a (×10−4) | b (×10−5) |
|---|---|---|---|---|---|---|---|---|---|---|
| None | 9.52 | 5.31 | 0.34 | 1.04 | 1.34 | 2.38 | .0569 | 30 | 34 | 7.9 |
| Ethanol | – | 9.23 | 0.34 | 0.21 | 0.00 | 0.21 | .4498 | 1872 | −167 | −32 |
| Glucose | 15.4 | – | 0.76 | 4.35 | 0.00 | 4.35 | .4091 | 1468 | 480 | 110 |
| Acetic acid | 9.54 | 5.44 | – | 0.98 | 1.58 | 2.56 | .0792 | 52 | 130 | 31 |
| Yeast extr. | 9.57 | 5.45 | 0.33 | – | 2.34 | 2.34 | .0633 | 36 | 60 | 14 |
| Peptone | 9.36 | 5.18 | 0.36 | 2.31 | – | 2.31 | .0671 | 41 | 26 | 6.1 |
| Y + P | 7.28 | 6.54 | 0.77 | – | – | – | .2299 | 380 | 480 | 120 |