Table 3.
Effect on the MPLM fit of adding components, using FTIR data from a real sample.
| Added 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 |
| Sucrose | 9.54 | 5.15 | 0.34 | 0.99 | 1.39 | 2.38 | .0564 | 29 | 27 | 6.4 |
| Fructose | 9.52 | 5.21 | 0.33 | 0.95 | 1.41 | 2.36 | .0566 | 29 | 30 | 6.9 |
| Adding galactose, methanol, or propanol as possible new components made no difference in the fits for the known components, and gave 0% for the new components | ||||||||||
| Butanol + acetone | 9.58 | 5.23 | 0.31 | 1.07 | 1.37 | 2.44 | .0567 | 24.5 | 29.2 | 9.0 |
| Leachate (0.87%) | 9.61 | 5.23 | 0.23 | 0.97 | 1.53 | 2.51 | .0543 | 27 | 34 | 8.3 |
| Sugars + leachate | 9.61 | 5.11 | 0.23 | 0.89 | 1.61 | 2.50 | .0539 | 30 | 27 | 6.9 |