interpret the first principal component and justify whether, besides centering, the data was (or not) scaled.

Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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interpret the first principal component and justify whether, besides centering, the data was (or not) scaled. 

PC1
0.2
0.4 0.6
-0.6
-0.2
-2 -10
1
2
3
Nutrient data in different types of food was collected. The data had variables Calcium, Iron, Sodium,
VitaminA, VitaminC, measured in samples of each of the following types of (cooked) food: Quail, Pheasant,
Egg, Duck, Turkey, Guineafowl, Chicken, all derived from poultry. As part of principal component analysis,
the following plots were produced.
Chicken
Sodium Egg
Guineafowl
VitaminA
Calcium
Turk
Duck
Pheasanton
VitaminC
-0.6
-0.2
PC4
0.2 0.4 0.6
ટ
2
3
T
-2
-1
0
1
PC2
-0.6
-0.2
0.2
0.4 0.6
-2 -1
0
1
2
T
Duck
sochicken
Iron
ftingafowl
Quail
VitaminC
Calcium
Pheas
Vitangg
-0.6
-0.2
0.2 0.4 0.6
PC3
-2 -1
0
1
2
Transcribed Image Text:PC1 0.2 0.4 0.6 -0.6 -0.2 -2 -10 1 2 3 Nutrient data in different types of food was collected. The data had variables Calcium, Iron, Sodium, VitaminA, VitaminC, measured in samples of each of the following types of (cooked) food: Quail, Pheasant, Egg, Duck, Turkey, Guineafowl, Chicken, all derived from poultry. As part of principal component analysis, the following plots were produced. Chicken Sodium Egg Guineafowl VitaminA Calcium Turk Duck Pheasanton VitaminC -0.6 -0.2 PC4 0.2 0.4 0.6 ટ 2 3 T -2 -1 0 1 PC2 -0.6 -0.2 0.2 0.4 0.6 -2 -1 0 1 2 T Duck sochicken Iron ftingafowl Quail VitaminC Calcium Pheas Vitangg -0.6 -0.2 0.2 0.4 0.6 PC3 -2 -1 0 1 2
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