ARTHUR and Experimental Data Analysis: The Heuristic Use of a Polyalgorithm

Harper, A. M.; Duewer, David L.; Kowalski, Bruce R.; Fasching, James L.

doi:10.1021/bk-1977-0052.ch002

Cited by 68 publications

(40 citation statements)

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“…Two similarity coefficients were used for these data sets, namely, the correlation coefficient R (Sokal & Michener, 1958) and the coefficient based on euclidean distance D between pairs of bacteria, 1 -D/Dma, (Harper et al, 1977). Clustering of strains was achieved by the unweighted pair group method (Sokal & Michener, 1958;Sneath & Sokal, 1973) and results are presented graphically as phenograms.…”

Section: -5436)mentioning

confidence: 99%

Fatty Acid Patterns in the Classification of some Representatives of the Families Enterobacteriaceae and Vibrionaceae

Bøe¹,

Gjerde²

1980

Microbiology

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Twenty-three strains representing the families Enterobacteriaceae and Vibrionaceae were analysed for fatty acid composition of whole cells by means of glass capillary column gas chromatography. Among the several alternatives tested, cluster analysis based on data normalized to hexadecanoate and logarithmically transformed provided good separations of species, genera and families. Strains from the genera Salmonella, Escherichia, Proteus, Enterobacter, Klebsiella, Vibrio and Aeromonas were studied. I N T R O D U C T I O NIn recent years gas chromatography has been applied to the analysis of microbial cells and metabolic products (Mitruka, 1975). This technique can provide a detailed description of bacteria, since the analytical parameters are variables measured on a continuous scale. In this respect gas chromatography is superior to biochemical analyses which mainly produce binary data.Identification of Gram-negative bacteria from aquatic and food sources has proved difficult due to the unsatisfactory state of their classification. Analyses of cellular fatty acids were therefore undertaken as a means of classifying various representative strains from the families Enterobacteriaceae and Vibrionaceae.To extract the maximum useful information from the complex fatty acid profiles, mathematical techniques must be applied ; various multivariate statistical methods exist for the analysis of such data (Sneath & Sokal, 1973; Spath, 1977). In the present work, several algorithms were compared and it was found that cluster analysis based on a logarithmic transformation of data for fatty acid methyl esters (Jantzen et al., 1974) provided the best results. FSK31 and FSK45, Vihrio par,dzaemdyticus FSK43 and FSK44, isolated at the Directorate of Fisheries, Central Laboratory, Bergen, Norway, and identified using the appropriate keys and diagnostic tables of Cowan et al. (1974). M E T H O D SGrowth of bacteria and derivative formation. All cultures were grown on Plate Count Agar (Difco no. 0479-01) and incubated for 18 to 24h; V. anguillarum and A . salmonicida were grown at 25 "C, and the other strains at 37 "C. For vibrio cultures the medium was supplemented with NaCl (2 yo, w/v).After incubation, cells were carefully removed from the plate surface and transferred to a test tube containing 5 ml of 5 % (w/v) NaOH in 50 % (v/v) aqueous methanol. The fatty acids liberated by saponification were methylated with BClJmethanol, according to Moss et al. (1974).

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Section: -5436)mentioning

confidence: 99%

Fatty Acid Patterns in the Classification of some Representatives of the Families Enterobacteriaceae and Vibrionaceae

Bøe¹,

Gjerde²

1980

Microbiology

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“…Numeric values ranging from 1 to 5 respectively, were allocated to each rating. Data preparation and pre-processing: The data matrix was analysed using a batch-process version of the pattern recognition system "ARTHUR" (Harper et al, 1977), executed on a UNIVAC 1110 computer at the University of Stellenbosch.…”

Section: Methodsmentioning

confidence: 99%

“…Measurements of wine volatile concentrations were regarded as "features" (Kwan & Kowalski, 1980), whereas flavour rating, specifically for the guava-like character, was used as a "continuous property" (Harper et al, 1977) for multiple regression and Princi-2 Chenin blanc wine volatiles pal Component Analysis (PCA). It was also used as criterion for categorizing the wines for category analysis.…”

Section: Methodsmentioning

confidence: 99%

“…This removes any inadvertent weighting that may occurr due to the difference in magnitude of the features (Harper et al, 1977). Continuous property analyses: Using actual sensory scores as the continuous property, the programme LEAST was used to fit the analytical data to the flavour rating.…”

Section: Methodsmentioning

confidence: 99%

“…To reduce the number of features obtained in this way, the programme SELECT was used to select possible features for plotting. Category analyses: In order to identify features important to the classification of the wines into groups of flavour intensity, the programmes PLANE (hyperplane separation), LESLT (optimization of category pairs), REGRESS (multidimentional multivariate computing a linear discriminant function), KNN (nearest neighbour analysis based on a distance matrix) and SIMCA (statistical isolinear multiple component analysis) were used (Harper et al, 1977). Separate analyses after using the programmes TUNE and SELECT, as described in the previous paragraph, were also executed with the above mentioned methods.…”

Section: Methodsmentioning

confidence: 99%

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Chenin blanc Wine Volatiles and the Intensity of a Guava-like Flavour

Rooyen¹,

Wet

Wyk

et al. 2017

SAJEV

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A guava-like flavour occurring in some South African Chenin blanc and Colombard dry white wines was investigated. Headspace volatiles of some of these wines, as well as those of fresh guava fruits, were analysed by means of a gas chromatograph equipped with a "sniffer-detector". In contrast to the headspace concentrate of guava fruits, no single fraction with a typical guava flavour was found in the wines analysed.The pattern recognition system "ARTHUR" was therefore used to investigate relationships between the more important wine volatiles and the intensity of a guava-like flavour of a set of wines originating from the same Chenin blanc must. Sensory scores for this flavour were used in both category and continuous property analysis in each case. Category and correlation to property plots were used to elucidate the results. Several promising variables and ratios between variables were singled out for further investigation, notably ethyl butyrate and the ratios ethyl butyrate/ethyl decanoate and ethyl butyrate/ethyl octanoate.

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Forensic Analysis on the Cutting Edge

Blackledge¹

2007

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ARTHUR and Experimental Data Analysis: The Heuristic Use of a Polyalgorithm

Cited by 68 publications

References 0 publications

Fatty Acid Patterns in the Classification of some Representatives of the Families Enterobacteriaceae and Vibrionaceae

Fatty Acid Patterns in the Classification of some Representatives of the Families Enterobacteriaceae and Vibrionaceae

Chenin blanc Wine Volatiles and the Intensity of a Guava-like Flavour

Forensic Analysis on the Cutting Edge

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