Application of multivariate analysis in agricultural experiments using R software The use of the techniques of multivariate analysis is restricted to large centers of research, the higher companies and the academic environment. These techniques are very interesting because of the use of all answers variables simultaneously in theoretical interpretation of the data set, considering the correlations between them. One of the main obstacle to the usage of these techniques is that researchers interested in the quantitative research do not know them. The other difficulty is that most of the software that allow this type of analysis (SAS, MINITAB, BMDP, STATISTICA, S-PLUS, SYSTAT etc.) are not in public domain. Publishing the use of Multivariate techniques can improve the quality of the research, decrease the time spend and the cost, and make easy the interpretation of the structures of the data without cause damage of the information. In this report, were confirmed some advantages of the multivariate techniques in a univariate analysis for data of agricultural experiments. The analysis were taken with R software, a open software, "friendly" and free, with many statistical resources available.
The lack of standardization in the processing of brown sugar reflects in its physicochemical and sensory quality and, consequently, harms the small producers and cottage industries in the products commercialization. In this context, this work aimed to study the influence of the variables -period of the year, variety of sugar cane, pH and final temperature of juice cooking -on the acquisition of a product that is acceptable according to the physicochemical and sensory requisites. The physicochemical parameters of the sugars that best classified the product presented juice neutral pH (7.0) and finalization temperature at 118 o C for both varieties, in the late period. In the sensory aspect, the sugars of the variety RB92579 found, in a general context, greater acceptance, being classified, also by the judges, as sugars of a darker appearance, smaller granules, less intense sweet aroma and flavor, and high solubility.
do Santos (Alê), por tudo o que vivemos e passamos juntos, e pelo apoio incondicional em todos os momentos. Em especial, as minhas "maninhas": Marina Rodrigues Maestre (Nina) e Renata Alcarde (Rê), pelos abraços, amizade, amor, companheirismo...enfim, por tudo! Aos amigos distantes e cúmplices: Pâmela Piovesan (Pamelete), Lara de Maschio Carceles (Larinha), Sheila Santana de Brito (Piquena), Marta Colozza Bianchi (Martinha), Fernando Pereira Micena, Cleicimara Regina Módolo Pico (Cleici), que pelas palavras, ajudaram a tornar esta dura caminhada muito mais agradável.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.