ChE 765/SEP 767 Assignment 1

For this quick assignment, please use the Food Texture data set available on Avenue. In this
data set, each row represents a pastry. For each pastry, there are 5 measurements (variables).
They are:

• Oil: percentage oil in the pastry

• Density: the products density (the higher the number, the more dense the product)
• Crispy: a crispiness measurement, on a scale from 7 to 15, with 15 being more crispy.
• Fracture: the angle, in degrees, through which the pasty can be slowly bent before it
fractures.
• Hardness: a sharp point is used to measure the amount of force required before breakage
occurs.

Please answer the following questions. Note that for this assignment, brief one to two line
explanations are appropriate.

1. Calculate the mean centering vector (a 5 x 1 vector)

2. Calculate the scaling vector (a 5 x 1 vector)
3. What steps you would take to apply the centering and scaling vectors to the X matrix?
4. Draw a scatter plot of Crispy vs. Fracture using all 50 observations from the raw data
table
5. Draw a scatter plot of Crispy vs. Fracture after you have centered and scaled the data.
What observations can you make comparing the two scatter plots?
6. Use Aspen ProMV (or a software tool of your choice) to construct a PCA model on
this data. What is the R2 for the first and second components? What is the total R2
using 2 components?
7. Report the R2 value for each of the 5 variables after adding (a) one component and
(b) two components.

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 8. Write down the values of the p1 loading vector. Also, create a bar plot of these values.

9. What are the characteristics of pastries with a large negative t1 value?

10. Replicate the calculation of t1 for pastry B554. Show each of the 5 terms that make
up this linear combination.