tourr (version 0.5.6)

Olive oil measurements: Olive oil samples from Italy

Description

This data is from a paper by Forina, Armanino, Lanteri, Tiscornia (1983) Classification of Olive Oils from their Fatty Acid Composition, in Martens and Russwurm (ed) Food Research and Data Anlysis. We thank Prof. Michele Forina, University of Genova, Italy for making this dataset available.

Format

A 572 x 10 numeric array

Details

• region Three super-classes of Italy: North, South and the island of Sardinia

• area Nine collection areas: three from North, four from South and 2 from Sardinia

• palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, eicosenoic fatty acids percent x 100

Examples

# NOT RUN {
head(olive)
animate_xy(olive[,c(7,9,10)])
animate_xy(olive[,c(7,9,10)],col=olive[,1])

# }