Quarto
library (datasetsICR)data (wine)$ Proline <- as.factor (wine$ Proline)head (wine)
Class Alcohol Malic acid Ash Alcalinity of ash Magnesium Total phenols
1 1 14.23 1.71 2.43 15.6 127 2.80
2 1 13.20 1.78 2.14 11.2 100 2.65
3 1 13.16 2.36 2.67 18.6 101 2.80
4 1 14.37 1.95 2.50 16.8 113 3.85
5 1 13.24 2.59 2.87 21.0 118 2.80
6 1 14.20 1.76 2.45 15.2 112 3.27
Flavanoids Nonflavanoid phenols Proanthocyanins Color intensity Hue
1 3.06 0.28 2.29 5.64 1.04
2 2.76 0.26 1.28 4.38 1.05
3 3.24 0.30 2.81 5.68 1.03
4 3.49 0.24 2.18 7.80 0.86
5 2.69 0.39 1.82 4.32 1.04
6 3.39 0.34 1.97 6.75 1.05
OD280/OD315 of diluted wines Proline
1 3.92 1065
2 3.40 1050
3 3.17 1185
4 3.45 1480
5 2.93 735
6 2.85 1450
Class Alcohol Malic acid Ash Alcalinity of ash Magnesium Total phenols
173 3 14.16 2.51 2.48 20.0 91 1.68
174 3 13.71 5.65 2.45 20.5 95 1.68
175 3 13.40 3.91 2.48 23.0 102 1.80
176 3 13.27 4.28 2.26 20.0 120 1.59
177 3 13.17 2.59 2.37 20.0 120 1.65
178 3 14.13 4.10 2.74 24.5 96 2.05
Flavanoids Nonflavanoid phenols Proanthocyanins Color intensity Hue
173 0.70 0.44 1.24 9.7 0.62
174 0.61 0.52 1.06 7.7 0.64
175 0.75 0.43 1.41 7.3 0.70
176 0.69 0.43 1.35 10.2 0.59
177 0.68 0.53 1.46 9.3 0.60
178 0.76 0.56 1.35 9.2 0.61
OD280/OD315 of diluted wines Proline
173 1.71 660
174 1.74 740
175 1.56 750
176 1.56 835
177 1.62 840
178 1.60 560
Warning: package 'psych' was built under R version 4.3.2
vars n mean sd median trimmed mad min
Class 1 178 1.94 0.78 2.00 1.92 1.48 1.00
Alcohol 2 178 13.00 0.81 13.05 13.01 1.01 11.03
Malic acid 3 178 2.34 1.12 1.87 2.21 0.77 0.74
Ash 4 178 2.37 0.27 2.36 2.37 0.24 1.36
Alcalinity of ash 5 178 19.49 3.34 19.50 19.42 3.04 10.60
Magnesium 6 178 99.74 14.28 98.00 98.44 14.83 70.00
Total phenols 7 178 2.30 0.63 2.36 2.29 0.75 0.98
Flavanoids 8 178 2.03 1.00 2.13 2.02 1.24 0.34
Nonflavanoid phenols 9 178 0.36 0.12 0.34 0.36 0.13 0.13
Proanthocyanins 10 178 1.59 0.57 1.56 1.56 0.56 0.41
Color intensity 11 178 5.06 2.32 4.69 4.83 2.24 1.28
Hue 12 178 0.96 0.23 0.96 0.96 0.24 0.48
OD280/OD315 of diluted wines 13 178 2.61 0.71 2.78 2.63 0.77 1.27
Proline* 14 178 59.47 32.40 56.50 59.12 37.81 1.00
max range skew kurtosis se
Class 3.00 2.00 0.11 -1.34 0.06
Alcohol 14.83 3.80 -0.05 -0.89 0.06
Malic acid 5.80 5.06 1.02 0.22 0.08
Ash 3.23 1.87 -0.17 1.03 0.02
Alcalinity of ash 30.00 19.40 0.21 0.40 0.25
Magnesium 162.00 92.00 1.08 1.96 1.07
Total phenols 3.88 2.90 0.09 -0.87 0.05
Flavanoids 5.08 4.74 0.02 -0.91 0.07
Nonflavanoid phenols 0.66 0.53 0.44 -0.68 0.01
Proanthocyanins 3.58 3.17 0.51 0.47 0.04
Color intensity 13.00 11.72 0.85 0.30 0.17
Hue 1.71 1.23 0.02 -0.40 0.02
OD280/OD315 of diluted wines 4.00 2.73 -0.30 -1.11 0.05
Proline* 121.00 120.00 0.12 -1.05 2.43
<- table (wine$ Proline, wine$ Alcohol)library (ggplot2)
Warning: package 'ggplot2' was built under R version 4.3.2
Attaching package: 'ggplot2'
The following objects are masked from 'package:psych':
%+%, alpha
ggplot (wine, aes (x= Proline, y= Alcohol, color = Class)) + geom_point () + labs (title= "Proline by Alcohol and Class" , subtitle = "Proline increases as alcohol increases" )+ theme_minimal () + theme (legend.position = "right" ) + labs (caption = "http://archive.ics.uci.edu/ml" )
As alcohol increases, so does proline. Wines in Class 1 tend to have higher amounts of proline and alcohol, while wines in Class 2 have lower amounts. Class 3 is generally in the middle.
