Table 5.

Results of Factorial Correspondence Analyses on Amino Acid Usage in Buchnera and in E. coli Orthologs

Inertia
CAIEco
GC12
GC3
ATs2
Gravy
Aromo
B-aps z1 22.7 −0.43** −0.92** −0.01 0.13* 0.08 0.70**
z2 14.6 −0.19** 0.26** 0.15** −0.76** 0.74** 0.29**
B-sgr z1 24.6 −0.39** −0.94** −0.18** 0.08 0.11 0.71**
z2 15.1 −0.13* 0.27** 0.18** −0.78** 0.76** 0.29**
B-bpi z1 22.0 −0.46** −0.90** 0.07 0.01 0.16** 0.61**
z2 15.5 −0.16** 0.13* −0.12 −0.78** 0.72** 0.45**
E. coli z1 21.8 −0.56** 0.17** 0.19** −0.19** 0.06 0.38**
z2
13.4
−0.42**
−0.05
0.30**
−0.64**
0.73**
0.38**

[i] Additional parameters; gravy score (level of hydrophobicity) and aromo (level of aromaticity = % Phe + Tyr + Trp). Bold values are significant at the 0.05 level (*) or at the 0.01 level (**) after Bonferroni's correction for multiple tests (k = 6); Sokal and Rohlf (2003).