Dataset: hydrogen_beer.csv

Source: C. Liu, J. Dong, X. Yin, Q. Li, G. Gu (2014). "Influencing Factors
of Hydrogen Bonding Intensity in Beer," Journal of Food Science and Technology,
Vol. 51, #11, pp.2964-2976.

Description: Experiment relating many variables among 35 varieties of beer.
The response variable is Chemical Shift, which is not included in paper.
There are 30 predictor variables, and their correlations can be obtained,
and 8 principal components are formed from the 30 predictprs. Data are means
of 3 measurements.

Variables
beerNum
EA      (Ethyl Acetate)
propnol   (propanol)
isoBut    (Iso-butanol)
isoAmlAce   (Iso-amyl acetate)
isoAmlAlc   (Isoamyl alcohol)
AD          (Alcohol Degree, vol %)
OA          (Oxalic acid)
TA          (Tartaric Acid)
PA          (Pyruvic Acid)
MA          (Malic Acid)
KA          (Ketoglutaric Acid)
LA          (Lactic Acid)
AA          (Acetic Acid)
CA          (Citric Acid)
SA          (Succinic Acid)
Kp          (K^+)
Nap         (Na^+)
Mg2p        (Mg^{2+})
Ca2p        (CA^{2+})
Clm         (Cl^-)
SO42m       (SO_4^{2-})
GA          (Gallic acid)
catechin
VA          (Vanillic acid)
Caffeic     (Caffeic acid)
Syringic    (Syringic acid)
PCA         (P-coumarilic acid)
FA          (Ferulic acid)
OG          (original gravity)
RG          (real gravity)