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In survival analysis, the hazard ratio (HR) is the ratio of the hazard rates corresponding to the conditions characterised by two distinct levels of a treatment variable of interest. For example, in a clinical study of a drug, the treated population may die at twice the rate of the control population.
There is implicitly a ratio of hazards here, comparing company i's hazard to an imaginary baseline company with 0 P/E. However, as explained above, a P/E of 0 is impossible in this application, so is meaningless in this example. Ratios between plausible hazards are meaningful, however.
If the hazard ratio is , there are total subjects, is the probability a subject in either group will eventually have an event (so that is the expected number of events at the time of the analysis), and the proportion of subjects randomized to each group is 50%, then the logrank statistic is approximately normal with mean () and variance 1. [4]
When used as part of an aviation hazard analysis, a "Likelihood" is a specific probability. It is the joint probability of a hazard occurring, that hazard causing or contributing to an aircraft accident or incident, and the resulting degree of loss or harm falling within one of the defined severity categories.
This approach performs well for certain measures and can approximate arbitrary hazard functions relatively well, while not imposing stringent computational requirements. [5] When the covariates are omitted from the analysis, the maximum likelihood boils down to the Kaplan-Meier estimator of the survivor function. [6]
A concept closely-related but different [2] to instantaneous failure rate () is the hazard rate (or hazard function), (). In the many-system case, this is defined as the proportional failure rate of the systems still functioning at time t {\displaystyle t} (as opposed to f ( t ) {\displaystyle f(t)} , which is the expressed as a proportion of ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Pages in category "Hazard analysis" The following 22 pages are in this category, out of 22 total. This list may not reflect recent changes. ...