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- Abernethy, R. J., et al.
(författare)
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Poly(methimazolyl)borato nitrosyl complexes of molybdenum and tungsten
- 2008
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Ingår i: Organometallics. - : American Chemical Society (ACS). - 0276-7333 .- 1520-6041. ; 27:17, s. 4455-4463
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Tidskriftsartikel (refereegranskat)abstract
- The syntheses of a range of poly(methimazolyl)borate -ligated nitrosyl complexes of tungsten and molybdenum are reported, the characterization of which includes the crystal structure determinations of the compounds [W(NO)(CO)(2){k(3)-S,S',S''-HB(mt)(3)}], [W(NO)(CO)(2)(PPh3){k(2)-S,S'-H2B(mt)(2)}], and [Mo(NO-)(CO)(2) {k(3)-H,S,S'-H2B(mt)(2)}] (mt = methimazoyl). The reaction of [W(NO)(CO)(3)(PPh3)(2)]PF6 with Na[HB(mt)(3)] and Na[H2B(mt)(2)}] provides respectively [W(NO)(CO)(2)[HB(mt)(3)] and [W(NO)(CO)(2)(PPh3){k(2_) S,S'-H2B(mt)(2)}]. The complexes [M(NO)(CO)(2){HB(mt)(3)}] and [M(NO)(CO)(2){k(3)-H,S,S'-H2B(mt)(2)}] (M = W, Mo) arise from the reactions of Na[M(CO)(3){H2B(mt)(2)}] with N-methyl-N-nitrosotoluenesulfonamide. The molybdenum complex [Mo(NO)(CO)(2){HB(mt)(3)}] is also obtained unexpectedly from the reaction of [MO(eta(3)-C3H5)(CO)(2){HB(mt)(3)}] with [NO]BF4.
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- Wolever, Thomas M S, et al.
(författare)
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Measuring the glycemic index of foods: interlaboratory study.
- 2008
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Ingår i: The American journal of clinical nutrition. - 0002-9165 .- 1938-3207. ; 87:1, s. 247S-257S
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Many laboratories offer glycemic index (GI) services. OBJECTIVE: We assessed the performance of the method used to measure GI. DESIGN: The GI of cheese-puffs and fruit-leather (centrally provided) was measured in 28 laboratories (n=311 subjects) by using the FAO/WHO method. The laboratories reported the results of their calculations and sent the raw data for recalculation centrally. RESULTS: Values for the incremental area under the curve (AUC) reported by 54% of the laboratories differed from central calculations. Because of this and other differences in data analysis, 19% of reported food GI values differed by >5 units from those calculated centrally. GI values in individual subjects were unrelated to age, sex, ethnicity, body mass index, or AUC but were negatively related to within-individual variation (P=0.033) expressed as the CV of the AUC for repeated reference food tests (refCV). The between-laboratory GI values (mean+/-SD) for cheese-puffs and fruit-leather were 74.3+/-10.5 and 33.2+/-7.2, respectively. The mean laboratory GI was related to refCV (P=0.003) and the type of restrictions on alcohol consumption before the test (P=0.006, r2=0.509 for model). The within-laboratory SD of GI was related to refCV (P<0.001), the glucose analysis method (P=0.010), whether glucose measures were duplicated (P=0.008), and restrictions on dinner the night before (P=0.013, r2=0.810 for model). CONCLUSIONS: The between-laboratory SD of the GI values is approximately 9. Standardized data analysis and low within-subject variation (refCV<30%) are required for accuracy. The results suggest that common misconceptions exist about which factors do and do not need to be controlled to improve precision. Controlled studies and cost-benefit analyses are needed to optimize GI methodology. The trial was registered at clinicaltrials.gov as NCT00260858.
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