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- Wolever, T M S, et al.
(författare)
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Determination of the glycaemic index of foods: interlaboratory study.
- 2003
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Ingår i: European Journal of Clinical Nutrition. - : Springer Science and Business Media LLC. - 1476-5640 .- 0954-3007. ; 57:3, s. 475-482
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Tidskriftsartikel (refereegranskat)abstract
- Objective: Practical use of the glycaemic index (GI), as recommended by the FAO/WHO, requires an evaluation of the recommended method. Our purpose was to determine the magnitude and sources of variation of the GI values obtained by experienced investigators in different international centres. Design: GI values of four centrally provided foods (instant potato, rice, spaghetti and barley) and locally obtained white bread were determined in 8-12 subjects in each of seven centres using the method recommended by FAO/WHO. Data analysis was performed centrally. Setting: University departments of nutrition. Healthy subjects (28 male, 40 female) were studied. Results: The GI values of the five foods did not vary significantly in different centres nor was there a significant centre´food interaction. Within-subject variation from two centres using venous blood was twice that from five centres using capillary blood. The s.d. of centre mean GI values was reduced from 10.6 (range 6.8-12.8) to 9.0 (range 4.8-12.6) by excluding venous blood data. GI values were not significantly related to differences in method of glucose measurement or subject characteristics (age, sex, BMI, ethnicity or absolute glycaemic response). GI values for locally obtained bread were no more variable than those for centrally provided foods. Conclusions: The GI values of foods are more precisely determined using capillary than venous blood sampling, with mean between-laboratory s.d. of approximately 9.0. Finding ways to reduce within-subject variation of glycaemic responses may be the most effective strategy to improve the precision of measurement of GI values.
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- Keil, M, et al.
(författare)
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Influence of the morphology on the electronic structure of hexa-peri-hexabenzocoronene thin films
- 2000
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Ingår i: JOURNAL OF PHYSICAL CHEMISTRY B. - : American Chemical Society (ACS). - 1089-5647 .- 1520-6106 .- 1520-5207. ; 104:16, s. 3967-3975
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Tidskriftsartikel (refereegranskat)abstract
- Ultrathin films of hexa-peri-hexabenzocoronene (HBC), prepared in ultrahigh vacuum by sublimation and studied using a combination of atomic force microscopy, X-ray absorption spectroscopy, and photoelectron spectroscopy were interpreted with the help of results of quantum chemical calculations. The important role of the nature of the surface of the substrate as well as the effect of postdeposition annealing on the morphology and the subsequent electronic structure were studied. In particular, on the (0001) surfaces of highly oriented pyrolitic graphite (HOPG) or molybdenum disulfide (MoS2), there is a high degree of molecular order induced by the crystal structure of the substrate surface. When deposited at room temperature on HOPG, the molecules are epitaxially ordered, while crystals from the epitaxially ordered films nucleate and grow during heating. On oxidized silicon(001) or polycrystalline gold surfaces, only totally disordered molecular solid films are formed. The epitaxial films assume a layered structure and exhibit a graphite-like electronic structure. In particular, the relationship between electronic structure and topology is discussed. The results of these studies indicate methods for the preparation of the crystalline seeds to molecular wires.
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