With adjustment for estimated energy intake, an increase in meat intake of 250 g/d (eg, one steak at approximate to 450 kcal) would lead to a 2-kg higher weight gain after 5 y (95% CI: 1.5, 2.7 kg). Positive associations were observed for red meat, poultry, and processed meat.
Conclusion: Our results suggest that a decrease in meat consumption may improve weight management. Am J Clin Nutr 2010; 92: 398-407.”
“Based on the Keldysh Green’s function method within the tight-binding model, the spin transfer torque is analyzed in a magnetic tunnel junction with a synthetic ferrimagnetic (SyF) free layer in the ballistic regime. The spin transfer torque exerted on the magnetizations of ferromagnetic
bilayers in the SyF free layer tends to rotate the magnetizations https://www.selleckchem.com/products/Adriamycin.html in the same direction as a combined motion of the SyF free layer regardless of the bias direction. This rotation causes a reduction of the critical current for the DMXAA magnetization switching of the SyF free layer which is consistent with experimental observations.
(C) 2011 American Institute of Physics. [doi: 10.1063/1.3549437]“
“Sodium and potassium butyl xanthates (Nabxt and Kbxt) were prepared in the laboratory. Characterization of these xanthates were done using Fourier transform infrared (FTIR) spectroscopy, nuclear magnetic resonance ((1)H NMR) spectroscopy, thermogravimetric analysis (TGA), and differential thermal analysis (DTA) techniques. These xanthates were used as accelerators for the prevulcanization of natural rubber latex (NRL) at room temperature. Optimization of prevulcanization time was done. Films were casted from these prevulcanized NRL. Tensile properties of latex vulcanisates were measured and potassium butyl xanthate gave superior properties to the NRL films compared with sodium butyl xanthate. Effect Selleckchem MDV3100 of thermal ageing on tensile properties of these prevulcanized NRL films was also investigated and these properties were found to be improved after thermal ageing. (C) 2011 Wiley Periodicals, Inc. J Appl
Polym Sci 122: 1325-1332, 2011″
“Background: The independent effect of individual foods on the risk of respiratory disease is difficult to establish because intakes of specific foods are generally strongly correlated. To date, few studies have examined the relation between dietary food patterns and forced expiratory volume in 1 s (FEV1) or respiratory symptoms.
Objective: The objective was to investigate the relation between dietary patterns and FEV1, FEV1 decline, and respiratory health in a general population sample.
Design: Data were collected from the cross-sectional study in 12,648 adults from the Netherlands [MORGEN-EPIC (Monitoring Project on Risk Factors and Chronic Diseases in the Netherlands-European Prospective Investigation into Cancer and Nutrition)]. Principal components analysis was used to derive dietary patterns, and multivariate regression analyses were conducted to investigate these patterns with FEV1 or respiratory health.