Here, we demonstrate, by first-principles calculations on energetics and electronic structures of a total of 36 candidate interfaces, that the preferred geometries (i.e., that having the largest adhesion energy)

are those that retain the interface structures as in either of the nitride bulks both atomically and electronically. Using several analytic methods, we have thoroughly characterized electronic states and determined that the interfacial bondings are mainly ionic, yet maintain a small amount of covalent character. The theoretical calculations presented provide insight into the complex electronic properties of the functional TiN/VN interface that could be difficult to obtain by experiment alone but which are practically important for further understanding and improvement of such a multilayered coating MDV3100 at the atomic scale. (C) 2010 American Institute

of Physics. [doi: 10.1063/1.3466958]“
“Background: There is a surprising paucity of studies that have systematically examined the correlates of water intake in the US population.

Objective: The objective was to examine the association of contributors of water intake with dietary characteristics, meal consumption, and body weight in the US population.

Design: We used 24-h dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 1999 2004 (n = 12,283) and the NHANES 2005-2006 (n = 4112) to examine the independent this website association of intakes of plain water, beverage moisture, food moisture, and total water with sociodemographic factors, dietary characteristics (energy, nutrients, diet quality, and energy density), MI-503 and meal patterns (number of eating episodes, mention of breakfast or snack) by using multiple regression methods.

Results: In 2005-2006, American adults reported consuming 3.18 L of total water within the previous 24 h (in 1999-2004,

estimated total water intake was 3.35 L), with plain water and beverages contributing 33% and 48% of the total, respectively. Plain water intake was unrelated to the intake of energy and body mass index but was positively related to dietary fiber and inversely related to beverages, sugars, and the energy density of foods; these associations were in the opposite direction for beverage moisture intake. Total water intake was inversely related to energy from fat and energy density but positively related to dietary fiber, caffeine, alcohol, and diet quality. The number of eating episodes predicted higher beverage and food moisture and total water intakes. A higher body mass index predicted higher intakes of beverage moisture and total water.

Conclusion: Various contributors of total water intake differed in their association with dietary characteristics and body weight in the adult US population. Am J Clin Nutr 2009;90:655-63.