Jwanderson

Welcome!

Hello, and welcome to Wikipedia. Thank you for your contributions. I hope you like the place and decide to stay. Here are a few good links for newcomers:

I hope you enjoy editing here and being a Wikipedian! By the way, you can sign your name on Talk and vote pages using three tildes, like this: ~~~. Four tildes (~~~~) produces your name and the current date. If you have any questions, see the help pages, add a question to the village pump or ask me on my Talk page. Again, welcome! -- Graham ☺ | Talk 17:02, 19 Dec 2004 (UTC)

References

Hi Jwanderson, good for getting a username. You are clearly into glycochemistry!

I noticed that you insert many references. This is very good, as much of Wikipedia is still an evidence-free zone. I would recommend that you adhere to a fixed reference style. I try to make all my references in more-or-less the following way:

Refer to a paper by its first author et al or both authors if there are only two, and the year in which it was published.
Make a ==References== section at the bottom, and insert a full reference in PubMed format. I have created a template that automatically inserts a link to Pubmed: {{PMID|10025858}} creates a link to that article. You may also want to link to fulltext, which I personally only do when the article is free.

Please stay and enjoy! Wikipedia needs good writers. JFW | T@lk 00:15, 20 Dec 2004 (UTC)

Glycation

Hey Jwanderson, thanks for your message. I'm hardly into glycochemistry; my dealings have been more with glycosylation, and I'm eagerly awaiting the results of some experiments. Still, I'm pleased to see your rigorous additions about a subject that is not easily covered on a general encyclopedia. Kudos.

Are you making a userpage for yourself? Even a quirky quote or a random rant is sufficient.

I have found contibuting to Wikipedia a good learning curve. English is not my first language, and writing lay-oriented scientifically grounded text has probably helped my writing skills. In addition, the typo team sometimes has to clean up after me... JFW | T@lk 20:01, 25 Jan 2005 (UTC)

PS: Could you write something about advanced glycation endproducts? I linked to this from G6PD, but had no material to write more on AGEs.

glycosylation vs glycation Welcome to wikipedia. Terminology question. I saw both articles and a distinction being made between the two. I understand the point of the distinction (enzymatic vs non-enzymatic) but have never heard it before. Specifically, these articles imply that we should be referring to glycosylated hemoglobin as glycated hemoglobin, a distinction I've never noticed in the context of diabetes research and medical care. I have been reading the diabetes literature for nearly 30 years and glycosylated hemoglobin was the topic of my first research publication in 1978. While I have heard the term "glycated Hb" in recent years, it is still a minority usage. A google search says glycosylated hemoglobin is preferred over glycated hemoglobin by 3 to 1 (I actually expected a greater disparity). Is it accurate to say that some basic chemists have tried to introduce this distinction in the terminology but it is largely ignored by clinical scientists and physicians? Your reference to "age-related type 2 diabetes" tells me you are unfamiliar with diabetes (GHb measurements were pioneered in type 1 pts, and the age comment is inaccurate), but perhaps you know more glycochemistry than I do or usage is changing and I haven't noticed it. I am considering editing the two articles to explain this usage discrepancy to the reader interested in diabetes. Can you give me a reference in which the distinction between enzymatic glycosylation and non-enzymatic glycation is made? alteripse 03:20, 9 Mar 2005 (UTC)

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