acrylamide

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acrylamide

(ă-kril'ă-mīd),
A carcinogen that forms in starchy foods cooked at high temperature (for example, fried potatoes, potato chips).

acrylamide

/acryl·a·mide/ (ah-kril´ah-mīd) a vinyl monomer used in the production of polymers with many industrial and research uses; the monomeric form is a neurotoxin.

Acrylamide

Molecular biology A core material used to make polyacrylamide gels for electrophoretic separation of macromolecules.
Nutrition A substance found in increased concentrations in fried foods—e.g., crisps/potato chips, French fries—and regarded by the WHO as a probable human carcinogen.

acrylamide

Nutrition A substance found in ↑ concentrations in fried foods–eg, potato chips, French fries, and regarded by the WHO as a probable human carcinogen

a·cryl·a·mide

(ă-kril'ă-mīd)
A carcinogen that forms in starchy foods cooked at high temperature (e.g., fried potatoes, potato chips).

acrylamide

A substance used in the plastics industry that is toxic to nerve fibres. Inhalation of the vapour from the crystalline substance can cause nerve degeneration and permanent paralysis.
References in periodicals archive ?
By taking the advantage of temperature sensitivity of N-isopropyl acrylamide monomer, and pH and ionic strength sensitivity of carboxylic acid containing monomers, and the mechanical strength of acrylamide monomer, a model multi stimuli responsive hydrogels can be prepared as durable, homogenous appearance materials in cylindrical geometry as a smart polymer, p(NIPAAm-co-AAm)/XA that is assumed as a terpolymer.
Moreover, a strong case can be made that the release of acrylamide monomer in the environment does not present a lasting hazard as these compounds can be biologically degraded in both aerobic and anaerobic conditions.
Apart from causing inflammation and breast lumps, PAAG's raw material, acrylamide monomer, is toxic to the human nervous system, and is classified by the International Agency for Research on Cancer as a probable carcinogen, Hong Kong's Consumer Council said in a report last month.
percentage of acrylamide monomer, cross-linking ratio, buffer systems, addition of neutral compounds to the gel, and electrophoresis temperature.
The base chemical in the mixture is a blend of acrylamide monomer (AM) and methylenebisacrylamide (MBA).