acrylamide


Also found in: Dictionary, Thesaurus, Acronyms, Encyclopedia, Wikipedia.

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 ?
These results confirm our AR yeast's ability to substantially and easily reduce acrylamide levels in French fries and potato chips, simply by soaking cut potatoes in an AR yeast and water solution for just a few minutes," said Renaissance Ingredients' president, Dr.
Many products containing acrylamide are now being manufactured with the intent of reducing residual monomer content.
The acrylamide is formed in natural chemical reactions between food components that also give us tasty browning and crunchy texture," says Professor Ian Rae, an honorary professorial fellow at the University of Melbourne.
Acrylaway[R] HighT empowers food and beverage manufacturers to reduce acrylamide formation by up to 50 percent in a broad range of breakfast cereal products without changing the taste or appearance of the product.
According to a recent report on the FDA website, studies have found that high levels of acrylamide could raise cancer risk among animals - and many experts believe that the risk could translate to humans as well.
The first of these is that acrylamide has been found to increase the risk of several types of cancer when given to lab animals in their drinking water.
Acrylamide made headlines last year when researchers reported that the compound routinely forms during high-temperature cooking, such as frying and baking, especially of potatoes, breads, and other starchy foods (SN: 8/24/02, p.
Chips and crisps were found to have much more acrylamide than raw potatoes, and the substance increased the more the food was cooked.
Tests of Lloyd's blood and hair indicate his body had acrylamide levels 860 times above normal.
Eventually, the EPA tried to get rid of acrylamide.
In this research, samples of the base hydrogel (free from montmorilonite nanoparticles) and hydrogel nanocomposite (containing various amounts of montmorilonite) were synthesized through thermal process by using collagen protein and monomers of maleic anhydride and acrylamide in the presence of ammonium persulfate initiator and methylenebis(acrylamide) as the cross-linking agent.
Key statement: The present invention is directed to a method of increasing the green strength of a rubber composition, comprising the step of combining in the rubber composition, a copolymer comprising: a polymeric backbone chain comprising a diene based elastomer selected from the group consisting of solution polymerized styrene butadiene rubber, emulsion polymerized styrene butadiene rubber, natural polyisoprene rubber, synthetic polyisoprene rubber, and polybutadiene; and polymeric sidechains bonded to the backbone chain, the sidechains comprising a polymer derived from an N-substituted monoalkyl acrylamide.