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

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 ?
Acrylamide (AM) is a hydrophilic and nonionic monomer and has high rate constant for polymerization in water.
Haque, "Characterization of acrylamide polymers for enhanced oil recovery," Journal of Applied Polymer Science, vol.
Water treatment segment accounts for the largest share in the global acrylamide market which is followed by the oil and gas sector.
Geographically, the global acrylamide market is broadly segmented on the basis of seven regions, namely North America, Latin America, the Middle East and Africa, Japan, Asia Pacific, Western Europe and Eastern Europe.
For sand mine operators, the selection and proper use of PAM to minimize residual amounts of monomer acrylamide that are present can impact two of a mining facility's largest process flows.
The Center for Disease Control, Environmental Protection Agency and Pollution Control Agency have all conducted studies showing that, upon exposure to the environment, acrylamide and PAM biodegrade or hydrolyze within hours to days (depending upon microbial concentrations, pH levels and temperature) and are gone before reaching most water sources.
Common cationic polyacrylamides produced industrially Include copolymers of acrylamide (1) with AETAC (6), MAETAC (7), MAPTAC (9), or DADMAC (10) (Figures 7 and 2).
In general, cationic methacrylates and methacrylamides are more reactive than their acrylate and acrylamide counterparts.
KEY WORDS: acrylamide, biomonitoring, glycidamide, human exposure, hemoglobin adducts, NHANES, U.S.
The monomer stream (50 wt% aqueous solution of acrylamide) was injected into barrel section 4 using a water-cooled injection nozzle.
By contrast, recent analytical work suggests that acrylamide is present naturally in many cooked foods at levels that exceed 1,000 parts per billion and has been present in these foods for a long time.
Kellogg's Special K was found to have up to 300ppb of acrylamide and Kellogg's Rice Crispies between 110 and 150ppb.