Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Chemical compound
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH2). It is produced industrially mainly as a precursor to polyacrylamides, which find many uses as water-soluble thickeners and flocculation agents.[6]
Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above 120 °C (248 °F).[7] Despite health scares following its discovery in 2002, and its possible classification as a carcinogen, acrylamide from diet is thought unlikely to cause cancer in humans; Cancer Research UK categorized the idea that burnt food causes cancer as a "myth".[8][9]
^ abcdefgNIOSH Pocket Guide to Chemical Hazards. "#0012". National Institute for Occupational Safety and Health (NIOSH).
^"Front Matter". Nomenclature of Organic Chemistry : IUPAC Recommendations and Preferred Names 2013 (Blue Book). Cambridge: The Royal Society of Chemistry. 2014. p. 842. doi:10.1039/9781849733069-FP001. ISBN 978-0-85404-182-4.
^"Human Metabolome Database: Showing metabocard for Acrylamide (HMDB0004296)".
^ abcSigma-Aldrich Co., Acrylamide. Retrieved on 2022-02-15.
^Cite error: The named reference idlh was invoked but never defined (see the help page).
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^"Does burnt food give you cancer?". University of Birmingham. Retrieved 2022-09-30.
^Cite error: The named reference acs was invoked but never defined (see the help page).
^Cite error: The named reference cruk was invoked but never defined (see the help page).
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several...
formation of acrylamide molecules (C3H5NO) by nitrile hydratase. Acrylamide monomer is in a powder state before addition of water. Acrylamide is toxic to...
industry's recipes. At high temperatures, a probable carcinogen called acrylamide can form. This can be discouraged by heating at a lower temperature, adding...
versions have been introduced. When tested by the FDA, Postum had more acrylamide than any other product, by dry weight. Lost Eyesight through Coffee Drinking...
highly increased the acrylamide content in foods like potatoes and grains to a similar degree. Roasting the same potatoes kept acrylamide production comparatively...
levels of acrylamide, which is listed by California since the 1990s as a carcinogen. These companies paid fines and agreed to reduce acrylamide levels to...
concentrations of acrylamide and bis-acrylamide powder used in creating a gel. Care must be used when creating this type of gel, as acrylamide is a potent neurotoxin...
precursor acrylamide is a neurotoxin and carcinogen. Thus, concerns naturally center on the possibility that polyacrylamide is contaminated with acrylamide. Considerable...
some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about the effects of acrylamides on human health. According...
(approximately 130 °C (266 °F)), the formation of suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the...
leavening, bread can be defined as a foam, or a gas-in-solid solution. Acrylamide, like in other starchy foods that have been heated higher than 120 °C...
value of food. One example of a toxic product of the Maillard reaction is acrylamide, a neurotoxin and possible carcinogen that is formed from free asparagine...
stoves C. Granda; R. G. Moreira; S. E. Tichy (October 2004). "Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying". Journal of...
Netherlands. It has been found that ontbijtkoek can contain high levels of acrylamide, which was once regarded as a potential carcinogen. Gingerbread Coffee...
manufacture of acrylamide and acrylic acid. Hydrogenation of acrylonitrile is one route to propionitrile. Hydrolysis with sulfuric acid gives acrylamide sulfate...
carbonyls produces acrylamide in food. These products occur in baked goods such as French fries, potato chips, and toasted bread. Acrylamide is converted in...
qualities and leads to higher acrylamide levels in the cooked product, especially in deep-fried dishes. The discovery of acrylamides in starchy foods in 2002...
(E)-2-(2-furyl)-3-(5-nitro-2-furyl)acrylamide ⇌ {\displaystyle \rightleftharpoons } (Z)-2-(2-furyl)-3-(5-nitro-2-furyl)acrylamide Hence, this enzyme has one substrate...
glycidamide forms from acrylamide. The acrylamide is generated by pyrolysis of proteins rich in asparagine. Oxidation of acrylamide, catalyzed by the enzyme...
levels of acrylamide, a carcinogen. Kettle Foods paid $350,000 in civil penalties and costs and agreed to cut their potato chips' levels of acrylamide to 275...
until a toasted crust is formed generates significant concentrations of acrylamide. This discovery in 2002 led to international health concerns. Subsequent...
polyacrylamide is as a chemical intermediate in the production of N-methylol acrylamide and N-butoxyacrylamide. The most common use of soil conditioners is to...
acrylamide in potatoes, however unlike deep-frying, it is of only limited effectiveness in reducing glycoalkaloid (i.e., solanine) levels. Acrylamide...
and water as substrates, nitrile hydratase enzymes are used to produce acrylamide, a valued monomer.[citation needed] Many kinds of fuels and lubricants...
transport. Some hazardous substances have their own UN numbers (e.g. acrylamide has UN 2074), while sometimes groups of chemicals or products with similar...
amino acid (asparagine here) and the carbonyl carbon of the sugar (glucose). The end product is acrylamide. For more information, visit Maillard reaction....
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