acrylamide

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  • noun

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a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals

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References in periodicals archive ?
SOLIHULL, England, June 24 /PRNewswire/ -- Consumers could be exposed to unnecessary risk of acrylamide contamination in food cooked in deep fat fryers, according to Aga Foodservice Equipment, the GBP 400m domestic and commercial kitchen equipment company.
Aga owned company Falcon Foodservice Equipment discovered the dangers of acrylamide formation whilst researching it new Infinity Fryer, which uses a process which greatly reduces the risk of acrylamide accumulation.
European rules limit the amount of acrylamide allowed in food packaging to no more than 10 parts per billion (ppb).
Kellogg's Special K was found to have up to 300ppb of acrylamide and Kellogg's Rice Crispies between 110 and 150ppb.
Andrew Wadge, of the FSA, said, ``At this stage it is too early to identify the effects of acrylamide in food on people or how it is formed in processes such as baking, frying, grilling or roasting.
Many products containing acrylamide are now being manufactured with the intent of reducing residual monomer content.
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.
Like so many microscopic magnets, these acrylamide compounds cling to soils and are not keen to migrate with water flow.
Because acrylamide mutagenicity depends on its conversion to glycidamide, it is of interest to determine HbGA levels and to assess the relationship between HbAA and HbGA.
The point estimates of biomarker exposure are estimates of the various subpopulation exposures to acrylamide and not estimates of individualized exposures or specific exposure sources.
population blood acrylamide and glycidamide adduct levels.
Acrylamide (AAm), ammonium persulfate (APS), ethanol, and hydroquinone were obtained from Sigma Chemical Co.
The monomer conversions and grafting efficiencies in Table 2 exceed those reported by Carr (14) for reactive extrusion of starch and acrylamide at a 4:1 weight ratio ([approximately equal to] 30% conversion and [approximately equal to] 7% graft), as well as those reported for slurries with chemical initiators (21,23,24), and are comparable to values reported by Hebeish et al.
1/2] ratio for acrylamide and the low chain-transfer activity to monomer and polymer in an aqueous environment.
Common cationic polyacrylamides produced industrially Include copolymers of acrylamide (1) with AETAC (6), MAETAC (7), MAPTAC (9), or DADMAC (10) (Figures 7 and 2).