acrylamide


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  • noun

Words related to acrylamide

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 ?
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.
There is no direct evidence acrylamide causes cancer in humans, but food regulators, including FSANZ, agree that we should reduce our exposure," the study's authors say.
With this new solution, you can reduce acrylamide levels in even more product categories while delivering same high quality food products.
According to the FDA, acrylamide forms from sugars and an amino acid that are naturally found in food.
Another reason why health experts stop short of ignoring acrylamide in food is that it is found in cigarette smoke.
When acrylamide has been consumed as part of the diet, "the areas where you'd first expect to see any [cancer] risk would be in these organs," notes study leader Lorelei A.
European rules limit the amount of acrylamide allowed in food packaging to no more than 10 parts per billion (ppb).
CUES decided to stop selling the grout and that left Avanti as the only acrylamide supplier, but also the only ones to fight the EPA.
Acrylamide (ACR) is a water-soluble alkene used in the production of polymers and gels that have various commercial applications.
Scientists said that the reason is a chemical called acrylamide, which is in a lot of regularly eaten foodstuffs and coffee.
By introducing colloidal particles in the water phase containing acrylamide, micropores less than 1 /an in size can be developed in the macropore wall of poly(acrylamide) beads.
It comprises the following steps: forming polymer particles by reacting a main monomer of (N-substituted alkyl) acrylamide, a functional monomer for bonding the polymer particles to a fibrous substrate, a cross-linking agent, and an initiator and loading a deodorant agent to the polymer particles.
Although the aim of cooking foods is to make them more appetising and microbiologically safe, it is now thought that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic: amines and acrylamide, through the Maillard reaction.
Four food manufacturers agreed to reduce levels of acrylamide in their potato chips and french fries under a settlement by California's state attorney general's office.
In the past few years there has been a significant amount of interest in the levels of acrylamide in fried, baked and roasted products because of the potential carcinogenic risks associated with this compound.