acrylamide in English
For the occupational toxicants acrylamide and 1,3-butadiene a genetic risk assessment was performed based on heritable translocation data.
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1. Exploratory Data on Acrylamide in Foods
2. The following main conclusions were reached: Methods of analysis for Acrylamide Formation and fate of Acrylamide in food
3. Bis-Acrylamide is a cross-linking agent
4. Ambion Acrylamide/Bis 19:1 is a 40% (w/v) solution of Acrylamide (38%) and bis-Acrylamide (2%) ideal for use in ribonuclease protection assay, sequencing gels, and sizing DNA or RNA fragments
5. Attorney General’s Office Acrylamide Agreement with KFC Agreement with Potato Chip Manufacturers Acrylamide is formed in some baked, fried and roasted foods
6. Boiling and steaming foods do not create Acrylamide.
7. How do people get exposed to Acrylamide? Food and cigarette smoke are the major sources of Acrylamide exposure
8. Considers Acrylamide to be a potential human carcinogen
9. Acrylamide is also found in cigarette smoke
10. What is Acrylamide? Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking.
11. Smokers are exposed to particularly high levels of Acrylamide
12. Sigma-Aldrich offers a number of Acrylamide products
13. Asparagine is a precursor of acrylamide, a suspected carcinogen
14. Application Acrylamide has been used: • in polyAcrylamide gel electrophoresis • in the preparation of cleared gel samples • to determine the effect of L-cysteine on Acrylamide …
15. In brief: Acrylamide: No longer such a hot potato
16. View information & documentation regarding Acrylamide, including CAS, MSDS & more.
17. Acrylamide is a chemical used primarily to make substances called polyAcrylamide and Acrylamide copolymers. PolyAcrylamide and Acrylamide copolymers are used in many industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater, including sewage.
18. Air fryers reduce the risk of toxic Acrylamide formation
19. Its primary use is to make polyAcrylamide and Acrylamide copolymers
20. Trace amounts of the original (unreacted) Acrylamide generally remain in these products
21. Acrylamide is listed as a potential carcinogen by OSHA, IARC and NTP
22. Acrylamide Acrylamide is present in food following formation from the naturally present substances free asparagine (amino acid) and sugars during high temperature processing, such as …
23. The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on Acrylamide
24. PolyAcrylamide and Acrylamide copolymers are used in many industrial processes, including production
25. Acrylamide also affects the endocrine system, altering your delicate balance of hormones
26. DIACETONE Acrylamide forms polymers in solution, in bulk, or in emulsion
27. AcrylAmide in food forms from sugars and an amino acid that
28. Acrylamide induced male reproductive toxicity has been demonstrated in Long-Evans rats where given greater than or equal to 15 mg/kg/day Acrylamide orally by gavage for five consecutive days
29. Acrylamide has been found in roasted barley tea, called mugicha in Japanese.
30. Acrylamide A substance used in the plastics industry that is toxic to nerve fibres
31. Acrylamide is a water-soluble monomer, which forms a transparent stable insoluble gel
32. Frying food in oil can cause dangerous compounds to develop, such as Acrylamide
33. Acrylamide is reported to be a neurotoxin to humans and also classified as a …
34. Frying, baking, or roasting certain foods, such as potatoes or grains, can create Acrylamide.
35. The National Institute for Occupational Safety and Health considers Acrylamide to be an occupational carcinogen
36. How does Acrylamide get into foods? When certain foods are cooked at high temperatures, sugars, such as glucose and fructose, can react with the free amino acid, asparagine, to form Acrylamide.
37. Historically, toxicity concerns over Acrylamide centered on worker health and safety, primarily for …
38. Acrylamide is formed in substantial quantities when starchy foods are fried or baked at high temperatures
39. In animal models, exposure to acrylamide causes tumors in the adrenal glands, thyroid, lungs, and testes.
40. Anyone who uses Acrylamide knows that it needs to be handled with great care
41. Acrylamide Levels in Other Baby Foods: Crackers, Dry Cereals, Others [expressed in parts per billion (ppb)]
42. Acrylamide is a chemical compound that occurs as a solid crystal or in liquid solution
43. Acrylamide, a white, odourless, crystalline substance belonging to the family of organic compounds; its molecular formula is C3H5NO
44. Acrylamide is also used as a flocculent for sewage and waste treatment, soil conditioning agents, ore processing, paper …
45. Resist underlayer film forming composition for lithography containing polymer that contains acrylamide structure and acrylic acid ester structure
46. An inducible, intracellular amidase was responsible for the hydrolysis of acrylamide to acrylic acid and ammonia.
47. Acrylamide is an industrial chemical used in waste-water treatment, paper and fabric manufacture, and chemistry labs
48. In this study, males receiving greater than or equal to 15 mg/kg/day Acrylamide had a reduced fertility index.
49. The advice may be viewed by clicking on the Acrylamide link listed above and in the Topics Box.
50. AcrylAmide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking