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

51. Acrylamide is used as a reactive monomer and intermediate in the production of organic chemicals and in the synthesis of polyAcrylamides

52. Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing

53. Other foods like meat, dairy and fish products also have been found to have very low or negligible levels of Acrylamide.

54. The Food and Agriculture Organization of the United Nations (FAO) and WHO have established an international network on Acrylamide in food

55. Products in bold contain levels of Acrylamide higher than the median level of all products tested by the Food and Drug Administration

56. Epidemiology studies on workers involved with Acrylamide monomer and polymerization operations have not shown any evidence for carcinogenicity to humans

57. Acrylamide C3H5NO CID 6579 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, …

58. What monomers Copolymerize well with DAAM? When it comes to monomers for an emulsion copolymerization, diacetone acrylamide boasts a wide range of options

59. The chemical Acrylamide, or acrylic amide, is a white, odorless, crystal compound. It has the chemical formula C 3 H 5 NO

60. Acrylamide (AA) is a highly reactive organic compound capable of polymerization to form polyAcrylamide, which is commonly used throughout a variety of industries

61. The results enunciation:The neurotoxicity probably relates with acrylamide and the animal tumor outcome occurring in some organs probably relates with glycidamide .

62. When these foods are cooked (fried, baked, roasted, toasted or grilled) to above 120°C (250°F), they naturally form Acrylamide.

63. In coffee, Acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting.

64. Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – …

65. May 9, 2008 -- The chemical Acrylamide -- found in French fries, potato chips, and even bread and coffee -- is known to cause cancer in animal studies

66. Acrylamide is a byproduct of the roasting process, so any coffee that contains roasted beans, including instant coffee, will contain small amounts of this chemical.

67. Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature dependent).

68. Acrylamide is a potentially toxic and potentially cancer-causing substance that can be naturally present in uncooked, raw foods in very small amounts

69. Acrylamide is produced as a result of industrial processes and is generated in certain foods as a result of cooking at high temperatures

70. However, new analytical data are necessary to evaluate time trends for food consumption together with potential time trends for acrylamide content of food.

71. Acrylamide is formed during high temperature cooking, when water, sugar and amino acids combine to create a food's characteristic flavour, texture, colour and smell

72. The FDA says that Acrylamide, a chemical believed to cause cancer, has been found in 750 foods tested -- including black olives, prune juice, and even teething biscuits.

73. Acrylamide can be present or form in foods— such as potatoes, grain products, and coffee—that contain asparagine (an amino acid) and some sugars (like fructose)

74. Acrylamide is an unsaturated amide with diverse applications, mainly the production of polymers used as additives in water treatment, agricultural processes, textile manufacturing, and oil drilling

75. Acrylamide is a chemical that is formed in certain plant-based foods during cooking or processing at high temperatures, such as frying, roasting, grilling, and baking

76. The graft copolymerization of binary mixture of styrene-Acrylamide onto bagasse cellulose pulp was investin-gated by using the cellulose xanthogenate Hydrogen peroxide redox system as an initiator.

77. Acrylamide is a natural chemical that is formed when starchy foods such as bread and potatoes are cooked for long periods at a high temperature

78. Rhodococcus rhodocrous J1 bacteria, containing enzymes, suspended in a polyacrylamide gel or in water, for use as a catalyst in the production of acrylamide by the hydration of acrylonitrile ()

79. Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures

80. Acrylamide definition is - an amide C3H5NO that is derived from acrylic acid, that polymerizes readily, and that is used in the manufacture of synthetic textile fibers.