acrylamide

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a·cryl·a·mide

 (ə-krĭl′ə-mīd′)
n.
A readily polymerized amide, C3H5NO, derived from acrylic acid and used in synthetic fibers and sewage treatment. It is a carcinogen and is present in some foods, especially starches and cereals that are cooked at high temperatures.

acrylamide

(əˈkrɪləˌmaɪd)
n
1. (Elements & Compounds) a chemical compound that forms in certain foods when exposed to high temperature
2. (Elements & Compounds) a chemical compound produced for industry

a•cryl•a•mide

(əˈkrɪl əˌmaɪd, -mɪd)

n.
a colorless, odorless, toxic crystalline compound, C3H5NO, used in organic synthesis, as of textile fibers, in ore processing, and in sewage treatment.
(acryl (ic) + amide]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.acrylamide - a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animalsacrylamide - a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals; "they claimed that acrylamide is produced when certain carbohydrates are baked or fried at high temperatures"
amide - any organic compound containing the group -CONH2
Translations

acrylamide

n (Chem) → Acrylamid nt

a·cryl·a·mide

n. acrilamida, agente causante potencial de cáncer.

acrylamide

n acrilamida
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References in periodicals archive ?
Purity intentionally grows, farms, transports, and roasts their coffee to maximize healthy antioxidants and minimize harmful chemicals, such as pesticides, micro-toxins, acrylamides and polycyclic aromatic hydrocarbons (PAHs).
Studies of random copolymers of acrylamide with N-substituted acrylamides by [sup.13]C n.m.r.," Polymer, vol.
What's more, the potato's revamped gene structure rebuffs acrylamides, allegedly potentially dangerous chemicals that studies suggest bond with sugars in fried foods.
A new joint study by researchers in Sweden and the USA has found no correlation between high intake of acrylamides in food--found in items like potato crisps and French fries--and cancer.
Et l'OMS a publie un avertissement concernant les acrylamides tout en reconnaissant le manque d'etudes concernant les etres humains.
Valley Cottage, NY, December 18, 2015 --(PR.com)-- Acrylamide is a chemical compound prepared by hydrolysis of acrylonitrile by nitrile hydratase.
The use of PAMs will inherently result in some amount of acrylamide monomer being present.
(6-9) Acrylamide has the unique ability to form high-molecular weight polymers (> 1 million Da), to react with a variety of co-monomers to produce cationic, anionic, nonionic, amphoteric, or zwitterionic polymers, and to produce specialized polymers available through derivatization.
BACKGROUND: The lifelong exposure of the population to acrylamide has raised concerns about the possible health effects of the chemical.
Conversions of acrylamide to PAAm were generally 80% or greater with residence times of 400 seconds or less.
If you're not a chemist, chances are good you hadn't heard of acrylamide before April, 2002, when the Swedish National Food Administration reported its existence in a variety of fried and oven-baked foods.
Ryvita and Kellogg's Special K - two staples of the diet-conscious consumer - were found to have surprisingly high concentrations of acrylamide.