Colorless, odorless crystals that are used extensively in research laboratories for the preparation of polyacrylamide gels for electrophoresis and in organic synthesis, and polymerization. Some of its polymers are used in sewage and wastewater treatment, permanent press fabrics, and as soil conditioning agents.

Surface-grafted, environmentally sensitive polymers for biofilm release. (1/591)

Controlling bacterial biofouling is desirable for almost every human enterprise in which solid surfaces are introduced into nonsterile aqueous environments. One approach that is used to decrease contamination of manufactured devices by microorganisms is using materials that easily slough off accumulated material (i.e., fouling release surfaces). The compounds currently used for this purpose rely on low surface energy to inhibit strong attachment of organisms. In this study, we examined the possible use of environmentally responsive (or "smart") polymers as a new class of fouling release agents; a surface-grafted thermally responsive polymer, poly(N-isopropylacrylamide) (PNIPAAM), was used as a model compound. PNIPAAM is known to have a lower critical solubility temperature of approximately 32 degrees C (i.e., it is insoluble in water at temperatures above 32 degrees C and is soluble at temperatures below 32 degrees C). Under experimental conditions, >90% of cultured microorganisms (Staphylococcus epidermidis, Halomonas marina) and naturally occurring marine microorganisms that attached to grafted PNIPAAM surfaces during 2-, 18-, 36-, and 72-h incubations were removed when the hydration state of the polymer was changed from a wettability that was favorable for attachment to a wettability that was less favorable. Of particular significance is the observation that an organism known to attach in the greatest numbers to hydrophobic substrata (i.e., H. marina) was removed when transition of PNIPAAM to a more hydrated state occurred, whereas an organism that attaches in the greatest numbers to hydrophilic substrata (i.e., S. epidermidis) was removed when the opposite transition occurred. Neither solvated nor desolvated PNIPAAM exhibited intrinsic fouling release properties, indicating that the phase transition was the important factor in removal of organisms. Based on our observations of the behavior of this model system, we suggest that environmentally responsive polymers represent a new approach for controlling biofouling release.  (+info)

Effects of palytoxin on isolated intestinal and vascular smooth muscles. (2/591)

Palytoxin (PTX), the most potent marine toxin isolated from the Zoanthid, Palythoa tuberculosa, was studied to determine the effect on isolated smooth muscles. In guinea pig taenia coli PTX at above 3 X 10(-10) g/ml caused a contraction which slowly subsided under isotonic recording. Under isometric recording PTX at above 1 X 10(-10) g/ml caused a contraction which depended on the spontaneous activity. The PTX-induced contraction was not affected by atropine, tripelenmamine or tetrodotoxin but was inhibited by 5 mM Mg, norephinrphrine, isoprenaline or papaverine. PTX at above 1 X 10(-9) g/ml induced an increase in spike frequency and a slight depolarization accompanied with a contraction when measured using a sucrose gap method. In some cases the spike generation was almost abolished after a long exposure to higher dose of PTX and the developed tension gradually decreased. Under isometric recording PTX caused a sustained contraction in rabbit aorta, dog mesenteric and coronary arteries at above 1 X 10(-10) and 1 X 10(-11) g/ml, respectively, in a dose-dependent manner. The coronary artery was most sensitive among the preparation used. PTX-induced contraction in aorta was irreversible, was not influenced by phentolamine but diminished with 5 mM Mg and disappeared in a D-600 or Ca-free medium. PTX is thus an extremely potent and direct stimulant which acts on smooth muscles.  (+info)

New biodegradable hydrogels based on a photocrosslinkable modified polyaspartamide: synthesis and characterization. (3/591)

alpha,beta-Poly(N-2-hydroxyethyl)-DL-aspartamide (PHEA), a synthetic water-soluble biocompatible polymer, was derivatized with glycidyl methacrylate (GMA), in order to introduce in its structure chemical residues having double bonds and ester groups. The obtained copolymer (PHG) contained 29 mol% of GMA residues. PHG aqueous solutions at various concentrations ranging from 30 to 70 mg/ml were exposed to a source of UV rays at lambda 254 nm in the presence or in the absence of N,N'-methylenebisacrylamide (BIS); the formation of compact gel phases was observed beginning from 50 mg/ml. The obtained networks were characterized by FT-IR spectrophotometry and swelling measurements which evidenced the high affinity of PHG hydrogels towards aqueous media at different pH values. In vitro chemical or enzymatic hydrolysis studies suggested that the prepared samples undergo a partial degradation both at pH 1 and pH 10 and after incubation with enzymes such as esterase, pepsin and alpha-chymotrypsin. Finally, the effect of irradiation time on the yield and the properties of these hydrogels was investigated and the sol fractions coming from irradiated samples, properly purified, were characterized by FT-IR and 1H-NMR analyses.  (+info)

Modification of liposomes with N-substituted polyacrylamides: identification of proteins adsorbed from plasma. (4/591)

Liposomes prepared from DMPC (80%) and cholesterol (20%) were modified with a series of hydrophobically modified N-substituted polyacrylamides, namely, poly[N-isopropylacrylamide] (PNIPAM), poly[N,N-bis(2-methoxyethyl) acrylamide] (PMEAM), and poly[(3-methoxypropyl)acrylamide] (PMPAM). The hydrophobic group, N-[4-(1-pyrenylbutyl)-N-n-octadecylamine was attached to one end of the polymer chains to serve as an anchor for incorporation into the liposome bilayer. Liposome-polymer interactions were confirmed using fluorescence spectroscopy and chemical analysis. Microscopy revealed differences in aggregation tendency between unmodified and polymer-modified liposomes. Proteins adsorbed to liposome surfaces during exposure to human plasma were identified by immunoblot analysis. It was found that both unmodified and polymer-modified liposomes adsorb a wide variety of plasma proteins. Contact phase coagulation proteins, complement proteins, cell-adhesive proteins, serine protease inhibitors, plasminogen, antithrombin III, prothrombin, transferrin, alpha(2)-microglobulin, hemoglobin, haptoglobin and beta-lipoprotein as well as the major plasma proteins were all detected. Some differences were found between the unmodified and polymer-modified liposomes. The unmodified liposomes adsorbed plasminogen mainly as the intact protein, whereas on the modified liposomes plasminogen was present in degraded form. Also, the liposomes modified with PNIPAM in its extended conformation (below the lower critical solution temperature) appeared to adsorb less protein than those containing the 'collapsed' form of PNIPAM (above the LCST).  (+info)

Characterization of a palytoxin-induced non-selective cation channel in mouse megakaryocytes. (5/591)

We used the whole-cell clamp and fura-2 techniques to study the membrane current and intracellular Ca2+ concentration ([Ca2+]i) changes of mouse megakaryocytes in response to palytoxin (PTX), a highly potent marine toxin. At a holding potential of -60 mV, PTX induced a sustained inward current in a dose-dependent manner. The reversal potentials measured in the presence of various extracellular major cations indicated that the PTX-induced channel had a non-selective permeability to alkali metal ions. Although elimination of intracellular Ca2+ had no effect on the PTX-induced current, removal of external Ca2+ inhibited the current activation. During the sustained phase of the PTX-induced current, treatment with ADP activated an additional current. Pretreatment with ouabain, an inhibitor of Na+-K+-ATPase, suppressed the PTX-induced current. During the stable phase of the PTX-induced current, challenge with NiCl2 (5 mM) or 2,4-dichlorobenzamil (DCB, 25 microM), a non-selective cation channel blocker, partially reversed the current. Simultaneous measurement of the membrane current and [Ca2+]i showed that PTX induced the current response without increasing the [Ca2+]i. Taken together, these results indicate that PTX induces a non-selective cation channel in mouse megakaryocytes. This channel is distinct from the ADP-operated channel and is sensitive to ouabain, NiCl2 and DCB.  (+info)

Determination of acrylamide monomer in polyacrylamide degradation studies by high-performance liquid chromatography. (6/591)

A high-performance liquid chromatography method using C18 and ion-exchange columns in series is developed for the determination of acrylamide and acrylic acid monomers in polymeric samples. The C18 column acts as a guard column, trapping surfactants and impurities and retaining the nonionic species. The ion-exchange column then separates the monomers according to their respective ionic strengths. This method has been proven in the laboratory to work successfully for all types of acrylamide/acrylic acid polymers and matrices. Detection limits for both monomers can be achieved in the parts-per-billion range. The method is used to study the possible degradation of polyacrylamide to acrylamide monomer in the presence of glyphosate (a herbicide) and sunlight. Polyacrylamide is used as a spray drift reduction aid in combination with glyphosate. In normal applications, the polymer and herbicide are in contact with each other in the presence of sunlight. The results show that the polymer does not degrade to acrylamide in the presence of glyphosate or sunlight or any combination of the two. It is also observed that glyphosate influences the solubility of polyacrylamide, and care must be used when combining the two.  (+info)

In vitro characterization of a novel polymeric-based pH-sensitive liposome system. (7/591)

This study demonstrates rapid and pH-sensitive release of a highly water-soluble fluorescent aqueous content marker, pyranine, from egg phosphatidylcholine liposomes following incorporation of N-isopropylacrylamide (NIPA) copolymers in liposomal membranes. The pH-sensitivity of this system correlates with the precipitation of the copolymers at acidic pH. In vitro release can be significantly improved by increasing the percentage of anchor in the copolymer and thus favoring its binding to the liposomal bilayer. In the case of liposomes containing a poly(ethylene glycol)-phospholipid conjugate, the insertion of the pH-sensitive copolymer in the liposomal membrane appears to be sterically inhibited. Dye release from these formulations at acidic pH can still be achieved by varying the anchor molar ratio and/or molecular mass of the polymers or by including the latter during the liposome preparation procedure. Removal of unbound polymer results in decreased leakage only when the copolymer is inserted by incubation with preformed liposomes, but can be overcome by preparing liposomes in the presence of polymer. Aqueous content and lipid mixing assays suggest contents release can occur without membrane fusion. The results of this study indicate that the addition of pH-sensitive copolymers of NIPA represents promising strategy for improving liposomal drug delivery.  (+info)

Antitumor activity of N-(2-hydroxypropyl) methacrylamide copolymer-Mesochlorine e6 and adriamycin conjugates in combination treatments. (8/591)

This study demonstrates the selective tumor targeting and the antitumor efficacy of the N-(2-hydroxypropyl)methacrylamide (HPMA) copolymer-bound mesochlorin e6 monoethylenediamine (Mce6) and HPMA copolymer-bound Adriamycin (ADR) in combination photodynamic therapy (PDT) and chemotherapy against human ovarian OVCAR-3 carcinoma xenografted in female athynmic mice. The concentrations of Mce6 and ADR in blood and tissues, in free or HPMA copolymer-bound form, were determined by fluorescence and high-performance liquid chromatography fluorescence assays, respectively. Xenograft responses to single and combination therapies were recorded. The peak concentration of HPMA copolymer-Mce6 conjugate in tumor was achieved 18 h after administration. For HPMA copolymer-bound drugs, the concentration ratios of liver and spleen versus muscle were significantly higher than those of free drugs. The HPMA copolymer-bound drugs demonstrated selective targeting and accumulation in the tumor, probably attributed to the enhanced permeability and retention effect. In vivo studies revealed that all tumors in the treatment groups showed significant responses after receiving any of the various types of therapy as compared with controls (P < 0.001). PDT with HPMA copolymer-Mce6 conjugate (PDTMC) at a dose of 13.4 mg/kg (1.5 mg/kg of Mce6 equivalent) and light doses of 110 J/cm2 at 12 and 18 h, respectively, resulted in significant suppression of the growth of OVCAR-3 tumors. Three courses of chemotherapy using 35 mg/kg (2.2 mg/kg of ADR equivalent) of HPMA copolymer-ADR conjugate (CHEMO) were effective in suppressing the growth of tumors. Single PDTMC plus multiple CHEMO exhibited significantly greater therapeutic efficacy than multiple CHEMO. In the group of mice receiving multiple PDTMC, tumor recurrence became obvious after day 20. However, 10 of 12 tumors exhibited complete responses in the group of mice receiving multiple PDTMC plus multiple CHEMO. The least to most effective treatments were ranked as follows: multiple CHEMO < single PDTMC plus multiple CHEMO < multiple PDTMC < multiple PDTMC plus multiple CHEMO. The results clearly demonstrate that: (a) HPMA copolymer-bound drugs exhibited selective tumor accumulation contrary to free drugs; (b) PDT using HPMA copolymer-Mce6 conjugate with multiple light irradiations was a better therapy than that with single light irradiation; and (c) combination chemotherapy and photodynamic therapy with HPMA copolymer-ADR and HPMA copolymer-Mce6 conjugates was the most effective regimen.  (+info)

Because acrylamide is volatile and hazardous, it is mainly handled as an aqueous solution. Acrylamide can be prepared by the ... "Scientific Opinion on acrylamide in food". EFSA Journal. 13 (6). June 2015. doi:10.2903/j.efsa.2015.4104. "Acrylamide and ... Acrylamide is metabolized to the genotoxic derivative glycidamide. On the other hand, acrylamide and glycidamide can be ... Cigarette smoking is a major acrylamide source. It has been shown in one study to cause an increase in blood acrylamide levels ...
High acrylamide levels can also be found in other heated carbohydrate-rich foods. The darker the surface colour of the toast, ... 2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food Chem. 50 (17): 4998-5006. doi:10.1021 ... "Acrylamide". Food Standards Agency. Archived from the original on 25 January 2014. Retrieved 25 February 2014. " ... "Acrylamide and Cancer Risk". Retrieved 5 October 2019. Chisholm, Hugh, ed. (1911). "Toast" . Encyclopædia ...
"Fried Potatoes and Acrylamide: Are French Fries Bad For You?". Time. 11 June 2015. Retrieved 13 November 2016. "Health Risks". ... A meta-analysis indicated that dietary acrylamide is not related to the risk of most common cancers, but could not exclude a ... "Acrylamide". American Cancer Society. 1 October 2013. Pelucchi C, Bosetti C, Galeone C, La Vecchia C (2015). "Dietary ... French fries contain some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about the ...
"Acrylamide". American Cancer Society. 11 January 2019. Retrieved 1 September 2014. "Food Controversies-Acrylamide". Cancer ... According to the American Cancer Society, it is not clear as of 2019[update] whether acrylamide consumption affects the risk of ... acrylamide produced by frying, advanced glycation end products (AGEs), and polycyclic aromatic hydrocarbons. While a healthy ...
For example, acrylamide. During the degradation of α-hydroxy-substituted carbonic acid amides, the carbon chain shortens about ...
The discovery of acrylamides in starchy foods in 2002 has led to international health concerns.[citation needed] It is not ... The discovery of acrylamides in starchy foods in 2002 led to international health concerns, but subsequent high-quality ... "Acrylamide and Cancer Risk". American Cancer Society. 11 February 2019. "patata". Diccionario Usual (in Spanish). Royal Spanish ... which alters their taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep- ...
Some research shows shallow frying and deep frying highly increased the acrylamide content in foods like potatoes and grains to ... Roasting the same potatoes kept acrylamide production comparatively low in spite of being cooked at a higher temperature ... Murniece, Irisa; Karklina, Daina; Galoburda, Ruta (24 March 2013). "The Content of Acrylamide in Deep-fat Fried, Shallow Fried ... Nutrition, Center for Food Safety and Applied (3 February 2020). "Acrylamide and Diet, Food Storage, and Food Preparation". FDA ...
"Acrylamide and Cancer Risk". American Cancer Society. 11 February 2019. Leotério, Dilmo M.S.; Silva, Paulo; Souza, Gustavo; ... One example of a toxic product of the Maillard reaction is acrylamide, a neurotoxin and possible carcinogen that is formed from ... Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, ... evidence from epidemiological studies suggest that dietary acrylamide is unlikely to raise the risk of people developing cancer ...
With acrylic and vinylic monomers such as acrylonitrile, acrylamide, and substituted acrylamides, MBA can undergo radical ... Acrylamide reacts with an aqueous solution of formaldehyde in the presence of copper(I) chloride as a polymerization inhibitor ... Using acrylamide and paraformaldehyde in 1,2-dichloroethane gives a clear solution upon heating, from which MBA crystallizes. ... US 2475846A, "Alkylidene-bis-acrylamides", issued 1946-10-31 H., Petersen. Methods of Organic Chemistry, Vol. E20. p. 1855. ...
Acrylamide is carcinogenic, a neurotoxin, and a reproductive toxin. It is also essential to store acrylamide in a cool dark and ... Acrylamide monomer is in a powder state before addition of water. Acrylamide is toxic to the human nervous system, therefore ... Acrylamide (C3H5NO; mW: 71.08) when dissolved in water, slow, spontaneous autopolymerization of acrylamide takes place, joining ... which can form cross-links between two acrylamide molecules. The ratio of bisacrylamide to acrylamide can be varied for special ...
... acrylamides, and acrylonitrile. ATRP is successful at leading to polymers of high number average molecular weight and low ...
Acrylamide is converted in the liver to glycidamide, which is a possible carcinogen. Asparagine is required for development and ... Friedman, Mendel (2003). "Chemistry, Biochemistry, and Safety of Acrylamide. A Review". Journal of Agricultural and Food ... Heating a mixture of asparagine and reducing sugars or other source of carbonyls produces acrylamide in food. These products ...
... s include polyvinylpyrrolidone (PVP), acrylates, acrylamides, and copolymers. They are commonly found as ...
... is a category of polymers whose monomers are acrylamides. Some important examples are: Polyacrylamide, the ...
During polymerization, the acrylamide portion of the buffers co polymerize with the acrylamide and bisacrylamide monomers to ... Within chemistry for acid-base reactions, Immobilized pH gradient (IPG) gels are the acrylamide gel matrix co-polymerized with ... Immobilized pH gradients (IPG) are made by mixing two kinds of acrylamide mixture, one with Immobiline having acidic buffering ... Both solutions contain acrylamide monomers and catalysts. ...
Acrylamide. Retrieved on 2016-07-24. Virk-Baker, Mandeep K.; Nagy, Tim R.; Barnes, Stephen; Groopman, John (29 May ... Acrylamide, a possible human carcinogen, can be generated as a byproduct of Maillard reaction between reducing sugars and amino ... At high temperatures, a probable carcinogen called acrylamide can form. This can be discouraged by heating at a lower ... Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the Maillard reaction". ...
"Poly(acrylamide-co-diallyldimethylammonium chloride) solution 409081". Sigma-Aldrich. Retrieved 2017-03-01. "CAS No.26590-05-6 ... It is the copolymer of acrylamide and the quaternary ammonium salt diallyldimethylammonium chloride. Its molecular formula is ... Dimethyldiallyl ammonium chloride acrylamide copolymer, Cationic surfactant Manufacturers". Retrieved 2017-03-01. ...
Another use of polyacrylamide is as a chemical intermediate in the production of N-methylol acrylamide and N-butoxyacrylamide. ... Dotson, GS (April 2011). "NIOSH skin notation (SK) profile: acrylamide [CAS No. 79-06-1]" (PDF). DHHS (NIOSH) Publication No. ... Interest disappeared when experiments proved them to be phytotoxic due to their high acrylamide monomer residue. Although ... Acrylamide)". Environment and Climate Change Canada. Government of Canada. ...
Acrylamide intoxication has been shown to be an agent for the induction of chromatolysis. In one study groups of rats were ... Acrylamide intoxication resembles neural axotomy histologically and mechanically. In each case the neuron undergoes ... Tandrup, T. (2002). "Chromatolysis of A- cells of dorsal root ganglia is a primary structural event in acute acrylamide ... injected with acrylamide for 3, 6, and 12 days and the A- and B-cell perikarya of their L5 dorsal root ganglion were examined. ...
Acrylamide is formed from asparagine and reducing sugars in potatoes, so choosing potato varieties with lower levels of these ... Nutrition, Center for Food Safety and Applied (3 February 2020). "Acrylamide and Diet, Food Storage, and Food Preparation". FDA ... Medeiros Vinci, Raquel; Mestdagh, Frédéric; De Meulenaer, Bruno (August 2012). "Acrylamide formation in fried potato products ... compounds can reduce acrylamide formation, along with not refrigerating potatoes and only frying them until they are golden, ...
Copolymers of acrylamide include those derived from acrylic acid. In the 1970s and 1980s, the proportionately largest use of ... Acrylamide has other uses in molecular biology laboratories, including the use of linear polyacrylamide (LPA) as a carrier, ... Even though these products are often called 'polyacrylamide', many are actually copolymers of acrylamide and one or more other ... Considerable effort is made to scavenge traces of acrylamide from the polymer intended for use near food. Additionally, there ...
The acrylamide is generated by pyrolysis of proteins rich in asparagine. Oxidation of acrylamide, catalyzed by the enzyme ... "Scientific Opinion on Acrylamide in Food". EFSA Journal. 13 (6). 2015. doi:10.2903/j.efsa.2015.4104. Luo, Y. S., Long, T. Y., ... "Acrylamide" in IARC Monographs on the evaluation of carcinogen risk to humans, International Agency for Research on Cancer, ... In the case of acrylamide, this metabolic strategy result in a greater toxicity of the compound. Whether this is the case for ...
"Acrylamide occurrence in Keribo: Ethiopian traditional fermented beverage". Food Control. 86: 77-82. doi:10.1016/j.foodcont. ...
Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in ... One health scare related to potato chips focused on acrylamide, which is produced when potatoes are fried or baked at high ... For Frito Lay, this is about a 20% reduction, while for Kettle Chips, which contain far more acrylamide, this is an 87% ... Cite error: A list-defined reference named "Acrylamide" is not used in the content (see the help page). Banham, Rayner (1977) " ...
"FDA: Survey Data on Acrylamide in Food: Individual Food Products". Archived from the original on April 3, 2009. Heller, ... which requires labeling for food containing acrylamide, a potential carcinogen created when starch is baked, roasted, fried or ... Lorraine (July 31, 2006). "Cereal maker sued for acrylamide under Californian law". Food Navigator USA. Archived from the ... ". "Nutrition Facts" required by California's Proposition 65: Acrylamide - 1057 (ppb) "Nutrition facts" as they appear on a ...
One of the fluids contains acrylamide and methylolacrylamide. The mixed solution becomes a viscous fluid that penetrates cracks ... contaminating it with acrylamide, a known carcinogen and mutagen. Furthermore, the contamination of the area led to a ban on ...
Specifically, it has a protective effect against acrylamide induced neurotoxicity. NRCS: USDA Plants Profile: Acorus americanus ... "Protective effect of acorus calamus against acrylamide induced neurotoxicity". Phytother Res. 16 (3): 256-60. doi:10.1002/ptr. ...
"Survey Data on Acrylamide in Food: Individual Food Products". Food and Drug Administration. Table 3: Acrylamide values in food ... Andrzejewski D., Roach J. A., Gay M. L., Musser S. M. (2004). "Analysis of coffee for the presence of acrylamide by LC-MS/MS". ... Per an FDA survey, brewed instant coffee has acrylamide levels of 3-7 ppb, which is less than brewed regular coffee, i.e. 6-13 ...
Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (August 2002). "Analysis of acrylamide, a carcinogen formed in heated ... biscuits and potatoes can generate acrylamide, a chemical shown to cause cancer in animal studies. Excessive alcohol ...
Otherwise, proteins could be modified by reaction with unpolymerized monomers of acrylamide, forming covalent acrylamide ... Thereby, acrylamide chains are created and cross-linked at a time. Due to the properties of the electrophoresis buffer the gel ... Kizilay MY, Okay O (2003). "Effect of hydrolysis on spatial inhomogeneity in poly(acrylamide) gels of various crosslink ... The co-polymerization of acrylamide (AA) monomer/N,N'-Methylenebisacrylamide (Bis-AA) cross-linker initiated by ammonium ...
Toxicological profile for Acrylamide. Atlanta, GA: U.S. Department of Health and Human Services, Public Health Service. ... Toxicological Profile for Acrylamide. CAS#: 79-06-1. Toxicological Profile Information. The ATSDR toxicological profile ...
Workers may be harmed from exposure to acrylamide. The level of harm depends upon the dose, duration, and work being done. ... Acrylamide (CH2=CHCONH2) is a white, crystalline solid. It can be harmful to the eyes, skin, and nervous and reproductive ... EPA Hazardous Air Pollutants: Acrylamideexternal icon. *EPA Integrated Risk Information System (IRIS): Acrylamideexternal icon ... OSHA Sampling and Analytical Methods: Acrylamideexternal icon. *New Jersey Hazardous Substance Fact Sheet: Acrylamideexternal ...
Acrylamide : health and safety guide  World Health Organization; International Programme on Chemical Safety (‎World Health ... Acrylamide  International Programme on Chemical Safety; International Labour Organization; United Nations Environment ... Acrylamide, which is known to produce neurotoxic effects in man and many experimental animals, is a white, odourless, ...
In fact, acrylamide can be formed when certain types of food, containing significant amounts of reducing sugars (like glucose) ... Acrylamide is chemical compound with potentially hazardous effects on human health and environment.. In April 2002, the Swedish ... A DISPOSABLE BIOSENSOR FOR ACRYLAMIDE DETERMINATION. Silva , N. ; Matos, M. ; Karmali, A. K. ; Urbano, M. ... A DISPOSABLE BIOSENSOR FOR ACRYLAMIDE DETERMINATION, Proc Conf. of International Society of Electrochemistry - RSEQ - ISE, ...
Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown ... The more brown or burnt food becomes, the more acrylamide has been produced. If cooks want to avoid acrylamide altogether, they ... Tags: acrylamide, International Food Information Council. Print:. Email this postTweet this postLike this postShare this post ... "Acrylamide occurs in a wide range of foods, and we also know that ever since we discovered fire, weve been baking, roasting, ...
All food business operators are required to put in place steps to manage acrylamide within their food safety management systems ... Acrylamide analysis. Acrylamide is a chemical which is produced naturally as a result of cooking starch rich foods at high ... Acrylamide has been detected in home-cooked, packaged and processed foods. The levels in foods can vary widely depending on the ... Acrylamide legislation. Commission Regulation (EU) 2017/2158 took effect in April 2018. This established best practice, ...
ACRYLAMIDE. Submitted by Joel on May 11, 2012 - 02:20. DR. KIM, I LOVE YOU! However, I find this article on acrylamide foods to ... Please remember that raw or boiled potatoes test negative or very low for acrylamide. Acrylamide is formed in substantial ... I presume the acrylamide content for these would be higher than for boiled. I wonder if preparing potatoes/ sweet potatoes in ... And acrylamide is listed by the California Office of Environmental Health Hazard Assessment as a chemical known to cause cancer ...
Advies van de Hoge Gezondheidsraad betreffende acrylamide. Dutch Advies PDF document - 31.2 KB ... Advies van de Hoge Gezondheidsraad betreffende acrylamide ... Advies van de Hoge Gezondheidsraad betreffende acrylamide. ...
Acrylamide - what is it actually?. Acrylamide is an undesirable process contaminant that can be formed as a by-product of ... Why is acrylamide harmful?. Acrylamide is considered a chemical hazard in the food chain. Although there is currently no clear ... To regulate acrylamide in food, the EU has adopted mandatory minimization measures and guideline values for acrylamide content ... 2017/2158 (Acrylamide Regulation), which contains control measures and guidelines for minimizing the acrylamide content in food ...
By getting ahead of tightening acrylamide regulations smart producers are building consumer trust and future-proofing their ... Changing acrylamide legislation: are your products compliant?. Tightening EU regulations are putting acrylamide in the ... A proposed change to EU legislation on acrylamide would introduce maximum acrylamide limits across countries in the Union. If ... An essential tool to support your acrylamide compliance. Along with developing acrylamide mitigation solutions for a wide range ...
Copyright 2023 © Health Partners. ...
Professional videos of Acrylamide Rich can be found at StockFood, the agency for food photography - from short clips to ...
Acrylamide - CAS 79-06-1 - Calbiochem - Find MSDS or SDS, a COA, data sheets and more information. ... OmniPur® Acrylamide - CAS 79-06-1 - Calbiochem Certificates of Analysis. Title. Lot Number. ...
Boc-amino-PEG4-Acrylamide and other PEG custom synthesis service with high purity. ...
QD 305.A7 85AC Acrylamide. QD 305.A7 91AC Acrylamide : QD 305.E7 2003ET Ethylene oxide. QD 305.E7 85ET Ethylene oxide / ... Acrylamides -- toxicity , Community Health and Primary Health CareNLM classification: QD 305.A7Abstract: Acrylamide, which is ... Acrylamide. Contributor(s): International Programme on Chemical Safety , International Labour Organization , United Nations ... QD 305.A7 2002JO Health implications of acrylamide in food : QD 305.A7 2002JO-1 Conséquences sanitaires de la présence ...
... bakery and snack products offer an ideal solution to help mitigate acrylamide levels. Explore the power of enzymes by Novozymes ... Both the USFDA and the EU warn that acrylamide may have carcinogenic effects. In the US, acrylamide is on the State of ... Are you ready for the new acrylamide regulation?. Developed by Novozymes, Acrylamide Compliance Checker an essential tool to ... A proposed change to EU legislation on acrylamide would introduce maximum acrylamide limits across countries in the Union. If ...
Acrylamide, deep-frying, vegetable oil Abstract. The aim of this study was to determine the effect of various types of deep- ... EFFECT OF VEGETABLE OIL BLENDING ON ACRYLAMIDE DURING POTATO DEEP-FRYING Authors. * NIPOON TANGPANITHANDEE Institute of ... Compared with the control treatment (P), RBO had lowest acrylamide content in cycle 1 at both 150°C and 170°C. However, C ... TANGPANITHANDEE, N. ., ON-NOM, N., & SRICHAMNONG, W. (2019). EFFECT OF VEGETABLE OIL BLENDING ON ACRYLAMIDE DURING POTATO DEEP- ...
Tertiary Butyl Acrylamide (n-TBA) is an organic intermediate , a highly versatile and speciality monomer. Elchemy is a leading ... n-TBA is from the class of hydrophobic acrylamides which is manufactured by using n-tert-butyl acetate and acetic acid. ... New developments in thermosensitive poly(acrylamide)-based hydrogels have created a niche market for n tert-butylacrylamide in ...
Oxidized Dopamine Acrylamide Primer to Achieve Durable Resin-Dentin Bonding.. Wu, Leping; Shao, Hui; Tao, Yang; Wu, Jingya; ... acrylamide (DAA) according to the functional domain of mussel adhesive proteins. DAAs properties of collagen cross-linking, ...
The ATSDR ToxFAQs™ is a series of summaries about hazardous substances developed by the ATSDR Division of Toxicology. Information for this series is excerpted from the ATSDR Toxicological Profiles and Public Health Statements. Each fact sheet serves as a quick and easy to understand guide.
... a preliminary injunction barring the filing of any new Prop 65 challenges alleging failure to warn over exposure to acrylamide ... recently finalized a regulation that addresses when acrylamide in cooked or heat processed foods creates an exposure requiring ... As a general matter and for all types of foods, acrylamide formed by cooking or heat processing does not create an "exposure" ... As summarized in our October 2022 update,1 the new regulation addresses what constitutes an "exposure" to acrylamide from ...
Acrylamide. Mining and tunneling, adhesives, waste treatment, ore processing. Benzene. Fuel, detergents, paint removers, ...
Acrylamide. *. Adaptogens. *. Added Sugars. *. Additives. *. Administrative Procedures Act. *. Advocacy Organizations or ...
Thermodynamic Model for Predicting Swelling of Poly(N-isopropyl acrylamide) Hydrogels in Solvent Mixtures. *Chen, C. (Speaker) ...
AOAC INTERNATIONAL brings together government, industry, and academia to establish standard methods of analysis that ensure the safety and integrity of foods and other products that impact public health around the world. 2275 Research Blvd, Ste 300 Rockville, MD 20850. +1 (800) 379-2622 ...
Poly(N-isopropyl acrylamide) (PNIPAAm)-graft-poly(ethylene oxide) (PEO) hydrogels crosslinked by poly(ε-caprolactone) ... T1 - Preparation and microstructural analysis of poly(ethylene oxide) comb-type grafted poly(N-isopropyl acrylamide) hydrogels ... N2 - Poly(N-isopropyl acrylamide) (PNIPAAm)-graft-poly(ethylene oxide) (PEO) hydrogels crosslinked by poly(ε-caprolactone) ... AB - Poly(N-isopropyl acrylamide) (PNIPAAm)-graft-poly(ethylene oxide) (PEO) hydrogels crosslinked by poly(ε-caprolactone) ...
65 Acrylamide Cancer Lawsuits. Greenberg Glusker LLP on 4/20/2023. For those following the acrylamide saga (see, e.g., our ...
DKSH - The leading Market Expansion Services provider with focus on Asia
  • FDA also regulates the amount of acrylamide in a variety of materials that come in contact with food. (
  • Put another way, the amount of acrylamide found in a large order of French fries at a fast food restaurant is at least three hundred times higher than what the Environmental Protection Agency allows in a glass of drinking water. (
  • In April 2002, the Swedish National Food Agency, presented some data indicating the presence of acrylamide in fried, baked and deep-fried food and later also in coffee. (
  • This established best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. (
  • The presence of acrylamide in the environment poses a threat due to its well known neurotoxic, carcinogenic and teratogenic properties. (
  • 2-carbamoylethyl mercapturic acid (2CaEMA, N-Acetyl-S-carbamoylethyl-L-cysteine) is a urinary metabolite and exposure biomarker of acrylamide, which is a harmful volatile organic compound found in cigarette smoke and in some foods. (
  • Food and cigarette smoke are the major sources of acrylamide exposure. (
  • How can I reduce my family's exposure to acrylamide? (
  • Workers may be harmed from exposure to acrylamide. (
  • The following resources provide information about occupational exposure to acrylamide. (
  • Criteria for a Recommended Standard: Occupational Exposure Standard for Acrylamide -DHHS (NIOSH) Publication No. 77-112. (
  • Working in the production or use of acrylamide and acrylamide containing products (exposure may occur through skin contact). (
  • Acrylamide reduces the ability of male animals to produce offspring and could cause similar effects in humans, but not likely at exposure levels experienced by most people. (
  • Acrylamide can cross the placenta and result in exposure to unborn children. (
  • How can families reduce the risk of exposure to acrylamide? (
  • The EPA has determined that the exposure to acrylamide in drinking water at concentrations of 1.5 milligrams per liter (1.5 mg/L) for one day or 0.3 milligrams per liter (0.3 mg/L) for 10 days is not expected to cause any adverse effects in a child. (
  • This document utilizes well over 200 references to clarify current knowledge on the health consequences of exposure to acrylamide. (
  • Thus, a panel of blood and urinary biomarkers for the evaluation of acrylamide exposure was deemed appropriate. (
  • The study was designed to evaluate daily acrylamide exposure in US adults via hemoglobin adducts and urinary metabolites using a pharmacokinetic framework. (
  • Three acrylamide biomarkers including hemoglobin adducts of acrylamide in blood and two urine metabolites, N-Acetyl-S-(2-carbamoylethyl) cysteine (AAMA) and N-Acetyl-S-(2-carbamoyl-2-hydroxyethyl)- l-cysteine (GAMA) were used to estimate daily acrylamide exposure using validated pharmacokinetic prediction models. (
  • The estimated daily acrylamide exposure varied across the sampled population . (
  • Estimated acrylamide daily exposure was comparable among the three different biomarkers (median 0.4-0.7 µg/kg/d). (
  • Estimated daily acrylamide exposures among US adults using multiple acrylamide biomarkers were similar to populations reported elsewhere providing additional support for using the current approach in assessing acrylamide exposure. (
  • Hubert and his team study people's exposure to a chemical called acrylamide . (
  • He's currently working with the CDC's National Health and Nutrition Examination Survey and other researchers to investigate possible effects of acrylamide exposure on people's health. (
  • Hubert also has worked with researchers at Harvard and in Europe using unique study cohorts such as the "Nurse's Health Study" and the "European Prospective Investigation into Cancer" to obtain better information about possible associations between acrylamide exposure and cancer. (
  • The SDS Poly Acrylamide Gel Electrophoresis Market is likely to scintillate going forward. (
  • The global SDS poly acrylamide gel electrophoresis (PAGE) market is set to exhibit a promising 5% CAGR during the forecast period (2019 - 2029). (
  • Introduction of 2D and 3D electrophoresis techniques has increased the sensitivity and reproducibility of SDS poly acrylamide gel electrophoresis. (
  • Consequently, the key market leaders around the globe are now focusing on continuous investments towards the development of advanced SDS poly acrylamide gel electrophoresis products. (
  • Market players are focusing on offering innovative products of SDS poly acrylamide gel electrophoresis to deliver better protein separation. (
  • The main targets of acrylamide toxicity are the nervous system and reproductive system. (
  • paper and textile production, pulp and paper production, The main targets of acrylamide toxicity are the nervous ore processing, sugar refining, and as a chemical grouting system and reproductive system. (
  • Acrylamide has been extensively studied for toxicity but recent studies showing unsuspected high levels of acrylamide in various foodstuffs have raised intense interest over potential health risks. (
  • Acrylamide toxicity involves several metabolic pathways . (
  • Scientists have determined that acrylamide is a carcinogen, but it belongs to a group of chemicals that have a low threshold of effects that result in low risks. (
  • French fries are also high in acrylamide , a possible carcinogen that is found in starchy foods that have been fried or baked at high temperatures. (
  • Although there is currently no clear evidence of harmful effects on human health, acrylamide is classified as a carcinogen and hereditary agent. (
  • Acrylamide, a potential food carcinogen in humans, is biotransformed to the epoxide glycidamide in vivo. (
  • BACKGROUND: In 1994, acrylamide (AA) was classified as a probable human carcinogen by the International Agency for Research on Cancer. (
  • The goal of this study was to determine the association between cigarette smoking and urinary 2CaEMA concentrations among the U.S. population while considering potential dietary sources of acrylamide intake and demographics. (
  • This report increases awareness and recommends work practices to reduce exposures to acrylamide. (
  • Reconstructing population exposures to acrylamide from human monitoring data using a pharmacokinetic framework. (
  • French fries and potato chips, for example, may have measurable acrylamide levels. (
  • KFC restaurants in California display posters on the wall with a disclaimer reading "Cooked potatoes that have been browned, such as French fries, baked potatoes, and potato chips, contain acrylamide, a chemical known to the state of California to cause cancer. (
  • Although the acrylamide content in coffee is relatively lower than other fried foods, such as potato chips and French fries, consumers should pay attention to the amount and frequency consumption when drinking coffee to reduce the intake of acrylamide. (
  • 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. (
  • In fact, acrylamide can be formed when certain types of food, containing significant amounts of reducing sugars (like glucose) and amino acids (like asparagine), are cooked at temperatures between 90 ¨¬C and 220 ¨¬C. According to the International Agency for research on Cancer (IARC), acrylamide is, since 1994, considered as probably carcinogenic to humans [1]. (
  • Additionally, Asparagine, which is a major amino acid in potatoes and cereals, has also been shown to have a far greater tendency to interact with sugars to produce acrylamide than other amino acids. (
  • Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion of total dietary intake. (
  • The data showed free asparagine concentration to be the main determinant of acrylamide formation in heated rye flour, as it is in wheat. (
  • However, in contrast to wheat, sugar, particularly sucrose, concentration also correlated both with asparagine concentration and with acrylamide formed. (
  • Rye grain was found to contain much higher concentrations of free proline than wheat grain, and less acrylamide formed per unit of asparagine in rye than in wheat flour. (
  • The Council reminds consumers that immature coffee beans contain a large amount of free asparagine which forms acrylamide when roasted at high temperatures. (
  • Participants ingested self-prepared potato chips containing acrylamide (1 mg) without comedication, after CYP2E1 inhibition (500 mg disulfiram, single dose) or induction (48 g/d ethanol for 1 week), and were phenotyped for CYP2E1 with chlorzoxazone (250 mg, single dose). (
  • Dietary intake of acrylamide and pancreatic cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. (
  • To determine whether pyruvate would inhibit the effect of acrylamide on axonal disintegration, a dietary pyruvate supplement was given to some of the treated animals. (
  • No distinction was observed between the accumulation of acrylamide in the nerve fiber of rats receiving the dietary pyruvate supplement and those not receiving the supplement. (
  • The use of (13)C isotope of acrylamide had a slightly greater advantage relative to deuterated acrylamide, because of shifts in elution of deuterated acrylamide relative to its corresponding nondeuterated compound by reversed-phase chromatography. (
  • Both acrylamide and glycidamide are conjugated with glutathione, possibly via glutathione-S-transferases (GST), and bind covalently to proteins and nucleic acids. (
  • Acrylamide, which is known to produce neurotoxic effects in man and many experimental animals, is a white, odourless, crystalline solid that is highly soluble in water. (
  • Presently, and according to the World Health Organization (WHO), acrylamide in food is considered to be a worldwide issue of major concern. (
  • The World Health Organization first began to look at the dangers of acrylamide in 2002 after the publication of a study in Sweden that linked acrylamide consumption with cancer. (
  • Acrylamide is used to make polyacrylamide, which is mainly used in treating waste water discharge from water treatment plants and industrial processes. (
  • Acrylamide is a chemical compound used to make polyacrylamide materials. (
  • Acrylamide is also produced in some foods cooked at high temperatures. (
  • It is unclear how or why acrylamide forms when food is cooked at high temperatures. (
  • Useful search terms for acrylamide include "acrylamide monomer," "acrylic amide," "propenamide," and "2-propenamide. (
  • Acrylamide is a monomer used in a variety of synthetic processes to form polymers and copolymers. (
  • Multivariate regression models were also used to examine key factors in determining estimated acrylamide intake. (
  • Smokers had the highest estimated acrylamide intake (1.20-1.49 µg/kg/d) followed by passive smokers (0.47-0.61) and non-smokers (0.45-0.59). (
  • This analysis assumes that the biomarkers used indicate intake of acrylamide into the body, which is consistent with the substantial known exposures due to diet and smoking . (
  • The U.S. Food and Drug Administration (FDA) is currently developing guidance for industry on reduction of acrylamide levels in food products. (
  • So your goal is to implement the acrylamide reduction measures that informed, health-conscious consumers demand, while maintaining the product quality they expect. (
  • Acrylamide-induced alterations in axonal transport. (
  • Early and dose-dependent decrease of retrograde axonal transport in acrylamide-intoxicated rats. (
  • Single doses of acrylamide (25 to 100 mg/kg, ip) inhibited the retrograde transport of 125I-NGF in a dose-dependent manner within 12 hr after administration. (
  • A dose of acrylamide (15 mg/kg, ip) which did not alter retrograde transport when given as a single dose, markedly inhibited retrograde transport when given repeatedly. (
  • Alterations in retrograde transport appeared prior to detectable alterations in peripheral nerve function and correlated with cumulative dose of acrylamide. (
  • Unchanged acrylamide and the mercapturic acids N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA) and N-acetyl-S-(2-hydroxy-2-carbamoylethyl)-cysteine (GAMA) accounted for urinary excretion [geometric mean (percent coefficient of variation)] of 2.9% (42), 65% (23), and 1.7% (65) of the acrylamide dose in the reference period. (
  • Cigarette smoking emerged as the leading contributor to the acquired acrylamide dose . (
  • Acrylic acid and any ionic impurities in the acrylamide can have significant effects on the performance of the acrylamide gel formed, since the voltage across the gel is affected by the ionic charge of the gel and usage buffers. (
  • It's a pollutant produced from free amino acids and reducing sugars in food at high temperatures, however there is currently no regulations for acrylamide in food in Hong Kong. (
  • Acrylamide (CH 2 =CHCONH 2 ) is a white, crystalline solid. (
  • Acrylamide is a colorless, odorless, crystalline solid that can react violently when melted. (
  • Hemoglobin adducts increased clearly following the acrylamide test-meal. (
  • The cumulative amounts of acrylamide, AAMA, and GAMA excreted and increases in AA adducts changed significantly during CYP2E1 blockade [point estimate (90% confidence interval)] to the 1.34-fold (1.14-1.58), 1.18-fold (1.02-1.36), 0.44-fold (0.31-0.61), and 1.08-fold (1.02-1.15) of the reference period, respectively, but were not changed significantly during moderate CYP2E1 induction. (
  • The biological recognition element consisted of whole cells of Pseudomonas aeruginosa containing intracellular amidase activity, which catalyses the hydrolysis of acrylamide producing ammonium ion (NH4+) and acrylic acid. (
  • Acrylamide is also found in cigarette smoke. (
  • Acrylamide was first converted to its 2,3-dibromopropionamide derivative in aqueous solution, plasma or tissue homogenates by ionic bromination. (
  • The U.S. Environmental Protection Agency (EPA) regulates acrylamide levels in drinking water. (
  • As a rule of thumb, the higher the degree of browning, the higher the concentration of acrylamide formed. (
  • In addition, samples of starchy foods are regularly tested in a laboratory, which continuously keeps the acrylamide concentration below the EU requirements. (
  • The optimum acrylamide concentration as a nitrogen source for cellular growth was at 500 mgl-1. (
  • The general population is exposed to acrylamide by eating contaminated food. (
  • All food business operators (FBOs) are required to put in place simple practical steps to manage acrylamide within their food safety management systems. (
  • This is to ensure that acrylamide levels are as low as reasonably achievable in their food. (
  • How should the food industry respond to acrylamide legislation? (
  • Food manufacturers are legally required to manage acrylamide levels within food safety systems. (
  • It helps to provide a more complete picture of the work developments on acrylamide in food . (
  • The gastronomy department of the Student Union Lower Bavaria/Upper Palatinate declares war on high acrylamide values and stands up for healthier food in all refectories and cafeterias. (
  • In this sense, it is implementing the EU Regulation No. 2017/2158 (Acrylamide Regulation), which contains control measures and guidelines for minimizing the acrylamide content in food. (
  • A visible indicator of acrylamide formation is the degree of browning of the food. (
  • Acrylamide is considered a chemical hazard in the food chain. (
  • Simple precautions can significantly reduce the potential health risk from acrylamide in food. (
  • As a partial food company, the Studentenwerk is obligated to reduce the acrylamide content in the production and processing of food and carries out regular self-monitoring. (
  • This reduces the degree of browning of the food and the formation of acrylamide. (
  • But from the addition of acids to changes in piece size, many acrylamide mitigation measures in Food and Drink Europe's Acrylamide Toolbox involve changes to recipes or manufacturing processes. (
  • The Council also urges manufacturers to review their raw ingredients and production process to minimise the formation of acrylamide during the roasting process in order to enhance food safety. (
  • Acrylamide tends to hydrolyze under acidic or basic conditions to form acrylic acid. (
  • An overview of Genetic Toxicology Micronucleus Rats study conclusions related to Acrylamide (79-06-1). (
  • A working procedure was demonstrated for the analysis of plasma spiked with acrylamide (79061) and for the detection of acrylamide in the proximal and distal regions of excised sciatic nerves from rats administered acrylamide subcutaneously. (
  • The accumulation of free acrylamide in the distal region of the sciatic nerve was studied in male Sprague-Dawley-rats injected daily (5 days per week) with 35mg/kg acrylamide for 0 to 4 weeks. (
  • The present work reports the results concerning the development of several electrochemical biosensors for acrylamide determination, based on a direct biochemical interaction between acrylamide and intact bacterial cells. (
  • These data suggest that single doses of acrylamide produce a biochemical lesion which accumulates to produce neuropathy. (
  • Altered retrograde axoplasmic transport may reflect the primary biochemical event responsible for the induction of neuropathy by acrylamide. (
  • Are acrylamide levels regulated? (
  • However, most people are not exposed to acrylamide levels high enough to cause these effects. (
  • In animals exposed to acrylamide during pregnancy, offspring had decreased body weight, decreased startle responses, and decreased levels of some chemicals involved in transmission of brain signals. (
  • What happens to acrylamide when it levels high enough to cause these effects. (
  • Hattis, an expert in risk analysis, based his estimate on standard EPA projections of risks from animal studies and limited sampling of acrylamide levels in Swedish and American foods. (
  • Genetic and environmental (location and harvest year) effects on the levels of acrylamide precursors were assessed. (
  • The end result could be a situation where health-conscious, highly engaged consumers control the online narrative around acrylamide levels. (
  • By doing everything you can to reduce acrylamide levels, you'll also have future-proofed your products against legislative and consumer pressure and against losing access to retailers' shelves. (
  • Acrylaway ® products are the ideal solution for mitigating acrylamide levels in a consistent way, helping you stay within acrylamide limits. (
  • This allows you to check your products' acrylamide levels against current benchmarks and the anticipated new EU levels. (
  • Quantitative analysis of acrylamide labeled serum proteins by LC-MS/MS. (
  • Isotopic labeling of cysteine residues with acrylamide was previously utilized for relative quantitation of proteins by MALDI-TOF. (
  • Overall, the use of acrylamide for differentially labeling intact proteins in complex mixtures, in combination with LC-MS/MS provides a robust method for quantitative analysis of complex proteomes. (
  • Prepare potatoes with the skin on as the nutrients will lock in and decrease the chance for acrylamide formation. (
  • Please remember that raw or boiled potatoes test negative or very low for acrylamide. (
  • Acrylamide is an undesirable process contaminant that can be formed as a by-product of roasting, frying, baking or deep-frying starchy foods such as coffee beans, cereals or potatoes. (
  • A few months after the original report out of Sweden, The Center for Science in the Public Interest in Washington, DC did its own study on the acrylamide content of the most common starchy foods in the North American diet. (
  • What does the Studentenwerk do to reduce the acrylamide content? (
  • The test revealed that among the 47 samples detected with acrylamide, instant coffee had the highest acrylamide content per kg, ranging from 160µg to 790µg, while the acrylamide content in the remaining 33 samples was between 53µg and 240µg. (
  • The physiological characteristics and optimum growth conditions of the acrylamide-degrading bacteria were investigated. (
  • The changes in acrylamide toxicokinetics upon CYP2E1 blockade provide evidence that CYP2E1 is a major but not the only enzyme mediating acrylamide epoxidation in vivo to glycidamide in humans. (
  • Acrylamide, which is found in foods, is suspected to cause cancer in humans. (
  • How likely is acrylamide to cause cancer? (
  • Acrylamide has caused several types of cancer in animals. (
  • Since then, independent studies in the United States, Germany, Norway, Switzerland, and England have confirmed the link between acrylamide consumption and risk of developing cancer. (
  • And acrylamide is listed by the California Office of Environmental Health Hazard Assessment as a chemical known to cause cancer. (
  • Regardless of how this most recent legal battle goes, we are already well aware of the strong link between acrylamide consumption and risk of developing cancer. (
  • HONG KONG, China - Acrylamide, a cancer-causing substance, was detected in more than 95 per cent of coffee samples tested by Hong Kong's Consumer Council . (
  • Nervous system effects such as muscle weakness, numbness in hands and feet, sweating, unsteadiness, and clumsiness were reported in some acrylamide workers. (
  • Acrylamide is chemical compound with potentially hazardous effects on human health and environment. (
  • A proposed change to EU legislation on acrylamide would introduce maximum acrylamide limits across countries in the Union. (
  • Even if the legislation isn't passed, it will raise consumers' awareness of acrylamide. (
  • Changing acrylamide legislation: are your products compliant? (
  • Determination of acrylamide in nerve tissue homogenates by electron-capture gas chromatography. (
  • Subsequent acrylamide determination was made by gas chromatography with electron capture detection using a Traco 560 gas chromatograph with a constant/current pulse/modulated Ni63 electron capture detector and a Hall 700-A electrolytic conductivity detector. (
  • Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. (
  • Acrylamide forms as part of a chemical reaction, known as the Maillard reaction, which contributes to the aroma, taste, and color of cooked foods. (
  • If you work in an industry that uses acrylamide, please read chemical labels and the accompanying Safety Data Sheets for hazard information. (
  • Acrylamide is a chemical which is produced naturally as a result of cooking starch rich foods at high temperatures - including baking, frying, grilling and roasting. (
  • Acrylamide and its breakdown products can be measured in blood and urine. (
  • The consumer watchdog unveiled yesterday that it had tested 49 different types of coffee products in the market and found that genotoxic carcinogenic acrylamide in the 47 samples with amounts varying by almost 14 times, of which instant coffee samples were detected with a higher level. (
  • On the other hand, a crylamide was not detected in 2 of the tested samples (1 coffee capsule and 1 coffee powder), reflecting that it is feasible for manufacturers to reduce the possible formation of acrylamide during the various production stages of coffee products, from raw ingredient selection, roasting to processing. (
  • Acrylamide is expected to affect children in the same manner as adults. (
  • Acrylamide is formed in substantial quantities when starchy foods are fried or baked at high temperatures. (
  • Here, we explored and compared the application of deuterated and (13)C isotopes of acrylamide for quantitative proteomic analysis using LC-MS/MS and high-resolution FTICR mass spectrometry. (
  • NIOSHTIC-2 search results on acrylamide -NIOSHTIC-2 is a searchable database of worker safety and health publications, documents, grant reports, and journal articles supported in whole or in part by NIOSH. (
  • I estimate that acrylamide causes several thousand cancers per year in Americans," said Clark University research professor Dale Hattis. (
  • Commercially produced since 1954, acrylamide and its derivatives are primarily used in the production of polymers and copolymers having a large market as flocculating agents in the treatment of sewage, wastewater, and drinking water. (
  • Acrylamide can cross the placenta and result in in blood and urine. (
  • How does acrylamide get into foods? (
  • Acrylamide is formed in foods that are rich in carbohydrates when they are fried, grilled, or baked. (
  • Because there has been little research conducted on why acrylamide develops in foods it is also unknown what can be done to avoid the substance. (
  • Acrylamide has been detected in home-cooked, packaged and processed foods. (
  • Acrylamide: What Is It, and Which Foods Contain It? (
  • Along with developing acrylamide mitigation solutions for a wide range of foods, we offer a range of ways to help you stay compliant. (
  • Ghanayem BI, Witt KL, Kissling GE, Tice RR, Recio L. Absence of acrylamide-induced genotoxicity in CYP2E1-null mice: evidence consistent with a glycidamide-mediated effect. (
  • varying the ratio of acrylamide to crosslinking agent permits the formation of a gel with predictable average pore size and texture. (
  • Acrylamide is one of the hundreds of chemicals that can form during the Maillard reaction. (
  • The retrograde axoplasmic transport of iodinated nerve growth factor (125I-NGF) was markedly altered by systemic acrylamide treatment. (