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Acrylamide can arise in some cooked foods via a series of steps by the reaction of the amino acid asparagine and glucose. This condensation, one of the Maillard reactions , followed by dehydrogenation produces N -( D -glucos-1-yl)- L -asparagine, which upon pyrolysis generates some acrylamide.
Roast pork, browned using the Maillard reaction The preparation of French fries at high temperature can lead to the formation of acrylamide. [6] The browning reactions that occur when meat is roasted or seared are complex and occur mostly by Maillard browning [11] with contributions from other chemical reactions, including the breakdown of the ...
The reaction proceeds via N-hydroxymethylacrylamide, which can be detected in alkaline solution and decomposes in acid to give N,N′-methylenebisacrylamide. Using acrylamide and paraformaldehyde in 1,2-dichloroethane gives a clear solution upon heating, from which MBA crystallizes.
Polyacrylamide is of low toxicity but its precursor acrylamide is a neurotoxin and carcinogen. [1] Thus, concerns naturally center on the possibility that polyacrylamide is contaminated with acrylamide. [12] [13] Considerable effort is made to scavenge traces of acrylamide from the polymer intended for use near food. [1]
The polymerization reaction creates a gel because of the added bisacrylamide, which can form cross-links between two acrylamide molecules. The ratio of bisacrylamide to acrylamide can be varied for special purposes, but is generally about 1 part in 35. The acrylamide concentration of the gel can also be varied, generally in the range from 5% to ...
The carboxyl group of acrylic acid can react with ammonia to form acrylamide, or with an alcohol to form an acrylate ester. Acrylamide and methyl acrylate are commercially important examples of α,β-unsaturated amides and α,β-unsaturated esters, respectively. They also polymerize readily.
The reaction scheme below is a terpolymerization to form a cross-linked hydrogel. The reactant ammonium persulfate (APS) is used in polymer chemistry as a strong oxidizing agent that is often used along with tetramethylethylenediamine (TMEDA) to catalyze the polymerization when making polyacrylamide gels .
Glycidamide is a reactive epoxide metabolite from acrylamide [4] [5] and can react with nucleophiles.This results in covalent binding of the electrophile. [6]Glycidamide gives a positive response in the Ames/Salmonella mutagenicity assay, which indicates that it can cause mutations in the DNA. [4]