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Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH 2 =CHC(O)NH 2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH 2 ).
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]
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The synthesis of poly(N-isopropylacrylamide) began with the synthesis of the acrylamide monomer by Sprecht in 1956. [13] In 1957, Shearer patented the first application for what would be later identified as PNIPA for the use as a rodent repellent. [14] Early work was piqued by theoretical curiosity of the material properties of PNIPA.
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Swapping regular salt for salt substitutes may reduce the risk of recurrent stroke and death. In a recent study, compared to regular salt intake, salt substitutes reduced stroke-related mortality ...
Polyacrylic acid is a weak anionic polyelectrolyte, whose degree of ionisation is dependent on solution pH. In its non-ionised form at low pHs, PAA may associate with various non-ionic polymers (such as polyethylene oxide, poly-N-vinyl pyrrolidone, polyacrylamide, and some cellulose ethers) and form hydrogen-bonded interpolymer complexes. [17]
A bit of salt in the diet is necessary for good health. The seasoning is also a kitchen staple and taste booster, but Americans consume way too much — usually without even picking up a saltshaker.