Acrylamide

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USD 2000 ~ 3000

Acrylamide with CAS 79-06-1

Min. Order: 1 Metric Ton

Transportation: Ocean

Supply Ability: 1000MT

Place of Origin: Zibo Shandong

Productivity: 1000MT

Molecular Formula: C3H5NO Molecular Weight: 71.08 CAS NO.: 79-06-1 EINECS NO: 201-173-7 Purpose: 1. Prepare polyacrylamide gel for electrophoretic determination of protein molecular weight, etc. Flocculant. Enhance paper strength. Improve fiber...

USD 2000 ~ 3000

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Acrylamide is a chemical compound that is formed naturally in certain foods during high-temperature cooking processes, such as frying, baking, and roasting. It is formed from a reaction between sugars and an amino acid called asparagine. Acrylamide is also used in industrial processes, such as the production of plastics, adhesives, and paper.

Acrylamide has been classified as a potential human carcinogen by the International Agency for Research on Cancer (IARC). Animal studies have shown that high doses of acrylamide can cause cancer, and studies in humans have suggested a possible link between acrylamide intake and increased risk of certain types of cancer, such as kidney and ovarian cancer.

The levels of acrylamide in food can vary widely depending on factors such as cooking time, temperature, and the type of food being cooked. Foods that are particularly high in acrylamide include potato chips, French fries, and coffee.

To reduce exposure to acrylamide, it is recommended to avoid overcooking or burning foods, and to eat a balanced and varied diet that includes plenty of fruits, vegetables, and whole grains. It is also important to follow good food safety practices, such as storing and cooking food properly.

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