noun a chemical compound that is used in various industrial processes and is also formed when certain foods are cooked at high temperatures
Acrylamide contamination can occur in water sources due to industrial discharges or improper disposal of the chemical.
Acrylamide poisoning can occur through occupational exposure or ingestion of contaminated water, leading to neurological symptoms and other health effects.
Acrylamide is a chemical compound used in the production of polyacrylamide, a polymer with various industrial applications.
Acrylamide is formed in certain foods during high-temperature cooking processes such as frying, baking, and roasting.
Acrylamide exposure has been linked to potential health risks, including cancer, and is a subject of ongoing research and regulatory scrutiny.
Acrylamide is used in gel electrophoresis techniques for separating and analyzing proteins and nucleic acids.
Acrylamide may be mentioned in articles or books discussing health risks associated with certain foods cooked at high temperatures.
Acrylamide is used in laboratory settings for various chemical processes, such as polymerization reactions.
Acrylamide is studied in relation to food safety and is monitored in processed foods to ensure levels are within regulatory limits.
Acrylamide can be a concern in terms of environmental contamination and may be monitored in water sources or soil.