It is likely that any risks from acrylamide are not new and we have probably been exposed to them in food for generations.
DOUBTS: Clockwise from top left, Rice Krispies, Walkers Lites, Kellogs Special K and Ryvita; BEWARE: Fried foods may be worse for us than previously thought as high levels of the carcinogenic chemical acrylamide have been found in chips
The Center for Disease Control, Environmental Protection Agency and Pollution Control Agency have all conducted studies showing that, upon exposure to the environment, acrylamide
and PAM biodegrade or hydrolyze within hours to days (depending upon microbial concentrations, pH levels and temperature) and are gone before reaching most water sources.
Comparison of estimated dietary intake of acrylamide with hemoglobin adducts of acrylamide and glycidamide.
Analysis of hemoglobin adducts of acrylamide and glycidamide by liquid chromatography-electrospray ionization tandem mass spectrometry, as exposure biomarkers in French population.
Biomarkers of human exposure to acrylamide and relation to polymorphisms in metabolizing genes.
The independence of conversion on residence time implies that the polymerization kinetics of acrylamide in the presence of persulfate during extrusion is sufficiently rapid to be complete in less than [approximately equal to] 400 seconds.
Figure 1 suggests that the critical parameter in determining monomer conversion is degree of fill, not residence time, for the graft polymerization of starch with acrylamide during extrusion.
Starch-g-polyacrylamide materials with higher levels of acrylamide were also extruded.
In general, cationic methacrylates and methacrylamides are more reactive than their acrylate and acrylamide counterparts.
15,16) Extensive reactivity ratio data of acrylamide with cationic and anionic monomers under various conditions are summarized elsewhere.
In contrast, cationic acrylamide copolymers containing amide monomers such as APTAC and MAPTAC are reasonably stable up to a pH of 9-10.