Acrylamide

Acrylamide is a colorless, water-soluble organic compound used to make polyacrylamide. It also forms in some starchy foods during high-temperature cooking, prompting concern about dietary exposure.

Polymerization: A chemical process in which small molecules join to form larger molecules or networks. Acrylamide molecules polymerize to form polyacrylamide.
Polyacrylamide gel electrophoresis: A laboratory method that separates molecules through a polyacrylamide gel under an electric field. Acrylamide is the monomer used to prepare the gels in this method.
Neurotoxicity: Damage to the structure or function of the nervous system caused by a substance or exposure. High or sustained acrylamide exposure can damage peripheral nerves.
Dietary exposure: Contact with a substance through food or drink consumed. Food-derived acrylamide exposure is generally much lower than exposures possible in some workplaces.
Polyacrylamide: A water-soluble polymer made from acrylamide monomers. This is the principal polymer produced from acrylamide.
Water treatment: Processes that improve water quality by removing or controlling contaminants. Polyacrylamide made from acrylamide is used as a flocculant in some treatment processes.
Carcinogen: An agent capable of causing cancer in humans or animals. Acrylamide is classified as probably carcinogenic to humans based chiefly on animal evidence.
Occupational hygiene: The practice of identifying and controlling workplace exposures to health hazards. Workplace controls address concentrated acrylamide exposure rather than ordinary food intake.
Maillard reaction: A set of reactions between amino compounds and reducing sugars that contributes to browning during heating. This reaction family produces acrylamide in heated foods.
Enhanced oil recovery: Methods that increase the amount of crude oil extracted from a reservoir. Polyacrylamide can thicken injected water used in some recovery methods.

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