Acrylamide Essay

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Acrylamide Essay

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What Is Acrylamide? –

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In addition, it is used to produce polyacrylamide gel in electrophoresis gels. It creates cross-links between acrylamide and bis-acrylamide. The ratio between acrylamide and polyacrylamide determines the characteristics of the polyacrylamide gel. It can maintain the firmness of the gel; because it has the ability to create a network rather than linear chains. Acrylamide: Although Acrylamide has been present in food since the cooking began it,was first detected in food in April. Acrylamide naturally forms in starchy food products at high-temperature cooking at o and low moisture ; such as frying, roasting and baking.

It can also form from sugars and amino acids mainly in asparagine that are naturally present in many foods. In addition, acrylamide is found in potato crisps, French fries, biscuits, bread, and coffee. But, it does not occur in food packaging or in the environment. Moreover, it is also found in non-food materials such tobacco smoke. Bisacrylamide: Bisacrylamide is a commercially available crosslinker used with acrylamide which is available as a dry powder and a pre-mixed solution. Your email address will not be published. The paragraphs below discuss each of these points in turn. Dulak believes that the results of the Johnson et al. In addition, American Cyanamid states that the Bull et al. Dulak reported that American Cyanamid is currently conducting a second carcinogenicity study designed to clarify the questions that arose during the Johnson et al.

First, as regards the Bull et al. OSHA finds it inappropriate to delay action when the best available evidence at present indicates a significant risk at the former PEL. However, in light of the ongoing research being conducted by American Cyanamid, OSHA will consider new evidence as it becomes available and will revise its limit if this action appears to be warranted. In response to Dr. American Cyanamid believes that both the recent epidemiological findings of Sobel, Bond, Parsons, and Brenner , as cited in Ex.

Dulak discussed the Collins et al. It was determined that the study was large enough to detect the increased risk of cancer which OSHA has indicated would occur at present exposure limits. OSHA does not agree that its quantitative risk assessment is inconsistent with the findings of the Collins et al. This cumulative exposure corresponds to a year exposure to 0. Thus, at the levels and durations of exposure experienced by the cohort studied by Collins et al. OSHA finds that the results presented by Collins et al. Optimized fryers should program temperature: allowing an initial temperature drop, but then efficiently heating to prevent the temperature dropping below a given limit; after the end of frying, the initial temperature must be restored before frying the next portion.

This is a preview of subscription content, access via your institution. Rent this article via DeepDyve. CAS Google Scholar. Google Scholar. Article Google Scholar. Download references. You can also search for this author in PubMed Google Scholar. Reprints and Permissions. Fiselier, K. Influence of the frying temperature on acrylamide formation in French fries.

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