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Acrylamide A White Crystal Chemical

- Sep 25, 2017 -

Acrylamide is a white crystalline chemical, is the production of polyacrylamide raw materials. Polyacrylamide is mainly used for water purification, pulp processing and pipeline coating and so on. Starch products are prone to acrylamide at high temperatures (> 120 ° C). Studies have shown that the human body through the digestive tract, respiratory tract, skin and mucous membranes and other means of exposure to acrylamide, drinking water is one of the important contact pathways.

Acrylamide is a white crystalline chemical, is the production of polyacrylamide raw materials. Polyacrylamide is mainly used for water purification, pulp processing and pipeline coating, etc., also used for polyacrylamide gel electrophoresis. Starch products are prone to acrylamide at high temperatures (> 120 ° C).

Studies have shown that the human body through the digestive tract, respiratory tract, skin and mucous membranes and other means of exposure to acrylamide, drinking water is one of the important contact pathways. In April 2002, the Swedish National Food Administration and the University of Stockholm researchers first reported that acrylamide was detected in some fried and grilled starchy foods such as french fries, fried potato chips and so on, and the content exceeded the maximum allowable water Limited to more than 500 times. After Norway, Britain, Switzerland and the United States and other countries have also reported a similar result. In addition, the human body may also be through smoking and other means of exposure to acrylamide.

Acrylamide into the body can be absorbed through a variety of ways by the body, which absorbed the digestive tract the fastest. About 90% of the acrylamide entering the human body is metabolized, and only a small amount of it is discharged through the urine. Acrylamide into the body, the body will be combined with DNA guanine to form adducts, leading to genetic mutations and other genetic material damage.

A survey of occupational exposure to acrylamide and accidental exposure to acrylamide indicates that acrylamide has neurotoxic effects, but there is insufficient evidence that the presence of acrylamide through food intake is associated with the presence of certain human tumors.

According to the Hong Kong Consumer Council, carbohydrate-containing foods produce acrylamide after frying. Studies have shown that acrylamide can cause cancer. But the World Health Organization says it is difficult to set a safety standard because it is difficult to gauge which concentration of acrylamide will cause cancer.


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