11 Short Acrylamide Facts (French Fries Foe)
January 5th, 2010 admin
Topics: acrylamide, asparagine, boiling, cooking, Fooducate, french fries, high temperature, potato, potato chip, steaming
As if we haven’t got enough things to worry about, 8 years ago Swedish scientists discovered that acrylamide, a synthetic potentially dangerous chemical used for various industrial purposes, also appears in french fries and potato chips. More accurately, it forms in some foods during high-temperature cooking processes , such as frying, roasting, and baking. What you need to know: 1. Acrylamide is formed in a high heat reaction of sugars and asparagine (an amino acid) that are naturally present in certain foods such as potatoes and breads. 2. Frying, roasting, and cooking form acrylamide, but not boiling, steaming, or microwaving. 3. Acrylamide can also be found…
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Organic chemistry: Amino acids and...Organic chemistry: Biochemistry--amino acids, peptides, and polypeptide sequencing. Acid/base properties of amino acids. How to draw amino acids at various pHs. How to determine pI of a peptide; zwitterion. Acylation of the N-terminus; conversion of the C-terminus into an amide. Total acid hydrolysis (TAH). Sangers reagent and Dansyl chloride. Hydrazine (NH2NH2). Proteolytic enzymes--chymotrypsin, trypsin, thermolysin. A polypeptide sequencing problem This is a recording of a tutoring session, posted with the students permission. These videos are offered on a "pay-what-you-like" basis. You can pay for the use of the videos at my website: www.freelance-teacher.com For printable documents containing the amino acid table and the problems discussed in this video series, go to my website. For a list of all the available video series, arranged in suggested viewing order, go to my website. For a playlist containing all the videos in this series, click here: www.youtube.com (1) Acid/base properties of amino acids (2) Continued. How to draw amino acids at various pHs (glycine) (3) Continued (alanine, valine, leucine, isoleucine) (4) Continued (phenylalanine, proline). pH vs. pKa (5) How to draw amino acids at various pHs, continued (serine, threonine, tyrosine) (6) Continued (asparagine). Why amides are neither nucleophilic nor basic (7) How to draw amino acids at various pHs, continued (glutamine, lysine) (8) Continued (arginine, tryptophan) (9) Continued (histidine) (10 <b>...</b>
Organic chemistry: Amino acids and...Organic chemistry: Biochemistry--amino acids, peptides, and polypeptide sequencing. Acid/base properties of amino acids. How to draw amino acids at various pHs. How to determine pI of a peptide; zwitterion. Acylation of the N-terminus; conversion of the C-terminus into an amide. Total acid hydrolysis (TAH). Sangers reagent and Dansyl chloride. Hydrazine (NH2NH2). Proteolytic enzymes--chymotrypsin, trypsin, thermolysin. A polypeptide sequencing problem This is a recording of a tutoring session, posted with the students permission. These videos are offered on a "pay-what-you-like" basis. You can pay for the use of the videos at my website: www.freelance-teacher.com For printable documents containing the amino acid table and the problems discussed in this video series, go to my website. For a list of all the available video series, arranged in suggested viewing order, go to my website. For a playlist containing all the videos in this series, click here: www.youtube.com (1) Acid/base properties of amino acids (2) Continued. How to draw amino acids at various pHs (glycine) (3) Continued (alanine, valine, leucine, isoleucine) (4) Continued (phenylalanine, proline). pH vs. pKa (5) How to draw amino acids at various pHs, continued (serine, threonine, tyrosine) (6) Continued (asparagine). Why amides are neither nucleophilic nor basic (7) How to draw amino acids at various pHs, continued (glutamine, lysine) (8) Continued (arginine, tryptophan) (9) Continued (histidine) (10 <b>...</b>
Organic chemistry: Amino acids and...Organic chemistry: Biochemistry--amino acids, peptides, and polypeptide sequencing. Acid/base properties of amino acids. How to draw amino acids at various pHs. How to determine pI of a peptide; zwitterion. Acylation of the N-terminus; conversion of the C-terminus into an amide. Total acid hydrolysis (TAH). Sangers reagent and Dansyl chloride. Hydrazine (NH2NH2). Proteolytic enzymes--chymotrypsin, trypsin, thermolysin. A polypeptide sequencing problem This is a recording of a tutoring session, posted with the students permission. These videos are offered on a "pay-what-you-like" basis. You can pay for the use of the videos at my website: www.freelance-teacher.com For printable documents containing the amino acid table and the problems discussed in this video series, go to my website. For a list of all the available video series, arranged in suggested viewing order, go to my website. For a playlist containing all the videos in this series, click here: www.youtube.com (1) Acid/base properties of amino acids (2) Continued. How to draw amino acids at various pHs (glycine) (3) Continued (alanine, valine, leucine, isoleucine) (4) Continued (phenylalanine, proline). pH vs. pKa (5) How to draw amino acids at various pHs, continued (serine, threonine, tyrosine) (6) Continued (asparagine). Why amides are neither nucleophilic nor basic (7) How to draw amino acids at various pHs, continued (glutamine, lysine) (8) Continued (arginine, tryptophan) (9) Continued (histidine) (10 <b>...</b>
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BiologySci (Sciencia Biology) : http://sciencia.org Protective effect of L-carnitine against acrylamide-induced DNA damage in somatic and germ http://url4.eu/-6cHaE.. Updated : 2010-07-31T02:24:58Z | Reply | View Tweet |
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JoyHouston (Joy Houston) : What is ACRYLAMIDE and how can you avoid it? Here's a detailed summary of cooked food toxins http://bit.ly/9ZoF1C.. Updated : 2010-07-30T16:13:31Z | Reply | View Tweet |
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greenandhealthy (Janelle Sorensen) : @that_danielle I didn't prep myself to respond to acrylamide questions... #healthychild.. Updated : 2010-07-30T01:52:01Z | Reply | View Tweet |
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ElBreastCancer (Peet Yssel) : Acrylamide | Newsreel Network .com http://bit.ly/bI1fwA.. Updated : 2010-07-29T21:49:31Z | Reply | View Tweet |
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Poet_Carl_Watts (Carl Watts) : 68k-Views-risky chems:Acrylamide-Formed when carbohydrates are cooked at high temperatures Info4U! http://sn.im/zajnf.. Updated : 2010-07-29T16:00:15Z | Reply | View Tweet |
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[Environment]For years, scientists have been trying to figure out a way to get a cancer-causing chemical known as acrylamide out of our french fries and potato chips.
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