Last April Swedish scientists discovered high levels of a potentially cancer-causing chemical called acrylamide in wide range of starch-containing foods that are fried or baked, particularly french fries, potato chips and crackers. The announcement received worldwide publicity. But at the time, no one knew where the acrylamide came from, how it was formed, or, indeed, if there is a link between acrylamide in food and cancer. The findings were quickly confirmed by the British Food Standards Agency. Earlier this autumn the source of the acrylamide was identified independently by researchers at the University of Reading in England, Nestlé in Switzerland and Procter & Gamble in the United States. They showed that acrylamide is produced when asparagine, an amino acid abundant in cereals and grains, is heated above 100 degrees Centigrade (212 degrees Fahrenheit) with either of two sugars, glucose or 2-deoxyglucose.
Now Bruce Ganem, a professor in Cornell Universitys Department of Chemistry and Chemical Biology, has offered a more-detailed chemical explanation about how acrylamide is produced when starch-containing foods are fried or cooked at high temperatures. His theory is proposed in a letter, "Explaining acrylamides in food," in a recent issue of the journal Chemical and Engineering News (Dec. 2, 2002).
Acrylamide is a polymer that is widely used in the treatment of drinking water. It also is used in the manufacture of plastics. It was first evaluated as probably carcinogenic to humans in 1994 by the International Agency for Research on Cancer. But it was not known to occur in high levels in fried or baked foods before this years Swedish study.
Blaine P. Friedlander Jr. | Cornell News
Zap! Graphene is bad news for bacteria
23.05.2017 | Rice University
Discovery of an alga's 'dictionary of genes' could lead to advances in biofuels, medicine
23.05.2017 | University of California - Los Angeles
An international team of physicists has monitored the scattering behaviour of electrons in a non-conducting material in real-time. Their insights could be beneficial for radiotherapy.
We can refer to electrons in non-conducting materials as ‘sluggish’. Typically, they remain fixed in a location, deep inside an atomic composite. It is hence...
Two-dimensional magnetic structures are regarded as a promising material for new types of data storage, since the magnetic properties of individual molecular building blocks can be investigated and modified. For the first time, researchers have now produced a wafer-thin ferrimagnet, in which molecules with different magnetic centers arrange themselves on a gold surface to form a checkerboard pattern. Scientists at the Swiss Nanoscience Institute at the University of Basel and the Paul Scherrer Institute published their findings in the journal Nature Communications.
Ferrimagnets are composed of two centers which are magnetized at different strengths and point in opposing directions. Two-dimensional, quasi-flat ferrimagnets...
An Australian-Chinese research team has created the world's thinnest hologram, paving the way towards the integration of 3D holography into everyday...
In the race to produce a quantum computer, a number of projects are seeking a way to create quantum bits -- or qubits -- that are stable, meaning they are not much affected by changes in their environment. This normally needs highly nonlinear non-dissipative elements capable of functioning at very low temperatures.
In pursuit of this goal, researchers at EPFL's Laboratory of Photonics and Quantum Measurements LPQM (STI/SB), have investigated a nonlinear graphene-based...
Dental plaque and the viscous brown slime in drainpipes are two familiar examples of bacterial biofilms. Removing such bacterial depositions from surfaces is...
23.05.2017 | Event News
22.05.2017 | Event News
17.05.2017 | Event News
23.05.2017 | Physics and Astronomy
23.05.2017 | Life Sciences
23.05.2017 | Medical Engineering