1. A colorless, odorless chemical compound (C₃H₅NO) used in manufacturing plastics, adhesives, and water treatment products; also formed as a byproduct when starchy foods are cooked at high temperatures.
Usage: technical; chemistry; food science

Examples

• Acrylamide is commonly used in the production of polyacrylamide, a polymer with many industrial applications.
• Researchers have studied the levels of acrylamide in french fries and potato chips.
• The chemical acrylamide forms when foods containing asparagine are heated above 120°C.
• Water treatment facilities use acrylamide-based polymers to help purify drinking water.
• Health agencies monitor acrylamide exposure in occupational and dietary settings.