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Acrylamide: Quiz


Question 1:
What is the chemical name of Acrylamide (IUPAC)
uraniumdioxide di-ammonium carbonate

Question 2: When the temperature is as low as 4 °C (39 °F) the ________ content rises sharply, so that the acrylamide formation during baking or deep-frying will be higher.

Question 3: On April 24, 2002, the Swedish National Food Administration (Livsmedelsverket) announced that acrylamide can be found in baked and fried starchy foods, such as potato chips, ________ and cookies.
BreakfastMedieval cuisineBreadRice

Question 4: In 1959, the groups of Davis and Ornstein[5] and of Raymond and Weintraub[6] independently published on the use of polyacrylamide gel electrophoresis to separate charged ________.

Question 5: It is a white odourless crystalline solid, soluble in water, ethanol, ether and ________.
DichloromethaneBromoformChloroformCarbon tetrachloride

Question 6: In fried or baked goods, acrylamide may be produced by the reaction between asparagine and reducing sugars (________, glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F).

Question 7: There is evidence that exposure to large doses can cause damage to the male ________ glands.
AnimalSexReproductionCell (biology)

Question 8: It decomposes non-thermally to form ________, and thermal decomposition produces carbon monoxide, carbon dioxide, and oxides of nitrogen.

Question 9: A study by the ________ (FDA) proposed a mechanism that involves asparagine, which, when heated in the presence of glucose, forms acrylamide.
Drug developmentFood and Drug Administration (United States)PharmacovigilanceNew Drug Application

Question 10: Some acrylamide is used in the manufacture of ________ and the manufacture of other monomers.
Acid dyeDyeMordantCochineal


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