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Related Concept Videos

2° Amines to N-Nitrosamines: Reaction with NaNO201:20

2° Amines to N-Nitrosamines: Reaction with NaNO2

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.
Physical Properties of Amines01:26

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
Amines to Amides: Acylation of Amines01:19

Amines to Amides: Acylation of Amines

Various carboxylic acid derivatives (such as acid chlorides, esters, and anhydrides) can be used for the acylation of amines to yield amides. The reaction requires two equivalents of amines. The first amine molecule functions as a nucleophile and attacks the carbonyl carbon to produce a tetrahedral intermediate. This is followed by the loss of the leaving group and restoration of the C=O bond.
Next, the second equivalent of amine serves as a Brønsted base and deprotonates the quaternary amide...
Anionic Chain-Growth Polymerization: Overview01:20

Anionic Chain-Growth Polymerization: Overview

The polymerization process that involves carbanion as an intermediate is called anionic polymerization. It is also a type of addition or chain-growth polymerization. Anionic polymerization gets initiated by a strong nucleophile such as an organolithium or a Grignard reagent. The most commonly used initiator for anionic polymerization is butyl lithium. Monomers involved in anionic polymerization must possess a vinyl group bonded to one or two electron-withdrawing groups. For instance,...
Phase II Reactions: Acetylation Reactions01:24

Phase II Reactions: Acetylation Reactions

Acetylation, a phase II biotransformation reaction, introduces an acetyl group to drugs or their metabolites. Acetyltransferase enzymes facilitate this reaction, which resembles α-amino acid conjugation due to the addition of a functional group to the drug molecule.
The substrates for acetylation are typically drugs or their metabolites with an amino, sulfonamide, or hydrazine functional group. Acetylation can occur at several points in the drug molecule, including primary, secondary, and...
Preparation of Amides01:29

Preparation of Amides

Amides are synthesized by treating carboxylic acids with amines in the presence of dehydrating agents like dicyclohexylcarbodiimide (DCC).
The DCC-promoted synthesis of amides begins with the protonation of DCC by carboxylic acid. The protonation makes it a better acceptor. Next, the addition of carboxylate to the protonated carbodiimide gives a reactive acylating agent.
Subsequently, the amine acts as a nucleophile that attacks the acylating agent to form a tetrahedral intermediate. In the...

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Related Experiment Video

Updated: May 28, 2026

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
15:33

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

Published on: October 29, 2013

Acrylamide in snack foods.

Amit Baran Das1, Prem Prakas Srivastav

  • 1Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. amit@agfe.iitkgp.ernet.in

Toxicology Mechanisms and Methods
|October 26, 2011
PubMed
Summary

Acrylamide, a food processing byproduct, is linked to cancer and nerve damage. Recent research focuses on its formation, toxic effects, and reduction strategies in snack foods.

Area of Science:

  • Food Chemistry
  • Toxicology
  • Public Health

Background:

  • Acrylamide presence in high-temperature processed foods confirmed in 2002.
  • Formation is linked to carbohydrates, proteins, and fats.
  • Toxicological studies indicate carcinogenic and neurotoxic effects in animal models.

Purpose of the Study:

  • Review recent studies on acrylamide.
  • Investigate toxicological effects.
  • Explore formation mechanisms and reduction strategies in snack foods.

Main Methods:

  • Literature review of studies since 2002.
  • Analysis of research on acrylamide formation pathways.
  • Evaluation of toxicological data from animal models.

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Color Spot Test As a Presumptive Tool for the Rapid Detection of Synthetic Cathinones
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Main Results:

  • Acrylamide formation mechanisms elucidated.
  • Carcinogenic and neurotoxic effects confirmed in animal studies.
  • Various reduction strategies identified for snack foods.

Conclusions:

  • Acrylamide poses health risks, including cancer and neurotoxicity.
  • Understanding formation pathways is key to mitigation.
  • Continued research is vital for reducing acrylamide in processed foods.