(ă-krĭl′ă-mīd)
[Pronunciation]

1. The amide of acrylic acid, C₃H₅NO.
Acrylamide is used in many types of gel electrophoresis to separate and to identify proteins.
2. A chemical byproduct formed in foods cooked at high temperatures.
Acrylamides cause cancer and have adverse effects on reproduction.
See: carcinogen

Acrylamide, a suspected carcinogen, is found in starch-rich foods prepared at high temperatures; these include potato chips, french fries, and bread.