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'''Akrilamida''' (atau '''akrilik amida akrilat''') adalah senyawa organik sederhana dengan [[rumus kimia]] [[Carbon|C]]<sub>3</sub>[[Hydrogen|H]]<sub>5</sub>[[Nitrogen|N]][[Oxygen|O]] dan berpotensi berbahaya bagi kesehatan (menyebabkan [[kanker]] atau karsinogenik). Nama [[IUPAC]]-nya adalah '''2-propenamida'''. Dalam bentuk murni ia berwujud padatan kristalin[[kristal]] putih dan tidak berbau. AkrilamidaPada suhu ruang, akrilamida larut dalam [[air]], [[etanol]], [[eter]], dan [[kloroform]]. Ia tidak kompatibel dengan [[asam]], [[basa]], agen pengoksidasi, dan [[besi]] (dan garamnya). Dalam keadaan normal ia akan terdekomposisi menjadi [[amonia]] tanpa pemanasan, atau menjadi [[karbon dioksida]], [[karbon monoksida]], dan [[oksida nitrogen]] dengan pemanasan.
Dalam skala industri akrilamida dibuat dari hidrolisis [[akrilonitril]] oleh [[nitril hidratase]].
Akrilamida dapat membentuk rantai polimer panjang yang dikenal sebagai poliakrilamida, yang juga karsinogenik. Polimer ini dipakai dalam pengental karena ia akan membentuk [[gel]] bila tercampur air. Dalam laboratorium biokimia poliakrilamida dipakai sebagai fase diam dalam [[elektroforesis gel]] (PAGE atau SDS-PAGE). Ia dipakai pula dalam penanganan limbah cair, pembuatan kertas, pengolahan bijih besi, dan dalam pembuatan bahan pengepres. Beberapa akrilamida dipakai dalam pembuatan [[zat pewarna]], atau untuk membentuk monomer lain.
<!-- Most acrylamide is used to synthesize [[polyacrylamide]]s, which find many uses as water-soluble [[thickener]]s. These include use in [[wastewater]] treatment, [[gel electrophoresis]] ([[SDS-PAGE]]), [[papermaking]], [[ore]] processing, and the manufacture of [[permanent press]] fabrics. Some acrylamide is used in the manufacture of [[dye]]s and the manufacture of other [[monomers]].
AcrylamideAkrilamida alsodapat occursterbentuk inpada manybahan cookedmakanan starchygorengan foods.yang Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found the chemical inmengandung [[starchpati]]y foods, such asseperti [[potatokentang chipgoreng]]s, atau [[French fried potatoes|French friesroti]] andyang bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependent)dipanggang.<ref name=tareke>{{cite journal | author = Tareke E, Rydberg P. ''et al.'' | title = Analysis of acrylamide, a carcinogen formed in heated foodstuffs | journal = J. Agric. Food. Chem. | volume = 50 | issue = 17 | pages = 4998–5006 | year = 2002 | id = PMID 12166997}}</ref> ItPembentukan wasterjadi notpada foundpengolahan indengan foodsuhu thatmulai had120°C beendan boiled<refdengan name="tareke"/><ref>Foodkadar 30 hingga 2300 mikro[[molalitas|molal]] per kg. Walaupun proses sepenuhnya Standardstidak Agencydiketahui, Acrylamide:pembentukan yourini questionsdiduga answeredkuat [http://www.food.gov.uk/safereating/chemsafe/acrylamide_branch/acrylamide_study_faq/]terkait Retrieveddengan onfenomenon 2008-01-01</ref>reaksi norpencoklatan innon-[[enzim]]atik foodsyang thatdikenal weresebagai not[[reaksi heatedMallard]].<ref name="tareke"/>
In February 2009, Health Canada announced that they were assessing whether acrylamide, which occurs naturally during the cooking of French fries, potato chips and other processed foods, is a hazard to human health and whether any regulatory action needs to be taken. They are currently collecting information on the properties and prevalence of acrylamide in order to make their assessment.<ref>[http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/index-eng.php Health Canada: Acrylamide]</ref> -->
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[[Kategori:Amida]]
[[Kategori:Karsinogen]]
[[ar:أكريلاميد]]
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