In 2002, workers at the Swedish National Food Administration discovered that heated

Chapter 0, Problem 27-18

(choose chapter or problem)

In 2002, workers at the Swedish National Food Administration discovered that heated, carbohydrate-rich foods, such as french fries, potato chips, and bread, contain alarming levels (0.1 to 4 g/g) of acrylamide, a known carcinogen.32 After the discovery, simplified methods were developed to measure ppm levels of acrylamide in food. In one procedure, 10 g of pulverized, frozen french fries were mixed for 20 min with 50 mL of H2O to extract acrylamide, which is very soluble in water (216 g/100 mL). The liquid was decanted and centrifuged to remove suspended