聚丙烯酰胺

Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. 減少原料中的還原糖或天冬酰胺含量及降低加工溫度能顯著降低食品中丙烯酰胺的含量。

Objective To explore possibility of degradation of polyacrylamid hydrogel and release of acrylamid monomer after it was injected into body for a period of time. 目的探討聚丙烯酰胺水凝膠注入動物及人體后,在體內(nèi)環(huán)境作用下,經(jīng)過一段時間,是否有丙烯酰胺單體釋放出來。

Keywords acrylamid trimethyl allyl anmmouium chloride copolymer zwitterion polymer blender synthesis application; 丙烯酰胺;三甲基烯丙基氯化銨共聚物;兩性離子聚合物;調(diào)剖劑;合成;應用;

acrylamid 丙烯酰胺