acrylamide

美 [ə'krɪləmaɪd]
英 [ə'krɪləmaɪd]
  • n.丙烯酰胺（工业用物质，也见于高温烹调的食物，可致癌）
  • 网络丙烯醯胺；丙稀酰胺；丙烯胺
复数：acrylamides  

权威英汉双解

英英

网络释义

Acrylamide
n.
1.
丙烯酰胺（工业用物质，也见于高温烹调的食物，可致癌）a substance used in various industrial processes. Acrylamide is also found in food that has been cooked at high temperatures, and may be a cause of cancer.

例句

释义:
全部全部,丙烯酰胺丙烯酰胺,丙烯醯胺丙烯醯胺,丙稀酰胺丙稀酰胺,丙烯胺丙烯胺
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难度:全部全部,简单简单,中等中等,难难
1.
Simultaneously, the content of acrylamide in the food depends on the kind of food and the temperature and time of frying.
同时，丙烯酰胺在食品中含量取决于食品种类和油炸温度与时间。
word.hcbus.com
2.
The result of FT-IR analysis showed that there was copolycondensation between acid-hydrolyzed and oxidized starch and acrylamide.
结果表明，FT-IR证明了酸解氧化玉米淀粉与丙烯酰胺发生了共聚反应；
www.ceps.com.tw
3.
Any industry with more than 50% of acrylamide monomer structural unit of the polymer, are generally referred to as polyacrylamide (PAM).
工业上凡是含有50%以上丙烯酰胺单体结构单元的聚合物，都泛称聚丙烯酰胺（PAM）。
emuch.net
4.
The results indicated that it has some correlation between the cytotoxicity and the monomer acrylamide content of the materials.
结果表明：在细胞毒性和材料的单体丙烯酰胺容量之间存在着某些关系。
word.hcbus.com
5.
The result was that the temperature and the concentration of acrylamide are the most important among these factors.
结果表明，在这些因素中，温度和丙烯酰胺浓度是最主要的影响因素。
stae.com.cn
6.
With acrylamide, caffeine, furan, and mycotoxin poison in a cup of coffee, you probably think nothing more could be wrong with coffee.
丙烯醯胺、咖啡因、农药、循环化合物和真菌毒素，你想咖啡可能最坏就这些了吧！
dictsearch.appspot.com
7.
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce.
用于减少食物产品中丙烯酰胺的方法、含有减量丙烯酰胺的食物产品以及商业制品。
ip.com
8.
His agency has petitioned the Food and Drug Administration to set limits on the amount of acrylamide foods can contain.
他的机构已经请求食物和药品管理局对食物允许包含的丙烯酰胺含量进行限制。
article.yeeyan.org
9.
The grafting ratio was not zero when only using ethanol or isopropanol as the solvent for acrylonitrile or acrylamide.
选用乙醇或异丙醇作为单一溶剂时，丙烯腈或丙烯酰胺的接枝率不为零。
paper.pet2008.cn
10.
This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.
该研究对于通过天然抗氧化物质来减少丙稀酰胺含量做出了先驱性的贡献。
article.yeeyan.org