acrylamiden.

Brit.

/əˈkrɪləmʌɪd/,

/akrᵻˈlamʌɪd/, U.S.

/ˌækrəˈlæˌmaɪd/,

/əˈkrɪləˌmaɪd/

Origin: Formed within English, by compounding; modelled on a French lexical item. Etymons: acryl n., amide n.

Etymology: < acryl n. + amide n., after French acrylamide (M. Moureu 1893, in Bull. de la Soc. Chimique (Paris) 9 417).

Chemistry.

The amide of acrylic acid, a colourless crystalline solid which readily yields water-soluble polymers.Systematic name: 2-propenamide; CH₂=CHCONH₂.

ΘΚΠ

the world > matter > chemistry > organic chemistry > amides > [noun] > others

tartaric amide1789

cyanamide1838

sodamide1838

furfuramide1845

opiammone1845

formamide1852

param1866

tartranil1868

terephthalamide1868

sulphonamide1881

acrylamide1893

caprolactam1944

lysergic acid1952

thioTEPA1953

lipoamide1960

1893 Jrnl. Chem. Soc. 64 i. 695 Acrylamide is prepared by saturating a cooled benzene solution of acrylic chloride with dry ammonia.

1945 Jrnl. Soc. Chem. Industry: Trans. 64 233/2 When the hydrogen sulphate was heated to 130°–140°, no significant conversion into acrylamide was observed.

1988 L. Stryer Biochem. (ed. 3) iii. 44 Their [sc. polyacrylamide gels'] pore sizes can be controlled by choosing various concentrations of acrylamide and methylenebisacrylamide (a cross-linking reagent) at the time of polymerization.

2007 Daily Tel. 3 Dec. 1/1 Research has shown that acrylamide is found in cooked foods such as bread, breakfast cereals, coffee and also meat and potatoes that had been fried, baked, roasted, grilled or barbecued.

This entry has been updated (OED Third Edition, December 2011; most recently modified version published online December 2021).

单词	acrylamide
释义	acrylamiden. Brit. /əˈkrɪləmʌɪd/, /akrᵻˈlamʌɪd/, U.S. /ˌækrəˈlæˌmaɪd/, /əˈkrɪləˌmaɪd/ Origin: Formed within English, by compounding; modelled on a French lexical item. Etymons: acryl n., amide n. Etymology: < acryl n. + amide n., after French acrylamide (M. Moureu 1893, in Bull. de la Soc. Chimique (Paris) 9 417). Chemistry. The amide of acrylic acid, a colourless crystalline solid which readily yields water-soluble polymers.Systematic name: 2-propenamide; CH₂=CHCONH₂. ΘΚΠ the world > matter > chemistry > organic chemistry > amides > [noun] > others tartaric amide1789 cyanamide1838 sodamide1838 furfuramide1845 opiammone1845 formamide1852 param1866 tartranil1868 terephthalamide1868 sulphonamide1881 acrylamide1893 caprolactam1944 lysergic acid1952 thioTEPA1953 lipoamide1960 1893 Jrnl. Chem. Soc. 64 i. 695 Acrylamide is prepared by saturating a cooled benzene solution of acrylic chloride with dry ammonia. 1945 Jrnl. Soc. Chem. Industry: Trans. 64 233/2 When the hydrogen sulphate was heated to 130°–140°, no significant conversion into acrylamide was observed. 1988 L. Stryer Biochem. (ed. 3) iii. 44 Their [sc. polyacrylamide gels'] pore sizes can be controlled by choosing various concentrations of acrylamide and methylenebisacrylamide (a cross-linking reagent) at the time of polymerization. 2007 Daily Tel. 3 Dec. 1/1 Research has shown that acrylamide is found in cooked foods such as bread, breakfast cereals, coffee and also meat and potatoes that had been fried, baked, roasted, grilled or barbecued. This entry has been updated (OED Third Edition, December 2011; most recently modified version published online December 2021). < n.1893
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