Acrylamide

Acrylamide
Names
	Preferred IUPAC name Prop-2-enamide
	Other names Acrylamide; Acrylic amide
Identifiers
CAS Number	79-06-1 ;
3D model (JSmol)	Interactive image; Interactive image;
ChEBI	CHEBI:28619 ;
ChEMBL	ChEMBL348107 ;
ChemSpider	6331 ;
ECHA InfoCard	100.001.067
IUPHAR/BPS	4553;
KEGG	C01659 ;
PubChem CID	6579;
UNII	20R035KLCI ;
CompTox Dashboard (EPA)	DTXSID5020027 ;
	InChI InChI=1S/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5) Key: HRPVXLWXLXDGHG-UHFFFAOYSA-N ; InChI=1/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5) Key: HRPVXLWXLXDGHG-UHFFFAOYAS;
	SMILES O=C(C=C)N; C=CC(=O)N;
Properties
Chemical formula	C3H5NO
Molar mass	71.079 g·mol−1
Appearance	white crystalline solid, no odor
Density	1.322 g/cm3
Melting point	84.5 °C (184.1 °F; 357.6 K)
Boiling point	None (polymerization); decomposes at 175-300°C
Solubility in water	390 g/L (25 °C)
Hazards
	Occupational safety and health (OHS/OSH):
Main hazards	potential occupational carcinogen
	GHS labelling:
Pictograms
Hazard statements	H301, H312, H315, H317, H319, H332, H340, H350, H361, H372
Precautionary statements	P201, P280, P301+P310, P305+P351+P338, P308+P313
NFPA 704 (fire diamond)	2 2 2
Flash point	138 °C (280 °F; 411 K)
Autoignition; temperature	424 °C (795 °F; 697 K)
	Lethal dose or concentration (LD, LC):
LD50 (median dose)	100-200 mg/kg (mammal, oral); 107 mg/kg (mouse, oral); 150 mg/kg (rabbit, oral); 150 mg/kg (guinea pig, oral); 124 mg/kg (rat, oral)
	NIOSH (US health exposure limits):
PEL (Permissible)	TWA 0.3 mg/m3 [skin]
REL (Recommended)	Ca TWA 0.03 mg/m3 [skin]
IDLH (Immediate danger)	60 mg/m3
Safety data sheet (SDS)	ICSC 0091
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH₂=CHC(O)NH₂. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH₂). It is produced industrially mainly as a precursor to polyacrylamides, which find many uses as water-soluble thickeners and flocculation agents.

Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above 120 °C (248 °F). Despite health scares following this discovery in 2002, and its classification as a probable carcinogen, acrylamide from diet is thought unlikely to cause cancer in humans; Cancer Research UK categorized the idea that eating burnt food causes cancer as a "myth".