Home Categories Chemical Reagents Acrylamide solution 40% w/v
A0658112

Acrylamide solution 40% w/v , Protein group learning level , 79-06-1

Synonym(s):
2-Propenamide;Acrylamide;Acrylic acid amide;Prop-2-enamide

CAS NO.:79-06-1

Empirical Formula: C3H5NO

Molecular Weight: 71.08

MDL number: MFCD00008032

EINECS: 201-173-7

Update time: 2022-07-08

PRODUCT Properties

Melting point: 82-86 °C(lit.)
Boiling point: 125 °C25 mm Hg(lit.)
Density  1,322 g/cm3
vapor density  2.45 (vs air)
vapor pressure  0.03 mm Hg ( 40 °C)
refractive index  1.460
Flash point: 138 °C
storage temp.  2-8°C
solubility  2040 g/L (25°C)
pka 15.35±0.50(Predicted)
form  powder
color  White
PH 5.0-7.0 (50g/l, H2O, 20℃)
Odor Odorless solid
Water Solubility  Acrylamide is routinely tested at 250 mg/mL in water, giving a clear colorless solution. It is soluble at least to 40% (w/v) in water, and reportedly up to 215 g/100 mL in water at 30°C.
Sensitive  Light Sensitive
Merck  14,129
BRN  605349
Henry's Law Constant (x 10-9 atm?m3/mol): 3.03 at 20 °C (approximate - calculated from water solubility and vapor pressure)
Exposure limits Potential occupational carcinogen. NIOSH REL: TWA 0.03, IDLH: 60; OSHA PEL: TWA 0.3; ACGIH TLV: TWA 0.03.
Stability: Unstable. Do not heat above 50C. Explosive. Incompatible with acids, bases, oxidizing agents, reducing agents, iron and iron salts, copper, aluminium, brass, free radical initiators. Air sensitive. Hygroscopic.
InChIKey HRPVXLWXLXDGHG-UHFFFAOYSA-N
LogP -0.9 at 20℃ and pH7

Description and Uses

Acrylamide is an odorless, white crystalline solid that initially was produced for commercial purposes by reaction of acrylonitrile with hydrated sulfuric acid.
Acrylamide exists in two forms: a monomer and a polymer. Monomer acrylamide readily participates in radicalinitiated polymerization reactions, whose products form the basis of most of its industrial applications. The single unit form of acrylamide is toxic to the nervous system, a carcinogen in laboratory animals and a suspected carcinogen in humans. The multiple unit or polymeric form is not known to be toxic.
Acrylamide is formed as a by-product of the Maillard reaction. The Maillard reaction is best known as a reaction that produces pleasant flavor, taste, and golden color in fried and baked foods; the reaction occurs between amines and carbonyl compounds, particularly reducing sugars and the amino acid asparagine. In the first step of the reaction, asparagine reacts with a reducing sugar, forming a Schiff’s base. From this compound, acrylamide is formed following a complex reaction pathway that includes decarboxylation and a multistage elimination reaction. Acrylamide formation in bakery products, investigated in a model system, showed that free asparagine was a limiting factor. Treatment of flours with asparaginase practically prevented acrylamide formation. Coffee drinking and smoking are other major sources apart from the human diet.

In the production of polyacrylamides, which are used in water and waste treatment, paper and pulp processing, cosmetic additives, and textile processing; in adhesives and grouts; as cross-linking agents in vinyl polymers

Safety

Symbol(GHS) 
GHS06,GHS08
Signal word  Danger
Hazard statements  H301-H312+H332-H315-H317-H319-H340-H350-H361f-H372
Precautionary statements  P202-P280-P301+P310-P302+P352+P312-P304+P340+P312-P305+P351+P338
Hazard Codes  T
Risk Statements  45-46-20/21-25-36/38-43-48/23/24/25-62-48/20/21/22-22-24/25
Safety Statements  53-45-24-36/37/39-26-36/37
OEB D
OEL TWA: 0.03 mg/m3 [skin]
RIDADR  UN 3426 6.1/PG 3
WGK Germany  3
RTECS  AS3325000
8-10
TSCA  Yes
HazardClass  6.1
PackingGroup  III
HS Code  29241900
Toxicity LD50 i.p. in mice: 170 mg/kg (Peterson, Sheth)
IDLA 60 mg/m3

RELATED PRODUCTS