Science Buddies: "Ask an Expert"

Hi,

I am interested in determining if re-heating food again and again in the microwave produces Acrylamide? Not sure if there is way to detect or quantify Acrylamide without a lab.

The other option that I was thinking of is detection of carcinogens in re-heated foods. Would like to start working on this during summer break

Hello NobleOne,

You might want to search the internet to find methods for measuring Acrylamide and carcinogens in food. That will help you see how much effort and what type of equipment you might need.

And you might browse this question/answer from a previous Science Buddies posting. That includes some suggestions for finding a mentor to help you with the measurements.

https://www.sciencebuddies.org/science- ... 26&t=10599

Let us know what you find and if you have more questions.

I completed lab experiment on detecing acryamide in food products. Because acrylamide is hard to detect, I had to convert all of my acrylamide to 2,3 DBP via bromination. After preparing food samples and performing organic extractions, I analyzed my samples for acrylamide using GC/MS.