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Should we stop giving crisps and chips to young children? Report by Numan Hameed April 2002, scientists in Sweden discovered unexpectedly large amounts of the chemical acrylamide in foods. These foods contain a lot of starch. Examples are crisps, chips, and bread. The acrylamide forms when starch is cooked at high temperatures 350 F (180 degrees Celsius ) wheras boiling at 212 F (100 degrees Celsius) was not sufficient to form acrylamide. One possible reason baked potatoes have very little acrylamide compared to potato chips is that the inside of a potato tends to remain near water's boiling point and only the very outer surface of the potato reaches the higher oven temperature (personal experiment with a baked potato and thermometer.) This information was reported by the Food standards Agency, www.food.gov.uk The chemical compound acrylamide (acrylic amide) has the chemical formula C3H5NO. Its IUPAC name is 2-propenamide. It is a white odourless crystalline...

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