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Polyacrylamide

12/02/2017 / By Frances Bloomfield

Polyacrylamide — toxicity, side effects, diseases and environmental impacts

Polyacrylamides are polymers formed from the sub-unites of acrylamides, which are chemicals created by cooking certain foods at high temperatures for long periods of time. These foods are usually starchy, carbohydrate-rich foods such as potatoes. The most common applications for polyacrylamides are as suspending agents and thickeners in cosmetics and beauty products. While polyacrylamides are […]

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