<p>Most acrylamide is used to synthesize polyacrylamides which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.</p>

<p>Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found large amounts of the chemical in starchy foods, such as potato chips, French fries and bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependant).<sup class="reference" id="cite_ref-tareke_0-0">[1]</sup> It was not found in food which had been boiled<sup class="reference" id="cite_ref-tareke_0-1">[1]</sup><sup class="reference" id="cite_ref-1">[2]</sup> in foods that were not heated.<sup class="reference" id="cite_ref-tareke_0-2">[1]</sup></p>

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<h2><span class="mw-headline">Laboratory Use</span></h2>