4 syllables: A, cryl, a, mide. Stress on cryl.
ak-RIL-uh-meyed
/æˈkrɪləmaɪd/
Acrylamide is pronounced ak-RIL-uh-meyed (/æˈkrɪləmaɪd/). It has four syllables (A-cryl-a-mide), with the stress on "cryl". Acrylamide is a chemical compound with the formula C3H3NO and a polymerizable acryl group. It is used in polymer production and is formed at high temperatures in carbohydrate-rich foods. As a noun, it is discussed in chemistry, toxicology, and food science contexts.
nounAcrylamide is a chemical compound with the formula C3H3NO and a polymerizable acryl group. It is used in polymer production and is formed at high temperatures in carbohydrate-rich foods. As a noun, it is discussed in chemistry, toxicology, and food science contexts.
"Researchers warned that acrylamide can form in fried foods at high temperatures."
"The industrial process relies on acrylamide monomers to create polyacrylamide polymers."
"Tests detected trace levels of acrylamide in certain baked snacks."
Pronunciation is /ˌeɪˈkraɪlˌaɪˌmeɪd/ in US; most speakers say /ˌeɪˈkraɪləˌmaɪd/ with four syllables: ay-KRY-luh-mide or ay-KRY-luh-mide depending on speaker. Primary stress on the second syllable ‘KRY’ and secondary accent on the final ‘mide’. Tip: start with the two-part chunk acryl- as 'AY-kryle', then add -amide as 'uh-mide' or 'luh-mide'. Audio reference: consult major pronunciation resources for the exact waveform.
Common errors: misplacing stress on the first syllable (AH-cryl-uh-mide); confusing the ending with 'amide' as 'a-MIDE' vs 'uh-MIDE'; and mispronouncing the 'cryl' as 'crill' or 'cril'. Correct by emphasizing the 'KRY' portion, treating '-amide' as 'uh-mide' or 'a-mide', and keeping 'ly' compact. IPA cues: /ˌeɪˈkraɪlˌaɪm?eɪd/; aim for /ˌeɪˈkraɪ.ləˌmaɪd/ with clear 'l' and 'ai' sounds.
US/UK/AU share /ˌeɪˈkraɪləˌmaɪd/ with rhotic variations. In US, /r/ is pronounced in post-vocalic position only if rhotic; UK typically non-rhotic so the r-sound is weaker or absent in some positions; AU tends toward rhotic like US but with Australian vowel quality, slight vowel length differences. The primary stress stays on the second syllable; vowels in 'cry' and 'lide' are similar, but the r-colored schwa is reduced in UK.
Two phonetic challenges: the first cluster 'cryl' blends /krʌɪl/ and the 'amide' ending creates two close vowels /aɪ/ and /aɪ/ with a dactyl-like 'mide' ending. The sequence 'kraɪl' can push native speakers toward /krɪl/ or split vowels. Additionally, 'A' at the start can be mispronounced as 'ah' or 'æ'. Focus on maintaining 'AY-kry-l' then 'uh-mide' or 'maɪd' with precise lip rounding.
There are no silent letters in Acrylamide. The stress pattern is primary on the second syllable: ac-RY-la-mide with 'RY' stressed, 'la' as a lighter beat, and final 'mide' carrying the sense of the ending. The /eɪ/ diphthong at the start and the /maɪd/ end require careful mouth shaping; ensure the 'l' is clearly articulated before the 'm'.
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Acrylamide derives from the acryl group, from acrylate chemistry, and the amide functional group (-amide). The term formed in the late 19th to early 20th century as chemists explored polymerizable vinyl monomers. 'Acryl' traces to acrylic, which itself comes from Greek akrullos meaning 'of sour grapes' via silicone-era naming, while 'amide' comes from the class name for compounds containing the carbonyl amide group (-CONH2). The word crystallized in chemical literature as polymer science emerged, with acrylamide identified as a vinyl amide (CH2=CH-CO-NH2) capable of forming polyacrylamide. First known uses appear in early polymer research around the 1920s–1930s when emulsion polymerization techniques were developed. Over decades, acrylamide’s role expanded into water treatment polymers, paper sizing, and cosmetic formulations, while the discovery of acrylamide formation in heat-treated foods heightened regulatory attention in the late 20th and early 21st centuries. The word’s sense broadened from a simple reactive monomer to a widely studied chemical with health and safety implications, leading to ongoing evaluation of exposure, occurrence, and mitigation strategies in food science and industrial chemistry.
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