A potential cancer-causing compound called acrylamide forms as a result of the chemical changes that occur in foods when they 're baked , fried , or roasted .

当食物被烘烤煎炸时，它们会产生一种叫做丙烯酰胺的致癌化学物质。

Chemicals in this group , such as acrylamide and methylvinyl ketone , also show up in car exhaust , cigarette smoke , industrial settings , even french fries .

同组化学物质（如丙烯酰胺和甲乙烯酮）也存在于汽车尾气、二手烟、工业环境中，甚至炸薯条里也有。

The most specific visualisation method is the localization of particular enzymes within an acrylamide gel .

最特异的显色方法是对丙烯酰胺凝胶中特殊的酶进行定位。

The existence of acrylamide in food and its potential danger to human body have caused extensive attention internationally .

食品中丙烯酰胺的存在及其对人类健康的潜在危害引起国际上对其毒性的关注。

Mutations can arise by chance errors in dna replication , and genes can also be damaged by carcinogens - such as tobacco chemicals , benzene , possibly acrylamide and some food additives - or ultraviolet light from sunshine .

dna复制的偶然错误会导致变异几率上升，致癌物质如烟草化合物、苯、可能的丙烯酰胺和一些食品添加剂或者阳光中的紫外线都会损害基因。