Toxicological trivia from July 24, 2013:  Asparagine (abbreviated as Asn or N) is one of the 20 most common natural amino acids on Earth. Asparagine was first isolated in 1806 from asparagus juice, becoming the first amino acid to be isolated. The name comes from the English term asparagine, derived from asparagus. When, at high temperatures , in foods such as chips or toasted almonds,  a reaction between asparagine and reducing sugars or reactive carbonyls produces a compound that can cause damage to the nervous system, due to its neurotoxicity. It is:a) Acrylamide;b) Melamine;c) Methacrylamide.

Correct Answer a. Read more in Spanish article: To cook food better and avoid the formation of acrylamide.