8852
Acrylamide formation was inhibited by 30 . 3 % , 53 . 3 % and 89 . 3 % when the sliced potato strips were soaked in 0 . 001 , 0 . 01 and 0 . 1 M vanadyl sulphate ( VOSO ( 4 ) ) solutions , respectively , for 60 min before frying .
 Chemical: Acrylamide; Chemical: vanadyl sulphate; Chemical: VOSO ( 4 )
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: Acrylamide; Chemical: vanadyl sulphate; Chemical: VOSO ( 4 )