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Scalding
Scalding is a form of thermal burn resulting from heated fluids such as boiling water or steam. Most scalds are considered first- or second-degree burns, but third-degree burns can result, especially with prolonged contact. The term is from the Latin word ''calidus'', meaning hot. Causes Most scalds result from exposure to high-temperature water, such as tap water in baths and showers, water heaters, or cooking water, or from spilled hot drinks, such as coffee. Scalds can be more severe when steam impinges on the naked skin, because steam can reach higher temperatures than water and transfers latent heat by condensation. On the other hand, when clothes are soaked with hot water the heat transfer is often of a longer duration since the body part cannot be removed from the heat source as quickly. Temperatures The temperature of tap water should not exceed to prevent discomfort and scalding. However, it is necessary to keep warm water at a temperature of to inhibit the growth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermal Burn
A thermal burn is a type of burn resulting from making contact with heated objects, such as boiling water, steam, hot cooking oil, fire, and hot objects. Scalds are the most common type of thermal burn suffered by children, but for adults thermal burns are most commonly caused by fire. Burns are generally classified from first degree up to fourth degree, but the American Burn Association (ABA) has categorized thermal burns as minor, moderate, and major, based almost solely on the depth and size of the burn. Causes Hot liquids and steam Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. Scalding is usually a first- or second-degree burn, and third-degree burn can sometimes result from prolonged contact. Nearly three quarters of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Third-degree Burn
A burn is an injury to skin, or other tissues, caused by heat, cold, electricity, chemicals, friction, or ultraviolet radiation (like sunburn). Most burns are due to heat from hot liquids (called scalding), solids, or fire. Burns occur mainly in the home or the workplace. In the home, risks are associated with domestic kitchens, including stoves, flames, and hot liquids. In the workplace, risks are associated with fire and chemical and electric burns. Alcoholism and smoking are other risk factors. Burns can also occur as a result of self-harm or violence between people (assault). Burns that affect only the superficial skin layers are known as superficial or first-degree burns. They appear red without blisters and pain typically lasts around three days. When the injury extends into some of the underlying skin layer, it is a partial-thickness or second-degree burn. Blisters are frequently present and they are often very painful. Healing can require up to eight weeks and scarr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blister
A blister is a small pocket of body fluid ( lymph, serum, plasma, blood, or pus) within the upper layers of the skin, usually caused by forceful rubbing (friction), burning, freezing, chemical exposure or infection. Most blisters are filled with a clear fluid, either serum or plasma. However, blisters can be filled with blood (known as " blood blisters") or with pus (for instance, if they become infected). The word "blister" entered English in the 14th century. It came from the Middle Dutch and was a modification of the Old French , which meant a leprous nodule—a rise in the skin due to leprosy. In dermatology today, the words ''vesicle'' and ''bulla'' refer to blisters of smaller or greater size, respectively. To heal properly, a blister should not be popped unless medically necessary. If popped, the bacteria can spread. The excess skin should not be removed because the skin underneath needs the top layer to heal properly. Causes A blister may form when the skin ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radiator (engine Cooling)
Radiators are heat exchangers used for cooling internal combustion engines, mainly in automobiles but also in piston-engined aircraft, railway locomotives, motorcycles, stationary generating plant or any similar use of such an engine. Internal combustion engines are often cooled by circulating a liquid called '' engine coolant'' through the engine block, and cylinder head where it is heated, then through a radiator where it loses heat to the atmosphere, and then returned to the engine. Engine coolant is usually water-based, but may also be oil. It is common to employ a water pump to force the engine coolant to circulate, and also for an axial fan to force air through the radiator. Automobiles and motorcycles In automobiles and motorcycles with a liquid-cooled internal combustion engine, a radiator is connected to channels running through the engine and cylinder head, through which a liquid (coolant) is pumped. This liquid may be water (in climates where water is unlik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epidermis (zoology)
In zoology, the epidermis is an epithelium (sheet of cells) that covers the body of a eumetazoan (animal more complex than a sponge). Eumetazoa have a cavity lined with a similar epithelium, the gastrodermis, which forms a boundary with the epidermis at the mouth. Sponges have no epithelium, and therefore no epidermis or gastrodermis. The epidermis of a more complex invertebrate is just one layer deep, and may be protected by a non-cellular cuticle. The epidermis of a higher vertebrate has many layers, and the outer layers are reinforced with keratin Keratin () is one of a family of structural fibrous proteins also known as ''scleroproteins''. Alpha-keratin (α-keratin) is a type of keratin found in vertebrates. It is the key structural material making up scales, hair, nails, feathers, ... and then die. References Animal anatomy Epithelium {{animal-anatomy-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early- lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest export ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café Au Lait
''Café au lait'' (; ; French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added. Variations Europe In Europe, ''café au lait'' stems from the same continental tradition as ''caffè latte'' in Italy, '' café con leche'' in Spain, ("white coffee") in Poland, ("milk coffee") in Germany, in Hungary, ' ("incorrect coffee") in the Netherlands and Flanders, and ' (“coffee with milk") in Portugal and Brazil. The Portuguese language has many more terms for slightly different forms and served either in a large cup or in a glass, such as ' or '. In Italy, numerous variations go from a simple ''caffè latte'' to ''latte macchiato'' to ''cappuccino''. In both Italian and Portuguese languages, there is a lot of further elaborate terminology for clarifying the desired strength of the coffee, its roasting, the temperature at which the final product is to be served, ... In the French-speaking area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzymatic Activity
Enzyme assays are laboratory methods for measuring enzymatic activity. They are vital for the study of enzyme kinetics and enzyme inhibition. Enzyme units The quantity or concentration of an enzyme can be expressed in molar amounts, as with any other chemical, or in terms of activity in enzyme units. Enzyme activity Enzyme activity is a measure of the quantity of active enzyme present and is thus dependent on various physical conditions, ''which should be specified''. It is calculated using the following formula: :\operatorname=\operatorname=\operatorname\times\operatorname where :\operatorname= Enzyme activity :\operatorname= Moles of substrate converted per unit time :\operatorname= Rate of the reaction :\operatorname= Reaction volume The SI unit is the katal, 1 katal = 1 mol s−1 (mole per second), but this is an excessively large unit. A more practical and commonly used value is enzyme unit (U) = 1 μmol min−1 (micromole per minute). 1 U corresponds to 16.67 nano ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word "poultry" comes from the French/Norman word ''poule'', itself derived from the Latin word ''pullus'', which means "small animal". Recent genomic study involving the four extant Junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia - although this was previously believed to have occurred later - around 5,400 years ago - in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young bird ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk (russian: топлёное молоко, ua, пряжене молоко, be, адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer. History Baked milk was relatively popular outside of Russia as well. It was judged as more palatable than boiled milk and was described in medical literature as probably more digestible. The most simple recipe suggested by 19th-century cookbooks for producing baked milk was just leaving milk in an oven overnight; more elaborate recipes could have been found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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