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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 it transfers latent heat by condensation. However, 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 of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Heater
Water heating is a heat transfer process that uses an energy source to heat water above its initial temperature. Typical domestic uses of hot water include cooking, cleaning, bathing, and space heating. In industry, hot water and water heated to steam have many uses. Domestically, water is traditionally heated in vessels known as ''water heaters'', ''kettles'', ''cauldrons'', ''pots'', or ''coppers''. These metal vessels that heat a batch of water do not produce a continual supply of heated water at a preset temperature. Rarely, hot water occurs naturally, usually from natural hot springs. The temperature varies with the consumption rate, becoming cooler as flow increases. Appliances that provide a continual supply of hot water are called ''water heaters'', ''hot water heaters'', '' hot water tanks'', ''boilers'', ''heat exchangers'', ''geysers'' (Southern Africa and the Arab world), or ''calorifiers''. These names depend on region, and whether they heat potable or non-potable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Third-degree Burn
A burn is an injury to skin, or other tissues, caused by heat, electricity, chemicals, friction, or ionizing radiation (such as sunburn, caused by ultraviolet radiation). Most burns are due to heat from hot fluids (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 requir ... [...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 plants 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 by a coolant pump. This liquid may be water (in climates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and domestic turkey, turkeys). The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game (hunting), game or wild meat, quarry. Recent genomic studies 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. This was previously believed to have occurred around 5,400 years ago, also in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds from eggs collected from the wild, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
MedlinePlus
MedlinePlus is an online information service produced by the United States National Library of Medicine. The service provides curated consumer health information in English and Spanish with select content in additional languages. The site brings together information from the National Library of Medicine (NLM), the National Institutes of Health (NIH), other U.S. government agencies, and health-related organizations. There is also a site optimized for display on mobile devices, in both English and Spanish. In 2015, about 400 million people from around the world used MedlinePlus. The service is funded by the NLM and is free to users. MedlinePlus provides encyclopedic information on health and drug issues, and provides a directory of medical services. MedlinePlus Connect links patients or providers in electronic health record (EHR) systems to related MedlinePlus information on conditions or medications. PubMed Health was another NLM site that offered consumer health information, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation, radiation, or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility or dissociation of cofactors to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins, e.g., metalloenzymes, lose their 3D structure or metal cofactor, and therefore, cannot function. Proper protein folding is key to whether a globular or memb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryazhenka
''Ryazhenka'', or ''ryazhanka'' (Russian language, Russian: wikt:ряженка, ряженка; Belarusian language, Belarusian: wikt:ражанка, ражанка, ), is a traditional fermented milk product in Belarusian cuisine, Belarus, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. [] It is made from baked milk by lactic acid fermentation.ГОСТ 31455-2012 Ряженка. Технические условия (International State Standard GOST 31455-2012. ''Ryazhenka. Specifications''; in Russian) Origin and etymology Russian and Soviet sources call it "Little Russian ryazhenka", [] Reprinted in This milk product is called (, 'Little Russian ') in this book, with (, Little Russia) being at that time a common geographical term referring to the territory of modern-d ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk ( , , ) 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 deemed more palatable than boiled milk, and was described in medical literature as potentially more digestible. The most simple recipe suggested by 19th-century cookbooks for baked milk instructed one to leave milk in an oven overnight; however more elaborate recipes could be 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 overnight 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 flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional R ... [...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. In France, it is typically served as a breakfast drink, often as a large portion in a handleless bowl. 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, ' (“coffee with milk") in Catalan Countries 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 ... [...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: :\mathrm=\mathrm_\text=\mathrm\times\mathrm where :\mathrm = Enzyme activity :\mathrm_\text = Moles of substrate converted per unit time :\mathrm = Rate of the reaction :\mathrm = 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 nanokatals. Enzyme activity as giv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
