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for scalds is the same as for burns. First, the site of the injury should be removed from the source of heat, to prevent further scalding. If the burn is at least second degree, remove any jewelry or clothing from the site, unless it is already stuck to the skin. Cool the scald for about 20 minutes
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are commonly scalded after slaughter, to facilitate the removal of feathers and hair. Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes
353:
German and
European norm DIN EN 806-2 asks for a maximum of 45 °C (113 °F) in public buildings. The temperature in care homes and childcare is not to exceed 43 °C (109 °F) with a maximum of 38 °C (100 °F) in showers. The German guideline VDI 3818 generally recommends
187:
Burn injuries may occur in two seconds, for water measuring 148 degrees
Fahrenheit, or 64 degrees Celsius. At 140 degrees Fahrenheit, or 60 degrees Celsius, scalding injuries may occur within five seconds. Scalding injuries can occur within 15 seconds of exposure to water that is 133 degrees
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The temperature of tap water should not exceed 38–45 °C (100–113 °F) to prevent discomfort and scalding. However, it is necessary to keep warm water at a temperature of 55–60 °C (131–140 °F) to inhibit the growth of
324:
does not kill all bacteria, and the wild yeasts that may also be present can alter the texture and flavor. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.
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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
127:
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.
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The
American Burn Association states that a scalding injury occurs when skin is placed in contact with water measuring 155 degrees Fahrenheit, or 68 degrees Celsius, for one second.
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In cooking, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.
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Scalds can be more severe when steam impinges on the naked skin, because steam can reach higher temperatures than water, and it transfers
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Fahrenheit, or 56 degrees
Celsius. At 125 degrees Fahrenheit, or 52 degrees Celsius, scalding injuries may occur in 90 seconds.
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of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.
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Milk is both scalded and also cooled in many recipes, such as for bread and other yeast doughs, as
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Ice should be avoided, as it can do further damage to area around the injury, as should butter,
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Scalds are more common in children, especially from the accidental spilling of hot liquids.
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CookWise: The Hows & Whys of
Successful Cooking, The Secrets of Cooking Revealed
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Most scalds result from exposure to high-temperature water, such as tap water in
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that has been heated to 82 °C (180 °F). At this temperature,
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will form, but should never be popped, as it only increases chances of
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in the milk are destroyed, and many of the proteins are denatured.
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with cool or lukewarm (not cold) water, such as water from a tap.
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This article is about the thermal burn. For the coins, see
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40 °C (104 °F) for public bathrooms and toilets.
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Mosby's
Medical, Nursing & Allied Health Dictionary
344:, Fourth Edition, Mosby-Year Book Inc., 1994, p. 1395.
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445:. New York: William Morrow Cookbooks, 1997.
420:Rombauer, Irma and Marion Rombauer Becker.
297:Recipes that call for scalded milk include
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1079:Piping and plumbing fitting
376:The Dos and Don'ts of Burns
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424:. New York: Signet, 1973.
309:. Scalded milk is used in
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26:Scald (disambiguation)
24:. For other uses, see
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209:second-degree burns
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382:2013-01-17 at the
221:third-degree burns
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84:is a form of
83:
74:
70:
67:
64:
62:
58:
54:
49:
45:
40:
35:
27:
23:
19:
1583:
1508:Pipe marking
1481:and services
1477:Professions,
1425:Strap wrench
1365:Basin wrench
1344:Water heater
1339:Water filter
1252:Flush toilet
1227:Dehumidifier
1169:Trench drain
1149:Street elbow
1139:Safety valve
1124:Relief valve
1064:Needle valve
1049:Grinder pump
1019:Flow limiter
1004:Float switch
939:Chopper pump
919:Booster pump
868:Tube bending
813:Pipe support
678:Water hammer
658:Thermosiphon
588:Neutral axis
442:
437:
421:
416:
397:
396:"Scalding",
391:
371:
359:
349:
337:
319:
313:to make the
299:café au lait
296:
293:
287:are killed,
278:
275:Scalded milk
247:
230:
206:
198:
190:
186:
158:140 (60 °C)
142:
134:
131:Temperatures
122:
103:
93:
86:thermal burn
81:
80:
1453:Flow sensor
1441:and control
1439:Measurement
1430:Tap and die
1405:Pipe wrench
1390:Driving cap
1282:Laundry tub
1159:Tap (valve)
1144:Sewage pump
1129:Riser clamp
1074:Pinch valve
1044:Grease trap
1039:Globe valve
1029:Flushometer
1014:Floor drain
1009:Float valve
929:Check valve
914:Bleed screw
688:Water table
628:Storm sewer
514:Fundamental
471:MedlinePlus
125:latent heat
75:hot liquids
66:Dermatology
1650:Categories
1513:Pipefitter
1400:Pipecutter
1380:Core drill
1267:Humidifier
1232:Dishwasher
1194:Zone valve
1189:Water tank
1034:Gate valve
909:Ball valve
882:Components
702:Technology
673:Wastewater
633:Stormwater
329:References
303:baked milk
233:toothpaste
138:legionella
55:explosion.
1532:Industry
1518:Pipelayer
1375:Borescope
1370:Blowtorch
1309:Sump pump
843:Soldering
808:Pipe dope
771:Hydronics
643:Tap water
608:Sewer gas
573:Heat trap
568:Greywater
538:Corrosion
307:ryazhenka
263:epidermis
217:infection
201:first aid
199:Applying
195:Treatment
61:Specialty
1598:See also
1584:Scalding
1272:Icemaker
1059:Manifold
618:Sewerage
598:Pressure
553:Fuel gas
528:Backflow
516:concepts
507:Plumbing
380:Archived
285:bacteria
213:blisters
82:Scalding
53:radiator
37:Scalding
18:Shilling
1523:Plumber
1479:trades,
1420:Plunger
1329:Washlet
1217:Bathtub
1119:Reducer
949:Cistern
853:Swaging
833:Sealant
709:Brazing
289:enzymes
254:poultry
219:. With
110:showers
94:calidus
1610:Piping
1319:Urinal
1287:Shower
793:O-ring
766:Gasket
623:Siphon
613:Sewage
449:
428:
404:
311:yogurt
305:, and
118:coffee
100:Causes
90:fluids
72:Causes
1656:Burns
1222:Bidet
1184:Valve
828:Putty
798:Oakum
789:(NPS)
783:(NPT)
762:(GHT)
716:(BSP)
467:Burns
207:With
106:baths
1299:Sink
1104:Pump
693:Well
583:Leak
447:ISBN
426:ISBN
402:ISBN
281:milk
258:pork
256:and
250:beef
108:and
20:and
469:at
181:90
178:15
1652::
378:,
301:,
252:,
211:,
175:5
172:2
169:1
120:.
112:,
499:e
492:t
485:v
453:.
432:.
411:.
28:.
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