Scalding - Wikipedia

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, ... Scalding FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch Thisarticleisaboutthethermalburn.Forthecoins,seeshillingandsteeping.Forotheruses,seescald. Thisarticleincludesalistofgeneralreferences,butitremainslargelyunverifiedbecauseitlackssufficientcorrespondinginlinecitations.Pleasehelptoimprovethisarticlebyintroducingmoreprecisecitations.(November2014)(Learnhowandwhentoremovethistemplatemessage) MedicalconditionScaldingScaldedthumb,twodaysafteraradiatorexplosion.SpecialtyDermatologyCauseshotliquids Scaldingisaformofthermalburnresultingfromheatedfluidssuchasboilingwaterorsteam.Mostscaldsareconsideredfirst-orsecond-degreeburns,butthird-degreeburnscanresult,especiallywithprolongedcontact.ThetermisfromtheLatinwordcalidus,meaninghot.[1] Contents 1Causes 2Treatment 2.1Treatmentstoavoid 3Foodproduction 3.1Beef,poultryandpork 3.2Scaldingmilk 4References 5Externallinks Causes[edit] Mostscaldsresultfromexposuretohigh-temperaturewater,suchastapwaterinbathsandshowersorcookingwater,orfromspilledhotdrinks,suchascoffee. Scaldscanbemoreseverewhensteamimpingesonthenakedskin,becausesteamcanreachhighertemperaturesthanwaterandtransferslatentheatbycondensation.Ontheotherhandwhenclothesaresoakedwithhotwatertheheattransferisoftenofalongerdurationsincethebodypartcannotberemovedfromtheheatsourceasquickly. Thetemperatureoftapwatershouldnotexceed38–45 °C(100–113 °F)topreventdiscomfortandscalding.[2]However,itisnecessarytokeepwarmwateratatemperatureof55–60 °C(131–140 °F)toinhibitthegrowthoflegionellabacteria. Waterat60 °C(140 °F)caninducescaldinginjuriesinlessthan3seconds,whileittakes10secondstogetaninjuryat57 °C(135 °F)and1.5to2minutesin52 °C(126 °F)hotwater.[3] Scaldsaregenerallymorecommoninchildren,especiallyfromtheaccidentalspillingofhotliquids. Treatment[edit] Applyingfirstaidforscaldsisthesameasforburns.First,thesiteoftheinjuryshouldberemovedfromthesourceofheat,topreventfurtherscalding.Iftheburnisatleastseconddegree,removeanyjewelryorclothingfromthesite,unlessitisalreadystucktotheskin.Coolthescaldforabout20minuteswithcoolorlukewarm(notcold)water,suchaswaterfromatap.[4] Withsecond-degreeburns,blisterswillform,butshouldneverbepopped,asitonlyincreaseschancesofinfection.Withthird-degreeburns,itisbesttowraptheinjuryverylooselytokeepitclean,andseekexpertmedicalattention. Treatmentstoavoid[edit] Iceshouldbeavoided,asitcandofurtherdamagetoareaaroundtheinjury,[5]asshouldbutter,toothpaste,andspecializedcreams. Foodproduction[edit] Beef,poultryandpork[edit] Blisterfromasecond-degreeburn,2daysaftertheinjury. Thecarcassesofbeef,poultryandporkarecommonlyscaldedafterslaughtertofacilitatetheremovaloffeathersandhair.Methodsincludeimmersionintanksofhotwaterorsprayingwithsteam.Thescaldingmayeitherbehardorsoftinwhichthetemperatureordurationisvaried.Ahardscaldof58 °C(136.4 °F)for2.5minuteswillremovetheepidermisofpoultry,andthisiscommonlyusedforcarcassesthatwillbefrozensothattheirappearanceiswhiteandattractive.[6] Scaldingmilk[edit] Mainarticle:Scaldedmilk Scaldedmilkismilkthathasbeenheatedto82 °C(180 °F).[7]Atthistemperature,bacteriaarekilled,enzymesinthemilkaredestroyed,andmanyoftheproteinsaredenatured. Incooking,milkistypicallyscaldedtoincreaseitstemperature,ortochangetheconsistencyorothercookinginteractionsduetothedenaturingofproteins. Recipesthatcallforscaldedmilkincludecaféaulait,bakedmilk,andryazhenka.Scaldedmilkisusedinyogurttomaketheproteinsunfold,andtomakesurethatallorganismsthatcouldout-competetheyogurtculture'sbacteriaarekilled. Milkisbothscaldedandalsocooledinmanyrecipes,suchasforbreadandotheryeastdoughs,aspasteurizationdoesnotkillallbacteria,andthewildyeaststhatmayalsobepresentcanalterthetextureandflavor.Inaddition,scaldingmilkimprovestheriseduetoinhibitionofbreadrisebycertainundenaturedmilkproteins.[8] References[edit] ^Mosby'sMedical,Nursing&AlliedHealthDictionary,FourthEdition,Mosby-YearBookInc.,1994,p.1395. ^GermanandEuropeannormDINEN806-2asksforamaximumof45 °C(113 °F)inpublicbuildings.Thetemperatureincarehomesandchildcareisnottoexceed43 °C(109 °F)withamaximumof38 °C(100 °F)inshowers.TheGermanguidelineVDI3818generallyrecommends40 °C(104 °F)forpublicbathroomsandtoilets. ^FAQThermostaticmixingvalves–Whyisitimportanttohaveathermostaticmixingvalve?,ESBEAB,Sweden ^Burnsandscalds-NHSChoices,TreatingBurnsandScalds. ^TheDosandDon'tsofBurns,Archived2013-01-17attheWaybackMachineWhat'sthebestwaytotreataburn? ^"Scalding",Microbialecologyoffoodcommodities,2005,p. 113,ISBN 978-0-306-48675-3. ^Rombauer,IrmaandMarionRombauerBecker.TheJoyofCooking.NewYork:Signet,1973.ISBN 0-451-07166-2. ^Corriher,Shirley.CookWise:TheHows&WhysofSuccessfulCooking,TheSecretsofCookingRevealed.NewYork:WilliamMorrowCookbooks,1997.ISBN 978-0-688-10229-6. Externallinks[edit] BurnsatMedlinePlus AuthoritycontrolNationallibraries UnitedStates Other MicrosoftAcademic 2 Retrievedfrom"https://en.wikipedia.org/w/index.php?title=Scalding&oldid=1042399093" Categories:BurnsMeatindustryHiddencategories:WebarchivetemplatewaybacklinksArticleslackingin-textcitationsfromNovember2014Allarticleslackingin-textcitationsArticleswithshortdescriptionShortdescriptionisdifferentfromWikidataArticleswithLCCNidentifiersArticleswithMAidentifiersArticleswithmultipleidentifiers Navigationmenu Personaltools NotloggedinTalkContributionsCreateaccountLogin Namespaces ArticleTalk Variants expanded collapsed Views ReadEditViewhistory More expanded collapsed Search Navigation MainpageContentsCurrenteventsRandomarticleAboutWikipediaContactusDonate Contribute HelpLearntoeditCommunityportalRecentchangesUploadfile Tools WhatlinkshereRelatedchangesUploadfileSpecialpagesPermanentlinkPageinformationCitethispageWikidataitem Print/export DownloadasPDFPrintableversion Languages العربيةDeutschFrançaisСрпски/srpski粵語中文 Editlinks