Scalds from hot tap water are serious injuries that are potentially preventable by restricting the temperature of hot tap water delivery. In July 1999, regulations were introduced in NSW to require that all new hot water installations deliver water at temperatures not exceeding 50 degrees C to sanitary fixtures. This study investigates trends in hot tap water scald injury hospitalisations follo...

1-Methylcyclopropene (1-MCP), an inhibitor of ethylene perception, has been commercialized as SmartFresh technology for postharvest use on fruits and vegetables around the world. 1-MCP is used widely on apple fruit in North America; its successful commercial uptake has occurred because the technology helps to maintain quality of the fruit, not only during storage, but also through the entire ma...

Introduction: Epidemiological study on burn injuries and exploration of the risk factors in different settings is important for effective intervention. Very little is known about burn injuries in Ethiopia. Objectives: The aims of this study were to assess the annual incidence of burn injuries and to describe the local knowledge about burns in Mekele town in Tigray, Ethiopia. Methodology: We did...

Granulocyte function in burn injury has been evaluated with an in vitro animal assay. Bactericidal activity, using this technique, was markedly depressed only when granulocytes from scald burned rats were challenged with each of three strains of Pseudomonas aeruginosa in the presence of autologous postburn serum or heat-inactivated serum. Preincubation of postburn and normal serum at 37 degrees...

To better understand the cold-induced regulation of scald-like disorders in pears and specific roles played by ethylene ?-farnesene, three pear cultivars with different patterns production chilling requirement were used this study. Fruit treated 1-MCP (ethylene inhibitor) Lovastatin (?-farnesene stored at -0.5 °C 90 % RH during 6 months. Changes targeted metabolites, enzymes genes monitored per...