Hot beverages such as tea, hot chocolate, and coffee are frequently served at temperatures between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Brief exposures to liquids in this temperature range can cause significant scald burns. However, hot beverages must be served at a temperature that is high enough to provide a satisfactory sensation to the consumer. This paper presen...

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...

BACKGROUND Scalds are one of the most common forms of thermal injury in young children worldwide. Childhood scald injuries, which mostly occur in the home, result in substantial health service use and considerable morbidity and mortality. There is little research on effective interventions to prevent scald injuries in young children. OBJECTIVES To determine the relationship between a range of...

1. The disposal rate of glucose, R, given by R=k(v)Q, where Q is the quantity of plasma glucose and k(v) is a rate coefficient, was determined from the disappearance of [U-(14)C]-glucose from blood after single intravenous injection. Values of R should be close to the carbohydrate oxidation rate in the states investigated. 2. Normal rats (i) experimental methodology was studied. The best (singl...

Apple scald is a non-parasitic storage disease that causes great losses to growers and distributors of susceptible varieties. It is believed to be caused by volatile products given off by the fruit (1). Partial remedies for the disease have been known for some time. Delayed picking was suggested by POWELL and FULTON (3) oiled paper wrappers by BROOKS, COOLEY, and FISHER (1), and waxing, and air...

Jmrn 0. THOMAs, WrLLIA~I E. RrnELIN, 1 JAMES R. WooDWARD, AND FLOYD DEEDs Western Regional Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710 Receiced .April 28, 1967 When properly used, diphenylamine (DPA) prevents apple scald to a high degree, yet only minute residues of the compound ( <8 ppm) remain on and in the treated fruit (Harvey...

Modern non-destructive optical-reflectance-based techniques for estimation of pigment (chlorophyll, carotenoid, anthocyanin, and flavonol) contents, the rate of onand off-tree ripening as well as for detection of common physiological disorders, such as sunscald, superficial scald, and water core, and other damages to apple fruit are reviewed with an emphasis on the methods developed by the auth...

Burn is one of the leading causes of under-5 childhood injuries. Identification of risk factors and awareness level of caregivers could help reduction of burn-related morbidity. The objectives of this study were to identify general perceptions of risk factors of childhood burns, prevalence of burns among under-five Mongolian children, and to assess knowledge and practice of burn care and care s...

Scald injury is common, accounting for half of all burns in pre-school children. Most scalds are preventable and health professionals can play an important role in targeting interventions to those at greatest risk. However, the potential for routinely collected medical data to be used to identify high risk children has not been well explored. We used a matched case-control study to identify ris...