نتایج جستجو برای: scald

تعداد نتایج: 678  

2014
Nhi Tan Henry C Thode Adam J. Singer

OBJECTIVE Early surface cooling of burns reduces pain, depth of injury and improves healing. We hypothesized that controlled mild hypothermia would also prolong survival in a fluid resuscitated rat model of large scald burns. METHODS Forty rats were anesthetized and a single full-thickness scald burn covering 40% of total body surface area was created on each of the rats. The rats were then r...

2017
Haisheng Li Zhihui Yao Jianglin Tan Junyi Zhou Yi Li Jun Wu Gaoxing Luo

Burns are a major cause of injury worldwide. We investigated the epidemiology and outcomes of burn patients in a major burn center in southwest China between 2011 and 2015 to provide guidance for burn prevention. Of the 6,325 included burn patients, 66.8% were male and 34.7% were 0 ~ 6 years old. The incidence of burns peaked in autumn. Scald was the most common cause of burns, which was predom...

Journal: : 2023

Barley is one of the significant cereal used as hay and malt both in world Turkey. There are several abiotic biotic factors affecting production quality barley. Of these factors, fungal diseases play a vital role. Especially, barley scald (Rhynchosporium commune), pathogen, threating grown areas terms production. One most common methods controlling this diseasis to develop resistant varieties. ...

Journal: :Journal of Cutaneous and Aesthetic Surgery 2012

Journal: :Pediatrics 2003
M Olivia Titus Amy L Baxter Suzanne P Starling

Scald burns to the feet and lower extremities in children are described in the literature as often resulting from forced immersions. This report illustrates 3 cases of burns whose distribution and historical factors identify them as accidental. The location of these accidental burns is similar to those found in inflicted injury, but the patterns were indicative of flowing water burns, not force...

Journal: :Physiological genomics 2004
Robert J Feezor Heather N Paddock Henry V Baker Juan C Varela Joyce Barreda Lyle L Moldawer Gregory S Schultz David W Mozingo

The global changes in gene expression in injured murine skin were characterized following a second-degree scald burn. Dorsal skin was harvested from uninjured and from burned mice at 2 h and at 3 and 14 days following immersion in 65 degrees C water for 45 s. Gene expression was surveyed using an Affymetrix U74Av2 GeneChip, and patterns of gene expression were analyzed using hierarchical cluste...

2009
R A Bailey

Methods currently used in South Africa for determining the reactions of new sugarcane clones to smut, mosaic, leaf scald and streak during the process d selection are described and results from recent trials are presented. Resistance screening procedures have been expanded and improved in recent years. The main changes have been the regional location of trials involving the different diseases, ...

Journal: :Ulusal travma ve acil cerrahi dergisi = Turkish journal of trauma & emergency surgery : TJTES 2009
Erhan Reis Ahmet Cinar Yasti Ramazan Saygin Kerimoğlu Mete Dolapçi Mutlu Doğanay Nuri Aydin Kama

BACKGROUND In this study, scald burns in a Turkish population (0-16 years of age) were studied with reference to their occurrence and common causes. METHODS Of the burn victims hospitalized at the Burns Unit of Ankara Numune Education and Research Hospital between April 2001 and December 2003, 354 patients were aged 3 months to 16 years and 228 (64.4%) were male. RESULTS When burn causes we...

Journal: :International journal of food microbiology 2004
R A Pearce D J Bolton J J Sheridan D A McDowell I S Blair D Harrington

Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm(2) areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences (P>0.05) among the...

Journal: :Tarim Bilimleri Dergisi-journal of Agricultural Sciences 2021

Hot water (HW) and modified atmosphere packaging (MAP) treatments were evaluated to maintain postharvest quality of pomegranate fruit (Punica granatum cv. ‘Hicaznar’). Pomegranates subjected hot treatment (at 50 °C for 3 min) packaged with or without MAP bags. Fruit was then kept at 6 months 20 7 days after cold storage period. The untreated unpackaged served as a control (C). HW+MAP more effec...

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