OBJECTIVE To establish the model of skin scald in mice for the study of skin thermal injuries. METHODS After anaesthetization mice were scalded in a 1 cm-diameter circle area on the central dorsum by boiling water at contact times: 10s or 25s. The mice were sacrificed at 1, 3, 5, 7 and 10 days after scald. The skin samples were collected and analyzed by gross and histopathological examination...

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...

The present work analyzes scald burns from hot beverages, such as coffee and tea, spilled on the lap, i.e., an incident that may occur in daily life. The Pennes bioheat equation is solved numerically for small spills wetting the clothing, i.e., the fabric prevents the spilled liquid from draining away. Temperatures are analyzed in the wetted fabric and the skin layers and the resulting skin inj...

Since the prohibition of diphenylamine, replacement strategies have been needed for long-term disorder prevention, namely superficial scald (SC), in fruit. However, as this only appears after months under cold storage, assessment effective to prevent requires long periods. To tackle challenge, we report paper a rapid and reliable system induce symptoms, such SC, based on storage ?-farnesene-enr...

The effect of ethylene on the quality of ‘Bartlett pears’ stored at either /1 or 2 8C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 ml l 1 ethylene. Quality attributes, including skin color, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 8C. All levels of ethylene in...

The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, 10 months at 0 °C in DCA-CF (0.6% O2 0.8% CO2), regular (RA)(≈21% 90–95% RH), RLOS treatments: (1) 0.5% d followed b...

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...