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  2. Thermal burn - Wikipedia

    en.wikipedia.org/wiki/Thermal_burn

    Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]

  3. Scalding - Wikipedia

    en.wikipedia.org/wiki/Scalding

    First, the site of the injury should be removed from the source of heat, to prevent further scalding. If the burn is at least second degree, remove any jewelry or clothing from the site, unless it is already stuck to the skin. Cool the scald for about 20 minutes with cool or lukewarm (not cold) water, such as water from a tap. [3]

  4. Burn - Wikipedia

    en.wikipedia.org/wiki/Burn

    Scalding is caused by hot liquids or gases and most commonly occurs from exposure to hot drinks, high temperature tap water in baths or showers, hot cooking oil, or steam. [31] Scald injuries are most common in children under the age of five [ 2 ] and, in the United States and Australia, this population makes up about two-thirds of all burns. [ 4 ]

  5. Scalded milk - Wikipedia

    en.wikipedia.org/wiki/Scalded_milk

    Whatever the effect of scalding on milk protein may be, it is mainly this concentrating that reduces whey separation. Modern commercial processors use dried or concentrated milk or vegetable gums and gelatins such as pectin , carrageenan , or agar ("vegetable gelatin") to prevent whey separation in yogurt.

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    www.aol.com/games/play/masque-publishing/just-words

    Just Words. If you love Scrabble, you'll love the wonderful word game fun of Just Words. Play Just Words free online! By Masque Publishing

  7. Disodium pyrophosphate - Wikipedia

    en.wikipedia.org/wiki/Disodium_pyrophosphate

    Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) [1] is an inorganic compound with the chemical formula Na 2 H 2 P 2 O 7. It consists of sodium cations (Na +) and dihydrogen pyrophosphate anions (H 2 P 2 O 2− 7). It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food ...

  8. Yes, You Really Should Bake With Room Temperature Eggs ... - AOL

    www.aol.com/yes-really-bake-room-temperature...

    There are a few other ingredients you'll commonly see called for being brought to room temperature before adding them into a baking recipe: Butter, cream cheese, and "liquid" dairy products such ...

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