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  2. Bathing - Wikipedia

    en.wikipedia.org/wiki/Bathing

    Home baths became commonplace since the period of rapid economic growth after World War II. [73] Bath water in Japan is much hotter than what is usual in Central Europe. The temperature is usually well above 40 °C (104 °F). In medical literature, 47 °C (117 °F) is considered bearable. [74]

  3. Mpemba effect - Wikipedia

    en.wikipedia.org/wiki/Mpemba_effect

    Temperature vs time plots, showing the Mpemba Effect. The Mpemba effect is the name given to the observation that a liquid (typically water) that is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions.

  4. Széchenyi thermal bath - Wikipedia

    en.wikipedia.org/wiki/Széchenyi_thermal_bath

    The swimming pool's depth is 0.8 to 1.7 metres (2 ft 7 in to 5 ft 7 in). The adventure pool's depth is 0.8 metres (2 ft 7 in). Guests can use the water streaming, whirlpool and massaging water beamand [clarification needed]. The indoor pools are of varying temperatures, between 18 and 38 °C (64 and 100 °F). [3]

  5. Heat-based contraception - Wikipedia

    en.wikipedia.org/wiki/Heat-based_contraception

    Thermal dependence of spermatogenesis was studied in 1941 with external heat such as hot baths or saunas with temperatures above 40 °C over short periods of exposure. [ 8 ] [ 9 ] The thermal dependence of spermatogenesis was confirmed in various studies carried out between 1950 and 1970 by Doctors Watanabe and Robinson.

  6. Balneotherapy - Wikipedia

    en.wikipedia.org/wiki/Balneotherapy

    Balneotherapy (Latin: balneum "bath") is a method of treating diseases by bathing, a traditional medicine technique usually practiced at spas. [1] Since ancient times, humans have used hot springs, public baths and thermal medicine for therapeutic effects. [2]

  7. List of cooling baths - Wikipedia

    en.wikipedia.org/wiki/List_of_cooling_baths

    Water: 0 Ice: Ammonium chloride-5 0.3 to 1 ratio of salt to ice. Liquid N 2: Aniline-6 Ice: Sodium thiosulfate pentahydrate-8 1.1 to 1 ratio of salt to ice. Ice: Calcium chloride hexahydrate-10 1 to 2.5 ratio of salt to ice. Liquid N 2: Ethylene glycol-10 Ice: Acetone-10 1 to 1 ratio of acetone to ice. Liquid N 2: Cycloheptane-12 Dry ice ...

  8. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...