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Scalding

Scalding is a form of thermal burn resulting from heated fluids such as boiling water or steam. Most scalds are considered first- or second-degree burns, but third-degree burns can result, especially with prolonged contact. The term is from the Latin word calidus, meaning hot.

Applications, Food production & Causes

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Food production

13 related topics

Causes

6 related topics

Overview

2 related topics

Key facts & relationships

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Causes
hot liquids
Specialty
Dermatology

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Overview

Causes

Food production

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Map overview Semantic statistics

Scalding

Nodes25
Edges24
Triples11
Avg. degree1.92
Density0.08
Components1

How this topic connects Entity context

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Scalding

Top relations

related to Temperatures · 5
Scalding → Celsius, Fahrenheit, However, The, The American Burn Association
related to Beef, poultry and pork · 2
Scalding → Methods, The
Causes · 1
Scalding → hot liquids
Specialty · 1
Scalding → Dermatology
is a · 1
Scalding → form of thermal burn resulting from heated fluids such as boiling water or steam

Important terminology Word statistics

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Important terminology

water milk scalded hot bacteria temperature degrees fahrenheit celsius may scalds poultry injuries occur seconds proteins burn steam radiator burns

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
ScaldingCauseshot liquids1.00infobox
ScaldingSpecialtyDermatology1.00infobox
Scaldingis aform of thermal burn resulting from heated fluids such as boiling water or steam0.90text
boiling water or steaminstance ofScalding is a form of thermal burn resulting from heated fluids0.80text
Scaldingrelated to Beef, poultry and porkThe0.60section
Scaldingrelated to Beef, poultry and porkMethods0.60section
Scaldingrelated to TemperaturesThe0.60section
Scaldingrelated to TemperaturesHowever0.60section
Scaldingrelated to TemperaturesThe American Burn Association0.60section
Scaldingrelated to TemperaturesFahrenheit0.60section
Scaldingrelated to TemperaturesCelsius0.60section

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    Min side: 3
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