@article{ref1,
title="Cooling properties of everyday liquids",
journal="Burns: journal of the International Society for Burn Injuries",
year="2012",
author="Warner, Robert M. and Wilson, Yvonne and Chester, Darren L.",
volume="38",
number="8",
pages="1186-1191",
abstract="OBJECTIVE: To examine the cooling properties of a variety of 'everyday' hot liquids within the context of scald injuries in the United Kingdom. METHODS: The temperature of common hot liquids, including water, tea, coffee and various other liquids (i.e. takeaway coffees, &quot;Indian tea&quot;, chicken curries, hot milk and oil) were recorded over a time period, using digital cooking thermometers. RESULTS: Minimal difference was detected between the cooling rates of hot water, coffee and tea. Indian tea cooled at a slower rate. The speed at which milk cooled was less than other liquids and the higher the fat content the slower it cooled. Takeaway beverages had a lower starting temperature and retained heat for substantially longer periods. The assessment of cooking oil revealed intense heat production and prolonged cooling. CONCLUSION: The authors propose that if a patient is exposed to a 'common' scalding agent that has been cooling for 10min or less then the temperature of that fluid is likely to be greater than 60°C and therefore capable of causing a burn within seconds of exposure. Furthermore, most liquids tested take between 15 and 30min to reach a &quot;safe temperature&quot; below 53°C.<p /> <p>Language: en</p>",
language="en",
issn="0305-4179",
doi="10.1016/j.burns.2012.03.008",
url="http://dx.doi.org/10.1016/j.burns.2012.03.008"
}