Somebody had better cool them down fast because they can cook themselves if the temperature is high enough. and you cool them down with an ice bath. Even though the ice stings at first touch it will cool them down. If it doesn't cool down or re heats itself then go to an emergency room. O_O
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∙ 14y agoWhat effect of moist heat sugar
starch grains first soften, then absorbs water and swells in the presence of moist heat
Moist heat coagulates microbial proteins (including protein enzymes), inactivating them irreversibly.
Moist-heat cooking is cooking the food in a moist environment. Ways to do this is by boiling, steaming, and braising. This helps to tenderize the food more than through dry heat cooking.
immediatley request medical assistance and transport <><><> Starting emergency cooling of the patient would also be indicated.
Moist = clouds = heat retention Desert = no clouds = heat loss = cooler
WELL! moist heat is used by heating with steam and the steam can not be formed below 100oC so it is not possible to kill microorganism by moist heat below hundred degree
Moist heat cooking methods for chicken noodle soup include simmering and boiling. Those are really the only moist heat cooking method to use for such a dish.
to heat and moist the air.
Water conducts heat better than air. Likewise, moist air also conducts heat better than dry air (as anyone who's been outside on a hot, humid day knows very well). That's the rationale. The reality is that, in the case of compresses, there's very little difference. The patient sweats. Don't waste money on special damp hotpacks. If you feel you need that, make your own with hot water and a washcloth. As always, be cautious with heat -- don't burn your patient.
Moist heat cooking methods include any techniques that involve cooking with moisture - whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods include:BoilingBraisingBroastingPot RoastingStewingSteamingPoachingSimmering
Moist heat can lead to caramelization of sugars, which changes their color and flavor. It can also cause sugars to dissolve and become sticky or syrupy. In some cases, prolonged exposure to moist heat can cause sugars to ferment.