Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/70117
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dc.contributor.authorCuttle, L.-
dc.contributor.authorKempf, M.-
dc.contributor.authorLiu, P.-
dc.contributor.authorKravchuk, O.-
dc.contributor.authorKimble, R.-
dc.date.issued2010-
dc.identifier.citationBurns, 2010; 36(5):673-679-
dc.identifier.issn0305-4179-
dc.identifier.issn1879-1409-
dc.identifier.urihttp://hdl.handle.net/2440/70117-
dc.description.abstractUsing our porcine model of deep dermal partial thickness burn injury, various durations (10min, 20min, 30min or 1h) and delays (immediate, 10min, 1h, 3h) of 15 degrees C running water first aid were applied to burns and compared to untreated controls. The subdermal temperatures were monitored during the treatment and wounds observed weekly for 6 weeks, for re-epithelialisation, wound surface area and cosmetic appearance. At 6 weeks after the burn, tissue biopsies were taken of the scar for histological analysis. Results showed that immediate application of cold running water for 20min duration is associated with an improvement in re-epithelialisation over the first 2 weeks post-burn and decreased scar tissue at 6 weeks. First aid application of cold water for as little as 10min duration or up to 1h delay still provides benefit.-
dc.description.statementofresponsibilityLeila Cuttle, Margit Kempf, Pei-Yun Liu, Olena Kravchuk, Roy M. Kimble-
dc.language.isoen-
dc.publisherElsevier Sci Ltd-
dc.rightsCopyright © 2009 Elsevier Ltd and ISBI.-
dc.source.urihttp://dx.doi.org/10.1016/j.burns.2009.08.002-
dc.subjectBurn-
dc.subjectFirst aid-
dc.subjectCold-
dc.subjectWater-
dc.subjectDuration-
dc.subjectDelay-
dc.subjectPartial thickness-
dc.subjectPorcine model-
dc.titleThe optimal duration and delay of first aid treatment for deep partial thickness burn injuries-
dc.typeJournal article-
dc.identifier.doi10.1016/j.burns.2009.08.002-
dc.relation.grantNHMRC-
pubs.publication-statusPublished-
dc.identifier.orcidKravchuk, O. [0000-0001-5291-3600]-
Appears in Collections:Agriculture, Food and Wine publications
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