Efficiency of grains hot pack for preparation and preservation temperature
Keywords:
Nerve conduction study, Hot Pack, Grains, Mung beanAbstract
Background: The temperature is the most important factor to obtain correct nerve conduction study data. Before nerve conduction study test, patients the skin surface temperature should be warm. An electric heating bag may be need to warm the skin and to increase the data accuracy. The usual electric heating bags cannot maintain the temperature for a long time, and requires a long preparation time, up to 15-25 minutes, which causes the longer waiting time prior the test.
Objective: To compare of temperature preparation time and preservation efficiency between grains hot pack, sand hot pack (grains hot pack containing various types of grains including mung bean seeds, black glutinous rice seeds) and electric hot pack.
Material and Methods: The experiment was done by heating a pack of grains containing sand and various types of grains in the microwave at 400 watts at 2, 4, 6 and 8 minutes, respectively. The temperature of grains hot pack was measured by thermometer immediately after leaving the microwave and after 5, 10 and 15 minutes respectively. Factors affecting temperature preservation were analyzed by the three-factor factorial design method, compared the mean difference by Tukey method. The mean temperature, temperature preparation time and preservation between electric hot pack and grains hot pack were compared.
Result: The findings showed that the grain hot pack which contained with mung bean seed had the highest average temperature after leaving the microwave 15 minutes, the highest preservation efficiency and lowest temperature reduction rate compare with the other types of hot pack.
Conclusion: In the conclusion Mung bean have a least time to preparing temperature and the lowest rate of temperature reduction after 15 minutes.
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