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Temperature was brought down to 20°C and maintained as near to that temperature as possible for 30 min. Mean cooling time from 37°C to 20°C was 39.5 ± 2.67 min (mean ± SEM; n = 5).
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So the more degrees the water must fall, the more heat must be taken out of it, and all other things being equal, that means a longer cooling time.
Results: Analysis of variance revealed that mean time to cool IM tissues by 7°C differed across all groups, with cooling time increasing as adipose thickness increased.
The cooling time to reach a target temperature of 38°C ranged from 26 to 300 minutes (mean, 78 minutes).
Some means to dissipate the heat in the valve upon cooling should be provided to shorten the cooling time.
b End of cooling time.
40 minutes, plus cooling time.
Total time: 20 minutes, plus cooling time.
Total time: 1 hour, plus cooling time.
Prep Time: 20 minutes, plus cooling time.
Prep Time: 25 minutes, plus cooling time.
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