Remember that burns are staged and rated from first to fifth degree, all based upon which layer of skin is damaged and burn't, with first covering the epidermis, second the dermis, third the muscular and fat, fourth charring the bone, and fifth causing amputation.
This is a third degree burn. Normally melting onto the flesh along with a charred, dry, and leathery look is characteristic of burns of the Third degree. Additionally third degree burns involve the muscle and fat tissues which is vascular so dilation of the blood vessels and fluid release cause severe dehydration, and in result hypovolemic (Blood Volume) shock.
Walk more, cook food from scratch, make own sauces with less sugar and salt, cut out processed food, grow own veggies,
Boiling water is water that's bubbling at 212ºF. ... Simmering, on the other hand, is slower than that nice bubbling boil. It's still very hot—195 to 211ºF—but the water in this state isn't moving as quickly and isn't producing as much steam from evaporation. Simmering water is great for soups, broths and stews.
Answer:
all of the above
Explanation:
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