MAPP gas (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "MAPP gas" in English language version.

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cdc.gov

"Exothermic cutting" uses the heat of burning steel wire to cut metals and even non-metals (e.g., concrete). Typically, the wire is ignited electrically and combustion is sustained via a flow of compressed oxygen. See: U.S. Navy Underwater Cutting & Welding Manual, NAVSEA S0300-BB-MAN-010 (1 June 2002), Chapter 2, especially sections 2.3 (Exothermic electrodes) and 2.4 (Seeler Enterprises LU-001 Exothermic Cutting Tool (Kerie Cable)), pages 53–74 (pages 2–22 to 2–43 of original document). Available on-line at: http://www.maritime.org/doc/pdf/cut_weld.pdf Archived 2014-10-30 at the Wayback Machine .

National Fire Protection Association (2010). Fire Protection Guide to Hazardous Materials (14th ed.). p. 49. https://pubchem.ncbi.nlm.nih.gov/compound/Acetylene#section=Decomposition&fullscreen=true Archived 2021-05-21 at the Wayback Machine

See for example, "MAP-Pro" from BernzOmatic [1] Archived 2015-05-03 at the Wayback Machine
National Fire Protection Association (2010). Fire Protection Guide to Hazardous Materials (14th ed.). p. 49. https://pubchem.ncbi.nlm.nih.gov/compound/Acetylene#section=Decomposition&fullscreen=true Archived 2021-05-21 at the Wayback Machine
"Exothermic cutting" uses the heat of burning steel wire to cut metals and even non-metals (e.g., concrete). Typically, the wire is ignited electrically and combustion is sustained via a flow of compressed oxygen. See: U.S. Navy Underwater Cutting & Welding Manual, NAVSEA S0300-BB-MAN-010 (1 June 2002), Chapter 2, especially sections 2.3 (Exothermic electrodes) and 2.4 (Seeler Enterprises LU-001 Exothermic Cutting Tool (Kerie Cable)), pages 53–74 (pages 2–22 to 2–43 of original document). Available on-line at: http://www.maritime.org/doc/pdf/cut_weld.pdf Archived 2014-10-30 at the Wayback Machine .
"CDC – NIOSH Pocket Guide to Chemical Hazards – Methyl acetylene-propadiene mixture". www.cdc.gov. Archived from the original on 2022-01-25. Retrieved 2015-11-20.

Myhrvold, Nathan (2011). Modernist Cuisine: The Art and Science of Cooking. Vol. 2: Techniques and Equipment. Bellevue, Wash: Cooking Lab. p. 274. ISBN 978-0-9827610-0-7. OCLC 711381030.

See for example, "MAP-Pro" from BernzOmatic [1] Archived 2015-05-03 at the Wayback Machine