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Keeping cooked food warm until it is to be consumed.

Controlling the gases arising from the use of oxygen and acetylene, consisting mainly of carbon dioxide with the addition of oxides of nitrogen where an oxidising flame is used, and carbon monoxide.

The combustion of any fuel, eg, acetylene, propane or methane, with oxygen from a cylinder rather than air at normal or increased pressure, gives a hotter flame that is often easier to control.