What is the magnitude and strength of an earthquake? Detailed answer

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What is the magnitude and strength of an earthquake? Detailed answer

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What is the magnitude and strength of an earthquake?

The magnitude of an earthquake is understood as a conditional value that characterizes the total energy of vibrations caused by an earthquake.

The magnitude makes it possible to compare earthquakes by the energy released in their sources. The magnitude of an earthquake is proportional to the logarithm of the energy of vibrations caused by an earthquake: an increase in magnitude by one corresponds to an increase in the energy of vibrations by a factor of 100. The magnitude of the earthquake is estimated on the Richter scale (not a single earthquake was recorded more powerful than 9 points on this scale).

Speaking about the strength of an earthquake, they mean the intensity of its manifestation on the earth's surface above its focus (shaking and destruction at the epicenter). To assess the strength of an earthquake, a 12-point seismic scale is used.

The strength of an earthquake depends not only on its magnitude, but also on the depth of the source and the geological conditions of the epicentral zone. If the earthquake source is located near the earth's surface, destruction at the epicenter can occur even with a magnitude of about 5 points, and with a source at a depth of hundreds of kilometers, there may be no destruction on the surface even at a magnitude of 7 points.

Author: Kondrashov A.P.

Random interesting fact from the Great Encyclopedia:

What causes gout?

Gout has been known since ancient times. In the old days, it was considered a "noble disease", because they thought that gout comes from too much food and too much wine drunk, and, of course, only rich people could afford this. But in reality, one of the conditions for the development of gout is an excess of uric acid in the blood. The body of a person suffering from this disease is not able to absorb and break down some proteins. They are called purines and are ingested through food.

The most rich in purine are the liver, kidneys, pancreas and goiter of the animal, sardines, anchovies, turkey meat, pork, and beef. A doctor will usually recommend that a gout patient avoid these foods. This is a very painful disease, and the pains usually come on suddenly.

In most cases, the big toe starts to hurt first. And then very soon, literally within a few hours, all the joints swell, become red, hot and very sensitive. The pains are so strong that a person is terribly afraid that no one touches the sore spots. This fear is very typical of gouty people. The exacerbation lasts for several days or weeks, and then passes completely - until the next attack.

A predisposition to gout develops, perhaps not only because of the food a person consumes, but also because of physical overload, emotional disturbances, and possibly allergies.

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