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What is air? Detailed answer

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What is air?

Air surrounds us on all sides. Every crack, hole, in general, any space that is not occupied by anything else is filled with air. Every time you take a breath, you fill your lungs with air. Despite the fact that you cannot see the air, you cannot taste it or touch it (at least in calm weather), the air is by no means emptiness. Air is part of the matter around us.

Matter can be solid, liquid or gaseous. Air is almost always in a gaseous state. However, air cannot be called a gas, because in reality it consists of a mixture of certain gases. And two of them account for 99 percent of the total air volume. Anywhere on earth, air is 78 percent nitrogen and 21 percent oxygen.

In addition, it always contains a small amount of carbon dioxide released during the breathing of living beings, including humans. The rest - less than one percent - is occupied by rare gases: argon, helium, krypton, xenon and others. A huge air ocean extends many kilometers up above the Earth's surface. Since air is matter, the earth's gravity holds it near the surface, preventing it from dissolving into outer space. So, although we don't feel it, air has weight. It manifests itself in the pressure that air exerts on our body from all sides.

The same thing would happen to you if you found yourself at the bottom of the sea, with the only difference that you would not be pressed by air, but by water. If you rise above the surface of the Earth, for example, climb a high mountain or take off in an airplane, you will find that as you move away from it, the air pressure decreases. At an altitude of about 13 km, it is 8 times less than above sea level. Well, at an altitude of more than 30 km, it is practically absent.

Author: Likum A.

 Random interesting fact from the Great Encyclopedia:

In which country is the custom of groom kidnapping common?

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Scientists from the National Institute of Food Research of Japan have developed a technology for processing rice into a gel-like semi-finished product with a long shelf life.

"Rice gel" was discovered by one of the researchers of the institute as a result of experiments with rice paste. A few days later, the employee found that the resulting gel retained its density and shape, while not spoiling.

Now they have learned how to produce gel on an industrial scale from boiled rice, whipping and foaming in a special machine. The density of the gel can be adjusted by changing the humidity level and the length of the whipping time.

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