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No, in fact, the air we breathe is primarily composed of about 78% nitrogen, around 21% oxygen, and a small amount of other components, including carbon dioxide, argon, and traces of inert gases.

Yes, it's safe. The purpose of nitrogen in food is to rapidly freeze it due to its low temperature.

Just like with hot oil or boiling water, liquid nitrogen can be dangerous if not handled carefully. However, with proper precautions, its use is safe.

If liquid nitrogen spills, it will rapidly evaporate into the air due to its extremely low temperature. It won't leave any residues and won't pose a lasting danger.

Misinformation or lack of accurate information can make people skeptical about liquid nitrogen. It's important to understand that when handled correctly, it's safe and has been used in the food industry for years.

Apart from ice cream, liquid nitrogen is used in molecular gastronomy to create unique textures in dishes and beverages. With proper handling, it can be safely incorporated into various culinary preparations.

Yes, that's correct. Nitrogen is used in the food industry to create an oxygen-free packaging environment for canned products. This helps prevent oxidation and food degradation, extending shelf life and maintaining freshness.