There is no such thing as a "boiling point of chocolate". This is because chocolate is not a pure substance it is a mixture of may different organic compounds, comprising among others cocoa solids, fats, sugars.
There is also no such thing as a single melting point for chocolate either. The temperature at which chocolate turns liquid depends on the structures formed by the cocoa solids, fats, sugars in it. 'Tempering' chocolate is a process where you change these structures to ones stable at higher temperatures than others.
the boiling point of chocolate is 118 O C
Salt raises the boiling point of water. The process is known as boiling point elevation. The higher the concentration of salt in the water, the higher the boiling point of water is raised.
Sodium chloride has a higher boiling point.
Sea water has higher boiling point,as it contains sodium chloride
higher then the normal boiling point of water
Air pressure also affects the boiling point of water. The higher the air pressure, the higher the boiling point.
The boiling point of salt water will be higher - whichever scale is used to measure the temperature. How much higher will depend on the amount of salt that is dissolved in the water.
The boiling point is that temperature when the SATURATEDvapor pressure of a liquidbecomes equal tothe surrounding pressure.Thus the higher the sorrounding pressure, the higher the boiling point.
alot higher that water
It depends where you are in Nevada. The boiling point will be lower in areas at a higher elevation.
Water has a higher boiling point that alcohol (ethanol). The main reason for this is because water has stronger intermolecular forces holding the molecules together.
physiological answers tell us that In neurology water may be boiling at a lower substantial rate then non water water.
boiling point:1382 C Melting point: 605 C