The salt reduces the number of water molecules from escaping the surface into the air. Thus, the water has to be at a higher temperature to be able to push the salt molecules aside and finally reach the surface and evaporate.
By increasing the air pressure above the water~ Apex :)
When salt is added to water, it increases the boiling point of the water, requiring it to reach a higher temperature to boil. This is because the salt disrupts the formation of water vapor molecules, which slows down the boiling process.
When water is boiling, the bubbles are formed by the water vaporizing into steam. As the water reaches its boiling point, it transitions from a liquid to a gas, creating bubbles that rise to the surface and release steam into the air.
Boiling water changes liquid water into vapor or steam as it reaches its boiling point, which is 100°C (212°F) at sea level. Boiling water also breaks up water molecules, increasing its energy and creating bubbles that rise to the surface.
Water activity takes into account only the available water molecules that contribute to colligative properties, which affects freezing point depression and boiling point elevation more accurately than traditional concentration measurements. It focuses on the water molecules that are free to participate in these colligative properties, providing a more precise measure of the effect on the freezing or boiling point.
Depending on what is in it, the boiling point will either rise or fall.
By increasing the air pressure above the water~ Apex :)
When salt is added to water, it increases the boiling point of the water, requiring it to reach a higher temperature to boil. This is because the salt disrupts the formation of water vapor molecules, which slows down the boiling process.
When water is boiling, the bubbles are formed by the water vaporizing into steam. As the water reaches its boiling point, it transitions from a liquid to a gas, creating bubbles that rise to the surface and release steam into the air.
Boiling water changes liquid water into vapor or steam as it reaches its boiling point, which is 100°C (212°F) at sea level. Boiling water also breaks up water molecules, increasing its energy and creating bubbles that rise to the surface.
Increasing pressure on the surface of water raises the boiling point of water. This is because higher pressure traps more heat energy in the liquid, thus requiring a higher temperature to overcome the increased pressure and boil.
When you put a spoon in a pot of boiling water, the agitation caused by the spoon disrupts the formation of bubbles that are necessary for boiling to occur. Without these bubbles, the water temperature doesn't rise quickly enough to reach the boiling point, preventing it from boiling.
No, if anything (including salt) is dissolved in a liquid (including water), the freezing point will become lower and the boiling point will rise. This phenomenon is part of a class of properties known as colligative properties of solutions.
Water vapour, damp or gas
Small bubbles start to form at around 160°F (70°C) in water as it begins to heat up and reach its boiling point of 212°F (100°C). These bubbles form at the bottom of the pot and rise to the surface as the water nears the boiling point.
The bubbles in boiling water come from the water reaching its boiling point and evaporating into steam. As the water heats up, the molecules gain energy and move more quickly, eventually turning into gas and creating bubbles that rise to the surface.
Temperature doesn't give the whole picture when you talk about boiling. A more useful property to talk about is enthalpy. Enthalpy is the energy held by the water. Prior to the boiling point, enthalpy and temperature both rise linearly. At the boiling point, temperature stops rising, but enthalpy continues to rise until it becomes steam. If you were to continue adding energy to the steam, it's temperature would rise again. The amount of energy that must be added to water to get it from water just at the boiling point to steam is the latent heat of vaporization and is equal to the enthalpy rise discussed in the previous paragraph. The latent heat of vaporization and the temperature where boiling will occur are dependant on the pressure.