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Table salt is sodium chloride: NaCl, a compound of two elements.

Salted water has a higher boiling temperature than unsalted water. So it does not necessarily boil "faster," but boils at a higher temperature, thereby cooking food faster.

In actually fact it takes salt water longer to reach boiling. The mechanism behind all this is that ionic compounds like salt form 'ionic intermediaries' between water molecules which creates a stronger bond.

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