Why does salt water have a higher boiling point than distilled water?

Answer 1

Adding salt to water lowers the pressure of the water. To reach boiling point the pressure of the liquid needs to equal the pressure of the atmosphere. A lower pressure of the liquid therefore, requires a higher boiling point.

Answer 2

Salt water has a higher boiling point than distilled water because the presence of salt increases the boiling point by elevating the boiling point of the water. The salt ions disrupt the hydrogen bonding between water molecules, making it harder for them to escape into the gas phase, thus requiring more heat to reach the boiling point.

Answer 3

A basic chemsitry rule states:

The more particles/volume (the higher density), the lower the freezing point and the higher the boiling point.

salt water has a higher density (because of the dissolved salt) than fresh water. That is also why, when one would weigh the same amount of salt water and freshwater, salt water would be heavier.

That also means that sugar water or any other aquaneous solution has a higher boiling point than freshwater.

Kaili rocks!! Nuria too!

Answer 4

Because the salt modifies some of the physical properties of water. Salt is used on the roads in winter because it raises the temperature in which the water turns into ice.

Well that's interesting!

The addition of salt "dilutes" the water and this means that the saturated vapour pressure of the liquid water measured at any temperature is decreased. A higher temperature is required to raise the saturated vapour pressure to atmospheric which is when boiling occurs.

Addition of salt reduces the freezing point of water.

Answer 5

The added salt (or any solute) raises the boiling temperature of the water, the temperature at which the vapor pressure of the water is equal to the vapor pressure of the air above it, when molecules will freely transition from the liquid (water) to the gaseous phase (water vapor). The addition of the salt reduces the ability of water molecules to leave the liquid phase (i.e. impedes the transition), raising the effective boiling point temperature of the salt water. The salt cannot evaporate with the water. The more salt that is added, the higher the boiling point. This is the reason salt is added when cooking, to allow the water to reach a higher temperature (e.g. than the nominal 100 C) before it begins to boil away.

Another way to express this is that any non-volatile solute lowers the vapor pressure of the liquid in which it is dissolved, for any constant temperature and pressure.

Answer 6

I am not 100% sure, but look at it this way. Since people use salt to melt ice why wouldn't salt speed up the boiling. Salt heats up the ice enough to turn the solid into liquid, so the salt should help turn the liquid into gas. Sorry I don't know more!

Answer 7

This is known as a colligative property, where the elevated b.p. depends on the number of particles dissolved in the water. The b.p. is elevated because the particles that are dissolved lowers the vapor pressure of the water, and the b.p. is the temperature at which the vapor pressure of the water is equal to atmospheric pressure. So, with the dissolved salt, more heat needs to be added to get the vapor pressure high enough to boil.

Answer 8

Water molecules form hydration shells around salt molecules, which takes more energy to break apart.

Answer 9

It doesn't it has a lower boiling point and it's because of something to do with particles I just don't remember what

Answer 10

The salted water boils at higher temperature because there are power bonds between salt and water molecules so we need to use higher hit to break these bonds.