Salt water is not used in many cooking applications. However, if you do need to cook with it you may want to boil it at 212 degrees Fahrenheit.
Sea water has higher boiling point,as it contains sodium chloride
Impurities in a substance can raise or lower its boiling point, depending on the nature of the impurities. When impurities are added to a liquid, the boiling point of the solution increases due to the decrease in vapor pressure. This phenomenon is known as boiling point elevation. Conversely, impurities in a liquid can also lower the boiling point by disrupting the intermolecular forces between the solvent molecules, causing a decrease in boiling point, known as boiling point depression.
The boiling point of water is not always the same. It depends on water ingredients (e.g presence of salts), pressure on water, and other factors.
Sea water has a lower freezing point and higher boiling point than pure water due to the presence of dissolved salts. The salt lowers the freezing point by interfering with the formation of ice crystals, while the boiling point is raised because the presence of salts increases the boiling point of the solution.
Adding NaCl (table salt) or CaCl2 (calcium chloride) to water raises the boiling point of water. This is due to the phenomenon of boiling point elevation, where the presence of solute particles in water disrupts its ability to form vapor, requiring higher temperatures to boil.
Ocean water has a higher boiling point than tap water because it contains dissolved minerals and salts, such as sodium and chloride. These impurities increase the boiling point of the water by elevating the boiling point of the solution as a whole.
Any material added to water raise the boiling point.
Boiling is the phase where the boiling occurs. The point at which the boiling occurs is the boiling point.
Water boils at 100 degrees Celsius at sea level. If water is boiling at 130 degrees Celsius, it might be due to the presence of impurities or changes in atmospheric pressure, which can affect the boiling point of water.
Ionic solutes such as salts (e.g. sodium chloride) will increase the boiling point of water the most because they dissociate into ions in water, resulting in stronger interactions with water molecules. Covalent solutes like sugar have less of an impact on boiling point because they do not dissociate into ions in water.
Chemicals have boiling points, bonds do not. But let us say, you are asking what the boiling point is of a chemical that has an ionic bond. Again, not all ionic type chemicals (which are generally called salts) have the same boiling point. I can, however, tell you that the boiling point of a salt tends to be very high, in the thousands of degrees.
there is no boiling point