The boiling point of sodium chloride is 1 413 0C.
It depends on the concentration of salt in the water.
Adding a salt to a substance changes its boiling and freezing points, but it lowers its freezing point and raises its boiling point. So, salt water actually takes more heat to boil because the salt has raised the boiling point.
Salt water, but the water will stop boiling because upon adding the salt it raised the boiling point of water.
When water is mixed with salt, the properties of the salt remain unchanged. However, the properties of the water may change, such as its boiling and freezing points. The salt dissolves in the water, forming a homogeneous solution.
by incresening the destiny of the product of water
It depends on the concentration of salt in the water.
NO! only by boiling points my friend.
Adding a salt to a substance changes its boiling and freezing points, but it lowers its freezing point and raises its boiling point. So, salt water actually takes more heat to boil because the salt has raised the boiling point.
Salt water, but the water will stop boiling because upon adding the salt it raised the boiling point of water.
No, salt does not evaporate in boiling water. When water boils, it turns into steam, leaving behind the salt in the water. Salt does not have a low enough boiling point to evaporate along with the water.
If you're talking about regular old table salt, then your answer is salt water--specifically boiling salt water.
When water is mixed with salt, the properties of the salt remain unchanged. However, the properties of the water may change, such as its boiling and freezing points. The salt dissolves in the water, forming a homogeneous solution.
by incresening the destiny of the product of water
It's not the ingredients in salt, but the presence of the salt itself. The salt holds the water in because of its attractive forces and blocking of the water throughout the mixture. Any soluble substance will affect the boiling and freezing points of any solvent based on how big the solute particles are, and the boiling/freezing pt constants, K, for the solvent.
It is commonplace to put salt in water when boiling most foods. The reason why you put salt in with boiling water and vegetables is to help them retain moisture.
No, salt water cannot be used to accurately determine the boiling point of ultrapure water. Salt water boils at a slightly higher temperature than pure water; salt water can be used to determine the boiling point of salt water.
the freezing and boiling points rise significantly- this is why when you boil water in a saucepan, like for pasta, it is advised that you put salt in the water so that the water boils at a higher temperature, thus allowing you to heat the water to a higher temperature. hope this helps