What does table salt do to the boiling point of water? what happens to the salt? does it really boil?


When you dissolve “salt” in water, the boiling point of the resulting solution is higher than the boiling point of the pure water.
The boiling point goes up (and the freezing point goes down) when you dissolve a salt (such as NaCl, also known as ‘table salt’) in water.

When the solution does boil, the salt dissolved in the water does not boil away, just the water. Water boils off the solution leaving the salt behind, resulting in a more concentrated solution. If one cools and condenses the vapors coming off of the boiling solution one would be left with pure H2O. If one boils the solution long enough and boils off enough water, eventually you will exceed the amount of salt which is capable of dissolving in the amount of water left and you will get a solid precipitate. This method can be used to separate salt and water when the two are mixed.
increases surface area so it take less time to reach boiling point
Table salt causes the temperature at which water boils to rise. Salt dissolving in water causes this.
I believe the addition of salt slightly increases the boiling point of water. (Salt also decreases the freezing point of water, which is why we apply salt to icy roads.) When the salt is added to water it dissolves, and it actually dissociates, or comes apart into its component parts. Table salt is NaCl (sodium chloride). Thus, the water has positive Na ions and negative Cl ions in it.
Salt does raise the boiling point somewhat. As water boils the salt stays behind.
It raises the boiling point. The salt is a residue when the water is boiled off. Salt does not boil at the boiling pont of water alone it sublimates.
Nothing to do with surface area. The salt raises the boiling point of water instead of being 100.0 C it would be something slightly higher. Slightly speeds cooking time.

Salt also slightly desiccates the outer surface of pasta and vegetables, so when they finish boiling the outer surface is slightly toughened.

This same process is used to “brine” turkeys prior to cooking. This help to keep some of the moisture in.
When salt or sugar are dissolved in water, they raise the boiling temperature. They reduce the fraction of water molecules at the surface of the water, so that fewer leave each second. Because of this reduced leaving rate, the water has to get hotter before enough water molecules will leave each second to allow evaporation to occur inside the liquid (i.e. for the water to boil). As for the value of adding salt, sugar, or any other material to water to encourage boiling, that is a very different matter. Adding anything that can serve as a site for bubble formation will help the water to boil. Nucleating the tiny bubbles that eventually grow into the large bubbles we associate with boiling isn't easy. Often it occurs at a hot spot in the pot, or near a defect on the pot's inner surface. If there aren't any hot spots or defects, then adding sharp objects will aid bubble formation. That's why sprinkling sugar or salt into extremely hot water can help it boil. This boiling occurs before the sugar or salt dissolve. They are just acting as nucleation sites. You'd do just as well to add sand, which doesn't dissolve
Water boils when its vapor pressure equals the pressure of the atmosphere above the water. As we heat water, its vapor pressure increases and eventually, the vapor pressure of the water will equal the atmospheric pressure and the water will boil.

Adding salt to water causes the vapor pressure of the water to decrease at all temperatures. This means that the saltwater must go to a higher temperature for the vapor pressure to reach atmospheric pressure. The boiling point increases.

The salt just stays dissolved in the water. It does not boil. Only the water boils and changes into water vapor (but at a higher temperature than the water without the salt).
the salt dissolves in the water making a saline solution, this solution has a higher boiling point than that of pure water because the salt lower the vapor pressure of the water, and you can only boil a solution when the vapor pressure is equal to that of the external pressure, so the easiest way to increase vapor pressure is to add heat and you have to add more heat to overcome the atmospheric pressure due to the drop in vapor pressure of the solution due to the salt.

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