Why does salt raise the boiling point of water

Well, all the pro-salters are out of luck. In fact, adding salt does the very opposite of making water boil faster. Instead, it makes it take longer for the water to boil! The salt actually increases the boiling point of the water, which is when the tendency for the water to evaporate is greater than the tendency for it to remain a liquid on a molecular level.

You may spit it out after tasting. When we cook sugar syrup, the water starts to evaporate at degrees. As it cooks, more water evaporates, giving a steadily higher concentration of sugar.

As the solution becomes more concentrated, the temperature continues to rise. Adding sugar to water creates a true solution. This results in decreased vapor pressure, raising the boiling point of water. The temperature needed to boil will increase about 0. So yes, salt increases the boiling temperature, but not by very much. So a big spoon of salt in a pot of water will increase the boiling point by four hundredths of a degree!

The boiling point of a liquid is defined as the temperature at which the vapor pressure of the liquid is equal to the external pressure. When the pressure above a liquid is reduced, the vapor pressure needed to induce boiling is also reduced, and the boiling point of the liquid decreases. Can you please explain in terms of the positive and negative charges of the particles and the rubbing off of electrons please?

Thank you. My teacher taught it to us but I missed the lesson. Ash- I've marked your question as a follow-up to a similar question, which has a version of the answer. Your teacher may have given an answer "in terms of the positive and negative charges of the particles and the rubbing off of electrons", but that sounds fundamentally wrong.

Any solute in water raises the boiling point, so long as the solute stays in the liquid water. It's true that part of why salt dissolves well in water is that it falls apart into charged particles, but some uncharged molecules also dissolve in water and also raise the boiling point.

Another way of putting the answer is to say that if the solute stays in the liquid, there is less room for it to find various different states as the liquid boils away. When not so many states are available, we say that the "entropy" is reduced. The basic rule that tells us what will happen is that nature always heads toward an increase in entropy.

So having solutes in there goes against boiling, which doesn't then occur until the temperature is higher. At the higher temperature it turns out that boiling still increases net entropy, thanks to the water molecules getting more space to run around.

By the way, something about this topic seems to bring out goofy answers. You might enjoy this: Mike W.