Does adding salt to water make it boil faster?
100455
Here's the thing: \nAdding salt to water actually increases the boiling point of water, so depending on how much salt you use, your boiling point of salt water could be something like 105 degrees celsius instead of 100.  Boiling point raising is an example of a colligative property, which is a property that is not dependent on what kind of particles you're using, just how many particles there are.  So if you added more salt, the water's boiling point would be higher.  \n\nThat means that your water would have to be at a higher temperature to boil.  This means that reasonably, it would take longer for you to get your water to that higher temperature, but not by a lot.  It would be roughly the same amount of time.  \n\nThe trick, though, is that because your water is boiling at a higher temperature, whatever you're cooking in that water is going to cook faster.  You're cooking it at 105 degrees instead of 100, so whatever you're cooking in the water will be done faster.  That's probably what your high school chemistry teacher meant.
134404
Salt decrease the melting point of water so adding salt to ice wich is fresh water will make it melt at a lower temperature than 0 celsious.
79685
No.  There was a time when people said it did because some dude in Africa was making ice cream and claimed that his ice cream froze faster if he heated it first, but that's because ice cream needs to congeal, and heating it boiled off much of the water, making it thicker to begin with.\n\nAnd it has been shown even since the time of the Greeks that water that has been boiled prior to freezing will freeze quicker due to the fact that boiling will remove dissolved gases from the liquid, but even that assumes you are comparing water that's been boiled and brought down to temperature versus water that has not been boiled.\n\nBut if you put water that's 8 degrees and water thats 80 degrees in a freezer, the 80 degree water, prior to freezing, will need to reach 8 degrees somewhere between here and there.  All the while, the 8 degree water has made substantial progress towards freezing.\n\nIt is true that hot water loses heat more quickly due to an increased driving force for heat loss, but this is a temporary thing.  As soon as the hotter water reaching the starting temperature of the cooler water, it has no "momentum" in losing heat, but it has lost a lot of time.
884674
Distill it.\n\nIn cooking, supposedly you can put a piece of raw potato (sometimes, the hint says a piece of lettuce) in food that's too salty and it takes the salt out.  But I don't know if that works.  I'd go with distillation.  \n\nDistillation is where you boil a liquid and then catch the vapor and condense it.  In the case of salt water, the vapor would be plain water with nothing dissolved in it (the salt gets left behind in whatever you use to boil the liquid in.)  Distillation is also used to make an alcoholic liquid more alcoholic.  I guess the alcohol gets vaporized and condensed.
713924
When you boiled the water, you evaporated some of it. This increases the salt concentration in the water which alters the ph. Since it went toward the alkaline side, it probably increased the calcium salts in the water.
2167
You can't make water boil by compressing it directly.  If you compress it, but allow the hest caused by compressing to leave, then you'll get nothing.  It is possible if you have an insulated system to compress it in such a way that temperature of the water rises, but at higher pressures, the temperature needed to boil water increases.  If the water, once heated by comprsession, were to be rapidy brought to a lower pressure through a throttling valve, it could be vaporized.\n\nBut really, if you want water to boil, you should *DECREASE* the pressure.  In out space, water at room temperature would instantly boil due to the low pressure involved.
244814
Yes, it does.  This is because the salt provides electrolytes and allows for faster oxidation.  Salt water spray is often the test method used to determine if a given paint offers more corrosion protection than a standard reference paint.  Corrosion inhibitors, like zinc chromate and others, offer protection by  interfering with the oxidation process.
30770
Excellent question.  Food for thought for both of us.  Let's see- changing the pH of water could allow for greater or less solubility of minerals.  With more minerals in solution, the rate of evaporation increases while the boiling/freezing point lowers, as intermolecular attraction is decreased.  The opposite would then be true with less minerals in solution.
253095
Did you try boiling water?
650071
cold water boils faster for the same reason that hot water freezes faster. I don't know what that reason is.
216074
They don't!  The temperature of the water would actually take LONGER to drop than cold water would.  This is simple and very BASIC science!  Just like that stupid myth that cold water comes to a boil faster than hot.... damn, think for yourself and test it!
496282
No.  You would have to heat the cold water up to the temperature that the hot water is at and then go past it to get to the boiling point.  It works in reverse when freezing.  Hot water will not freeze faster than cold, because you have to remove heat just to get to the point the cold water is already at.\n\nThe cool part is you can do this experiment at home.  Put two pans on to boil, one with cold the other with hot, and see which one boils first.  You don't have to take my word for it.
1097925
yes... it's called reverse osmosis.\n\nBasically it pushes the sea water through a filter that doesn't allow the salt to pass.\n\nAlso there is turning the water into steam and then condensing it into liquid again.  This leaves the salt behind as it is converted to steam.\n\nDesalinization is usually expensive and not very efficient either.
795407
Of course it does.  If your water is at 99C, it will boil a lot faster than if you heat it from a 4C temperature.\nSame is true fro the freezing part; although variations would depend on the presence of an open or closed container, as evaporative cooling will take place is water is allowed to escape.
523531
At the heart of the issue is a phenomenon called Boiling Point Elevation. The boiling point of water is elevated when solutes are dissolved in the water. The boiling point also depends on the atmospheric pressure, but for the this question, I'm going to assume that we are at one atmosphere of pressure so that the boiling point of water is 100 degrees centigrade. \n\nSome people put salt in water when they make pasta, believing that the dissolved salt raises the boiling point of the water, and that the water is actually hotter than 100 degrees centigrade when the pasta is added. I say that they believe this because I'm doubt people add enough salt to result in a significant elevation in the boiling point. For water, the boiling point is elevated by 0.513 degrees centigrade for each mole of dissolved solute-ions per kilogram of solution. A mole of salt (NaCl) is 58.44 grams, and since one mole of NaCl disassociates into two moles of ions (Na+ ions and Cl- ions), 58.44 grams of salt (or 2 ounces) would be required to raise the boiling point of one liter (kilogram) of water (at one atmosphere of pressure) to 101.026 degrees. That would be some pretty salty water. \n\nThere is a related phenomenon known as Freezing Point Depression, in which the freezing point of water is lowered by 1.86 degress centigrade for each mole of solute-ions per kilogram of solution. We exploit the phenomenon of Freezing Point Depression by using salt to melt snow and ice on roads in the winter and to make ice-cream. \n\nNow, how does this relate to your question about the boiling point of blood? Well blood is basically a water solution. The dissolved solutes are more complex than a simple NaCl solution, but the principle of boiling point elevation (and freezing point depression) should still apply. The salt (NaCl) concentration of blood is 0.9%. This is approximately 0.154 moles of NaCl per kilogram (liter), or 0.308 moles of dissolved solute per liter. This should result in a boiling point elevation of a whopping 0.158 degrees centigrade. \n\nNow, there are other molecules dissolved in blood besides Na+ and Cl- ions, so the boiling point may be slightly different, but I think that you can see that it isn't going to be noticeably higher than 100 degrees (at one atmosphere of pressure). \n\nSo the answer to your question is basically, at the same temperature that water does. I hope that isn't too disappointing. If you want more information on Boiling Point Elevation or Freezing Point Depression, you should be able to find it in any college-level chemistry text book.
31884
when u boil water it evaporates....into a steam and leaves the container...if its salt water the salt will still remain in the container
282805
in order to conduct electricity, the water (or any liquid really) must have some charge carriers in it.  These charge carriers are atoms that have ionized, that is, have become charged either positvely or negatively.  plain water, like from the tap, has very few charge carriers in it, but it does have some and will conduct electricity.  Adding salt to tap water increases the amount of charge carriers because the salt ionizes.  so salted tap water is a better conductor of electricity that plain tap water.  sea water already has plenty of salt in it, so it is a good conductor also.\n\n(a little known fact is that if you have completely pure water, it will not conduct electricity very easily, if at all.   I'm not sure how available pure water is.)