what vapors faster fresh or salt water ?
348819
fresh water\nany substance in water increases boiling temp\nthe particles of this substance "get in the way" of the water's gas molecules and makes it "more difficult" for the water to evaporate.\nso really, the myth that adding salt to water when making pasta makes it boil faster it enitrely wrong\nit actually makes it longer, but not by much time (a few extra mins)\nsimilarly, This is why we salt our roads\n the salt dissolves the ice and doesn't let it freeze again because it decreases freezing pt by, again, "getting in the way" of the water forming its 6-sided ring (solid state)\na lower temp (slow down the molucles EVEN MORE) is needed to freeze it
308289
Humidity. Just like a hot and humid day the hot water vapors weigh heavy in those lungs.
518640
Gargle with salt water
650071
cold water boils faster for the same reason that hot water freezes faster. I don't know what that reason is.
782152
Through evaporation, the water evaporates into the air and leaves the salt behind.\n\nWhen the water in the air condenses and comes back to earth as rain or snow or dew, it is again fresh water until it flows into a body of saltwater where it again mixes with the salt.\n\nSalt can also be removed through a variety of chemical and/or electrolytic "desalination" processes, but I assume you mean naturally.\n\nThe principal methods of mass conversion of salt water to fresh water (for providing drinking water in a desert environment or onboard a ship at sea) is done through either distillation, in which the salt water is boiled leaving the salt behind and the steam recondensed to form liquid water, or through a process called osmosis where the water flows through a membrane or material that the salt will not pass through.\n\n=== EDIT ===\n\nYes, a bit of research confirms that the principal method of converting saltwater to freshawater onboard a ship is either a flash-type evaporator (primarily used on older ships and nuclear powered ships) or a reverse-osmosis plant (used on more modern ships).  Both types are also used on US Navy bases where freshwater is not readily available.\n\nThe evaporator basically pre-heats the saltwater to near boiling, and then injects it into a vacuum chamber where it immediately flashes into steam except for a small amount of "brine" left over -- the steam is run through cooled pipes where it condenses into water, and the leftover brine is pumped back overboard.\n\nThe reverse-osmosis uses high pressures to force the water through a membrane which the salt cannot pass through.  Again, the leftover "brine" is pumped back into the ocean since it is just seawater with some of the water removed.
204425
Water cycle is enhanced in the tropical area. Why? Higher temperature, more direct sunlight, water evaporates faster (the warmer air can hold more water vaper than cold air w/out condensing).
590266
fresh water is hypotinc, so it gets drawn into the pulmonary circulation, leading to haemodilution, hyponatraemia and even haemolysis. while hypertonic salt water, drains water out of the pulmonary circulation, to the alveoli, leading to pulmonary oedema.
875269
The density is different - sea water being more dense than fresh.\n\nFreezing point (lower for sea water) and boiling point (higher for sea water) would be slightly different.\n\nElectrical conductivity would be different (higher for sea water).\n\nAll these things are different - but the differences are also all due to the salinity difference that you mentioned.
385501
mostly mineral, you'll probably find sodium chloride (salt) in it, but it depends on which water body is evaporated.
58936
All water, even rain water, contains dissolved chemicals which scientists call "salts." But not all water tastes salty. Water is fresh or salty according to individual judgment, and in making this decision man is more convinced by his sense of taste than by a laboratory test. It is one's taste buds that accept one water and reject another.\nA simple experiment illustrates this. Fill three glasses with water from the kitchen faucet. Drink from one and it tastes fresh even though some dissolved salts are naturally present. Add a pinch of table salt to the second, and the water may taste fresh or slightly salty depending on a personal taste threshold and on the amount of salt held in a "pinch." But add a teaspoon of salt to the third and your taste buds vehemently protest that this water is too salty to drink; this glass of water has about the same salt content as a glass of sea water.\nObviously, the ocean, in contrast to the water we use daily, contains unacceptable amounts of dissolved chemicals; it is too salty for human consumption. \n\nHOW SALTY IS THE OCEAN?...\nHow salty the ocean is, however, defies ordinary comprehension. Some scientists estimate that the oceans contain as much as 50 quadrillion tons (50 million billion tons) of dissolved solids.\n\nIf the salt in the sea could be removed and spread evenly over the Earth's land surface it would form a layer more than 500 feet thick, about the height of a 40-story office building. The saltiness of the ocean is more understandable when compared with the salt content of a fresh-water lake. For example, when 1 cubic foot of sea water evaporates it yields about 2.2 pounds of salt, but 1 cubic foot of fresh water from Lake Michigan contains only one one-hundredth (0.01) of a pound of salt, or about one sixth of an ounce. Thus, sea water is 220 times saltier than the fresh lake water. What arouses the scientist's curiosity is not so much why the ocean is salty, but why it isn't fresh like the rivers and streams that empty into it. Further, what is the origin of the sea and of its "salts"? And how does one explain ocean water's remarkably uniform chemical composition? To these and related questions, scientists seek answers with full awareness that little about the oceans is understood.\n\n\nIllustration: Sources of salts in the ocean.\n\nTHE ORIGIN OF THE SEA...\nIn popular language, "ocean" and "sea" are used interchangeably. Today's seas are the North and South Pacific, North and South Atlantic, Indian and Arctic Oceans and the Antarctic waters or seas.\nScientists believe that the seas are as much as 500 million years old because animals that lived then occur as fossils in rocks which once were under ancient seas. There are several theories about the origin of the seas, but no single theory explains all aspects of this puzzle. Many earth scientists agree with the hypothesis that both the atmosphere and the oceans have accumulated gradually through geologic time from some process of "degassing" of the Earth's interior. According to this theory, the ocean had its origin from the prolonged escape of water vapor and other gases from the molten igneous rocks of the Earth to the clouds surrounding the cooling Earth. After the Earth's surface had cooled to a temperature below the boiling point of water, rain began to fall and continued to fall for centuries. As the water drained into the great hollows in the Earth's surface, the primeval ocean came into existence. The forces of gravity prevented the water from leaving the planet.\n\nSOURCES OF THE SALTS...\nSea water has been defined as a weak solution of almost everything. Ocean water is indeed a complex solution of mineral salts and of decayed biologic matter that results from the teeming life in the seas. Most of the ocean's salts were derived from gradual processes such the breaking up of the cooled igneous rocks of the Earth&#39
250491
Not really.  Ocean air is full of moisture and salt.  Moisture is not always good for your lungs.  And salt air leaves a nice sticky coating on everything.
290700
(m)\n\nEveryone who has been to the beach knows that seawater is salty. Everyone also knows that fresh water in rain, rivers, and even ice is not salty. Why are some of Earth’s waters salty and others not? There are two clues that give us the answer. First, “fresh” water is not entirely free of dissolved salt. Even rainwater has traces of substances dissolved in it that were picked up during passage through the atmosphere. Much of this material that “washes out” of the atmosphere today is pollution, but there are also natural substances present.\n\nAs rainwater passes through soil and percolates through rocks, it dissolves some of the minerals, a process called weathering. This is the water we drink, and of course, we cannot taste the salt because its concentration is too low. Eventually, this water with its small load of dissolved minerals or salts reaches a stream and flows into lakes and the ocean. The annual addition of dissolved salts by rivers is only a tiny fraction of the total salt in the ocean. The dissolved salts carried by all the world’s rivers would equal the salt in the ocean in about 200 to 300 million years.\n\nA second clue to how the sea became salty is the presence of salt lakes such as the Great Salt Lake and the Dead Sea. Both are about 10 times saltier than seawater. Why are these lakes salty while most of the world’s lakes are not? Lakes are temporary storage areas for water. Rivers and streams bring water to the lakes, and other rivers carry water out of lakes. Thus, lakes are really only wide depressions in a river channel that have filled with water. Water flows in one end and out the other. \n\nThe Great Salt Lake, Dead Sea, and other salt lakes have no outlets. All the water that flows into these lakes escapes only by evaporation. When water evaporates, the dissolved salts are left behind. So a few lakes are salty because rivers carried salts to the lakes, the water in the lakes evaporated and the salts were left behind. After years and years of river inflow and evaporation, the salt content of the lake water built up to the present levels. The same process made the seas salty. Rivers carry dissolved salts to the ocean. Water evaporates from the oceans to fall again as rain and to feed the rivers, but the salts remain in the ocean. Because of the huge volume of the oceans, hundreds of millions of years of river input were required for the salt content to build to its present level. \n\nRivers are not the only source of dissolved salts. About twenty years ago, features on the crest of oceanic ridges were discovered that modified our view on how the sea became salty. These features, known as hydrothermal vents, represent places on the ocean floor where sea water that has seeped into the rocks of the oceanic crust, has become hotter, and has dissolved some of the minerals from the crust, now flows back into the ocean. With the hot water comes a large complement of dissolved minerals. Estimates of the amount of hydrothermal fluids now flowing from these vents indicate that the entire volume of the oceans could seep through the oceanic crust in about 10 million years. Thus, this process has a very important effect on salinity. The reactions between seawater and oceanic basalt, the rock of ocean crust, are not one-way, however; some of the dissolved salts react with the rock and are removed from the water.\n\nA final process that provides salts to the oceans is submarine volcanism, the eruption of volcanoes under water. This is similar to the previous process in that seawater is reacting with hot rock and dissolving some of the mineral constituents.\n\nWill the oceans continue to become saltier? Not likely. In fact the sea has had about the same salt content for many hundred of millions if not billions of years. The salt content has reached a steady state. Dissolved salts are being removed from seawater to form new minerals at the bottom of the ocean as fast as rivers and hydrothermal proce
706671
At a higher altitude, water boils at a lower temperature, because the boiling point of a liquid is the temperature at which the liquid's vapor pressure equals that of the atmosphere.  At high altitudes, the atmospheric pressure is lower than at sea level.\n\nSo it doesn't actually boil "faster", it reaches each temperature at the same rate on a mountain as at the seashore.  It's just that the temperature needed to boil it on the mountain is lower.
737067
Evaporation.\n\nSalt water + heat source + vessel. Apply heat source to vessel containing salt water. Evaporate water. Harvest salt.
194414
Water is denser than air and transfers heat more rapidly.
926439
fresh water freezes faster...ps, i gave you best answer on a question
207343
yes and no, it all depends on your density in relation to the water. although it salt water its easier because its density is higher than freshwater. you can change your overall density in relation to the water by changing how much air you hold in your lungs.