what is the boiling point of water?
830202
Depends on pressure/altitude.  At sea level its about 100C or 212F.
601632
Water boiling has to do with air pressure.\n\nThe higher your elevation, the less pressure exerted on the water, so it can boil at a lower temperature.\n\nThe closer to sea level you get, the more air pressure there is, so it requires more energy to boil.  (Going lower then sea level will still increase the boiling temperature).\n\nIt's also important to note, that when water is boiling, it keeps a constant temperature.  So if you look at this graph of time vs average temperature....\n\n|.........../..\n|........../..\n|....------.... <---  Boiling Temperature\n|../...........\n|./............\n\nYou see that when the boiling occurs, the temperature does not increase.  Only when all the water is evaporated does the temperature increase.  This ALSO works for ice in water.  The water will remain at 0 degrees celcius till all the ice is melted.\n\nHope this helps you understand melting/boiling points.
744693
Any time you dissolve something in water, the boiling point of the water increases just a little bit.  The actual boiling point depends on the concentration of the substance you dissolve.  You can calculate the actual boiling point if you know the molality of ions produced from the baking soda.  If you do a web search for "boiling point elevation" you find more specific information.
1187079
Boiling point depends on the strength of the intermolecular forces. Following is the list of them all with their strength and when they occur. \nnetwork covalent (strongest) with only diamond or SiO2\nIonic (ionic compound, 2nd strongest) like Na-Cl etc. Gets stronger with smaller sizes. \nHydrogen bonding (N, O, F with H) 3 rd strongest. \nDipole dipole (when there is a polar molecule) 4 th strongest, gets stronger with more polarity. \nLondon dispersion weakest. Stronger with more mass. \n\na NH3of the first two. Because NH3 has hydrogen bonding (only if you have N, O, or F with hydrogen) while PH3 has regular dipole dipole (based on polarity), which is weaker than NH3. \nNow in this one its c because if you draw their Lewis diagrams out c molecule has on O----H bond while d doesn't. That hydrogen bond is strong enough to make c stronger. As other than that they only have London dispersion force, (which are found in non polar molecules, and they get stronger as atomic mass gets higher). \ne and f both have the London dispersion force that I talked about earlier cause they both are non polar. So f has greater mass so f has higher boiling point. \ng because HCl has polarity (dipole dipole forces) which are stronger than F2 which is non polar and has London dispersion forces (they are the weakest).
288379
It all depends on your altitude!because at higher altitudes, there is less pressure keeping the water in a liquid state, so it can boil at a lower temperature. For example, you can boil water on top of Mount Everest much quicker than at sea level. The standard boiling point at sea level, however, is around one hundred degrees Celsius.
115995
You <can> measure steam. It is merely water in a gaseous state; gases occupy volume just like liquids.\n\nI'm not totally sure what you're asking though. Do you mean that during the boiling process, 1tsp (0.005L) of liquid water generates 2 gallons (7.5708L) of water vapour? \n\nThat's a pretty massive expansion, but if it is the case, the ratio of liquid:steam would be\n0.005:7.5708\nor\n0.001:1.51416\nor \n1:1514.16
849983
low pressure = lower boiling point = lower dew point
1097232
Have you heard of boiling and freezing points. Each substance has a boiling and a freezing point there is a different one for each substance. The freezing point of H20 (hydrogen and oxygen) is 32 degrees Fahrenheit and the boiling point is 212 degrees Fahrenheit. Now these temperatures could be different if the water has anything else in it changing the molecular structure. Things like salt, calcium, ect. So in your bottle story....The gas (common air) which has things like helium, carbon and oxygen is on top and your water is on the bottom. This could get confusing but essentially when you shake it up you added other molecules into the water that have a lower or higher freezing point. Same idea as when you have a partially frozen bottle of water and you shake it up and it defrosts. It also has to do with the first law of thermodynamics...Energy can not be created or destroyed just transferred. So some molecules do not have enough energy to bond with one another but when you shake up the bottle it transfers energy allowing them to bond with one another. Hope I didn't confuse you too much.
78161
I'm not sure that is true. If by 'thickness' you mean viscosity, then there are some liquids that are more viscous than water that boil at much lower temperatures. For example, ethanol has a viscosity of 1.074 × 10-3 Pa*s  and boils at 78 degrees C. Water has a viscosity of 0.890 × 10-3 Pa*s and boils at 100 C. The boiling point of a liquid is really more dependent on the amount of energy needed to overcome various types of molecular bonding, that vary with the liquid, such as dipole-dipole, induced-dipole, and hydrogen bonds.\n\nThe density of a liquid has no relation to its boiling point. A good example is olive oil and water. Olive oil has a boiling point of 570 degrees F., yet floats on water because it is less dense.
471496
Increasing air pressure increases the boiling point of a liquid. The boiling point is the temperature at which the saturated vapour of a liquid is equal to the external (atmospheric) pressure. Since saturated vapour pressure increases as temperature increases then the boiling point will also increase if the external pressure increases and vice versa.
579734
Water always evaporates. Higher temperatures will increase the evaporation rate, but water always evaporates. It has no relation with the boiling point; evaporation is a different phenomenon.\n\nExtracted from wikipedia:\n"It is a misconception that at 1 atm, water vapor only exists at 100 °C. Water molecules are in a constant state of evaporation and condensation flux near the surface of liquid water. "
193788
water has an angular geometry instead of linear. that is the main reason water is a liquid at room temp instead of being a gas. it is also why water is polar instead of nonpolar.  and b/c water will hydrogen bond with other molecules it has a relatively high boiling point.
427695
To "boil" something means to heat it to its boiling point and (I guess ) watch bubbles form and pop.  "Boiling point" means the temperature at which a substance turns from liquid to gas (this temperature will depend on the air pressure or pressure of another gas on the liquid: no pressure means no liquid phase).\n\nWe're used to thinking of water doing this as it turns from liquid to gas, but any liquid turning into a gas at the right temp will do it. So start with liquid nitrogen, heat it, watch bubbles form.  The liquid is nitrogen in liquid phase; the bubbles are nitrogen in gas phase.  It's still just nitrogen (N2, two atoms of nitrogen stuck together to make a single molecule).  The N2 bubbles burst and the nitrogen floats away, that's all.  By the way, this happens at -170 degrees or so, as I recall, so don't touch it....hard to think of this as "boiling" temperature, but there it is......
435179
The higher the elevation, the lower the boiling point of water.\n\nThe reason for this is that the boiling point of water is linked to the air pressure where the water is.\n\nAs water gets hotter, it changes to water vapor.  When enough water vapor is produced, the pressure of the water vapor will exactly equal the pressure of the air over the water.  When a tiny bit more water vapor is produced, the water vapor now has MORE pressure than the air, so a bubble is produced.  Boiling is lots of these bubbles forming at the same time.\n\nThe lower the air pressure, the less water vapor pressure that you need to boil - so the boiling can start at a lower temperature.\n\nAir pressure is linked to altitude - the higher you are, the lower the average air pressure.\n\nIn death valley, the air pressure is even higher than at sea level - so you would have to get water hotter than the standard 212 degrees Fahrenheit before it will boil.\n\nThe link below has a list of Boiling point temperatures for water at different altitudes.  A few sample numbers are:\n\n-500 feet - 212.9 degrees\n4000 feet - 204.7 degrees\n9000 feet - 195.5 degrees
137058
the difference in the boiling point of this soln compared to pure water equals Kb times m, where Kb is the boiling point constant(0.512 for water) and m is the molality of the soln.\nso the answer si 100.512 degrees C.
1145151
A liquid will boil when its vapor pressure at the given temperature equals the [atmospheric] pressure above the liquid.\n\nI could not find a vapor pressure value of water at 90 degrees, but,\nAt 86 degrees F, the vapor pressure of water is about 31.8 mmHg.\nIf you lower the pressure above water to 31.8 mmHg at 90 degrees F, the water will boil.\n\n31.8 mmHg is about .042 atmospheres.
489650
No. Hot water will boil quicker because it is closer to water's boiling point. At sea level the bp of water is 100 C. (The boiling point is a little less at higher elevations). Once it gets heated to that it doesn't get hotter but rather it changes to a vapor. Cold water requires more energy over a longer period of time to heat it to the required temperature to reach its boiling point.