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Facts about Boiling

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The boiling point cannot be increased beyond the critical point.

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The element with the lowest boiling point is helium.

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Conversely, the boiling of water is higher in a pressure cooker because there is greater pressure within the cooker.

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Pressure and a change in composition of the liquid may alter the boiling point of the liquid.

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When a liquid is heated, its temperature will rise until it reaches the boiling point of the liquid.

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Boiling water for a few minutes kills most bacteria, amoebas, and other microbial pathogens.

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On top of Mount Everest, for example, the pressure is about 260 mbar (26 kPa), so the boiling point of water is 69 °C.

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Adding a water soluble substance, such as salt or sugar also increases the boiling point.

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The boiling point is defined as the temperature at which the vapor pressure of the substance equals the pressure above the substance.

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The boiling of a substance is known as a phase change or phase transition.

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The boiling point increases with increased ambient pressure up to the critical point, where the gas and liquid properties become identical.

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Based on this knowledge, it is often thought that the addition of salt to water when cooking food will significantly elevate the boiling point of the water.

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The boiling point of water is 100 °C (212 °F) at standard pressure.

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Based on this understanding, the boiling point of a substance can be defined as the temperature at which the vapor pressure of the liquid substance is equal to the pressure of the surrounding gases.

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The word "latent" is derived from a Latin word that means "hidden," implying that at the boiling point, the heat added to the liquid seems to disappear, without raising the temperature of the liquid.

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Until 1982, this was also the standard boiling point of water, but the IUPAC now recommends a standard pressure of 1 bar (100 kPa).

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Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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At this slightly reduced pressure, the standard boiling point of water is 99.61 °C.

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Increasing the pressure as in a pressure cooker raises the temperature of the contents above the open air boiling point.

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The boiling point of a substance is the temperature at which it can change its state from liquid to gas throughout the bulk of the liquid at a given pressure.

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The boiling point represents the temperature at which the liquid molecules possess enough heat energy to overcome the various intermolecular attractions that bind the molecules into the liquid.

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Usually, boiling points are published with respect to standard pressure (101.325 kilopascals or 1 atm).

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A saturated liquid or saturated vapor contains as much thermal energy as it can without boiling or condensing.

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At higher elevations, where the atmospheric pressure is much lower, the boiling point is also lower.

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The boiling point cannot be reduced below the triple point.

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Due to the experimental difficulty of precisely measuring extreme temperatures without bias, there is some discrepancy in the literature as to whether tungsten or rhenium has the higher boiling point.

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Boiling is the process of rapidly converting a liquid to its gaseous (vapor) state, typically by heating the liquid to a temperature called its boiling point.

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Both the boiling points of rhenium and tungsten exceed 5,000 Kelvin (K) at standard pressure.

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Strictly speaking, the normal boiling point of water is 99.97 degrees Celsius (at a pressure of 1 atm, i.e.

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Boiling-point elevation is a colligative property that states that a solution will have a higher boiling point than that of a pure solvent.

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The boiling point of water (or other liquid) can be reduced by lowering the pressure of the surrounding gases, such as by using a vacuum pump or by going to high altitudes.

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Due to variations in composition and pressure, the boiling point of water is almost never exactly 212 °F / 100 °C, but rather close enough for cooking.

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Boiling, on the other hand, is a bulk process, which means that at the boiling point, molecules anywhere in the liquid may be vaporized, resulting in the formation of bubbles of vapor throughout the liquid.

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