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Answers:There are many reasons to use salt in boiling water. However, it often depends on what you are trying to cook. However, boiling water does not guarentee you are getting the cooking temperature that you need, and adding salt can make sure you get the temperature that you need. In terms of intermolecular interactions, the boiling point represents the point at which the liquid water molecules possess enough heat energy to escape into the air (pressure) to form vapour. The boiling point of water is 100 C (212 F) at standard (sealevel) pressure. On top of Mount Everest the boiling point of water is 69 C. Boiling water can cook many things like eggs and noodles when the pot is at sea level, but if you are at a higher altitude further inland like Sacramento or Reno, you may not be able to cook your noodles or eggs as quickly. However, if you put salt in the water, the boiling point is elevated (even with a very small amount of salt), and then you can cook food even better than at sea level. For pasta, the salt helps add flavor to the noodles. This chemical phenomenon is called boiling point elevation, and the boiling point can be elevated with just about anything that water can dissolve - even sugar! When you dissolve a solid into water, the molicules from the solid take up positions on the water surface. So, as you dissolve more solid, fewer water molecules can get to the surface. So less water vapour can escape into the air and more heat is kept inside the water and the temperature goes up. There are many other reasons to add salt as well. I have listed some internet references to help you find most of these. Some of the uses are related to improving the taste of your food. Some have to do with the making meat proteins softer and breaking down fats. There are probably more than 100 reasons. I hope this helps you understand the reason salt is so necessary when using boiling water to cook food. Good Luck
Answers:Temp change for 10,000 (feet I presume) 18.4F = 1.84F per 1000 3500 +1.84 x 3.5 = 6.44F, 212 - 6.44 = 205.56F 200F = 12F change / 1.84 =6.5217 = 6522 change in altitude.
Answers:It is because, A, C, and E are salts that will increase the boiling point, and CH4 will not interact with the water molecules making them more stable in solution
Answers:Alcohol and Water are covalent molecules. In covalent molecules, there are this weak bonds exist between the molecules. These are dipole-dipole, london forces and hydrogen bond. The hydrogen bond is the strongest followed by dipole-dipole and then london forces. The bonds between the molecules can be break by applying heat (boiling). Since hydrogen is the strongest, it requires more heat and london force is the weakest, in requires less heat. Water exist as hydrogen bond, and Alcohol as london forces. Therefore alcohol boils lower than water.