Boiling-point elevation

Boiling-point elevation is when water starts to boil at a higher temperature than it normally would. Think of it like cooking pasta. When you put the pasta in boiling water, it gets soft and cooked. But if you add salt to the water, the water boils at a higher temperature than before, and the pasta takes a little longer to cook. The same thing happens when we add other substances to water, like sugar or salt.

When we mix a substance with water, like salt or sugar, the molecules of the substance mix with the water molecules. This causes the boiling point of water to rise, meaning that a higher temperature is needed to make the substance boil. It's kind of like putting a bigger pot of water on the stove. The bigger the pot, the more energy (heat) you need to bring it to a boil.

So, when you add salt to water, you're making it harder for the water molecules to turn into gas, which causes the boiling point to increase. This is why we need to cook pasta for a little longer when we add salt to the water, because a higher temperature is needed to make the water boil and cook the pasta properly.

Boiling-point elevation is important in many fields, including cooking, chemistry, and biology. Understanding how substances affect the boiling point of liquids can help us better understand how they interact with each other, and can help us create new and improved recipes or products.