hello sir. u have said on adding salt the vapour pressure decreases,because of this more heat has to supplied to bring the water to boil and the incresed heat cooks the food faster. but i can even supply more heat and make my food cook faster.whats the use of adding salt?
Asked by Toon | 29th May, 2013, 04:49: PM
Adding salt to water doesn't make it boil faster, instead it makes it hotter. The boiling point of water is at 100 degrees celsius. If you add salt to water, it will increase its boiling point from around 100-106. Adding salt to water takes it little longer to boil (but not too much, usually the intervals are just in a few seconds). This is an example of boiling point elevation. "elevation," means that the boiling point is higher than it would be in the absence of salt; it doesn't mean that the water will boil faster. Adding salt to the water make sures that the ingredients are cooked thoroughly.
Answered by | 30th May, 2013, 10:55: AM
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