Final answer:
Salt increases the boiling point of water through boiling point elevation, a colligative property, which means the boiling point is raised due to the number of solute particles, not their chemical nature. This elevation is related to a reduction in the solution's vapor pressure, meaning a higher temperature is required to reach the boiling point.
Step-by-step explanation:
Salt increases the boiling point of water due to a phenomenon known as boiling point elevation. This is because salt, or any solute, when added to a solvent like water, disrupts the solvent's normal evaporation process. The ions from salt attract the water molecules, reducing their ability to enter the gas phase, which means a higher temperature is required for the water to boil. Moreover, the boiling point elevation is a colligative property, indicating that the change in boiling point depends on the number of solute particles present in the solution, not their chemical nature.
An interesting aspect of boiling point elevation is that it is also related to the decrease in vapor pressure. Adding a nonvolatile solute to a solvent decreases the solution's vapor pressure, making it necessary to increase the temperature to achieve the vapor pressure required for boiling. Consequently, the more solute particles present, the greater the boiling point elevation, consistent with the equation ∆б = Кбм, where ∆б is the change in boiling point, Кб is the ebullioscopic constant, and м is the molal concentration of the solute.
It's worth noting that the effect of boiling point elevation is not significant in everyday cooking. A considerable amount of salt, over 100 grams per liter of water, is needed to raise the boiling point by a few degrees, but this amount is generally not used due to health concerns and flavor considerations.