To cook food faster, most housewives add salt to the pan before the water starts to boil. In their opinion, this will speed up the cooking process. Others, on the contrary, argue that tap water boils much faster. To answer this question, you need to turn to the laws of physics and chemistry. Why does salt water boil faster than regular water, and is it really so? Let's find out! Details in the article below.

Why salt water boils faster: physical laws of boiling

In order to understand what processes begin to occur when a liquid is heated, it is necessary to know what scientists mean by the technology of the boiling process.

Any water, ordinary or salty, starts to boil in exactly the same way. This process goes through several stages:

• small bubbles begin to form on the surface;
• an increase in the size of the bubbles;
• their settling to the bottom;
• the liquid becomes cloudy;
• boiling process.

Why does salt water boil faster?

Supporters of salted water say that when heated, the heat transfer theory works. However, the heat released after the destruction of the molecular lattice does not have much effect. Much more important is the technological process of hydration. At this time, strong molecular bonds are formed. So why does salt water boil faster?

When they become very strong, it is much more difficult for air bubbles to move. It takes a long time to move up or down. In other words, if there is salt in the water, the air circulation process slows down. As a result, salt water boils a little slower. Air bubbles are prevented from moving by molecular bonds. That's why it doesn't boil faster than unsalted.

Can you do without salt?

The debate about how fast salt or tap water boils can go on forever. If you look at the practical application, there will not be much difference. This is easily explained by the laws of physics. Water begins to boil when the temperature reaches 100 degrees. This value may change if the air density parameters change. For example, water high in the mountains begins to boil at temperatures below 100 degrees. In domestic conditions, the most important indicator is the power of the gas burner, as well as the heating temperature of the electric stove. The speed of heating the liquid, as well as the time required for boiling, depend on these parameters.

At the fire, the water begins to boil after a few minutes, since the burned firewood emits much more heat than a gas stove, and the area of ​​\u200b\u200bthe heated surface is much larger. From this we can draw a simple conclusion: in order to achieve a quick boil, you need to turn on the gas burner at maximum power, and not add salt.

Any water starts to boil at the same temperature (100 degrees). But the speed of boiling can be different. Salt water will start to boil later because of the air bubbles, which are much more difficult to break molecular bonds. I must say that distilled water boils faster than ordinary tap water. The fact is that in purified, distilled water there are no strong molecular bonds, there are no impurities, so it starts to heat up much faster.

Conclusion

The boiling time of ordinary or salt water differs by several seconds. It has no effect on the speed of cooking. Therefore, you should not try to save time on boiling, it is better to start strictly observing the laws of cooking. To make the dish tasty, it needs to be salted at a certain time. That's why salt water doesn't always boil faster!

Why does salt water boil faster than fresh water?

Issue resolved and closed.

Salt water boils at a higher temperature than fresh water, respectively, under the same heating conditions, fresh water will boil faster, salty water will boil later. There is a whole physico-chemical theory why this is the case, "on the fingers" it can be explained as follows. Water molecules bind to salt ions - the process of hydration occurs. The bond between water molecules is weaker than the bond formed as a result of hydration. Therefore, a fresh water molecule is more easily (at a lower temperature) detached from its "environment" - i.e. literally evaporates. And in order for a water molecule with a dissolved salt to “break out of the embrace” of salt and other water molecules, more energy is required, i.e. high temperature. This is simplified, in general, the theory of solutions is a rather abstruse thing.

In one case you are eating to satisfy your hunger, in the other you are gluttony)

Rain water is basically distilled water. But if over the cities there is evaporation from all sorts of chemical plants and landfills, then the rain, having absorbed this "chemistry", becomes chemical itself. For example, if someone burned a tire, sulfur oxide was released. This sulfur oxide, absorbed into the water, becomes sulfurous acid. And this acid will already corrode everything that it gets on, except for glass, of course. But after it corrodes, the remains will be salt. Then the rain will be salty, but after hitting objects.

• Where do tears come from? Under the frontal bones of the skull, just above the eye and slightly behind it, is the amygdala lacrimal gland. From this gland, about a dozen lacrimal canals come to the eye and eyelid. When we blink, the lacrimal gland is stimulated and tears flow into the eye. Thus, the eye remains moisturized and clean. Tears are sterile and contain enzymes that destroy bacteria, thereby protecting the eyes from infection.

  When we cry, a small percentage of moisture is lost through evaporation, but most of the moisture goes into the inner corner of the eye, flowing down the two lacrimal ducts into the peanut-shaped lacrimal sac, and then into the nasolacrimal duct, where tears are absorbed into the nasal cavity. . Therefore, if you cry a lot, your nose often becomes stuffy.

  The baby is not able to produce tears until he is 6-8 weeks old.

  Lacrimal fluid contains sodium, calcium and chlorine ions, bicarbonates. To protect the eye from microbes that enter its surface, tears contain lactoferrin, immunoglobulin A, as well as iron, copper, magnesium, calcium, phosphate ions, lactates, citrates, ascorbates and amino acids.

  it happens, sometimes I'm drawn to salty, and sometimes I want pipets like sweets :)

  you can fry anything, but here's how you like it, xs

  http://informacija.lv/ru/uznemeji/veselība-un-skaistumkopšana/tetovēšana/

  hangover? lack of potassium .. and minerals in the body ..

Why is it easier to swim in salt water than in fresh water?

It is easier to swim in salt water than in fresh water, because salt makes the water heavier: if you take two cylinders of the same capacity, one of which is salt water and the other fresh water, then the salt water cylinder will weigh a little more. And the greater the density (weight) of water, the easier it is to swim in it.

An object can float in a liquid if its weight is equal to the weight of the water it displaces or pushes out (water is displaced in order to make room for the object). You can look at it from the other side: when you sit in the bath, you see that the water level in it rises. If you knock off the water that your body has displaced, the weight of that water will be equal to the weight of your body. If the water has a higher density, like salt water, then your body will displace less of it (i.e., it will take less water to equalize with your body weight), and you will be higher when you float up than if you floated in fresh water.

In the first glass is ordinary fresh water, in the second - salty,
in the third - very salty.

What retains heat better: fresh water or salt water?

Two vessels were filled with fresh water. They were warmed up for about 10 minutes. Then 2 tablespoons of salt were added to one of the vessels and labeled "salt water". At the first attempt, there was not much difference, the temperature was 120 degrees. At the second attempt, another 2 tablespoons of salt were added and the difference became noticeable. Salt water cooled much faster than ordinary tap water. As part of the experiment, the amount of salt in the water was monitored. When the water temperature reached 90 degrees, data collection began. The same thermometers were used throughout the experiment.

Why is ocean water salty?

Salt from the surface of the Earth is constantly dissolved and ends up in the ocean.
If all the oceans were dried up, the remaining salt could be used to build a wall 230 km high and almost 2 km thick. Such a wall could circle the entire globe along the equator. Or another comparison. The salt of all the dried up oceans is 15 times the volume of the entire European continent!
Ordinary salt is obtained from sea water, salt sources or from the development of rock salt deposits. Sea water contains 3-3.5% salt. Inland seas, such as the Mediterranean Sea, the Red Sea, contain more salt than the open seas. The Dead Sea, occupying only 728 sq. km., contains approximately 10,523,000,000 tons of salt.
On average, a liter of sea water contains about 30 g of salt. Deposits of rock salt in various parts of the earth were formed many millions of years ago as a result of the evaporation of sea water. For the formation of rock salt, nine-tenths of the volume of sea water must be evaporated; it is believed that inland seas were located on the site of modern deposits of this salt. They evaporated faster than the new sea water came in - that's where the deposits of rock salt appeared.
The main amount of edible salt is extracted from rock salt. Usually mines are laid to salt deposits. Clean water is pumped through the pipes, which dissolves the salt. Through the second pipe, this solution rises to the surface.

Why does fresh water boil faster than salt water?

Salt water boils at a higher temperature than fresh water, respectively, under the same heating conditions, fresh water will boil faster, salty water will boil later. There is a whole physico-chemical theory why this is the case, "on the fingers" it can be explained as follows. Water molecules bind to salt ions - the process of hydration occurs. The bond between water molecules is weaker than the bond formed as a result of hydration. Therefore, a fresh water molecule is more easily (at a lower temperature) detached from its "environment" - i.e. literally evaporates. And in order for a water molecule with a dissolved salt to “break out of the embrace” of salt and other water molecules, more energy is required, i.e. high temperature.

Boiling is the process of transition of a substance from a liquid to a gaseous state (vaporization in a liquid). Boiling is not evaporation: it differs in what can happen only at certain pressures and temperatures.

Boiling - heating water to boiling point.

The boiling of water is a complex process that takes place in four stages. Consider the example of boiling water in an open glass vessel.

At the first stage boiling water at the bottom of the vessel, small air bubbles appear, which can also be seen on the surface of the water on the sides.

These bubbles form as a result of the expansion of small air bubbles that are found in small cracks in the vessel.

At the second stage an increase in the volume of bubbles is observed: more and more air bubbles break to the surface. Inside the bubbles is saturated steam.

As the temperature rises, the pressure of the saturated bubbles increases, causing them to increase in size. As a result, the Archimedean force acting on the bubbles increases.

It is thanks to this force that the bubbles tend to the surface of the water. If the top layer of water did not have time to warm up up to 100 degrees C(and this is the boiling point of pure water without impurities), then the bubbles fall down into the hotter layers, after which they again rush back to the surface.

Due to the fact that the bubbles are constantly decreasing and increasing in size, sound waves are generated inside the vessel, which create the noise characteristic of boiling.

At the third stage a huge number of bubbles rise to the surface of the water, which initially causes a slight turbidity of the water, which then “turns pale”. This process does not last long and is called "boiling with a white key."

Finally, at the fourth stage boiling water begins to boil intensely, large bursting bubbles and splashes appear (as a rule, splashes mean that the water has boiled strongly).

Water vapor begins to form from the water, while the water makes specific sounds.

Why are the walls “blooming” and the windows “weeping”? Very often builders who incorrectly calculated the dew point are to blame for this. Read the article to find out how important this physical phenomenon is, and how to get rid of excessive dampness in the house?

What benefits can melt water bring to those who want to lose weight? You will learn about this, it turns out that you can lose weight without much effort!

Steam temperature at boiling water^

Steam is the gaseous state of water. When steam enters the air, it, like other gases, exerts a certain pressure on it.

In the process of vaporization, the temperature of the steam and water will remain constant until all the water has evaporated. This phenomenon is explained by the fact that all the energy (temperature) is directed to the conversion of water into steam.

In this case, dry saturated steam is formed. There are no highly dispersed particles of the liquid phase in such a pair. Also steam can be saturated wet and overheated.

Saturated steam containing suspended fine particles of the liquid phase, which are uniformly distributed over the entire mass of the vapor, is called wet saturated steam.

At the beginning of boiling water, just such steam is formed, which then turns into dry saturated. Steam, the temperature of which is higher than the temperature of boiling water, or rather superheated steam, can only be obtained using special equipment. In this case, such steam will be close in its characteristics to gas.

Boiling point of salt water^

The boiling point of salt water is higher than the boiling point of fresh water. Consequently salt water boils later than fresh water. Salt water contains Na+ and Cl- ions, which occupy a certain area between water molecules.

In salt water, water molecules attach to salt ions, a process called hydration. The bond between water molecules is much weaker than the bond formed during hydration.

Therefore, when boiling from fresh water molecules, vaporization occurs faster.

Boiling water with dissolved salt will require more energy, which in this case is temperature.

As the temperature rises, the molecules in salt water begin to move faster, but there are fewer of them, so they collide less often. As a result, less steam is produced, the pressure of which is lower than that of fresh water steam.

In order for the pressure in salt water to become higher than atmospheric pressure and the boiling process to begin, a higher temperature is needed. When adding 60 grams of salt to 1 liter of water, the boiling point will increase by 10 C.