Why do different liquids have different boiling points?
450793
It is because the varius atoms and molecules have different sizes, shapes and weights. This means it take different amount of energy to make them vaporize.
195312
Are you seriously a 4th grader...^\n\nProbably because the liquid may be slightly impure and the only way to get the true boiling point of the liquid is to measure the temperature at the reflux ring.
7988
hydrogen bonds will increase the boiling point of a substance, all else being equal.\none way to see this is by looking at the boiling point of alcohols.\nthere is a near linear correlation between length fo the carbon chain and the boiling point for straight chain carbohydrate alcohols. as the chain gets shorter, the boiling point goes up faster than the linear relation would suggest, until you get to water  where hydrogen bonding is the most active and the boiling point jumps dramatically.
285773
A still works by taking advantage of the different boiling points for various liquids. For instance, alcohol boils at a lower temperature than water; therefore, you can heat a mixture of alcohol and water and the alcohol will tend to boil first. If you then condense the alcohol vapors, you have made a separation.\n\nThis is an over simplification because even with the alcohol as it vaporizes, some of the water also vaporizes. To make a purer product, you must repeat the process many times. A special column called a fractional distillation column permits you to make a nearly perfect separation
40949
It should be pretty close to the boiling temperature of water (100 C, 212 F), although it will be higher.  Any solution (milk) has a higher boiling point than a pure liquid of the same solvent (water).  Boiling is when the vapor pressure equals the atmospheric pressure, so it is affected by many things, such as the elevation where you are trying to boil the milk.
432980
Look in the index of an introductory chemistry text for "colligative properties", "freezing point depression", or "boiling point elevation".  Simply put, the water molecules prefer to orient themselves around the sodium and chloride ions instead of each other.  This lowers the freezing point (more energy has to be removed from the system to slow down the molecules enough to be in the solid state.  This effect also accounts for the boiling point elevation (salty water boils at a higher temp) and for the same reason.
137058
the difference in the boiling point of this soln compared to pure water equals Kb times m, where Kb is the boiling point constant(0.512 for water) and m is the molality of the soln.\nso the answer si 100.512 degrees C.
669584
The freezing point of any liquid is the temperature at which it goes from being a liquid to a solid.  In the case of water, it is when it goes from water to ice, and your question has been answered many times.\n\nThe boiling point when any liquid goes from liquid to gas.  Again, in the case of water, from water to steam, and again, it has been answered many times.\n\nIt is important to note that the freezing points and boiling points for different liquids are all different.
893002
It's because of the H-bonding of water molecules (18g/mol). H-bonding is stronger than Van der Waals forces - for example in methane CH4 (16g/mol), which is gas at room temperature. Besides, water is unique because its oxygen atom has two lone pairs and two hydrogen atoms, meaning that the total number of H-bonds of a water molecule is up to four. Unlike in ammonia NH3 (17g/mol), there's only one H-bond since nitrogen has only one lone pair. Consequently, its melting and boiling points are lower than water (ammonia is also gas at room temp).
1162703
Higher. Boiling point is reached when the vapour pressure of the liquid is equal to the outside pressure. At sea -level boiling point of water is 100 C. So below sea level, since the air pressure is greater, boiling point is higher than 100 C
48785
Boiling Point: 444.6 °C (717.75 K, 832.28 °F)
822453
The boiling point series for short alcohols is dominated by hydrogen bonding.  That's where the H on the hydroxyl group (OH)  on one molecule is attracted to the O on a nearby molecule.\nEven tough "normal alcohol" (I imagine you mean n-butanol from the context of your question) is just as heavy, it will have a higher boiling point because its structure makes hydrogen bonding easier.  It is basically alike to a bunch of strings with the magnets on their ends with nothing to impede the other strings from glomming on.\nTert-butanol, on the other hand, is like a bunch of knotted strings with magnets at the base of the knot.  The hydroxyl group on these molecules are not all that available for their neighboring molecules to find and be attracted to.  This is called "steric hinderance" and is more a physical and spatial consideration than a chemical phenomenon.
804790
Water is so different than every other fluid, there are too many reasons to list.  Books are written on this topic, so I'll point you to an interesting link.
127488
Their difference in polarity and density are probably the two most likely properties to affect the rate of separation. Molecular weight differences between the two liquids would probably have some impact, also temperature would effect the rate of separation.
837121
Hmmm.. The one affecting the boiling point is the intermolecular force..\nAs you can see, most of the compound here is polar. \n\nTherefore all you have to do is if the compound is consisted only of 2 elements (Group 17), you'll have to calculate the electronegativity difference. The more difference between them, the boiling will increase as well.\n\nIf there is more than 2 atoms in a molecule, you'll have to see the dipole moment magnitude (a.k.a polarity). The higher the magnitude, the higher the boiling point will be.\n\n\npeace\nvixklen
625586
The actual reason that alcohol evaporates quicker than water has to do with vapor pressure.\n\nAll liquids have a certain amount of vapor at the surface of the liquid.  Since the intermolecular forces are weaker within a smaple of alcohol than within a smaple of water, there is more vapor present above the surface of alcohol than above the surface of water. The more vapor above the surface, the higher the vapor pressure.  The higher the vapor pressure, the faster the rate of evaporation. \n\nSince there is more vapor present above the surface of the alcohol, more molecules will randomly leave the surface and go into the air surrounding the container.  This is the process of evaporation, which is different than boiling.  The two are related, but not the same.\n\nThis difference in rates of evaporation has nothing to do with the heat capacities of water and alcohol.
209192
Boiling Point: \n204C (399F) \nMelting Point: \n100C (212F) \n\nCHECK IT OUT BUT I THINK ITS CORRECT