What amount of salt makes water boil the fastest and why?
552514
As one adds the salt there is increase in boiling point due to the elevation in it which is the result of the colligative properties.\nTherefore pure water (free from any salt) has the lowest boiling point.
884674
Distill it.\n\nIn cooking, supposedly you can put a piece of raw potato (sometimes, the hint says a piece of lettuce) in food that's too salty and it takes the salt out.  But I don't know if that works.  I'd go with distillation.  \n\nDistillation is where you boil a liquid and then catch the vapor and condense it.  In the case of salt water, the vapor would be plain water with nothing dissolved in it (the salt gets left behind in whatever you use to boil the liquid in.)  Distillation is also used to make an alcoholic liquid more alcoholic.  I guess the alcohol gets vaporized and condensed.
131793
Various minerals that exist in the water could cause the boiling point to fluctuate.\n\nAs an example, people add salt to water that they are boiling in order to lower the boiling point of the water.  On the converse scale, salt is also used to lower the freezing point as well, which is why roads are salted to avoid icing of the surface.\n\nAside from sodium, water can contain other natural minerals, which will also affect the boiling and freezing points.  Elevation and pressure will also have an effect on this as well, depending upon whether you are at or below sea level.\n\nI imagine that if you were perfectly at sea level, boiling only distilled water, it would probably be the closest to 100 degrees that you can get.
351009
Water with a high salt concentration, and plasma (electrically charged gas)
131857
A liquid boils when its vapor pressure equals the pressure above the liquid.  At a given temperature, the vapor pressure of a liquid is constant.  At higher altitudes, the atmospheric pressure (the pressure above the liquid) is less than it is at lower altitudes, so water will boil at a lower temperature.
778296
Salt can affect rate of corrosion  even if there is no water present.  This is due to the following reasons:\n\nNaCl dissolves into Na+ and Cl- ions in the presence of water.   These ions act as conductors of electricity  and make the water more conductive.  This increases the rate of corrosion.\n\nCl- ion is a strong reducing agent.   Therefore, it attacks the iron (III) oxide layer already formed and exposes a new layer of iron.  This also speeds up the rate of reaction.\n\nFinally, even if there is no water, NaCl itself has the property of hydroscopicity.  That means that it has the ability to absorb water even from the atmosphere.   \n\nAll these factors sum up to make salt a major contributor to corrosion.
696743
NO! water will boil faster in the water in an area  above 6,000 feet. At higher elevations, where the atmospheric pressure is much lower, the boiling point is also lower, so it means it will boil faster.\n\nFor example: The boiling point of water is 100 °C (212 °F) at standard pressure. On top of Mount Everest the pressure is about 260 mbar (26 kPa) so the boiling point of water is 69 °C. It means lesser time to arrive to its boiling point.\n\nIf you were to boil water on Mount Everest,it  would be the lowest boiling point in the world because of its high elevation and low air pressure. If you were to boil water at the Dead Sea, it would reach the highest boiling point on Earth due to the low elevation and high air pressure. \n\nElevation affects the boiling point because of the amount of air pressure pushing down on the surface of the water. At a higher elevation the pressure is less and at a lower elevation  it is higher. When the pressure is higher, the molecules must absorb more energy in order to change state from liquid to gas therefore requiring more energy (temperature).♥
316108
It depends on the purity of the water and the pressure of the system.  Pure water in normal atmospheric pressure boils at 212 F.
90779
c basically boiling of a liquid means the vapour pressure[pressure created at surface] equals the atmospheric pressure.the increase in vapour pressure is due to the fact that the kinetic energy of molecules movin thermal velocities because of increase in temp. therefore for some molecules the time taken by molecules to achieve this situation is faster as the molecules have diff forces of attraction .hence to break the forces and achieve the above situ. is diff for diff. liquids \n\n\nhope this is satisfactory any more queries  mail me
123942
The normal boiling point is, of course 100 degrees Celcius at standard pressure at sea level (760 torr). \n\nHowever, boiling point depends on several factors:\n\n1. What is the pressure? At higher altitudes, water boils at lower temperatures.\n\n2. Is it pure water, or water containing dissolved materials and other impurities? For example, dissolved salt can raise the boiling temperature by a few degrees.  \n\n3. Water can be superheated, in a microwave, and be above its normal boiling point without boiling. People have been scalded by this.
229195
When you add a salt to water and the container feels cold, yes, an endothermic reaction is taking place.  The solution is grabbing heat from the surroundings to get the salt to dissolve.  When you add a salt to a pure solvent (say, water), the freezing point will go down and the boiling point will go up.  That's because the vapor pressure of the pure solvent is lowered (this would be easier to explain with a phase diagram).  Remember, the definition of BP is the temp at which the solution's vapor pressure equals the external pressure.  By lowering the vapor pressure, the whole phase diagram shifts...BP to the right (higher), FP to the left (lower).  You may want to check out a intro level chemistry text or at least draw out the phase diagram to see more clearly what gets lost is just words here.  Did you ever try boiling water without heating it?  If you have the means, hook up a vacuum to a flask of water.  You don't change the vapor pressure of the water, but you reduce the external pressure enough so that the water does boil.\n\nOne more thing...  The change in BP and FP is related to how much salt is added to the solvent:  delta T (change in T) = Km  where K is either what's called the molal freezing-point depression constant or molal boiling-point elevation constant;  m is the molality of the solution defined as moles of solute (salt) / kilograms of solvent. By knowing the constant for the solvent, how much solvent you have and how much solute you add, you can predict by how much (in degrees (C) the BP or FP will change.\n\nI would just like to add a couple of more comments... The reaction that is endothermic in this case is  NaCl(s) --> Na+(aq) + Cl-(aq)  ...  The reason that the freezing point is lowered is as J. Schultz said - the vapor pressure is lowered ....  However there is a simple analogy (that may be useful) which gives a simplified picture ... Freezing involves the water molecules becoming very ordered in crystalline lattice...  However when there are foreign particles such as Na+ and Cl- ions in the water they hinder the formation of the crystalline structure because they interfere with the intermolecular forces between the water molecules.  Also, the freezing point depression and boiling point elevation are called colligative properties...  that is, they are properties that depend only on the number of solute particles and not on their chemical properties...  The third famous colligative property is osmotic pressure.
450246
If you're going to boil your potatoes in rapidly boiling water, be sure to use enough water so it doesn't evaporate out of the pan and scorch your potatoes.  The reason for using vigorously boiling water in cooking pasta is to keep it moving in the pan so it doesn't stick to itself and come out in one big ugly glob of starch.  To shorten your potato cooking time, cut them in to pieces, and let them gently boil.
1078591
a salt water mix. mix it in a spray bottle. should turn it pretty quick depending on how much salt you use.
737067
Evaporation.\n\nSalt water + heat source + vessel. Apply heat source to vessel containing salt water. Evaporate water. Harvest salt.
1123947
Was the glass heatproof or pyrex? Probably the rapid heating caused the problem, not the salt water directly.
180762
To create water from saltwater, you could\n- boil or evaporate the saltwater and collect the vapor using a distilling contraption (e.g., put a plastic bag over the pot and catch the condensate)--this is the most practical way\n- use osmosis to separate the water from the saltwater, but this would be extremely expensive and require a lot of membranes/filters\n\nA heat source could be the sun, a fire, an energy plant, or anything else producing heat (geothermal, coal, nuclear, etc.).  More heat produces desalinated water faster.\nTo create more water faster, use a bigger heat source.
1096429
Ice requires a crystalline lattice structure. The salt ions (Na+ and Cl-) physically interfere with the formation of that lattice structure by standing in the way of water molecules. A lower temperature is therefore necessary to form ice and so water that contains ionic salt can drop to lower temperatures before forming ice. The same general effect applies to boiling water. Because the salt prevents molecules from escaping into the atmosphere as gas, the boiling point is raised.\n\nNote: I assume you meant 0 degrees Celsius. The Fahrenheit scale is somewhat different, since water freezes at 32 degrees Fahrenheit. But don't let these numbers cause you to believe something different is going on in the salt/water/ice mixture. The Celsius scale is set such that water freezes at 0 degrees (absent salt). This doesn't mean that at 0 Celsius and below there is no temperature or energy. Just the same, below 0 degrees Fahrenheit compounds still have energy and temperature. Scientists tend to use another scale which more accurately depicts true temperature, which is the Kelvin scale. In the Kelvin scale, absolute zero- the temperature at which all molecules and atoms stop moving- is really 0. But 0 Kelvin is much lower than either 0 Celsius or 0 Fahrenheit. To convert from Celsius to Kelvin, just add 273 degrees (or subtract 273 from Kelvin to Celsius). So 0 Celsius is actually 273 degrees Kelvin.  \n\nIn any case, if you were looking for an answer that has to do with the chemical properties of the salt/ice/water mixture, and why, for example, salt tends to lower the freezing point (or raises the boiling point), my first answer is right.  Any solute you add to a solvent will change the colligative properties of the solvent.  It interferes with the organization of water molecules such that they have a harder time aligning into a crystalline ice pattern, and therefore a lower temperature is required for ice to form. Note also that whenever you have an ice/water mixture, the entire mixture maintains the same temperature until all of the water has turned to ice. That is, in pure water that contains ice, the water will stay at 0 degrees Celsius until all the water has turned to ice, and then the ice will gradually drop in temperature. The salt just lowers that freezing point, but the same applies, just that the salt/water/ice mixture remains at that lower freezing point until all water as frozen, then it drops further in temperature.