Question

you prepare a 4.29 m solution of sodium chloride, nacl (table salt) to cook your pasta. its density is 1.23 g/ml. at what temperature will it boil (assume that your kitchen is at sea level, and treat your atmospheric pressure as exactly 1 atm.)

Answer 1

The boiling point elevation of water when adding salt is minimal unless a large amount is used. A significant increase of 1°C requires more than 1 pound of salt per 4 liters of water, far exceeding typical culinary practices.

Step-by-step explanation:

The boiling point elevation of water when salt (NaCl) is added depends on the concentration of the salt solution.

Although salt does indeed increase the boiling point of water, the increase is relatively small unless significant quantities are added.

To increase the boiling point of water by 1.0°C, for example, a substantial amount of salt is required, upwards of 1 pound per 4 liters of water, which equates to nearly 1 cup in a kitchen setting.

This is much more than what is typically added to a pot for cooking pasta, which might be just a pinch or a quarter teaspoon.

A saturated solution's concentration can be expressed in grams per liter or moles per liter, given the molar mass of the solute.

For instance, a saturated sodium chloride solution at 25 °C has a concentration of 359 grams/L, and knowing the molar mass of sodium chloride (58.44 grams/mole), the concentration can also be expressed in moles.