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This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. For broader coverage of this topic, see Boiling point . Boiling points, Master List format
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid:
The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] ... Some values are ...
Boiling points are reported at a pressure of 760 mm Hg unless otherwise stated. Where the mixture separates into layers, values are shown for upper (U) and lower (L) layers. The data were obtained from Lange's 10th edition [1] and CRC Handbook of Chemistry and Physics 44th edition [2] unless otherwise noted (see color code table).
The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.
Values are in kelvin K and degrees Celsius °C, rounded For the equivalent in degrees Fahrenheit °F, see: Boiling points of the elements (data page) Some values are predictions
The values in the temperature range of the boiling point of water up to the critical point (100 °C to 374 °C) are drawn from different sources and are substantially less accurate; hence they should be used only as approximate values.
The boiling point elevation happens both when the solute is an electrolyte, such as various salts, and a nonelectrolyte. In thermodynamic terms, the origin of the boiling point elevation is entropic and can be explained in terms of the vapor pressure or chemical potential of the solvent. In both cases, the explanation depends on the fact that ...