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Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. 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] and the liquid changes into a vapor.
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.
Boiling points, Master List format [ edit ] In the following table, the use row is the value recommended for use in other Wikipedia pages in order to maintain consistency across content.
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:
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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 ...
Water's boiling point is 100 °C. This definition assumes pure water at a specific pressure chosen to approximate the natural air pressure at sea level. Thus, an increment of 1 °C equals 1 / 100 of the temperature difference between the melting and boiling points. The same temperature interval was later used for the Kelvin scale.
The density of liquid helium-4 at its boiling point and a pressure of one atmosphere (101.3 kilopascals) is about 125 g/L (0.125 g/ml), or about one-eighth the density of liquid water. [ 1 ] Liquefaction