Chemical element (85.6 °F), respectively. Melting and boiling points, typically expressed in degrees Celsius at a pressure of one atmosphere, are commonly used in characterizing the various elements. While known for most elements, either or both of these measurements is still undetermined for some of the radioactive elements available in only tiny quantities. Since helium remains a liquid even at absolute zero at atmospheric pressure, it has only a boiling point, and not a melting point, in conventional presentations. The density at selected standard temperature and pressure (STP) is frequently used in characterizing the elements. Density is often expressed in grams per
Boiling This is called boiling-point elevation. At palatable concentrations of salt, the effect is very small, and the boiling point elevation is difficult to notice and this is why experiments to prove this are considered inconclusive. However, while making thick sugar syrup, such as for Gulab Jamun, one will notice boiling point elevation. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks, and soups. Boiling has several advantages.