Boiling The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice,
Boiling-point elevation of the non-volatility of the solute. The result is that in dilute ideal solutions, the extent of boiling-point elevation is directly proportional to the molal Concentration of the solution according to the equation: where the boiling point elevation, is defined as "T" - "T". Non integer "i" factors result from ion pairs in solution, which lower the effective number of particles in the solution. Equation after including the van 't Hoff factor At high concentrations, the above formula is less precise due to nonideality of the solution. If the solute is also volatile, one of the key assumptions used in