Boiling can be seen without the help of a thermometer, and by this time, the water is disinfected. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process. "Boiling" is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. The boiling point of water is typically considered to be 100 °C or 212 °F. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid.
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