Boiling point liquid is the highest temperature (and pressure) it will actually boil at. See also Vapour pressure of water. The element with the lowest boiling point is helium. Both the boiling points of rhenium and tungsten exceed 5000 K at standard pressure; because it is difficult to measure extreme temperatures precisely without bias, both have been cited in the literature as having the higher boiling point. As can be seen from the above plot of the logarithm of the vapor pressure vs. the temperature for any given pure chemical compound, its normal boiling point can serve as an indication of that
Boiling-point elevation ebullioscopic increase, one of them leads to adding salt when cooking pasta only after water has started boiling. The misconception is that since the water boils at a higher temperature, food will cook faster. However, at the approximate concentration of salt in water for cooking (10 g of salt per 1 kg of water, or 1 teaspoon per quart), the ebullioscopic increase is approximately 0.17 °C (0.31 °F), which will arguably make no practical difference for cooking, although salt may add to flavors. Boiling-point elevation Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will