Isotopes of helium a thousand times lower than helium-4 (2.17 K). This difference is explained by quantum statistics, since helium-3 atoms are fermions, while helium-4 atoms are bosons, which condense to a superfluid more easily. The most common isotope, , is produced on Earth by alpha decay of heavier radioactive elements; the alpha particles that emerge are fully ionized nuclei. is an unusually stable nucleus because its nucleons are arranged into complete shells. It was also formed in enormous quantities during Big Bang nucleosynthesis. Terrestrial helium consists almost exclusively (99.99986%) of this isotope. Its boiling point of 4.2 K is the lowest of
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.