Boiling-point elevation
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Boiling-point elevation is a colligative property that states that a solution will have a higher boiling point than that of a pure solvent. The change in boiling point can be determined by the equation ΔTB.P.=i·Kb·m, where m is the molality of the solute, i is the Van 't Hoff factor (the number of dissolved particles the solute will create when dissolved), and Kb is the ebullioscopic constant unique to each solvent.
A common mis-attribution of the use of boiling-point elevation is adding salt when cooking foods to elevate the temperature of the water before it boils. However, the temperature increase caused by the amounts of salt added when cooking is generally not enough to raise the temperature by a single degree. The salt is added simply to season the food and prevent pasta from sticking.
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A somewhat more involved derivation of the boiling-point elevation formula. [1]
