Boiling Point

When a liquid is heated, the particles gain more energy, and move about more and more quickly. Those that are near the surface gain sufficient energy to escape (see also evaporation). As the temperature continues to rise, and more and more particles escape, the liquid molecules become gaseous and these bubbles of gas form inside the liquid as it reaches boiling point. These bubbles rise to the surface in a way that is characteristic of a boiling liquid. The boiling point of different liquids varies and is an indication of how strongly the particles are held together in the liquid. Liquids with a low boiling point have weaker forces between their particles than liquids with a higher boiling point. Water boils at 100^oC, but if salt is added, its boiling point is raised, so food cooking in boiling salted water will cook quicker than food in unsalted boiling water since it boils at more than 100^oC.