Boiling point elevation

Boiling point elevation is a phenomenon where the boiling point of a liquid increases when a substance, usually a solute, is dissolved in it. This happens because the added particles disrupt the liquid's ability to evaporate, which is necessary for boiling. For example, adding salt to water raises its boiling point, meaning the water needs to be hotter to boil. This effect is important in various applications, such as cooking and understanding the properties of solutions in chemistry. Essentially, the presence of a solute makes it harder for the liquid to turn into gas.