Ok, so I was doing the typical boiling point elevation experiment by addind salt to water.
This is supposed to raise the boiling point.
However, I noticed no raise in boiling point.
I was using 2 pints of water, and 4 tablespoons of salt.
I dissolved the salt thoroughly.
It didn't do anything though.
If anything, it may have lowered the boiling point.
I was using Kosher salt, it's a flaky type of salt.
What I want to know is, what could've happened to not make the boiling point rise, and what are the EXACT (chemical / physical)differences between Kosher (flaky) salt, and the normal grainy salt.
2006-09-21
12:48:54
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6 answers
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asked by
RED MIST!
5
in
Chemistry