2007-12-05 03:19:21 · 6 answers · asked by Ash F 1 in Science & Mathematics ➔ Chemistry
you are wrong it has a higher boiling point but a lower freezing point
To see why look at colligative properties
2007-12-05 03:25:38 · answer #1 · answered by maussy 7 · 2⤊ 0⤋
there are a couple of reasons. a) salt lowers the boiling pt of water, but the amoult of salt you would need would make the food taste horrible that no one will eat it. b) To enhance the favour of the food. In terms of cooking I would go with to enhance the favour of the food. In terms of science I would say because people think that adding a little amoult of salt will lower the boiling point of water but the amoult you put in would have very very very little effect on this.
2016-05-28 07:13:59 · answer #2 · answered by ? 3 · 0⤊ 0⤋
I thought that it was the other way round?
That's why your spuds cook better in salted water.
2007-12-05 03:23:10 · answer #3 · answered by Anonymous · 0⤊ 0⤋
it doesnt, it has a wider range at which it boils, rather than at exactly 100degrees.
2007-12-05 03:23:02 · answer #4 · answered by The Drunken Fool 7 · 0⤊ 0⤋
It doesn't Einstein.
2007-12-05 03:27:05 · answer #5 · answered by Anonymous · 0⤊ 0⤋
because of the impurities..
2007-12-05 03:26:47 · answer #6 · answered by Neil N 6 · 0⤊ 0⤋