So the boiling point of water will increase. When salt is added to water, then the intermolecular forces between water molecules gets altered due to dissociation of NaCl into sodium and chloride ions.

Effect of Dissolving Common Salt in Water on Boiling Point

When common salt (sodium chloride) is dissolved in water, it forms an ionic solution. The process of dissolving salt in water is called hydration. The hydration process breaks the ionic bonds between the sodium and chloride ions in the salt, and the ions become surrounded by water molecules, forming a solution.

The dissolving of common salt in water has the following effect on the boiling point of the solution:

- Boiling point elevation: The boiling point of a solution is the temperature at which the vapor pressure of the liquid is equal to the external pressure applied to it. When salt is dissolved in water, the boiling point of the solution increases. This is because the salt ions attract water molecules and reduce the vapor pressure of the solution, making it harder for the liquid to escape as gas. As a result, the boiling point of the solution becomes higher than that of pure water.

Factors affecting boiling point elevation:

- Concentration of the solution: The higher the concentration of salt in the solution, the greater the boiling point elevation.
- Nature of the solute: Different solutes have different effects on the boiling point of the solution. Ionic solutes like salt have a greater effect on boiling point elevation than covalent solutes like sugar.
- Temperature: The boiling point elevation increases with increasing temperature.

Applications of boiling point elevation:

- Salt in cooking: Adding salt to water when boiling vegetables or pasta increases the boiling point of the water and helps cook the food faster.
- Antifreeze: Ethylene glycol is added to water in car radiators to increase the boiling point of the coolant and prevent it from boiling over at high temperatures.
- Preservation of food: Boiling food in salt water can help preserve it for longer periods by killing bacteria and other microorganisms.

In conclusion, when common salt is dissolved in water, the boiling point of the solution increases due to the effect of boiling point elevation. This phenomenon has various applications in cooking, antifreeze, and preservation of food.