Boiling point

The temperature at which a liquid’s vapor pressure equals the pressure surrounding it, allowing vaporization to occur throughout the liquid.

Vapor pressure: The pressure exerted by a vapor in equilibrium with its liquid or solid phase. Boiling begins when this pressure matches the pressure surrounding the liquid.
Boiling-point elevation: The increase in a solvent’s boiling temperature caused by dissolving a nonvolatile solute. It quantifies how dissolved substances raise the boiling temperature.
Melting point: The temperature at which a solid and liquid phase coexist in equilibrium at a specified pressure. It marks a solid-to-liquid transition rather than liquid-to-gas vaporization.
Liquid–vapor equilibrium: A state in which liquid and vapor coexist with equal rates of evaporation and condensation. The equilibrium vapor pressure provides the condition used to define boiling.
Atmospheric pressure: The pressure exerted by the weight of the atmosphere above a surface. It sets the boiling temperature of an exposed liquid.
Distillation: A separation method that vaporizes a mixture and condenses its components according to volatility. Different boiling temperatures help separate liquid mixtures.
Critical point: The temperature and pressure at which the distinction between liquid and gas phases disappears. Above it, no ordinary liquid boiling temperature separates liquid from gas.
Intermolecular force: An attractive or repulsive interaction between molecules that influences the properties of substances. Stronger attractions generally require more heating for molecules to escape as vapor.
Nucleation: The formation of a new phase from a parent phase, often beginning at a surface or impurity. Bubble formation depends on sites where vapor nuclei can grow.
Pressure cooker: A sealed cooking vessel that raises internal pressure to increase the boiling temperature of water. Higher pressure lets cooking water become hotter before boiling.

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