The difference between Oceans with salt, and freshwater lakes with no salt, is that salt water takes longer to boil because of the molecular properties. The salt increases the boiling temperature, which makes the tendency for the water to evaporate is greater than the tendency for the water to remain on a molecular level. When the salt is added, the phenomenon known as “boiling point elevation” occurs. Which, involves the old school chemistry the solute, the solvent, and the solution. Chefs swear on salt making the water boil, but it just makes the water temperature rise, but the boiling temperature does not rise. Salt water requires more exposure to heat for the boiling temperature to increase. The heat capacity that is needed for the water
