On Thu, 12 Jul 2007 06:06:40 -0700, ewdotson >
wrote:

>On Jul 12, 7:00 am, "James Silverton" >
>wrote:
>> ewdotson wrote on Thu, 12 Jul 2007 04:42:25 -0700:
>>
>> e> On Jul 11, 9:00 pm, "James Silverton" e> > wrote:
>>
>> ??>> Scott wrote on 12 Jul 2007 01:10:39 GMT:
>> ??>>
>> ??>>>> OK, I have got time; a gram molecular weight of NaCl is
>> ??>>>> 58.45g (roughly 2oz and that's a lot!) and it would
>> ??>>>> raise the boiling point of 2 liters (say rather
>> ??>>>> inexactly 2 quarts) of water by about 0.5°F
>> ??>>
>> SR>>> "a gram molecular weight of NaCl is 58.45g" ?????
>> ??>>
>> SR>>> Thank god you clarify that it's "roughly 2oz and that's a
>> SR>>> lot!".
>> ??>>
>> SR>>> What a load of utter nonsensical crap.
>> ??>>
>> SR>>> I feel like Sheldon tonite :-)
>> ??>>
>> ??>> I hope you are referring to Sheldon not the chemistry.
>> ??>> It's a bit of a pity that real units have not caught on
>> ??>> but a gram molecular weight, that's a molecular weight in
>> ??>> grams of any soluble substance, will raise the boiling
>> ??>> point of a liter of water by 0.58 C.
>>
>> e> That's not strictly true. It depends on the van 't Hoff
>> e> factor of the substance in question. The more ions it
>> e> dissociates into, the greater the boiling point elevation
>> e> per mole of said solute.
>>
>> I could give you a dissertation on activity too but I don't
>> think r.f.cooking is the place for it. I was just explaining a
>> rough calculation in customary day-to-day units.
>>
>
>*shrug* I agree that this isn't the place for in-depth discussions of
>chemistry, but your rough calculation would underestimate the boiling
>point elevation of a mole of table salt by a factor of two. (Well,
>nearly. Most places I've seen Kb for water listed as 0.52) I
>wouldn't call that entirely trivial myself. As with all things
>though, I suppose ymmv.

**** it, i'll just throw whatever it is into the oven.

your pal,
blake