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  1. Newsgroups: sci.chem
  2. Path: sparky!uunet!news.centerline.com!noc.near.net!news.bbn.com!usc!sdd.hp.com!swrinde!network.ucsd.edu!riscsm!peonor
  3. From: peonor@riscsm.scripps.edu (Per-Ola Norrby)
  4. Subject: Re: salt fizzle
  5. Message-ID: <1993Jan22.231923.14635@riscsm.scripps.edu>
  6. Organization: The Scripps Research Institute, La Jolla, California, USA
  7. References: <1993Jan20.081901.3909@leland.Stanford.EDU> <drury-200193080142@esrfd.es.dupont.com> <2198@blue.cis.pitt.edu>
  8. Date: Fri, 22 Jan 1993 23:19:23 GMT
  9. Lines: 16
  10.  
  11. In article <2198@blue.cis.pitt.edu> babar+@pitt.edu (Jonggu Moon) writes:
  12. >
  13. >While I'm boiling water, if I add salt, momentarily it causes
  14. >the water to fizzle as if it will boil more,
  15. >then soon it settles down to its raised boiling point.
  16. >
  17. >What causes that fizzle ? 
  18. >
  19. >- jon
  20.  
  21. Many compounds, especially ions, are "happier" (have a lower energy)
  22. when they are surrounded (solvated) by, for example, water. Since
  23. you lower the energy, excess energy is liberated as heat, vaporizing
  24. some water.
  25.  
  26. Per-Ola Norrby
  27.