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Sugar does not have an exact boiling point by itself as sugar does not melt or boil, but decomposes. There are boiling points when sugar is dissolved in water. However, those are not static numbers.


Adding sugar to water increases the boiling point. Adding 1 gram of sugar, or any other substance that does not create ions, increases the boiling point of a liter of water by 0.94 degrees Fahrenheit above its normal 212 degrees Fahrenheit.


The boiling point of water is 100 degrees Celsius or 212 degrees Fahrenheit at one atmosphere of pressure or at sea level. However, at high altitudes, like on a mountain, water boils at a lower temperature. When atmospheric pressure increases, water boils at a higher temperature.


The boiling point of salt water depends on the percentage of salt. Water with 20 percent salt boils at 216 degrees Fahrenheit, as opposed to 212 degrees Fahrenheit for pure water. Adding a small amount of salt to a pot of boiling water does not make it boil significantly faster.


Water has a high boiling point because its molecules are bound together by hydrogen bonding, which is a very strong intermolecular force. It takes more kinetic energy, or a higher temperature, to break the hydrogen bonding between water molecules, thus allowing them to escape as steam.


Salt water boils slightly faster than sugar water. In actuality, both of these substances raise the boiling point of water, making it take longer for the water to begin to boil, according to Serious Eats.


When salt is added to water, it raises the boiling point, requiring the salt water to reach a higher temperature to boil. The boiling point increases as more salt is added to the water.


The boiling point for pure water is 212 degrees Fahrenheit and the melting point is 32 degrees. Pressure and the purity of the water can have an impact on the melting and boiling point.


The boiling point of pure water is 212 degrees Fahrenheit at one atmosphere of pressure, or 760 millimeters of mercury. Such conditions are known as standard pressure. The boiling point is affected, however, when the pressure rises or falls, according to the Department of Chemistry at Purdue Univers


The additional molecules in milk keep its boiling point slightly higher than water, which boils at 100 degrees Celsius or 212 degrees Fahrenheit. The chemical composition of milk dictates the boiling point and so there is no standard boiling point.