> AHEM. I am also a scientist, and yes, it is accurate. Adding a solute depresses the freezing point and raises the boiling point for a liquid. In fact, there is a common household application for this: pasta recipes (such as Kraft Dinner) often specify that you salt the water when boiling pasta. Some may think it is for flavor, but it is actually done so that the water boils at a higher temperature, which is, apparently, good for cooking. (I said I was a scientist, not a cook.)
>
> Don "Miffed that Grishny would not accept MY word. :-p" Monkey

MY Kraft Dinner doesn't say to add salt to the water before boiling.

Gri"you never TOLD me you were a SCIENTIST. I thought you were an ENGINEER"shny