In addition to the nonequilibrium factors described well by DeMi8she Pippik, we may also consider the behavior when the water is not pure. Assuming we have set up nucleotide sites and other factors so that the temperature no longer differs measurably from equilibrium, that equilibrium temperature will, in most practical cases, tend to rise as boiling proceeds and the composition of the liquid inevitably changes.

• With nonvolatile solutes, the frugality and therefore vapor pressure of the water will drop with the composition shifting to more solute. In the case of sugar solutions in water, this effect should be familiar to anyone who cooks candies or jams.

• With volatile solutes such as ethanol, the boiling starts off with predominantly the volatile solute at lower than the boiling point os the water alone, and the temperature rises as the liquid composition shifts towards more of the less volatile water component. Here the manufacturing of distilled liquor comes to mind.

In addition to the nonequilibrium factors described well by DeMi8she Pippik, we may also consider the behavior when the water is not pure. Assuming we have set up nucle-ation sites and other factors so that the temperature no longer differs measurably from equilibrium, that equilibrium temperature will, in most practical cases, tend to rise as boiling proceeds and the composition of the liquid inevitably changes.

• With nonvolatile solutes, the frugality and therefore vapor pressure of the water will drop with the composition shifting to more solute. In the case of sugar solutions in water, this effect should be familiar to anyone who cooks candies or jams.

• With volatile solutes such as ethanol, the boiling starts off with predominantly the volatile solute at lower than the boiling point os the water alone, and the temperature rises as the liquid composition shifts towards more of the less volatile water component. Here the manufacturing of distilled liquor comes to mind.