Adding salt to the water will make it boil faster. Reason: Under standard atmospheric pressure, when pure water reaches 100 degrees Celsius, all heat exchange is stopped (i.e. adiabatic heating is stopped), heat is no longer transported and the water does not boil. the vapor pressure of water to boil. There are two methods: one is to continue heating, and the other is to provide "condensation nuclei" when the water boils, so that the water molecules attach to the nuclei and form bubbles, which is boiling. When salt is added to hot water, the salt particles act as condensation nuclei without dissolving, thereby speeding up the boiling of the water.
For water to boil, the vapor pressure must equal atmospheric pressure. This is why water boils at a lower temperature on Mount Everest than at sea level. On Mount Everest, the atmosphere is thin and the pressure est low, so the boiling point naturally drops to 29,000 feet (8,800 meters). There are many problems here. That's what heat capacity does: it's the amount of heat needed to raise the temperature of a substance by one degree Celsius. Salt water has a lower heat capacity than fresh water. This means that salt water is less resistant to thermal changes than fresh water.
In other words, by increasing the temperature of salt water and fresh water by one degree, the salt water requires less heat. Salt water heats up faster than pure water. But the boiling point of brine is still very high, and adding salt to the same volume of water will increase the mass of the brine, so it cannot be said to boil faster. It's a physics thing, you add salt, you need a vaporization center to boil the liquid, you add salt, you add other solids, you add a vaporization center, so you see it boil faster. But later due to addition of salt the boiling point increased so the boiling stopped and continued boiling.
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