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This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. For broader coverage of this topic, see Boiling point . Boiling points, Master List format
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor.
Normal boiling points for pure substances, bubble and dew points for zeotropic blends, or normal boiling point and azeotropic temperature for the azeotropic blends, at 101,325 Pa (1 atmosphere) and in degrees Celsius; Critical temperature in degrees Celsius; Absolute critical pressure in kilopascals
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
high boiling point, high toxicity pyridine: C 5 H 5 N 115 °C 13.3 0.982 g/cm 3: 2.22 reacts with protic and Lewis acids sulfolane: C 4 H 8 SO 2: 286 °C ? 1.27 g/cm 3: 4.8 high boiling point tetrahydrofuran: C 4 H 8 O 66 °C 7.6 0.887 g/cm 3: 1.75 polymerizes in presence of strong protic and Lewis acids
This list is sorted by boiling point of gases in ascending order, but can be sorted on different values. "sub" and "triple" refer to the sublimation point and the triple point, which are given in the case of a substance that sublimes at 1 atm; "dec" refers to decomposition. "~" means approximately.
The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.