hstrop (05/18/82)
salt substitutes and salt/boiling point elevation
In answer to the question concerning the effect of KCl on the boiling
point of water, you might want to look at a introductory chemistry book.
First, the affect of KCl and NaCl on the elevation of the boiling point
of water is essentially the same per tablespoon.
Second, adding salt does not significantly raise the boiling point of
water when added in recipes! It only makes the water salty. One Tbs
of salt per gallon of water only raises the boiling point of water by
less than a tenth of a degree (celcius) and has no effect upon cooking
times. I once used this as part of an exam I gave freshman in chemistry
when I was a graduate student.
hstrop/mhuxt