My mother once told me it is always a good idea to add salt to water when cooking because it cooks the food much faster. How truthful is this?
This experiment will illustrate how salt affects the boiling point of water. I expect to see a strong positive straight-line correlation between the
salt and boiling point of water. As the amount of salt increases the boiling point of water will be expected to increase as well, the slope of the
regression should be the rate of change of the boiling point (temperature) of water as the amount of salt is change.


Adding salt to water will cause the water to boil at different temperature rate.

Experimental Variable:
Amount of salt per tablespoon (1, 1.5, 2, 2.5…….14.5, 15)

Response Variable:
Temperature of boiling water (Degrees Fahrenheit)

Control Variable:
Control Temperature = Temperature of boiling water = 212.6°F, this is my control variable which will be used to compare my results.

  • Table Salt
  • Distilled Water
  • Cooking Pot
  • Pint measuring cup (for water)
  • Teaspoon and tablespoon
  • Thermometer
  • Stirring rod

  • Boil one quart of distilled water on a stove.
  • Initially measure the temperature of the boiling water. Record the highest temperature reading.
  • Measure out table salt using a kitchen measuring tablespoon.
  • Add the measured salt to the boiling water and stir thoroughly.
  • Measure the temperature of the boiling water with the salt in it. Record the highest temperature reading.
  • Repeat the same procedure with one & half, two, up to the fifteenth tablespoon. Record all the highest temperature readings.