It depends on what type of graph you have. The easiest would be using a H-T diagram. Enthalpy of vaporization is the physical change from liquid to vapor. It occurs at a constant pressure and a constant temperature. As shown in the picture, 1 point is drawn on the subcooled liquid, and another point of the saturated vapor isothermal line. Now, the difference between those two points is the value for the enthalpy of vaporization of water.
Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
