What effect does adding a solute have on the boiling point of a liquid?

Adding a solute to a liquid results in an elevation of the boiling point, a phenomenon known as boiling point elevation. This occurs because the presence of solute particles disrupts the formation of the vapor pressure necessary for boiling. When a solute is dissolved in a solvent, the number of solvent molecules at the surface decreases, which reduces the rate at which molecules can escape into the vapor phase. As a result, more energy (in the form of heat) is required to raise the vapor pressure of the solution to match the atmospheric pressure, leading to an increase in the boiling point.

This principle is significant in various applications, such as cooking and industrial processes, where solutes like salt or sugar can be used to control the boiling point of solutions.