{"id":903,"date":"2020-05-19T15:40:12","date_gmt":"2020-05-19T13:40:12","guid":{"rendered":"https:\/\/stefaniacogliandro.wabbaster.com\/?p=903"},"modified":"2020-07-05T10:48:50","modified_gmt":"2020-07-05T08:48:50","slug":"perche-lacqua-salata-bolle-dopo","status":"publish","type":"post","link":"https:\/\/stefaniacogliandro.wabbaster.com\/en\/perche-lacqua-salata-bolle-dopo\/","title":{"rendered":"Perch\u00e9 l&#8217;acqua salata bolle dopo?"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"903\" class=\"elementor elementor-903\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9533d24 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9533d24\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-561ea0f\" data-id=\"561ea0f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a8c551d elementor-widget elementor-widget-text-editor\" data-id=\"a8c551d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p align=\"justify\">Quando mettiamo la pentola sul fuoco, l&#8217;acqua salata impiega pi\u00f9 tempo per bollire rispetto all&#8217;acqua non salata. Questo perch\u00e9 le molecole del sale si sciolgono (=si scindono in atomi carichi positivi e negativi) e vanno ad interagire con le molecole d&#8217;acqua (dotate di parziale carica positiva e negativa), si legano parzialmente ad esse e non permettono loro di lasciare la soluzione in forma di gas. Quindi ci vuole pi\u00f9 energia (sotto forma di calore e temperatura), per far liberare le molecole di acqua e farle bollire, superando la forza di legame tra esse e il sale.<\/p><p align=\"justify\">In chimica, questa propriet\u00e0 dei liquidi di bollire a temperature maggiori se c&#8217;\u00e8 una sostanza sciolta in essi \u00e8 detta innalzamento ebullioscopico, una delle propriet\u00e0 colligative (dal colligare \u00abcollegare, congiungere\u00bb = che \u00e8 legato insieme), indicando propriet\u00e0 che dipendono dal legame tra solvente (il liquido, es. l&#8217;acqua) e il soluto (es. il sale).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-aac6534\" data-id=\"aac6534\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d15aad9 elementor-widget elementor-widget-image\" data-id=\"d15aad9\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"960\" height=\"550\" src=\"https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-960x550.jpg\" class=\"attachment-large size-large wp-image-904\" alt=\"Perch\u00e9 l&#039;acqua salata bolle dopo?\" srcset=\"https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-960x550.jpg 960w, https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-320x183.jpg 320w, https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-768x440.jpg 768w, https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-1536x879.jpg 1536w, https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920-1140x653.jpg 1140w, https:\/\/stefaniacogliandro.wabbaster.com\/wp-content\/uploads\/2020\/05\/salt-2219203_1920.jpg 1920w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Quando mettiamo la pentola sul fuoco, l&#8217;acqua salata impiega pi\u00f9 tempo per bollire rispetto all&#8217;acqua non salata. Questo perch\u00e9 le molecole del sale si sciolgono (=si scindono in atomi carichi positivi e negativi) e vanno ad interagire con le molecole d&#8217;acqua (dotate di parziale carica positiva e negativa), si legano parzialmente ad esse e non permettono loro di lasciare la soluzione in forma di gas. Quindi ci vuole pi\u00f9 energia (sotto forma di calore e temperatura), per far liberare le molecole di acqua e farle bollire, superando la forza di legame tra esse e il sale. In chimica, questa propriet\u00e0 dei liquidi di bollire a temperature maggiori se c&#8217;\u00e8 una sostanza sciolta in essi \u00e8 detta innalzamento ebullioscopico, una delle propriet\u00e0 colligative (dal colligare \u00abcollegare, congiungere\u00bb = che \u00e8 legato insieme), indicando propriet\u00e0 che dipendono dal legame tra solvente (il liquido, es. l&#8217;acqua) e il soluto (es. il sale).<\/p>","protected":false},"author":1,"featured_media":904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-domande-di-scienza"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Perch\u00e9 l&#039;acqua salata bolle dopo? - Domande di Scienza<\/title>\n<meta name=\"description\" content=\"Quando mettiamo la pentola sul fuoco, l\u2018acqua salata impiega pi\u00f9 tempo per bollire rispetto all\u2019acqua non ancora salata. 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