> AHEM. I am also a scientist, and yes, it is
accurate. Adding a solute depresses the
freezing point and raises the boiling point for a
liquid. In fact, there is a common household
application for this: pasta recipes (such as
Kraft Dinner) often specify that you salt the
water when boiling pasta.

Just recently having moved to Minnesota, I
also just recently learned the term "Kraft
Dinner". Where are you guys? One of my
friends here thought it was a Canadian term,
and another said she'd heard of it in Iowa

All I know is, I never heard it in Indiana.

Luisa