Edit Term: Boiling point

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Physically, boiling (or [[ebullition]]) cannot begin in a liquid until the [[temperature]] is raised to  such a point that incipient [[bubbles]] forming within the liquid can grow rather than collapse. But  for a bubble to grow, its internal [[vapor pressure]] must exceed the [[hydrostatic pressure]] exerted  on the bubble [[interface]]. For liquids heated in containers that are open and fairly shallow, this  hydrostatic pressure is essentially the same as the external [[atmospheric pressure]], so ebullition  begins when the equilibrium vapor pressure equals atmospheric pressure. In liquids perfectly free  from foreign [[particles]] and contained in a vessel with perfectly smooth walls, boiling will not begin  even at the above-described temperature, for boiling resembles [[condensation]] in that "nuclei" must  exist to initiate the process. When a very pure liquid sample has been heated above its nominal  boiling point it is said to have been superheated, a state that is very similar to the state of  [[supersaturation]] in which a vapor may exist in a nucleus-free [[environment]]. Because of the [[normal]]  decrease of [[barometric pressure]] with height, the nominal boiling point of water decreases 3.0&#x000b0;&ndash;  3.5&#x000b0;C for each kilometer increase of [[altitude]] (<br/>''see'' [[hypsometer]]). The boiling point is a [[colligative property|colligative  property]] of a solution; with an increase in dissolved matter, there occurs a raising of the boiling  point. The boiling point of pure water at [[standard pressure]] is equal to 100&#x000b0;C (212&#x000b0;F) and is a  [[fiducial point]] for [[thermometer]] calibration. <br/>''Compare'' [[ice point]].

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