..... is added in sikkim to increase boiling point of water.

Category: Sikkim Gk

Hint: Consider the effect of adding solutes to water.

Correct Answer: D) Salt

Exam Relevance: JEE, NEET, AIIMS

Difficulty: Easy

Explanations:

\( \Delta T_b \) is the boiling point elevation,

\( i \) is the van't Hoff factor (which accounts for the number of particles the solute dissociates into),

\( K_b \) is the boiling point elevation constant for the solvent (for water, \( K_b = 0.512 \, \text{°C·kg/mol} \)),

\( m \) is the molality of the solution (moles of solute per kilogram of solvent).

Option Analysis:

Option A: Turmeric does not significantly affect the boiling point of water. It is a spice and does not have a substantial impact on the colligative properties of water.
Option B: Pepper, like turmeric, is a spice and does not have a significant effect on the boiling point of water. It does not alter the vapor pressure of water sufficiently to raise the boiling point.
Option C: Sugar can slightly increase the boiling point of water, but it is not as effective as salt. The effect of sugar is less pronounced compared to salt due to the difference in the number of particles each solute dissociates into.
Option D: Salt (sodium chloride) is correct because it dissociates into two ions (Na+ and Cl-) in water, which significantly disrupts the vapor pressure of water, leading to a higher boiling point. This is a direct application of the colligative property of boiling point elevation.

Mnemonic: Remember: Salt raises the boiling point, sugar lowers the freezing point.