Food cook quicker in salt water than in pure water because of the effect of

The correct answer is: "dissolved substances on the boiling point". When salt (or any other substance) is dissolved in water, it raises the boiling point of the water. This means that the water needs to be hotter before it can boil. Therefore, when you cook food in salt water, the water will reach boiling point at a higher temperature than pure water. This higher temperature means that the food will cook quicker because it is exposed to more heat energy in a shorter amount of time. So, when you add salt to water, it increases the boiling point of the water and allows it to reach a higher temperature, which in turn makes the food cook quicker. This is why it's important to follow the recipe and add the right amount of salt when cooking!