Other Facts about Heat
Statements similar to the above hold for other liquids and for solutions. If milk is placed upon a stove, the temperature rises steadily until the boiling point is reached; further heating produces, not a change in temperature, but a change of the water of the milk into steam. As soon as the milk, or any other liquid food, comes to a boil, the gas flame should be lowered until only an occasional bubble forms, because so long as any bubbles form the temperature is that of the boiling point, and further heat merely results in waste of fuel.
We find by experiment that every liquid has its own specific boiling point; for example, alcohol boils at 78° C. and brine at 103° C. Both specific heat and the heat of vaporization vary with the liquid used.