High Specific Heat (Water) — Properties & Examples

No, regardless of what's added to water, it's still water, and the boiling occurs through interactions between water molecules only.

Yes, the salt interferes with the hydrogen bonds between water giving it a higher specific heat and allowing it to reach a higher temperature faster.

Yes, the salt interferes with the hydrogen bonds, causing a lower specific heat, allowing it to boil faster.

No, it takes the same amount of time to begin boiling, but the pasta cooks faster, because the salt's interference with the water's hydrogen bonds increases its specific heat, resulting in a higher boiling temperature.