Modified superheating of purified water

Purified water, intensively redistilled and allowed to overflow so as to shed residual adsorbate from the container, acquires a limiting thermal sensitivity to additions of long-chain fatty acids and alcohols. Thus two to three molecules of cis-13-docosenoic acid supplied for each 1000 molecules of exposed surface of water held quietly at the normal boiling point increases the superheat, Δt₈, by 10 percent.