If hydrogen bond forming loosely bonded macro-molecules plays a part in elevating \(T_{boom}=85.24\,K\) from the post "Water Bombed And Cryogenic Hydrogen" dated 8 Nov 2017, then disrupting hydrogen bonds lowers the effective elevated \(T_{boom}\).
Add salt.
This might explain the age old technique of ice-cream making by adding salt.
But water boils at a higher temperature with salt added. It could be that captions from the salt hold water molecules around them and prevent free movement. Higher temperature is needed to break the water molecules from the captions.
If \(T_{boom}\) exist, how else can it be useful?
