| 203 | 4697 | 12.26 | 24.96 | | 204 | 4169 | 12.51 | 25.48 | | 205 | 3642 | 12.77 | 26.00 | | 206 | 3115 | 13.03 | 26.53 | | 207 | 2589 | 13.30 | 27.08 | | 208 | 2063 | 13.57 | 27.63 | | 209 | 1539 | 13.85 | 28.19 | | 210 | 1025 | 14.13 | 28.76 | | 211 | 512 | 14.41 | 29.33 | | 212 | Sea Level | 14.70 | 29.92 | +--------------+----------------+-------------+---------------+ Sea water contains on an average approximately 3.125 per cent of its weight of solid matter or a thirty-second part of the weight of the water and salt held in solution. The approximate composition of this solid matter will be: sodium chloride 76 per cent, magnesium chloride 10 per cent, magnesium sulphate 6 per cent, calcium sulphate 5 per cent, calcium carbonate 0.5 per cent, other substances 2.5 per cent. [Illustration: 7200 Horse-power Installation of Babcock & Wilcox Boilers and Superheaters at the Capital Traction Co., Washington, D. C.] The boiling point of water decreases as the altitude above sea level increases. Table 12 gives the variation in the boiling point with the altitude. Water has a greater specific heat or heat-absorbing capacity than any other known substance (bromine and hydrogen excepted) and its specific heat is the basis for measurement of the capacity of heat absorption of all other substances. From the definition, the specific heat of water is the number of British thermal units required to raise one pound of water one degree. This specific heat varies with the temperature of the water. The generally accepted values are given in Table 13, which indicates the values as determined by Messrs. Marks and Davis and Mr. Peabody. TABLE 13 SPECIFIC HEAT OF WATER AT VARIOUS TEMPERATURES