Subject: Why does sugar not increase the boiling point of water as much as salt does

My daughter and I were doing some kitchen science. We brought 3 cups of water 
to a boil and then measured the temperature with a digital thermometer that 
will measure to the tenth of a degree. We then began adding salt, one 
tablespoon at a time and recorded the change in boiling point temperatures (up 
to 8 tablespoons of salt). We repeated this exercise using sugar. The 
increases were very significatnly different. The addition of salt caused the 
boiling point of water to increase noticibly, while the addition of salt 
caused a negligible difference. Why does salt have a greater effect on the 
boiling point of water than sugar?

Re: Why does sugar not increase the boiling point of water as much as salt does