The effect of solute on the boiling point of a solution can be described as:

The correct choice indicates that the boiling point of a solution increases with the addition of more solute, a phenomenon known as boiling point elevation. This occurs because the presence of a solute particles in the solvent interferes with the ability of the solvent molecules to escape into the gas phase, which is crucial for boiling.

When a solute is dissolved in a solvent, the solute particles occupy space and disrupt the formation of vapor bubbles necessary for boiling. As a result, more heat energy (in the form of increased temperature) is required to provide sufficient kinetic energy for the solvent molecules to overcome this disruption and enter the vapor phase, thereby raising the boiling point of the solution compared to that of the pure solvent.

This principle is widely utilized in applications such as cooking, where adding salt to water raises its boiling point, allowing food to cook at a higher temperature.