Surface tension and boiling temperature were determined with a contrastive experimental method for LiBr aqueous solutions without and with nano-particles or dispersants added in a same quantity of recipe. The influence of different dispersants and nano-particles on properties of LiBr aqueous solution was conjectured and analyzed qualitatively through the molecular structure of dispersant and the external contour and size of nano-particles. It is found experimentally that the surface tension of solution reduces significantly with dispersants added and its boiling temperature decreases correspondingly. The boiling temperature is increased with nano-particles added because the particles will fill the micro-pits on the heating surface. The boiling temperature of LiBr aqueous solution added with nano-particles and its relevant dispersants have a great influence on the positive effect of lower surface tension and negative effect that nano-particles fill the pits.