Skip to main content
Chemistry

Return to Question

Post Reopened by Poutnik, Jannis Andreska, Loong, andselisk♦
changed heading, clarified actual question
Added to review
Source Link
rania h
rania h
  • 9
  • 2

Does Why is picric acid not more steam volatile than p-nitrophenol, if intramolecular hydrogen bonding affect theresults in increased steam volatility of a compound?

I understand that relative to p-nitrophenol, o-nitrophenol would be more steam volatile (as p-nitrophenol can form intermolecular hydrogen bonds), but my question lies in the fact that its volatile nature is often attributed to its ability to form intramolecular H bonds. How does this contribute to steam volatility?

Also, assuming that it is true that steam volatility is a result of intramolecular H bonding, then picric acid would be more steam volatile than p-nitrophenol, which is not true (as it has a higher boiling point). Doesn't this result directly contradict the assumption?

Just a quick note, my question doesn't relate to the actual process of steam distillation (was closed b/c it was similar to something related - I'm just curious about why picric acid is not more steam volatile than p-nitrophenol.)

Does intramolecular hydrogen bonding affect the steam volatility of a compound?

I understand that relative to p-nitrophenol, o-nitrophenol would be more steam volatile (as p-nitrophenol can form intermolecular hydrogen bonds), but my question lies in the fact that its volatile nature is often attributed to its ability to form intramolecular H bonds. How does this contribute to steam volatility?

Also, assuming that it is true that steam volatility is a result of intramolecular H bonding, then picric acid would be more steam volatile than p-nitrophenol, which is not true (as it has a higher boiling point). Doesn't this result directly contradict the assumption?

Why is picric acid not more steam volatile than p-nitrophenol, if intramolecular bonding results in increased steam volatility?

I understand that relative to p-nitrophenol, o-nitrophenol would be more steam volatile (as p-nitrophenol can form intermolecular hydrogen bonds), but my question lies in the fact that its volatile nature is often attributed to its ability to form intramolecular H bonds. How does this contribute to steam volatility?

Also, assuming that it is true that steam volatility is a result of intramolecular H bonding, then picric acid would be more steam volatile than p-nitrophenol, which is not true (as it has a higher boiling point). Doesn't this result directly contradict the assumption?

Just a quick note, my question doesn't relate to the actual process of steam distillation (was closed b/c it was similar to something related - I'm just curious about why picric acid is not more steam volatile than p-nitrophenol.)

Post Closed as "Duplicate" by Mithoron, Mathew Mahindaratne organic-chemistry
Source Link
rania h
rania h
  • 9
  • 2

Does intramolecular hydrogen bonding affect the steam volatility of a compound?

I understand that relative to p-nitrophenol, o-nitrophenol would be more steam volatile (as p-nitrophenol can form intermolecular hydrogen bonds), but my question lies in the fact that its volatile nature is often attributed to its ability to form intramolecular H bonds. How does this contribute to steam volatility?

Also, assuming that it is true that steam volatility is a result of intramolecular H bonding, then picric acid would be more steam volatile than p-nitrophenol, which is not true (as it has a higher boiling point). Doesn't this result directly contradict the assumption?