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.)