Q.(i) Complete the following reaction and suggest a suitable mechanism for the reaction :
CH3CH2OHH+, 443 K
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🔒 Start your 14-day free trial to unlock the full solution →Concept understanding — Steam Distillation Volatility
Steam Distillation Volatility – From Intuition to Precision
Imagine you have a pot of water boiling on the stove. Now imagine you drop a few drops of a fragrant oil — say, clove oil — into the water. The oil doesn't dissolve; it floats as a separate layer. Yet, as the water boils, you smell the clove oil strongly in the steam. How did that oil, which boils at a much higher temperature than water, get carried into the vapour?
That is the core puzzle that steam distillation volatility explains.
The Intuition: Two Liquids That Don't Mix
When two immiscible liquids (like water and oil) are heated together, they do not behave like a single liquid. Each liquid exerts its own vapour pressure independently, as if the other weren't there. The total vapour pressure above the mixture is simply the sum of the two individual vapour pressures.
This is completely different from a solution of two miscible liquids (like ethanol and water), where the vapour pressure of each is lowered by the presence of the other (Raoult's law). For immiscible liquids, each acts alone.
Now, boiling occurs when the total vapour pressure equals the surrounding atmospheric pressure. Because the two vapour pressures add up, the mixture reaches atmospheric pressure at a temperature lower than the boiling point of either pure liquid.
That is the key: the mixture boils at a temperature below 100°C (if water is one component) — often well below the boiling point of the organic compound. The organic compound, which would normally require a much higher temperature to boil, now gets carried over in the steam at this lower temperature.
The Precise Statement
Ptotal=Pwater+Porganic=Patm
When Ptotal equals atmospheric pressure, the mixture boils. The temperature at which this happens is always less than the boiling point of pure water (100°C at 1 atm) and far less than the boiling point of the pure organic compound.
The vapour that distills over contains both water and the organic compound. The ratio of the masses of the two components in the distillate is given by:
mwatermorganic=Pwater×MwaterPorganic×Morganic
where P is the vapour pressure of each component at the distillation temperature, and M is the molar mass.
Why This Matters for Exams
- Steam distillation volatility is not a property of the compound alone — it is a property of the mixture with water. A compound is "steam volatile" if it is immiscible with water and has a measurable vapour pressure at 100°C (or below).
- The compound does not need to have a low boiling point. Many high-boiling natural oils (like eugenol from clove, boiling point ~254°C) are steam volatile because they have enough vapour pressure at ~99°C to be carried over.
- The key condition: the compound must be immiscible with water. If it dissolves even slightly, the simple additive vapour pressure model breaks down. …
Why this formula?
Steam Distillation Volatility: Why the Formula Holds
Steam distillation is a technique used to separate immiscible liquids — typically an organic compound (like an essential oil) and water. The key idea is that the mixture boils when the sum of the vapor pressures equals the external pressure, even though each component's individual boiling point is higher.
The Core Formula
For a mixture of two immiscible liquids (A and water), the total vapor pressure at a given temperature is:
Ptotal=PA∘+Pwater∘
where PA∘ and Pwater∘ are the vapor pressures of the pure components at that temperature.
The mixture boils when:
Ptotal=Patm
Why This Works — The Reasoning
1. Immiscibility → No Mutual Solubility
Since the two liquids do not mix, each exists as a pure phase (not a solution). There is no Raoult's law deviation — each liquid exerts its own pure vapor pressure independently.
- In a solution, the vapor pressure of a component is lowered by the presence of the other (Raoult's law).
- In an immiscible mixture, each liquid behaves as if the other is not there — they are separate layers.
2. Vapor Pressure Adds Independently
Because the liquids are immiscible, the vapor above the mixture contains molecules from both pure phases. The total pressure is simply the sum:
Ptotal=PA∘+Pwater∘
This is Dalton's law of partial pressures applied to two independent pure vapors.
3. Boiling Occurs When Total Pressure Equals Atmospheric Pressure
Boiling happens when the vapor pressure of the liquid equals the external pressure. Here, the "liquid" is the two-phase system. So:
PA∘+Pwater∘=Patm
This temperature is lower than the boiling point of either pure component — because each contributes only part of the required pressure.
The Composition of the Distillate
The mole fraction of each component in the vapor (and hence in the distillate) is given by:
yA=PtotalPA∘,ywater=PtotalPwater∘
Since the vapor is in equilibrium with the pure liquids, the mass ratio in the distillate is:
mwatermA=Pwater∘⋅MwaterPA∘⋅MA
where MA and Mwater are molar masses. …
Ethanol heated with acid at 443 K undergoes acid-catalysed dehydration to ethene (an E1 pathway via a carbocation); ortho-nitrophenol is steam volatile because of intramolecular H-bonding, while para forms intermolecular H-bonds. …
(i) Ethanol dehydrates to ethene by an E1 mechanism. (ii) Intramolecular H-bonding makes o-nitrophenol steam volatile; intermolecular H-bonding makes p-nitrophenol less volatile.
Concept. Acid-catalysed dehydration of alcohols and H-bonding in phenols (CBSE Class-12 alcohols-phenols-and-ethers).
(i) Reaction + mechanism.
CH3CH2OHconc. H2SO4443 KCH2=CH2+H2O
Mechanism (E1):
- Protonation of the −OH: CH3CH2OH+H+→CH3CH2−O+H2.
- Loss of water gives the ethyl carbocation: CH3C+H2+H2O.
- Loss of a β-proton from the carbocation forms the double bond: CH2=CH2+H+ (catalyst regenerated). …
- KCET 2024Set B-21 markMCQQ.A mixture of phenol and aniline shows negative deviation from Raoult's law. This is due to the formation of: (A) Polar covalent bond (B) Non-polar covalent bond (C) Intermolecular Hydrogen bond (D) Intramolecular Hydrogen bond
›Reveal solutionSolution
Negative deviation from Raoult’s law occurs when A–B interactions are stronger than A–A and B–B interactions. Here, phenol and aniline form intermolecular hydrogen bonds, making the vapour pressure lower than ideal. The correct answer is (C).
The key to this question lies in understanding why a mixture deviates from Raoult’s law. Raoult’s law assumes that the intermolecular forces between unlike molecules (A–B) are the same as those between like molecules (A–A and B–B). When that’s true, the vapour pressure is simply the weighted average of the pure components — an ideal solution.
But real solutions often break this assumption. If A–B interactions are weaker than A–A and B–B, molecules escape more easily, vapour pressure is higher than expected — that’s positive deviation. If A–B interactions are stronger, molecules are held together more tightly, vapour pressure drops — that’s negative deviation.
Now, phenol (CX6HX5OH) has a hydroxyl group (–OH) that can act as a hydrogen bond donor and acceptor. Aniline (CX6HX5NHX2) has an amino group (–NH2) that can also donate and accept hydrogen bonds. When you mix them, the –OH of phenol can form a hydrogen bond with the –NH2 of aniline. This new O–H···N interaction is stronger than the original O–H···O hydrogen bonds in pure phenol or the N–H···N bonds in pure aniline. The result: the mixture is more “sticky,” vapour pressure is lower, and you get negative deviation.
Let’s walk through the options one by one.
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Option (A): Polar covalent bond — A polar covalent bond is a permanent bond within a molecule (like O–H or N–H). Mixing two liquids doesn’t create new covalent bonds between them; it creates intermolecular forces. So this is wrong.
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Option (B): Non-polar covalent bond — Same issue. Covalent bonds are intramolecular. Even if a bond were non-polar, it wouldn’t form between separate molecules upon mixing. This is also wrong.
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Option (C): Intermolecular hydrogen bond — This is exactly what happens. The –OH of phenol and the –NH2 of aniline form a hydrogen bond between molecules. This stronger attraction lowers the vapour pressure, causing negative deviation. This is correct. …
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- KCET 2023Set D-21 markMCQQ.The heating of phenyl methyl ether with HI produces an aromatic compound A which on treatment with con. HNO3 gives B. A and B respectively are, (A) Methanol, Ethanoic acid (B) Picric acid, Phenol (C) Iodobenzene, 1-Iodo-4-nitrobenzene (D) Phenol, Picric acid
›Reveal solutionSolution
HI cleaves the ether on the methyl side to give phenol; conc. HNO3 then trinitrates the strongly activated ring to picric acid.
Step 1 — Cleavage of anisole by HI → A
Phenyl methyl ether (anisole) is C6H5−O−CH3. With HI, the ether oxygen is first protonated, and then I− attacks — but which carbon?
The iodide attacks the methyl carbon, not the aryl carbon, for two reasons:
- The C(aryl)–O bond has partial double-bond character (the oxygen lone pair is delocalised into the ring), making it short and strong.
- Nucleophilic substitution at an sp2 aryl carbon is not feasible under these conditions, whereas the methyl carbon is an ideal, unhindered SN2 centre.
C6H5−O−CH3 HI, Δ C6H5−OH+CH3I
A=phenol
The aromatic product asked for is phenol (CH3I is not aromatic).
Step 2 — Nitration of phenol → B
The −OH group is a powerful activating, ortho/para-directing substituent: its lone pair is donated into the ring by resonance, greatly enriching the o- and p- positions in electron density. With concentrated HNO3 the ring is therefore nitrated repeatedly, at both ortho positions and the para position:
C6H5OHconc. HNO3C6H2(NO2)3OH …
- KCET 2018Set A-11 markMCQQ.What is the increasing order of acidic strength among the following?(i) p-methoxy phenol(ii) p-methyl phenol(iii) p-nitro phenol (A) ii < iii < i (B) iii < ii < i (C) i < ii < iii (D) i < iii < ii
›Reveal solutionSolution
Electron-releasing groups destabilise the phenoxide ion (less acidic); electron-withdrawing groups stabilise it (more acidic). Order: p-methoxy < p-methyl < p-nitro.
Step 1 — Why phenols are acidic at all.
Phenol loses H+ to give the phenoxide ion, whose negative charge is delocalised into the benzene ring by resonance. Anything that further stabilises this negative charge makes the phenol more acidic; anything that intensifies the charge makes it less acidic.
Ar−OH⇌Ar−O−+H+
Step 2 — (i) p-Methoxyphenol.
The −OCH3 group is a strong electron-donating group by resonance (+R): the oxygen lone pair is pushed into the ring. This increases the electron density on the ring and hence on the phenoxide oxygen, destabilising the anion. It is therefore the least acidic — even less acidic than phenol itself.
Step 3 — (ii) p-Methylphenol (p-cresol).
−CH3 is only a weak electron-releasing group (+I effect and hyperconjugation). It also destabilises the phenoxide, but far less than −OCH3 does, because it has no lone pair to donate by resonance. So it is more acidic than (i) but still less acidic than phenol.
Step 4 — (iii) p-Nitrophenol. …
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