Why organic liquid vaporises at a temperature below its boiling point in steam distillation?
(Sir, I see lots of solutions for this question i didn't understand please give explanation in simpler way)

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Solution

In steam distillation, the mixture boils when sum of vapour pressures of water and organic liquid becomes equal to the atmospheric pressure. Since the vapour pressure of water is appreciably higher than that of organic liquid, therefore, the organic liquid will vaporise at a temperature much lower than its normal boiling points.

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Explain, why an organic liquid vaporises at a temperature below its boiling point in its steam distillation?

(A) Simple distillation	(i) To separate the liquids which are steam volatile, insoluble in water and contains non-volatile impurities.
(B) Fractional distillation	(ii) To separate liquids which decompose at a temperature below their normal boiling points
(C) Vacuum distillation	(iii) To separate two or more liquids which have boiling points close to each other.
(D) Steam distillation	(iv) To separate liquid from non-volatile impurities.

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