Why is the boiling point of an immiscible liquid mixture lower than that of its individual components?
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Why is the boiling point of an immiscible liquid mixture lower than that of its individual components?
That’s what all the information says, but it’s still completely baffling! Assuming there are differences in density, stratification will definitely occur. The pressure on the liquid in the lower layer must be slightly greater than 1 atm; therefore, its boiling point should increase, right?
The main reason is the formation of stripping, whereby the vapor phases corresponding to each liquid phase occupy a certain partial pressure; these partial pressures are all lower than the system pressure, resulting in a reduced pressure for the liquid phases and thus a decrease in their boiling points