Editing Distillation (section)

===Steam distillation===
{{Main|Steam distillation}}
Like [[vacuum distillation]], steam distillation is a method for distilling compounds which are heat-sensitive.<ref name="Harwood_Moody" />{{rp|pages=151–153}} The temperature of the steam is easier to control than the surface of a [[heating element]] and allows a high rate of heat transfer without heating at a very high temperature. This process involves bubbling steam through a heated mixture of the raw material. By Raoult's law, some of the target compound will vaporize (in accordance with its partial pressure). The vapor mixture is cooled and condensed, usually yielding a layer of oil and a layer of water.

Steam distillation of various [[aroma]]tic herbs and flowers can result in two products: an [[essential oil]] as well as a watery [[herbal distillate]]. The [[essential oils]] are often used in perfumery and [[aromatherapy]] while the watery distillates have many applications in [[aromatherapy]], [[food processing]] and [[skin care]].

[[File:Vacuum distillation of DMSO at 70C.jpg|left|thumb|[[Dimethyl sulfoxide]] usually boils at 189{{nbsp}}°C. Under a vacuum, it distills off into the receiver at only 70{{nbsp}}°C.]]
[[File:perkin triangle distillation apparatus.svg|thumb|Perkin triangle distillation setup
{{#invoke:list|horizontal_ordered
 | Stirrer bar/anti-bumping granules
 | Still pot
 | Fractionating column
 | Thermometer/Boiling point temperature
 | Teflon tap 1
 | Cold finger
 | Cooling water out
 | Cooling water in
 | Teflon tap 2
 | Vacuum/gas inlet
 | Teflon tap 3
 | Still receiver
}}]]