Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained. Concept Introduction: Amines are an organic compound that has amino group as its functional group . Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

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Answer 1

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Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

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Question

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

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Answer 3

Question

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

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Answer 4

Question

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

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Answer 5

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

Answer 6

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

Answer 7

Chapter 17, Problem 17.38EP

Interpretation Introduction

Interpretation:

Reason behind the lower boiling point of 1-butanamine compared to that of 1-butanol having similar molecular mass has to be explained.

Concept Introduction:

Amines are an organic compound that has amino group as its functional group. Amine has boiling point that is intermediate between the alkane and alcohols. This is due to the ability of forming intermolecular hydrogen bonding. Tertiary amines have lower boiling point than primary and secondary amines of similar molecular mass as hydrogen bonding is not possible.

Answer 8

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Answer 11

Ch. 17.1 - Prob. 1QQ Ch. 17.1 - Prob. 2QQ Ch. 17.2 - Prob. 1QQ Ch. 17.2 - Prob. 2QQ Ch. 17.2 - Prob. 3QQ Ch. 17.2 - Prob. 4QQ Ch. 17.3 - Prob. 1QQ Ch. 17.3 - Prob. 2QQ Ch. 17.3 - Prob. 3QQ Ch. 17.3 - Prob. 4QQ

Solution Summary: The author explains the reason behind the lower boiling point of 1-butanamine compared to that of 1 butanol having similar molecular mass.

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