Why amines have lower boiling points than alcohols of comparable molecular masses?

Explanation

Due to lesser electronegativity and larger size of N than O, the hydrogen bonding in alcohols is stronger than in amines. As such, boiling point of alcohols is more than amines of comparable molecular masses. For example,
`underset("Methyl alcohol")(CH_(3)-O-H)" "underset("Methylamine")(CH_(3)-oversetoverset(H)(|)(N)-H)`
boiling point of methylamine is (methanamine) lesser than that of methyl alcohol (methanol).