Why alcohols are higher boiling point than hydrocarbons of corresponding molecular masses ?

Explanation

Amines have higher boiling points than hydrocarbons of comparable molecular mass. It is due to the presence of intermolecular hydrogen bonding in amines (except in `3^(@)` which does not have any hydrogen atom attached to nitrogen atom), which is absent in hydrocarbons. Therefore, amines exist as associated molecular and hence have higher points than hydrocarbons of comparable molecular masses.

Amines have lower boiling points than alcohols and carboxylic acids of comparable molecular masses. It is due to the fact that electronegativity of nitrogen is lower than that of oxygen. Therefore, amines form weaker hydrogen bonds as compared to alcohols and carboxylic acids. As result amines are not associated to the same extent as alcohols and carboxylic acids. Hence the boiling points of amines are lower than those of alcohols and carboxylic acids of comparable molecular masses.