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Why amines have lower boiling point than...

Why amines have lower boiling point than alcohols and carboxylic acids of comparable molecular masses ?

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We know that alcohols and carboxylic acids are more polar than amines. Due to this, hydrogen bonding is not strong in amines as compared to alcohols and carboxylic acids. The lesser the .magnitude of B- bonding, the lesser will be the boiling point. Hence, amines have lower boiling points as compared to the alcohols and carboxylic acids.
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