Primary amines have higher boiling points than tertiary amines.

Primary amines have higher boiling points than tertiary amines.

Ans.

Primary amines generally have higher boiling points than tertiary amines due to differences in their intermolecular forces and molecular structures.

1. Hydrogen Bonding: Primary amines can form intermolecular hydrogen bonds between the hydrogen atom of the amino group and the lone pair of electrons on the nitrogen atom. These hydrogen bonds are stronger than the relatively weaker van der Waals forces present in tertiary amines. Tertiary amines lack hydrogen atoms bonded directly to nitrogen and therefore cannot form hydrogen bonds to the same extent.

2. Molecular Size: Tertiary amines typically have larger molecular sizes compared to primary amines because they have three alkyl or aryl groups attached to the nitrogen atom, whereas primary amines have only one. The larger molecular size of tertiary amines results in weaker van der Waals forces compared to primary amines.

3. Surface Area: Primary amines generally have more surface area available for intermolecular interactions compared to tertiary amines, which leads to stronger intermolecular forces and higher boiling points.

In summary, the ability of primary amines to form hydrogen bonds and their smaller molecular size contribute to stronger intermolecular forces and higher boiling points compared to tertiary amines.