Arrange the following in increasing order of their boiling points:
Key factors affecting amine boiling points:
1. Primary amines $>$ Secondary amines $>$ Tertiary amines (H-bonding ability)
2. Longer chains $>$ shorter chains (van der Waals forces)
3. Straight chains $>$ branched chains (better packing)
I> III >II
To arrange compounds in order of increasing boiling points, consider key factors such as molecular weight, polarity, and hydrogen bonding:
1. **Molecular Weight**: Generally, higher molecular weight indicates higher boiling point due to increased van der Waals forces.
2. **Polarity and Hydrogen Bonding**: More polar compounds and those capable of hydrogen bonding typically have higher boiling points.
Given Compounds:
I, II, III
Analysis:
Conclusion: Based on these considerations, the order of increasing boiling point is:
This aligns with the correct answer: I $>$ II $>$ III
The boiling points of amines depend on:
1. Hydrogen bonding capability
2. Molecular weight/size
3. Degree of branching
Analysis of each compound:
1. N,N-Dimethylethanamine (III) - (CH$_3$)$_2$N-CH$_2$-CH$_3$
- No N-H bonds for intermolecular H-bonding
- Most branched structure
- Lowest boiling point (~37°C)
2. N-Ethylethanamine (I) - CH$_3$-CH$_2$-NH-CH$_2$-CH$_3$
- One N-H bond (weaker H-bonding than primary amines)
- Less branched than III
- Intermediate boiling point (~55°C)
3. Butanamine (II) - CH$_3$-CH$_2$-CH$_2$-CH$_2$-NH$_2$
- Two N-H bonds (strongest H-bonding)
- Unbranched primary amine
- Highest boiling point (~78°C) Order of boiling points:
\[ \text{III (Tertiary amine) $<$ I (Secondary amine) $<$ II (Primary amine)} \]