Variation of boiling and melting points of amines

Variation of boiling and melting points of amines

• Amines are polar compounds and therefore have higher melting and boiling points than non-polar compounds of similar molecular mass due to dipole-dipole intermolecular forces or hydrogen bonding,
• Primary and secondary amines have higher melting points and boiling points than tertiary amines because tertiary amines do not form intermolecular hydrogen bonds
• Primary amines have higher melting and boiling points than secondary amines because they form many hydrogen bonds per molecule compared to secondary amines.

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