Question

"Branch chain isomers have less boiling point as compared to straight chain isomers ." please explain with the help of examples​

Answer 1

Answer:

As branching increases the boiling point decreases because there are fewer points of contact. This also means van der Waals forces are weaker in branch chained isomers and thus less energy is required to overcome these forces.

Explanation:

This is due to the fact that branching of the chain makes the molecule more compact and thereby decreases the surface area. ... Even for isomeric alkyl halides, the boiling points decrease with branching. The reason is said to be because of the decrease in surface area.

Answer 2

hsre is your answer mate