Branched chain hydrocarbons have lower boiling point than straight chain hydrocarbon why
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branching decreases the boiling point. As the length of carbon chain increases, the surface area of the compound will also increase.
Van der Waals dispersion force is proportional to the surface area. So the increase of surface area increases the ability of individual molecules to attract each other.
as branching increases the surface area of the molecule decreases which results in a small area of contact.
as a result, van der walls force also decreases which can be overcome at a relatively lower temperature.
hence, the boiling point of an alkaine chain decreases with an increase in branching
HOPE THIS WILL HELP YOU
Van der Waals dispersion force is proportional to the surface area. So the increase of surface area increases the ability of individual molecules to attract each other.
as branching increases the surface area of the molecule decreases which results in a small area of contact.
as a result, van der walls force also decreases which can be overcome at a relatively lower temperature.
hence, the boiling point of an alkaine chain decreases with an increase in branching
HOPE THIS WILL HELP YOU
Answered by
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Branched chain hydrocarbons have lower boiling point than straight chain hydrocarbons because of lesser surface area
Explanation:
Boiling point is the temperature at which vapor pressure of the liquid becomes equal to atmospheric pressure. It is the temperature at which liquid state gets converted to gaseous state.
Straight chain hydrocarbons being linear in nature has more surface area and thus there are more vanderwaal forces and thus more heat is required. Whereas branched chain hydrocarbons in nature have lesser surface area and thus less heat is required to generate enough vapours and thus have low boiling points.
Learn more about boiling point of alkanes
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