Question

why alchohals and carboxylic acid have higher boiling point then amines​

Answer 1

Answer:

Amines generally have lower boiling points than alcohols of comparable molar mass because amines have weaker hydrogen bonds than alcohols. Consider the compounds methanol and methylamine. Methanol has strong hydrogen bonds. ... But the H-bonds in methylamine are weaker, because N is less electronegative than O.