Question

Why branch chain isomers have lower boiling point than straight chain isomers?

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.

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Answer 2

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.