Provide an example of the boiling and melting points of different amines.

The boiling and melting points of amines vary depending on their molecular structure.

Amines are organic compounds that contain a nitrogen atom bonded to one or more alkyl or aryl groups. The boiling and melting points of amines depend on their molecular structure, specifically the strength of the intermolecular forces between the molecules.

Primary amines have a higher boiling and melting point than secondary amines due to the presence of a hydrogen bond between the nitrogen and hydrogen atoms. Tertiary amines have the lowest boiling and melting points as they lack this hydrogen bond.

Amines with longer carbon chains have higher boiling and melting points due to increased van der Waals forces between the molecules. Aromatic amines, such as aniline, have higher boiling and melting points than aliphatic amines due to the presence of pi-pi stacking interactions between the aromatic rings.

For example, ethylamine (C2H5NH2) has a boiling point of -6.9°C and a melting point of -80.5°C, while aniline (C6H5NH2) has a boiling point of 184.4°C and a melting point of -6.0°C.

In summary, the boiling and melting points of amines depend on their molecular structure, specifically the presence of hydrogen bonds, carbon chain length, and aromaticity.