Organic Chemistry: Boiling Temperatures of Compounds - Analysis Report

This report analyzes the boiling points of four organic compounds: 1-hexanol, 2-hexanol, 2-hexanone, and 2-pentanone, exploring the relationship between their molecular structures and boiling points. The introduction establishes the fundamental chemical theory, explaining how intermolecular forces, including van der Waals forces and hydrogen bonding, influence boiling point temperatures. The report then presents the boiling points of each compound, obtained from literature, and explains the disparities based on their functional groups, molecular masses, and the strength of intermolecular forces. 1-hexanol and 2-hexanol, both alcohols, exhibit higher boiling points due to hydrogen bonding, while 2-hexanone and 2-pentanone, ketones with fewer carbon atoms, have lower boiling points. The conclusion summarizes the order of boiling points and the reasons behind these differences, emphasizing the impact of molecular structure and bonding on the physical properties of the compounds.