The boiling point of amines is determined by the strength of the intermolecular forces. The stronger the intermolecular forces, the higher the boiling point.

1. Trimethylamine: This is a tertiary amine with three methyl groups attached to the nitrogen atom. It has the most steric hindrance and the least amount of hydrogen bonding due to the absence of hydrogen atoms attached directly to the nitrogen atom.

2. Methylamine: This is a primary amine with one methyl group and two hydrogen atoms attached to the nitrogen atom. It has less steric hindrance and more hydrogen bonding than trimethylamine.

3. Ethylmethylamine: This is a secondary amine with one ethyl group, one methyl group, and one hydrogen atom attached to the nitrogen atom. It has more steric hindrance and less hydrogen bonding than methylamine, but less steric hindrance and more hydrogen bonding than trimethylamine.

Therefore, based on the strength of the intermolecular forces (hydrogen bonding and steric hindrance), trimethylamine should have the lowest boiling point.

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The boiling point of amines is determined by the strength of the intermolecular forces. The stronger the intermolecular forces, the higher the boiling point.

1. Trimethylamine: This is a tertiary amine with three methyl groups attached to the nitrogen atom. It has the most steric hindrance and the least amount of hydrogen bonding due to the absence of hydrogen atoms attached directly to the nitrogen atom.

2. Methylamine: This is a primary amine with one methyl group and two hydrogen atoms attached to the nitrogen atom. It has less steric hindrance and more hydrogen bonding than trimethylamine.

3. Ethylmethylamine: This is a secondary amine with one ethyl group, one methyl group, and one hydrogen atom attached to the nitrogen atom. It has more steric hindrance and less hydrogen bonding than methylamine, but less steric hindrance and more hydrogen bonding than trimethylamine.

Therefore, based on the strength of the intermolecular forces (hydrogen bonding and steric hindrance), trimethylamine should have the lowest boiling point.

Knowee AI · Accepted Answer

The boiling point of amines is determined by the strength of the intermolecular forces. The stronger the intermolecular forces, the higher the boiling point.

1. Trimethylamine: This is a tertiary amine with three methyl groups attached to the nitrogen atom. It has the most steric hindrance and the least amount of hydrogen bonding due to the absence of hydrogen atoms attached directly to the nitrogen atom.

2. Methylamine: This is a primary amine with one methyl group and two hydrogen atoms attached to the nitrogen atom. It has less steric hindrance and more hydrogen bonding than trimethylamine.

3. Ethylmethylamine: This is a secondary amine with one ethyl group, one methyl group, and one hydrogen atom attached to the nitrogen atom. It has more steric hindrance and less hydrogen bonding than methylamine, but less steric hindrance and more hydrogen bonding than trimethylamine.

Therefore, based on the strength of the intermolecular forces (hydrogen bonding and steric hindrance), trimethylamine should have the lowest boiling point.

hich of the following amines has the lowest boiling point?Group of answer choicesNo answer text provided.trimethylaminemethyamineethylmethylamine

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