How do amines differ from analogous alcohols in (a) odor, (b) basicity, and (c) boiling point?

Question

Accepted Answer

Hello everyone. Today we have the following problem. Differentiate am means from alcohols based on one basic city, two odor and three boiling point. So you have the following answer choices with A and C saying that, I mean that A and B saying that that means are less basic than alcohols and C and D saying the opposite, we have A and D saying that it means to have a sweet odor and alcohols have a foul odor while answer choices B and C said the opposite. And then we have answer choices A and C that say alcohols have higher boiling point than a means and B and D saying the opposite. So it's important to note the structure of a general, a mean and it is characterized by one or more organic groups bounded bound to a nitrogen atom. And so they can have the general formula where R is a carbon chain. So this is a primary amine or we could have two alky groups bound to the hydrogen. They can get a secondary amine or we can have three, we can get a tertiary amine. And then we have our alcohols that are, that are characterized by the hydroxyl group. So looking at our first cha cha characteristic basic city and essentially it states that an increase in the availability of electrons helps the donation to form new bonds with a proton resulting in a stronger base. So for example, if we compare atoms within the same row such as nitrogen and oxygen, we see that nitrogen is in a group is a group five a element, whereas oxygen is a group six A element. And so the less electron in atom, the more basic it is and the smaller the atom, the more basic it is as well. So with electron negativity, it increases from left to right. So it increases from left to right. And so we see that nitrogen is less electron than oxygen. Meaning that am means that contain nitrogen are more basic than alcohols that contain oxygen. So for our first criteria, we have air means are more basic. So we can get rid of entry choices B and A no for our odor, amines are known to have quite pungent odors. And it's frequently described as a fishy smell because the amines contained in raw fish contain the odor. On the other hand, alcohols have a pleasant odor. It's typically sweet depending on the alky group present. So we can say that our alcohols have a sweet odor and our amines have a foul or pungent odor. So looking between our answer choices, we see the answer choice. C best reflects this. But let's look at our third criteria and that is our boiling point. So boiling point can be directly correlated with what's known as intermolecular forces. And so specifically, both these groups can exhibit hydrogen bonding. And so as a general trend, the boiling point is directly proportional to the presence of hydrogen bonding. So the more hydrogen bonding, the stronger the intermolecular force and the higher the boiling point. So if we look at our nitrogen or for our amine and our oxygen, for our amine, we then have to look at the atoms. So because oxygen is more electro negative than nitrogen, alcohol has a stronger hydrogen bond. And so we say that the boiling point for oxygen is higher. Therefore, we can conclude that the boiling point of alcohols will be higher than that of air means. And with that, we have solved the problem overall, I hope this helped. And until next time.

How do amines differ from analogous alcohols in (a) odor, (b) basicity, and (c) boiling point?

Verified video answer for a similar problem:

Key Concepts

Amines and Alcohols

Basicity

Boiling Point