Trimethylamine (CH_3)_3N, is a substance responsible in part for the smell of fish. It has a boiling point of 3.5°C and a molecular weight of 59.1. Dimethylamine. (CH_3)_2NH, has a similar fish odor and boils at a slightly higher temperatore, 7°C, even though it has a somewhat lower molecular mass (45.1).

Explain in terms of the kinds of attractive forces between their molecules by selecting the single best answer

The boiling point of molecules increases with decreasing molecular mass

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Dimethylamine has hydrogen bonds, and the week Intermolecidar attractions gives it a higher boiling point..

Dimethylamine is asymmetric while trimethylaming is symmetri, and asymmetric molecules always have higher boiling points than symmetre molecules.

Omethylamine bas hydrogen bonds, and the strong infernclecular attractions gives it a higher boiling point.

The boiling point of a compound is influenced by the strength of the intermolecular forces between its molecules. In the case of trimethylamine and dimethylamine, the higher boiling point of dimethylamine, despite it having a lower molecular weight, can be attributed to its ability to form hydrogen bonds. This intermolecular attraction results from the presence of a hydrogen atom bonded to a nitrogen atom in dimethylamine, a condition necessary for hydrogen bonding. Trimethylamine, although heavier, does not feature these bonds and therefore boils at a lower temperature. Hence, it can be concluded that strong intermolecular attractions, such as hydrogen bonds, cause a higher boiling point.

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