Secondary and tertiary amines have higher boiling points than primary amines of comparable molecular mass.

Name: Secondary and tertiary amines have higher boiling points than primary amines of comparable molecular mass.
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Primary amines have higher boiling points than secondary and tertiary amines of comparable molecular mass because primary amines can form more hydrogen bonds due to having two hydrogen atoms available for bonding, compared to one or none in secondary and tertiary amines, respectively.

Secondary and Tertiary Amines Have Higher Boiling Points Than Primary