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Isomerisation causes straight chain alkanes to become branched alkanes which prevents the chains from moving to close proximities of each other. This reduces the van der Waal's intermolecular forces between chains so less energy is needed to overcome the forces and thus a lower boiling point.

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11y ago
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13y ago

A straight-chain alkane will have a boiling point higher than a branched-chain alkane due to the greater surface area in contact, thus the greater van der Waals forces, between adjacent molecules.

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Q: Why does isomerisation turn straight chain alkanes into alkanes with lower boiling temperature?
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