Why does the boiling points of isomeric haloalkanes decrease with increase in branching?

Answer 1

Normally

Generally a molecule with with a longer carbon chain has higher boiling compared to that of a shorter carbon-hydrogen chain. This is due to greater intermolecular forces exhibited by the longer chain. This is the reason why a carbon chain which consists of 4 or less carbons are gas at room temperatures; while carbon chains with more than 4 carbons are liquids at room temperatures. Branching however can reduce some of these intermolecular forces as the chains are hindered from approaching in close approximately and packing near each other. The packing is caused by the intermolecular attractions between the alkanes.

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Answer 2

Because branch chain has low surface area for reaction as compared to unbranch

EDIT:

The real question here is which can be packed more tightly thus having a higher density. As it should be intensely obvious, having a higher density will be related to higher boiling point (more atoms to excite).

Branched alkanes (branch out) are much harder to pack than straight-chain alkanes (like chain links).

Answer 3

This happens because the higher the branching in the haloalkane, the lesser its surface area becomes. This in turn reduces the Van der Waal's force of attraction in the molecule.Now, since the boiling point depends on Van der Waal's forces of attraction the boiling point reduces.

Answer 4

it evaporates more quickly than a compound with a straight chain of carbons

Answer 5

With the increase of the carbon number the boiling point is higher.

Answer 6

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