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Influence of Structure on Boiling Point and Melting Point of Organic Compounds

1

De Castro-Cruz, Kathlia, Dala, Giesel C. Ong, Jaimee Jyra B. Sanin, Carlos Lorenzo

Professor, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology;
Student (s), CHM145L/B31, School of Chemical Engineering, Chemistry and Biotechnology, Mapua
Institute of Technology
2

ARTICLE INFO

ABSTRACT

Article History:
Volume No.: 5
Issue No.: 1
Date of Submission: 04 May 2016
Date of Acceptance: 04 May 2016

In chemistry, a theory suggest that the chemical structure of compounds can define its
properties, the Structural Theory. These experiment aims to test these theory focusing
on the effects of structures on an organic compounds physical properties, specifically
the melting point and boiling point. With the use of a Thomas-Hoover Melting Point
apparatus and a boiling point set-up, the properties were measured for different
organic substances. As a result, the output shows that compounds with great
intermolecular forces, higher purity, and trans isomers are characterized with higher
melting points; compounds with greater number of branches have lower boiling
points.

Keywords:
Boiling Point
Melting Point
Trans isomers
Organic Compounds

INTRODUCTION

MATERIALS AND METHODS

th

In 19 century a scientist
develop a theory on chemical structures of
an organic compound. In this theory, the
relation to the physical and chemical
properties is discussed. In this experiment,
were focusing on the effects of structure on
two physical properties. The boiling point
and melting point. Our focus is on 3 factors:
intermolecular forces, geometric isomerism
and the purity of a substance. The ThomasHoover melting and the boiling point
apparatus are used to conduct this
experiment.

This experiment is divided into two

parts: Melting Point and Boiling Point. In the
first part of the experiment is to check Melting
point using the Thomas Hoover Melting point
apparatus we use the reagents naphthalene,
benzoic acid, salicylic acid, bezoin, urea, impure
urea, maleic acid and fumaric acid. First is to
obtain some capillary tubes and seal the end and
press it onto the capillary tube some of the
powdered samples by tapping the closed end
until it reaches 5-6 mm then simply put it onto
the Thomas-hoover apparatus, wait for it to be
melted and record the temperature. Next is for
the effect of the purity onto melting point of the

substance. First fill up the Thiele tube of

Glycerol, assembling the melting point
apparatus and getting a capillary tube and then
place it into the Thiele tube with a thermometer.
By using a rubber tubing to hold the capillary

tube in place. Submerge the thermometer in the

glycerol then heat the bath rapidly until bubble
start to form onto the capillary tube and record
the temperature

C. Effect of Purity on melting point range

RESULTS
I . Melting Point

Table No. 3

A. Structure Effect (Intermolecular Forces of Attraction)

T (C)
Compound

Table No. 1

T (C)

MELTING
POINT

COMPOUND

T (C)

T (C)

MELTING
POINT

Pure Urea

100

262

181

Benzoic Acid

121

124

123

Impure
Urea

119

88

103

Benzoin

109

152

130

Naphthalene

60

89

74

Salicylic Acid

120

152

136

Urea

122

129

125

II . Boiling Point By a Micro Method

A. Structural Effect (Intermolecular Forces of Attraction)
Table No. 4
T (C)
COMPOUND

B. Geometric Isomers or Substituents

Table No. 2

T (C)

MELTING
POINT

N- Butanol

106

109

107

COMPOUND

T (C)

T (C)

MELTING
POINT

2-Butanone

70

80

75

Maleic Acid

69

88

78

n-Pentane

39

40

79

Fumaric Acid

240

262

251

Propanoic
Acid

130

141

135

n-Hexane

64

66

Note : Instead of N Heptane , N- Pentane is used

B. Branching
Table No. 5

COMPOUND

T (C)

T (C)

MELTING
POINT

n-Butyl
Alcohol

106

109

107

Sec Butyl
Alcohol

94

99

96

Tert- Bbutyl
Alcohol

76

80

78

properties. The purity of an organic substance is

directly proportional to its melting point, but purity
is not a good basis for boiling points since there is
minimal difference with that property. The stability
of an organic compound is indirectly proportional to
its boiling point. In comparison of non-polar
compounds of the same group, the length of the
chain of bonds is indirectly proportional to its
boiling point. The number of branches of an atom is
indirectly proportional to its ability to hold bonds,
thus, to the boiling point.

DISCUSSION
In table 1 is the results according to the strength of
intermolecular forces. We can see that the melting
point of the organic compounds tend to be higher.
This is because the heat form of energy, required to
break a bond increases as the bond within the atom
increases.
Comparing the results of geometric isomers from
table 2. Since the maleic acid has a U-like shape
structure, it tends to be harder for it to be in a solid
form. In fumaric acid it has more straight shape, it is
easier to stay compact, it tends to stay in its solid
form, and thus high energy in the form of heat is
needed to unpack it.
The large difference points of the pure and impure
substance, urea. Pure urea has a higher melting
point which is reasonable since less forces acts on
it.

REFERENCES
1. Baluyut, J.Y., and De Castro, K.
OrganicChemistry Laboratory Manual for
ChemistryStudents, Part 1, 1-8

2. Klein, D. (2015).
Organic Chemistry.

3. Clark, J. (2000). ChemGuide. Retrieved from

chemguide.co.uk:

4. Roberts, J. K.; Orr, W. J. C. (1938). "Induced dipoles and

the heat of adsorption of argon on ionic
crystals". Transactions of the Faraday Society

SUPPORTING INFORMATION
Table 1.6 Boiling Point of alkanes Graph

CONCLUSION AND RECOMMENDATIONS

Therefore, it can be concluded from this experiment

that the chemical structure of an organic compounds
has an impact to the compound: boiling points and
melting points, specifically. It has been proven that
the strength of intermolecular forces is directly
proportional to the melting point. In geometric
isomers, a trans-isomer will have a higher melting
point over a cis-isomer due to their geometric

Figure 1.1 Boiling point of pentanes