On the properties of the boiling point
of 1-hexanol, each is different, especially at the end of the boiling point. The study of the boiling point of 1-hexanol is quite profound.

1-hexanol is an organic compound. Its molecular structure is unique, the carbon chain is extended, and the hydroxyl groups are dependent on each other. Because of this structure, the intermolecular force is particularly considerable.

The force of hydrogen bonding between molecules has a great influence on the boiling point of 1-hexanol. Hydrogen of hydroxyl groups and oxygen of other molecular hydroxyl groups can form hydrogen bonds. The force of this hydrogen bond makes the molecules contain each other, and it takes a lot of energy to separate and gasify them. Therefore, the boiling point of 1-hexanol is significantly higher than that of those with similar structures and no hydrogen bonds.

Furthermore, the length of the carbon chain also has an impact. As the carbon chain increases, the intermolecular van der Waals force becomes stronger. Although the van der Waals force is weaker than the hydrogen bond, the polymerization of all forces should not be underestimated. This force cooperates with the force of the hydrogen bond to push the boiling point of 1-hexanol up.

Looking at the data of various experiments, it is inferred from the common sense of the test that the boiling point of 1-hexanol occupies a certain value due to the molecular structure and intermolecular forces. This value is not accidental, but is actually the manifestation of the intrinsic law of the molecule. Exploring the secret of its boiling point shows the fundamental nature of matter, which is of great benefit to the research of chemistry and the industrial system.