CHM142L Organic Chemistry 1 Laboratory

3nd Quarter SY 2014-2015

Melting Point and Boiling Point of Organic Compounds

Miranda, Marilyn1, Ayson, Jose Paolo, L2
Professor, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology; 2Student, CHM142L/A31, School of Chemical Engineering,
Chemistry and Biotechnology, Mapua Institute of Technology
1

ABSTRACT
The objective of this lab report is to explain the effect of intermolecular forces of attraction, geometric isomerism, purity and
branching on the melting and boiling point of organic compounds. The melting points of the solid organic compound will be
determined by using the Thomas Hoover Apparatus. A micro test tube having the sample liquid organic compound connected
to a thermometer will be submerged into a Thiele tube containing glycerol heated by a hot plate is for the determination of the
boiling point. The observable melting and boiling points of different organic compounds provides us additional insights of the
effects of intermolecular interactions. Geometric isomers are molecules that are locked into their spatial positions with respect
to one another due to a double bond or a ring structure. Branching makes the boiling point decrease because of the fact that
branching of the chain makes the molecule more compact and thereby decreases the surface area. The understanding of the
boiling and melting properties of any organic compound was observed and learned in this experiment.
Keywords: melting point, boiling point, organic compounds, intermolecular forces, geometric isomer, branching

INTRODUCTION
The structural theory states that properties of organic
compounds are mostly affected by the chemical
structures of such compound. Physical properties include
boiling points, melting points, solubilities in polar and
nonpolar solvents and densities, among others. This
paper will focused on the melting and boiling factors
affecting organic compounds. The melting point of a
compound is defined as the temperature at a specific
pressure at which the solid and liquid phases are in
equilibrium with each other. In order to melt an organic
compound, energy must be provided to break up the
bond forces that bind the molecules together. Boiling
point of a pure organic liquid is one of its physical
properties. The boiling point is used to characterize a
new organic liquid, and knowledge of the boiling point
helps to compare one organic liquid with another. Many
of the properties of organic molecules can be predicted
based on the strength of their cohesive moleculemolecule interactions or how much the molecule wants to
stick together.
MATERIALS AND METHODS
Determining the melting points of solid organic
compounds namely naphthalene, benzoic acid, salicylic

Experiment 01 Group No. 5 2/5/2015

acid, benzoin, urea, maleic acid and fumaric acid.

Capillary tubes were sealed at one side using heat,
before placing organic compounds inside the tube we
made sure that the capillary tube is totally sealed. We
used the one meter glass tubing to move the sample to
the bottom. 5-6 mm height and tightly packed sample
was obtained after using the glass tubing. We used the
Thomas Hoover Apparatus in determining the melting
point. The temperature at which the sample starts to
liquefy was the initial temperature while the temperature
at which the sample is completely liquefied was the final
temperature we recorded. The second experiment was
the determination of boiling points of organic compounds
namely n-Butanol, 2-Butanone, n-Hexane, n-Heptane,
Propanoic acid, n-butyl alcohol, sec-butyl alcohol, and
tert-butyl alcohol. We filled up Thiele tubes with glycerol,
have an extra glycerol so that after one sample was done
the next sample can be prepared immediately since the
heating part of the experiment takes a lot of time. 2 to 3
drops of sample was place in a micro test tube, a
capillary tube was place in the micro test where the
unsealed part is submerged in the sample. We
submerged the micro test tube with the thermometer
connected by rubber tubing in the Thiele tube containing
glycerol. The set-up was placed in a hot plate for heating.

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CHM142L Organic Chemistry 1 Laboratory

3nd Quarter SY 2014-2015

When bubbles flowed came out, we removed it from the

heat and allow it to cool down for the bubbles to
disappear and recorded the initial temperature. We
reheated the sample until the liquid comes out in the
capillary tube; the temperature was recorded as the final
temperature.

The melting point ranges recorded for both maleic acid

and fumaric acid are both out of range.
b) Effcect of purity on Melting Point Range
Table 1.3

RESULT

T1
Compound

(c)

T2
(c)

Melting
Point (c)

I. Melting Point
a) Structural Effect

Pure Urea

123

128

Table 1.1 Intermolecular Forces of Attraction

Impure
Urea

108

136

T1
Compound

(c)

Benzoic
Acid

133

T2
(c)

122

Melting
Point (c)
128

122

The melting point range recorded for impure urea is out

of range.
II. Boiling Point
a) Structural Effect

Benzoin

123

133

134
Table 2.1 Intermolecular Forces of Attraction

Naphthalene

66

74

82

Salicylic
Acid

152

163

160

Compound

Urea

123

128

133

n-Butanol

116

120

117

2-Butanone

80

82

80

n-Heptane

109

112

99

Propanoic
Acid

138

140

141

n-Hexane

82

84

69

T1

The melting point range recorded for Naphthalene is out

of range.

(c)

T2
(c)

Boiling
Point (c)

Table 1.2 Geometric Isomers or Substituent

T1
Compound

(c)

T2
(c)

Melting
Point (c)

Maleic Acid

110

120

Fumaric
Acid

266

304

Experiment 01 Group No. 5 2/5/2015

138

The n-Heptane and n-Hexane boiling point ranges are

higher than their real boiling point.
Table 2.2 Branching

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CHM142L Organic Chemistry 1 Laboratory

3nd Quarter SY 2014-2015

Compound

T1

T2

Boiling
Point

and melting points are mostly dependent to the strength

of the bond between molecules of an organic compound.
CONCLUSION

n-Butyl
Alcohol

116

120

117

sec-Butyl
Alcohol

84

89

99

tert-Butyl
Alcohol

80

83

82

The sec-butyl alcohol boiling point range is lower than the

real boiling point.
DISCUSSION
The observable melting and boiling points of different
organic compounds provides us additional insights of the
effects of intermolecular interactions. The principle why
some organic compounds have high melting and boiling
points is because of the strong bond or interactions
between molecules. The stronger the bond, the more
energy is required to break them apart. Therefore, higher
melting points and boiling points signify stronger
intermolecular forces. This is why benzoin, salicylic acid,
n-butanol and propanoic acid have high melting or boiling
points. Benzoin has a high melting because it exhibit
dipole moment and hydrogen bonding. Salicylic acid has
high melting point because the crystal lattice forms
stronger bonds between the molecules, and so needs
more heat or energy to melt it. Fumaric acid is a trans
isomer or geometric isomer are molecules that are locked
into their spatial positions with respect to one another due
to a double bond or a ring structure that is why a high
energy is required to break it. Pure urea have higher
melting point because the bond strength between
molecules is strong and they all stack in a crystal lattice.
Branching makes the boiling point decrease because of
the fact that branching of the chain makes the molecule
more compact and thereby decreases the surface area.
Therefore, the intermolecular attractive forces which
depend upon the surface area also become small in
magnitude on account of branching. In general, boiling

Experiment 01 Group No. 5 2/5/2015

The objectives of the experiment are to determine the

effect of intermolecular forces of attraction and geometric
isomerism on the melting point of compounds, to
determine the effect of purity on the melting point range
of organic compounds and to determine the effect of
intermolecular forces of attraction and branching on the
boiling point of organic compounds. The objectives of the
experiment were achieved because the reasons why the
boiling and melting points are high or low have explained
and properly discussed. In this experiment, the
understanding of the boiling and melting properties of any
organic compound was observed and learned.
REFERENCES

Boiling points and melting points. (n.d.).

Retrieved February 4, 2015, from
chemwiki:
http://chemwiki.ucdavis.edu/Organic_C
hemistry/Organic_Chemistry_With_a_
Biological_Emphasis/Chapter_02%3A_
Introduction_to_organic_structure_and_
bonding_II/Section_2.4%3A_Solubility,
_melting_points_and_boiling_points#2.
4C:_Boiling_points_and_melting_point
s
Forces and Factors Influencing Melting
Points,Boiling Points and Other
Physical Properties. (n.d.). Retrieved
February 4, 2015, from brynmawr:
http://www.brynmawr.edu/chemistry/Ch
em/mnerzsto/Labs/Forces_and_Factors.
pdf
John Ysrael G. Baluyot, K. A. (n.d.). Organic
Chemistry Laboratory Manual for
Chemical Engineering Students.

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