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Boiling point of glycerol

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foxi

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I assume Glycerol's BP is so high due to its ability to form intermolecular h-bonds..

BUT, since the hydroxyl groups are all in such close proximity with one another, wouldn't they simply H-bond intramoleculary, limiting their ability to H-bond with other glycerol molecules?

Based on its high BP I can tell my prediction is off - but can anybody explain why I am incorrect?
 

Cawolf

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Consider the induced strain on a molecule if it is forced into a configuration where intramolecular H-bonding is possible. It is much more thermodynamically feasible for intermolecular H-bonding to occur.
 
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