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So alcohols are more acidic than amines, which means that alcohols are better proton donors, primarily because Oxygen is larger and more polarizing than Nitrogen. Alcohols also have a higher boiling point than Amines, due to the stronger Hydrogen bonds.
I understand those two concepts separately, but if strength of acidity is defined by dissociation in aqueous solution, wouldn't a stronger acid need to have a weaker hydrogen bond, thus making it easier for a base to abstract the proton? TBR says that hydrogen bonding in Alcohols is stronger than in Amines. I'm not saying TBR is wrong, I know my question stems from holes and discontinuity in my understanding.
I'm going to attempt to answer my own question, and I would appreciate it if you guys could let me know if I'm on the right track.
The OH bond in individual alcohol compounds is weaker than the NH bond in individual amines due to polarizability and electron withdraw, thus making Alcohols more acidic than NH. But when you have a bunch of Alcohols H-bonding to each other, those interactions are stronger than a bunch of Amines H-bonding to each other, thus making the boiling point higher for Alcohols than Amines.
I understand those two concepts separately, but if strength of acidity is defined by dissociation in aqueous solution, wouldn't a stronger acid need to have a weaker hydrogen bond, thus making it easier for a base to abstract the proton? TBR says that hydrogen bonding in Alcohols is stronger than in Amines. I'm not saying TBR is wrong, I know my question stems from holes and discontinuity in my understanding.
I'm going to attempt to answer my own question, and I would appreciate it if you guys could let me know if I'm on the right track.
The OH bond in individual alcohol compounds is weaker than the NH bond in individual amines due to polarizability and electron withdraw, thus making Alcohols more acidic than NH. But when you have a bunch of Alcohols H-bonding to each other, those interactions are stronger than a bunch of Amines H-bonding to each other, thus making the boiling point higher for Alcohols than Amines.