Primary, secondary, and tertiary amines generally have higher boiling points than their respective alkanes with the same molecular weight. The observed trend can be explained by the differences in intermolecular forces between amines and alkanes.Amines have a nitrogen atom with a lone pair of electrons, which makes them capable of forming hydrogen bonds with other amine molecules. Hydrogen bonding is a strong intermolecular force, and it requires more energy to overcome these forces, leading to higher boiling points for amines.On the other hand, alkanes are nonpolar molecules, and the primary intermolecular forces between them are van der Waals forces also known as London dispersion forces . These forces are weaker than hydrogen bonding, so alkanes generally have lower boiling points compared to amines with the same molecular weight.The boiling point trend among primary, secondary, and tertiary amines can also be explained by the strength of hydrogen bonding and the molecular structure. Primary amines have two hydrogen atoms bonded to the nitrogen atom, allowing for more hydrogen bonding interactions. Secondary amines have one hydrogen atom bonded to the nitrogen atom, while tertiary amines have no hydrogen atoms bonded to the nitrogen atom. As a result, primary amines generally have the highest boiling points, followed by secondary amines, and then tertiary amines.However, it is essential to note that other factors, such as molecular weight, branching, and the presence of other functional groups, can also influence boiling points. But in general, the boiling point trend for amines compared to their respective alkanes with the same molecular weight can be attributed to the presence of hydrogen bonding in amines and the weaker van der Waals forces in alkanes.