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Teaching Structure–Property Relationships: Investigating Molecular Structure and Boiling Point

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Peter M. Murphy

Chadds Ford, PA 19317

J. Chem. Educ., 2007, 84 (1), p 97

DOI: 10.1021/ed084p97

Publication Date (Web): January 1, 2007

Section:

History, Education, and Documentation

Abstract

The boiling points for 392 organic compounds are tabulated by carbon chain length and functional group to facilitate a wide range of inquiry-based activities that correlate the effects of chemical structure on physical properties. When combined with literature searching or laboratory experimentation, these data provide a flexible resource for instruction across many different aspects of chemical science, including (i) developing empirical models, (ii) verifying empirical models, (iii) conducting statistical data analysis, (iv) using empirical models for insight into fundamental structure–property relationships, and (v) proposing follow-up research investigations to fill in the gaps in scientific knowledge.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Organic Chemistry

Keywords (Subject):

Molecular Properties / Structure

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This article has been cited by 1 ACS Journal articles (1 most recent appear below).

Spattering and Crackle of Hot Cooking Oil with Water. A Classroom Demonstration and Discussion
Carmen V. Gauthier , Gabriel Pinto
Journal of Chemical Education2009 86 (11), 1281
- Spattering and Crackle of Hot Cooking Oil with Water. A Classroom Demonstration and Discussion
  Carmen V. Gauthier , Gabriel Pinto
  Journal of Chemical Education2009 86 (11), 1281
  Any student that has spent time in the kitchen knows that hot vegetable oil will pop and spatter violently after coming into contact with water such as that on the surface of foods (meat, fish, potatoes, etc.). This well-known effect can be used as an ...
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