Glucose can be prepared from sucrose by boiling it with dilute HCl or H₂SO₄ in alcoholic solution. The products obtained are equal amounts of glucose and fructose through the hydrolysis of sucrose.
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Amides, when reduced with lithium aluminium hydride, yield amines. This reduction process provides a route for the preparation of amines from amides.
Tertiary amines lack intermolecular association as they do not have hydrogen atoms available for hydrogen bond formation. Consequently, the order of boiling points among isomeric amines is Primary > Secondary > Tertiary.
Intermolecular association in primary and secondary amines is due to hydrogen bonding between the nitrogen of one molecule and the hydrogen of another. Primary amines exhibit stronger association because they have two hydrogen atoms available for hydrogen bond formation.
Butan-1-ol is expected to be more soluble in water than butan-1-amine because alcohols form stronger intermolecular hydrogen bonds with water compared to amines.