How does the order of boiling points of isomeric amines (primary, secondary, tertiary) compare, and what is the general relationship among the boiling points of amines, alcohols, and alkanes with similar molar masses?

The order of boiling points among isomeric amines follows the trend: tertiary > secondary > primary. This sequence is based on the strength of intermolecular forces; tertiary amines lack hydrogen bonding, leading to the lowest boiling points. Comparing amines, alcohols, and alkanes with similar molar masses, the trend is generally alcohols > amines > alkanes. Alcohols have the highest boiling points due to strong hydrogen bonding. Amines, with moderate hydrogen bonding, have intermediate boiling points, while alkanes, relying on weaker London dispersion forces, exhibit the lowest boiling points among the three classes of compounds with comparable molecular masses.