What distinguishes the boiling points of alcohols and phenols from other compounds of comparable molecular masses, and why do alcohols exhibit higher boiling points?

The boiling points of alcohols and phenols, compared to other compounds of similar molecular masses, are higher due to hydrogen bonding. The hydroxyl (-OH) group in alcohols and phenols forms strong hydrogen bonds, leading to increased intermolecular forces. Hydrogen bonding requires a significant input of energy to break, resulting in higher boiling points. In contrast, other compounds with similar molecular masses lack hydrogen bonding and rely on van der Waals forces, which are weaker. This distinction in intermolecular forces makes alcohols and phenols stand out with elevated boiling points within their molecular mass range.