Sort of. You’d think that if hydrogen bonding is so great, then a molecule with more hydrogen atoms would always boil higher. But context matters! You need the hydrogen to be bonded to oxygen, nitrogen, or fluorine.
For example, methanol (CH₃OH) has one OH group, so it hydrogen bonds. Ethanol (C₂H₅OH), the alcohol in your drink, also has one OH group. Ethanol is bigger, so it boils a little higher (78°C vs 65°C). But it’s not a crazy leap.
However, compare ethanol to propane. Propane has no hydrogen bonds. It’s a gas at room temperature. Ethanol is a liquid. The difference is night and day because of that one little OH group. One sticky spot changes everything.
The final, sticky verdict
So, does hydrogen bonding increase boiling point? Yes, and it does so dramatically. It’s not just a small tweak; it’s a full-on molecular trampoline that bounces the boiling point to the moon.
Next time you boil water for pasta, take a moment. The steam you see is the result of billions of tiny magnets finally giving up their sticky grip. They fought hard, but you and your stovetop brought more heat. You won.
And if anyone asks you why water boils so high, tell them it’s because water is clingy. End of story. Now, go drink some of that high-boiling-point magic. You’re welcome.
