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Answer :
Final answer:
The boiling point of dl-mandelic acid is influenced by molecular structure and intermolecular forces, similar to compounds like dimethyl sulfoxide, ethyl methyl sulfide, and acetone, which have various boiling points correlating with their molar mass and dipole moments.
Explanation:
The boiling point of a compound is influenced by its molecular structure, including aspects like molar mass, dipole moment, and intermolecular forces. For example, dimethyl sulfoxide with a boiling point of 189.9°C has a higher boiling point compared to other compounds like ethyl methyl sulfide (boiling point = 67°C), 2-methylbutane (boiling point = 27.8°C), and carbon tetrafluoride (boiling point = -128°C), mainly because of its higher molar mass and stronger dipole moment which leads to increased intermolecular forces. Similarly, the comparative trend of boiling points like 2-methylpropane < ethyl methyl ether < acetone correlates with their increasing dipole moments and intermolecular attractions.
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Rewritten by : Barada
"The boiling point of dl-mandelic acid is not provided in the conversation, but it can be found through scientific literature or databases. Typically, the boiling point of a compound is determined by its molecular structure and can be influenced by factors such as isomerism and the presence of functional groups.
For organic acids like mandelic acid, which is a beta-hydroxy acid, the boiling point is generally higher than that of similar-sized non-polar molecules due to the presence of hydroxyl and carboxyl groups that can form hydrogen bonds. These intermolecular forces require more energy to overcome, resulting in a higher boiling point.
To find the exact boiling point of dl-mandelic acid, one would typically refer to a chemical database or a handbook of chemistry. For example, the Merck Index or the CRC Handbook of Chemistry and Physics could provide such information. Online databases like PubChem or ChemSpider also often list the boiling points of compounds along with other physical properties.
In the case of dl-mandelic acid, the racemic mixture of the enantiomers (R)-(-)-mandelic acid and (S)-(+)-mandelic acid, the boiling point may be slightly different from that of the individual enantiomers due to differences in crystal structure and intermolecular interactions.
If the boiling point is not readily available, it can be estimated using methods such as the group contribution method, where the contributions of different functional groups to the overall boiling point are summed to give an approximate value.
For accurate and precise information, it is always best to consult experimental data from reliable sources. If such data is not available, estimation methods can provide a reasonable approximation for the boiling point of dl-mandelic acid."
