The boiling points for 392 organic compounds are tabulated by carbon chain length and functional group to facilitate a wide range of inquiry-based activities that correlate the effects of chemical structure on physical properties. When combined with literature searching or laboratory experimentation, these data provide a flexible resource for instruction across many different aspects of chemical science, including (i) developing empirical models, (ii) verifying empirical models, (iii) conducting statistical data analysis, (iv) using empirical models for insight into fundamental structure–property relationships, and (v) proposing follow-up research investigations to fill in the gaps in scientific knowledge.
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