Effect of carbon chain chain and carbon branches on boiling point of homologous alkanes
Structure by different questions:
Some options of what the questions could be
Does the number of branches affect the boiling point?
How does the position of the branch affect the boiling point?
Does the size of the branch affect the boiling point?
What length can the chain get to so the branches do not affect the boiling point anymore?
How will different functional groups affect the boiling point?
Biblio:
https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Map%3A_Organic_Chemistry_(Wade)/04%3A_Structure_and_Stereochemistry_of_Alkanes/4.02%3A_Physical_Properties_of_Alkanes
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