The document discusses the physical and chemical properties of amines. It describes how amines have higher boiling points than compounds of similar molar mass due to their ability to form hydrogen bonds between nitrogen atoms and hydrogen atoms of other molecules. However, their boiling points are lower than alcohols and carboxylic acids which form stronger hydrogen bonds. The basicity of amines increases with increasing alkyl substituents due to an inductive effect. However, the order of basicity in aqueous solution is altered by hydration and steric effects. Aromatic amines are less basic than ammonia due to resonance delocalization of the nitrogen lone pair.