How does hydrogen bonding change the boiling points of water, ammonia, and hydrogen fluoride?

Hydrogen bonding significantly increases the boiling points of water (H₂O), ammonia (NH₃), and hydrogen fluoride (HF) compared to their heavier analogues, such as hydrogen sulfide, phosphine, and hydrogen chloride (HCl).12

In these compounds, the hydrogen atom is covalently bonded to a small, highly electronegative atom (fluorine, oxygen, or nitrogen), which creates a strong dipole. This allows the molecules to form intermolecular hydrogen bonds, which are much stronger than the weak van der Waals forces that typically hold other covalent hydrides together in the liquid state.132

Because of these hydrogen bonds, a significant amount of thermal energy is required to overcome the intermolecular attractions and permit vaporization. Consequently, these substances exhibit much higher boiling points than would be expected based on their molecular weights alone.12