text: * Increase in the melting point, boiling point, solubility, and viscosity of many compounds can be explained by the concept of hydrogen bonding.
  * Negative azeotropy of mixtures of HF and water.
  * The fact that ice is less dense than liquid water is due to a crystal structure stabilized by hydrogen bonds.
  * Dramatically higher boiling points of , , and HF compared to the heavier analogues , , and HCl, where hydrogen-bonding is absent.
  * Viscosity of anhydrous phosphoric acid and of glycerol.
  * Dimer formation in carboxylic acids and hexamer formation in hydrogen fluoride, which occur even in the gas phase, resulting in gross deviations from the ideal gas law.
  * Pentamer formation of water and alcohols in apolar solvents.