* 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.