I believe it has something to do with the molecular interaction, but I cannot find the answer anywhere.

Liquids in which there are strong molecular interactions, such as water, typically have high surface tensions.

They allow an enzyme to have a range of molecular interactions, other than the highly specific active site.

Approaches range from understanding molecular interactions to the study of the consequences at the in vivo level.

Point 1 is the molecular interaction described in the first paragraph.

Point 2 and 3, while still a function of molecular interaction, also depend on what is happening at a more macroscopic scale.

The molecular interactions involved in these interactions are mostly unknown.

Assessment of molecular interaction between low oxygen and estrogen in fish cell culture.

So, viscosity and boiling point are related by virtue on molecular interaction.

I chose chemistry because I think molecular interaction is exciting.