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I believe at its base, stronger bonds would increase boiling point. However, the strength of the bonds in the molecule could be entirely based off the molecular structure. It's a combination of both that controls the boiling point, viscosity, etc.
Usually viscosity or any property in liquid/solid form is determined by the intermolecular forces between the individual molecules. In that case, single bonds and double bonds don't apply to intermolecular forces. We learned in class that having a rod shape compared to a spherical shape greatly increases the strength of the London Dispersion forces because the induced dipoles can get closer to each other.
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