Three Cationic: Nonporous CuI-Coordination Polymers: Structural Investigation and Vapor Iodine Capture

Three cationic nonporous copper(I) coordination polymers containing bis-pyrazolyl flexible ligands have been prepared and characterized, namely, [Cu(\u3bc-bdb)1.5](PF6)n (1), [Cu(\u3bc-bpb)2](PF6)n (2), and [Cu(\u3bc-bpmb)2](PF6)n (3) (bdb = 1,4-bis(3,5-dimethylpyrazolyl) methyl)benzene; bpb = 1,4-bis(pyrazolyl)butane; bpmb = 1,4-bis(pyrazolyl)methyl)benzene). All compounds were characterized by infrared, powder X-ray diffraction, elemental and thermal analyses, and single-crystal X-ray diffraction. Compound 1, with methyl-substituted pyrazolyl ligand, forms a chain of alternating rings and ribbons in which the copper(I) centers are three coordinated in distorted trigonal planar geometry. In compounds 2 and 3 copper(I) atoms adopt distorted tetrahedral geometries giving two-dimensional sheet structures with 44-sql topology. Interestingly, iodine sorption experiments show that colorless crystals of 2 and 3 remain unchanged in the presence of iodine vapors, while the three-coordinated compound 1 immediately absorbs iodine and turns dark. Anion exchange behavior of compounds 1 and 2 was also investigated both in solution and in the solid state

Influence of the counter anion and steric hindrance of pyrazolyl and imidazolyl flexible ligands on the structure of zinc-based coordination polymers

Treatments of flexible 1,4-bis(3,5-dimethylpyrazolyl)butane (bbd), 1,4-bis(imidazolyl)butane (bib) and 1,4-bis(2-methylimidazolyl)butane (bmib) ligands with zinc salts at room temperature, resulted in the formation of four novel metal\u2013organic coordination architectures: [ZnI2(l-bbd)]n (1), [Zn(NCS)2(l-bbd)]n (2), {[Zn(l-bib)2](ClO4)2 (Et2O)0.5 (H2O)0.25}n (3) and {[Zn(l-bmib)2](ClO4)2 (H2O)4}n (4). X-ray crystallographic analyses show different 1D and 3D polymeric structures for compounds 1\u20134 due to the variation of the counter anions, solvent, steric hindrance and position of donating atoms in the structure of flexible ligands. In 1 and 2, one-dimensional (1D) zig-zag polymeric chains are formed via metal centers and l-bbd ligands. Complex 3 shows a 3-fold interpenetrated 3D architecture with 10^3-ths network topology. In contrast to 3, in the structure of 4 neighboring Zn(II) ions are interconnected by a double-bridging l-bmib ligands to form an infinite 1D polymeric double chain. The conformations of the flexible ligands were analyzed in detail

Diorganotin(IV) complexes with 2-furancarboxylic acid hydrazone derivative of benzoylacetone : synthesis, X-ray structure, antibacterial activity, DNA cleavage and molecular docking

Two new diorganotin(IV) complexes, Me2SnL and Ph2SnL, have been synthesized from the reaction of Me2SnCl2 and Ph2SnCl2 with the hydrazone H2L [H2L \ubc (Furan-2-yl) (5-hydroxy-3-methyl-5-phenyl-4,5- dihydro-1H-pyrazol-1-yl)-methanone] derived from furan-2-carbohydrazide and benzoylacetone. The new compounds have been characterized by elemental and spectroscopic analyses. The crystal structures of the monohydrate form of the ligand and of the Me2SnL derivative have been also determined by X-ray crystallography. Experimental evidences confirm the existence of the hydrazone ligand exclusively in cyclic form in both solution and solid state. On coordination to tin the hydrazone undergoes a ring opening reaction and a doubly deprotonation to act as a tridentate ligand via imine nitrogen and enolic oxygens. The tin atom in the complexes is five coordinate with geometry between square-pyramidal and trigonal-bipyramidal. The in vitro antibacterial activity of ligand and its complexes has been evaluated against Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. The interaction between compounds with bacterial DNA was also studied by molecular docking. Our findings indicate that diphenyltin(IV) complex, by binding to DNA via minor groove to TATA sequence in genes upstream, has good activities along with the standard antibacterial drugs. Our agarose-gel electrophoresis experiments show that the ligand exert DNA cleavage, while Me2SnL and Ph2SnL did not

Vertex-, face-, point-, Schl\ue4fli-, and Delaney-symbols in nets, polyhedra and tilings : recommended terminology

We review the various kinds of symbols used to characterize the topology of vertices in 3-periodic nets, tiles and polyhedra, and symbols for tilings, making a recommendation for uniform nomenclature where there is some confusion and misapplication of terminology

Self-assembly of three cationic silver(I) coordination networks with flexible bis(pyrazolyl)-based linkers

Three new cationic silver(I) coordination polymers, {[Ag(mu-bpmb)](SO3CF3)}n (1), {[Ag(mu-bdb)1.5] (SO3CF3)}n (2) and {[Ag(mu-bpb)2](NO3)}n (3), with flexible 1,4-bis[(pyrazolyl)methyl]benzene (bpmb), 1,4-bis[(3,5-dimethylpyrazolyl)methyl]benzene (bdb), and 1,4-bis(pyrazolyl)butane (bpb) have been prepared at room temperature by the solvent layering method. The three compounds were characterized by FT-IR spectroscopy, PXRD, elemental analyses and single-crystal X-ray diffraction. Compound 1 is a highly undulated polymeric 1D chain in which the silver ions adopt a linear geometry, coordinating two bpmb linkers. Compounds 2 and 3 are both 2D coordination polymers with their silver atoms being three and four coordinated, and resulting in 6^3-hcb and 4^4-sql underlying net topologies, respectively. The flexible bispyrazolyl ligands display various conformations in the solid state, causing the formation of different Ag. . .Ag separations in the polymeric structures

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

The aim of the present study was to evaluate adolescents' acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in \u3b2-glucans, which can potentially provide health benefits. The effects of food technology neophobia and adolescents' food habits on hedonic perception of the developed product was also investigated. Two hundred and two adolescents (age range: 13-18 years; girls: 49.5%; boys: 50.5%) evaluated their liking of two flat breads, one with mushroom powder added and one control sample with only wheat flour. Sample acceptance was studied in relation to age, gender, neophobic traits and healthy food habits. The results showed that, even if the sample with mushroom powder added was generally well accepted, there were different hedonic responses among adolescents according to their food technology neophobia level and healthy habits. In particular, adolescents with a low food technology neophobia level and healthy eating behavior mostly appreciated the sample with mushroom powder added, whereas subjects with neophobic and unhealthy eating behavior gave comparable hedonic scores to the two samples. Moreover, a negative correlation was found between food technology neophobia level and healthy food habits. In conclusion, it is possible to develop a \u3b2-glucan-enriched product appreciated by adolescents using a sustainable ingredient. The developed product may be used to achieve the daily recommended intake of \u3b2-glucans by adolescents