Three μ-X bridged diiron octapropylporphyrazine complexes having Fe(III)-O-Fe(III), Fe(+3.5)-N[double bond, length as m-dash]Fe(+3.5) and Fe(IV)[double bond, length as m-dash]C[double bond, length as m-dash]Fe(IV) structural units have been prepared and characterized by UV-vis, EPR, X-ray absorption spectroscopy and electrochemical methods. Single crystals of all the complexes were obtained from benzene-acetonitrile and their structures were determined by X-ray diffraction. In contrast to μ-oxo complex (), μ-nitrido () and μ-carbido () dimers crystallized with one benzene molecule per two binuclear complex molecules arranged cofacially to the porphyrazine planes at Fe-Cbenzene distances of 3.435-3.725 Å and 3.352-3.669 Å for and , respectively. The short distances suggest an interaction between the iron sites and the benzene π-system which is stronger in the case of the Fe(IV)[double bond, length as m-dash]C[double bond, length as m-dash]Fe(IV) unit with a higher Lewis acidity. The Fe-X-Fe angle increases in the sequence -- from 158.52° to 168.5° and 175.10°, respectively, in agreement with the Fe-X bond order. However, the lengths of the Fe-X bonds do not follow this trend: Fe-O = 1.75/1.76 Å > Fe-C = 1.67/1.67 Å > Fe-N = 1.65/1.66 Å indicating unexpectedly long Fe-C bonds. This observation can be explained by back π-donation from the μ-carbido ligand to the Fe-C antibonding orbital thus decreasing the bond order which is confirmed by DFT calculations.

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The novel porphyrin-β-cyclodextrin (Por-β-CD)

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The analysis of the ratios of entropy and enthalpy characteristics and their contributions to the change in the Gibbs energy of intermolecular interactions of crown ethers and cyclodextrins with amino acids is carried out. Two different types of macrocycles were chosen for examination: crown ethers with a hydrophilic interior and cyclodextrins with a hydrophobic inner cavity and a hydrophilic exterior. The thermodynamics of complex formation of crown ethers and cyclodextrins with amino acids in water and aqueous-organic solvents of variable composition was examined. The contributions of the entropy solvation of complexes of 18-crown-6 with glycine, alanine, phenylalanine to the change in the entropy of complexation in water-ethanol and water-dimethyl sulfoxide solvents was calculated and analyzed. It was found that the ratios of the entropy and enthalpy solvation of the reagents for these systems have similar trends when moving from water to aqueous-organic mixtures. The relationship between the thermodynamic characteristics and structural features of the complexation processes between cyclodextrins and amino acids has been established. The thermodynamic enthalpy–entropy compensation effect was revealed, and its features for complexation of cyclodextrins and 18-crown-6 were considered. It was concluded that, based on the thermodynamic parameters of molecular complexation, one could judge the mode of the formation of complexes, the main driving forces of the interactions, and the degree of desolvation.