Spectroscopic characterization of lanthanide octaethylporphyrin sandwich complexes. Effects of strong .pi..pi. interaction

1990 ◽  
Vol 112 (9) ◽  
pp. 3312-3318 ◽  
Author(s):  
John K. Duchowski ◽  
David F. Bocian
Keyword(s):  
Spectroscopic Characterization ◽  
Sandwich Complexes

scholarly journals Synthesis and Spectroscopic Characterization of Two New Dawson Sandwich Complexes: Na18[(NaOH)2(VO)2(P2W15O56)2].40H2O and Na18[(NaOH)2(VO)2(As2W15O56)2].27H2O

2012 ◽  
Vol 9 (4) ◽  
pp. 2185-2190 ◽  
Author(s):  
Mohammad Hakimi ◽  
Mohammad Reza Mohammadi ◽  
Salma Behboupour
Keyword(s):  
Divalent Cation ◽  
31P Nmr ◽  
Spectroscopic Characterization ◽  
Sandwich Complexes ◽  
Sandwich Complex ◽  
Sodium Salts ◽  
Vis Spectroscopy ◽  
Sandwich Type ◽  
Anion Complexes

Reaction of the three vacant complex ofa-[P2W15O56]12-anda-[As2W15O56]12-with divalent cation of VO2+in 1:1 mole ratio yields a previously unknown sandwich-type Wells-Dawson complex; Na18[(NaOH)2(VO)2(P2W15O56)2].40H2O (represented as Na2(VO)2P4W30) and Na18[(NaOH)2(VO)2(As2W15O56)2].27H2O (represented as Na2(VO)2As4W30). These complexes contain anions in which two divalent VO2+cations with two Na+ions are symmetrically sandwiched between two α-[P2W15O56]12- or α-[As2W15O56]12-groups leading to a “lacunary” sandwich complex. The anion complexes are isolated as sodium salts and characterized by elemental analysis, TGA, IR, 31P NMR and UV-Vis spectroscopy.

Spectroscopic Characterization of Bacteriorhodopsin's L-intermediate in 3D Crystals Cooled to 170 K¶

2001 ◽  
Vol 74 (6) ◽  
pp. 794 ◽  
Author(s):  
Antoine Royant ◽  
Karl Edman ◽  
Thomas Ursby ◽  
Eva Pebay-Peyroula ◽  
Ehud. M. Landau ◽  
...  
Keyword(s):  
Spectroscopic Characterization
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