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Thermal Characteristics of Cu(II) Carboxylates with Fatty Acid Chains and Their Pyridine Adducts

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Abstract

The compounds Cu2(RCO2)4 and Cu2(RCO2)4py2 [R=CH3(CH2)n−2; n=14, 16, 18; py=pyridine] were prepared, analysed and characterized by means of DSC calorimetry, thermogravimetry and infrared spectroscopy. Generally, the pyridine complexes are unstable, losing pyridine already at room temperature. Transition from a crystalline to a liquid crystalline phase after heating was observed for all Cu2(RCO2)4 compounds but only for pyridine complex of Cu(II) tetradecanoate. However, the melting process was observed for all Cu(II) carboxylate complexes with pyridine. The lower thermal stability of pyridine complexes, than corresponding Cu2(RCO2)4 compounds can be explained by structural features.

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Authors and Affiliations

  1. Department of Chemistry and Technology of Inorganic Materials, Faculty of Industrial Technologies, University of Trenčín, T. Vansovej 1054/45, 02032, Púchov, Slovak Republic

    M. Pajtášová & E. Jóna

  2. Department of Physical Chemistry, Faculty of Chemical Technologies, Slovak Technical University, Radlinského 9, 81237, Bratislava, Slovak Republic

    P. Šimon

Authors
  1. M. Pajtášová
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  2. E. Jóna
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  3. P. Šimon
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Pajtášová, M., Jóna, E. & Šimon, P. Thermal Characteristics of Cu(II) Carboxylates with Fatty Acid Chains and Their Pyridine Adducts. Journal of Thermal Analysis and Calorimetry 67, 129–134 (2002). https://doi.org/10.1023/A:1013794015995

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  • DOI: https://doi.org/10.1023/A:1013794015995

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