Low-Coordinate Iron(II) Amido Half-Sandwich Complexes with Large Internal Magnetic Hyperfine Fields.

The half-sandwich complex [Cp'Fe{N(dipp)(SiMe3)}] (Fe-dipp; Cp' = 1,2,4-tri-tert-butylcyclopentadienyl and dipp = 2,6-diisopropylphenyl) and the mixed metallocene [Cp'Fe{(η5-C6H3iPr2)═N(SiMe3)}] (Fe-chd) formed in the reaction between [{Cp'Fe(µ-I)}2] and [Li{N(dipp)(SiMe3)}]2 were characterized by NMR spectroscopy and X-ray diffraction analysis. Fe-dipp complements the series of low-coordinate, quasi-linear iron amido half-sandwich complexes [Cp'Fe{N(tBu)(SiMe3)}] (Fe-tBu) and [Cp'Fe{N(SiMe3)2}] (Fe-tms) reported earlier, and all three compounds were characterized in the solid state by zero-field 57Fe Mössbauer spectroscopy and magnetic susceptibility measurements, confirming their S = 2 electronic ground state. Moreover, the Mössbauer absorption spectra reveal slow paramagnetic relaxation at low temperatures with large internal magnetic hyperfine fields of Bhf = 96.4 T (Fe-dipp, 20 K), Bhf = 101.3 T (Fe-tBu, 15 K), and Bhf = 96.9 T (Fe-tms, 20 K). The magnetic measurements further confirm that the presence of significant axial zero-field splitting and slow relaxation of magnetization is detected, which is revealed even in the absence of a static magnetic field in the case of Fe-tBu. Supplementary ab initio and density functional theory calculations were performed and support the experimental data.

Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value.

No previous study assessed the combined effect of olive pruning residues (OLPR) and spent coffee grounds (SCG) on P. ostreatus production and nutritional value. The aim of this study was to determine the capacity of P. ostreatus to degrade lignocellulosic nature of combined OLPR and SCG as well as their resultant nutrient composition. A complete randomized design was adopted with five treatments: S1:100%wheat straw (WS) (control), S2:33%WS+33%SCG+33%OLPR,S3:66%WS+17%SCG+17%OLPR,S4:17%WS+66%SCG+17%OLPR, and S5:17%WS+17%SCG+66%OLPR, and ten replicates per treatment. Substrate's and mushroom's composition were analyzed on chemical scale, including fatty acids and heavy metals profiles, following international standards. Only S1, S2, and S3 were productive, with comparable biological yield, economical yield, and biological efficiency. Organic matter loss decreased with increasing proportions of OLPR and SCG. Percentage lignin loss was higher in S1 than in S2 and S3 (53.51, 26.25, and 46.15% respectively). Mushrooms of S3 had some enhanced nutritional attributes compared to control: decrease in fat, increase in protein, increase in monounsaturated fatty acids, and lower zinc accumulation. Lead was less accumulated in S2 than S1 mushrooms. Sodium content of mushroom decreased in S2 and S3. The latter substrates yielded mushrooms with lower polyunsaturated fatty acids (PUFA) and higher saturated fatty acids (SFA) contents. All mushrooms had a valuable PUFA/SFA. This study suggests using OLPR and SCG in low proportions as nutritional supplements to the commercial wheat straw.