Preparation and electron spin resonance study of copper(II) complexes with sugar type ligands

A series of copper(II) complexes with sugar type ligands (polyalcohols, sugar acids, di- and trisaccharides) was prepared. The compositions of the complexes were determined by standard analytical methods. The results showed that carboxylato and deprotonated alcoholic hydroxy groups participate in the complex formation. The EPR spectra and magnetic susceptibility data reflected the formation of species containing isolated copper(II) centers indicating that in those molecules which contain two copper ions, these are separated by sugar ligands.