Energetic Ordering of Hydrogen Bond Strengths in Methanol-Water Clusters: Insights via Molecular Tailoring Approach

In this work, we examine the strength of various types of individual hydrogen bond (HB) in mixed methanol-water M_nW_m, (n+m=2 to 7) clusters, with an aim to understand the relative order of their strength, using our recently proposed molecular tailoring-based approach (MTA). Among all the types of HB, it is observed that the O_M−H…O_W HBs are the strongest (6.9 to 12.4 kcal mol⁻¹). The next ones are O_M−H…O_M HBs (6.5 to 11.6 kcal mol⁻¹). The O_W−H…O_W (0.2 to 10.9 kcal mol⁻¹) and O_W−H…O_M HBs (0.3 to 10.3 kcal mol⁻¹) are the weakest ones. This energetic ordering of HBs is seen to be different from the respective HB energies in the dimer i. e., O_M−H…O_M (5.0 to 6.0 kcal mol⁻¹)>O_W−H…O_M (1.5 to 6.0 kcal mol⁻¹)>O_M−H…O_W (3.8 to 5.6 kcal mol⁻¹)>O_W−H…O_W (1.2 to 5.0 kcal mol⁻¹). The plausible reason for the difference in the HB energy ordering may be attributed to the increase or decrease in HB strengths due to the formation of cooperative or anti-cooperative HB networks. For instance, the cooperativity contribution towards the different types of HB follows: O_M−H…O_W (2.4 to 8.6 kcal mol⁻¹)>O_M−H…O_M (1.3 to 6.3 kcal mol⁻¹)>O_W−H…O_W (−1.0 to 6.5 kcal mol⁻¹)>O_W−H…O_M (−1.2 to 5.3 kcal mol⁻¹). This ordering of cooperativity contribution is similar to the HB energy ordering obtained by the MTA-based method. It is emphasized here that, the interplay between the cooperative and anti-cooperative contributions are indispensable for the correct energetic ordering of these HBs.