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Mesomorphic amino sugars

 

作者: P. Stangier,   V. Vill,   S. Rohde,   U. Jeschke,   J. Thiem,  

 

期刊: Liquid Crystals  （Taylor Available online 1994）
卷期: Volume 17, issue 4  

页码: 589-595

 

ISSN:0267-8292

 

年代: 1994

 

DOI:10.1080/02678299408036743

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

New liquid crystalline compounds have been prepared from glucosamine and 6-amino-6-deoxy-hexopyranoses. The monoalkylated carbohydrates show smectic phases. The influence of the amino group on the clearing temperatures is minor. The salts of the cyclic amines can form smectic or discotic mesophases. The clearing points are lower than those observed for acyclic amines.

 

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