Binary and Ternary Phase Behaviors of Short Double-Chain Quaternary Ammonium Amphiphiles: Surface Tension, Polarized Optical Microscopy, and SAXS Investigations

2013 ◽  
Vol 117 (47) ◽  
pp. 14732-14742 ◽  
Author(s):  
Bing Hong ◽  
Jonathan Lai ◽  
Loïc Leclercq ◽  
Marion Collinet-Fressancourt ◽  
Jean-Marie Aubry ◽  
...  
Keyword(s):  
Surface Tension ◽  
Optical Microscopy ◽  
Quaternary Ammonium ◽  
Ternary Phase ◽  
Double Chain ◽  
Polarized Optical Microscopy ◽  
Phase Behaviors

scholarly journals Pressure-induced ionic liquid crystal in 1-dodecyl-3-methylimidazolium tetrafluoroborate

RSC Advances ◽  
2017 ◽  
Vol 7 (42) ◽  
pp. 26428-26433 ◽  
Author(s):  
Xiang Zhu ◽  
Haining Li ◽  
Zheng Wang ◽  
Chaosheng Yuan ◽  
Pinwen Zhu ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Ionic Liquid ◽  
Liquid Crystal ◽  
Optical Microscopy ◽  
Polarized Optical Microscopy ◽  
Phase Behaviors

The phase behaviors of 1-dodecyl-3-methylimidazolium tetrafluoroborate ([C12MIM][BF4]) had been investigated by means of Raman spectroscopy and polarized optical microscopy under pressure values up to 2.0 GPa at the temperature of 80.0 °C.

A chiral–racemic lyotropic chromonic liquid crystal system

Soft Matter ◽  
2021 ◽  
Author(s):  
Jordan K. Ando ◽  
Peter J. Collings
Keyword(s):  
Liquid Crystal ◽  
Optical Microscopy ◽  
Orientational Order ◽  
Molecular Assemblies ◽  
Polarized Optical Microscopy ◽  
Crystal System ◽  
System P ◽  
Liquid Crystal System

A lyotropic chromonic liquid crystal consists of oriented molecular assemblies in solution. If the molecules are chiral, the helical pattern of orientational order is revealed by the stripes seen with polarized optical microscopy.

Molecular Origins of Polymorphism in Cocoa Butter

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Saeed M. Ghazani ◽  
Alejandro G. Marangoni
Keyword(s):  
Cocoa Butter ◽  
Ternary Phase ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Polymorphic Transformations ◽  
Crystal Forms ◽  
Polymorphic Forms ◽  
Phase Behaviors ◽  
Metastable Forms

Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and VI) remain largely unknown. In this review, the triclinic polymorphism and melting profiles of the major triacylglycerols in cocoa butter—POP, POS, and SOS—are reviewed, and their binary and ternary phase behaviors in metastable (pseudoβ′) and stable (β2) crystal forms are discussed. We also attempt to clarify how the transformation of cocoa butter from form IV to V, as a critical step in the tempering of chocolate, is controlled by POS interactions with both POP and SOS. Moreover, we show how the crystal forms V and VI of cocoa butter are templated by crystal forms β3 and β1 of POS, respectively. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Dependence of Phase Transition of a Bent-Core Liquid Crystal on the Heating Rate

2010 ◽  
Vol 663-665 ◽  
pp. 787-790 ◽  
Author(s):  
Qing Lan Ma ◽  
Yuan Ming Huang
Keyword(s):  
Phase Transition ◽  
Differential Scanning Calorimetry ◽  
Liquid Crystal ◽  
Optical Microscopy ◽  
Heating Rate ◽  
Broad Peak ◽  
Crystal Phase ◽  
Scanning Calorimetry ◽  
Polarized Optical Microscopy ◽  
Crystal Compound

A bent-core liquid crystal compound N,N-bis (4-propoxybenzylidene)benzene- 1,3-diamine was synthesized. Phase transition properties of the synthesized compound with the deferent heating rate were characterized with differential scanning calorimetry and polarized optical microscopy. , respectively. Our results demonstrated that the bent-core compound exhibited the completely undivided multi-phases in heating-rate ranges from 1oC/min to 6oC/min while it showed a broad-peak crystal phase in higher heating-rate ranges of 7-10oC/min for the first heating.

Laser Diffractions in Lyotropic Liquid Crystal Formed by Liquid Dishiwash

2010 ◽  
Vol 663-665 ◽  
pp. 779-782
Author(s):  
Yuan Ming Huang ◽  
Wei Wei Liu
Keyword(s):  
Liquid Crystal ◽  
Optical Microscopy ◽  
Red Light ◽  
Lamellar Phase ◽  
Lyotropic Liquid Crystal ◽  
Isotropic Phase ◽  
Polarized Optical Microscopy ◽  
Neon Laser ◽  
Helium Neon Laser ◽  
Helium Neon

We demonstrated that a lamellar phase of lyotropic liquid crystal formed by liquid dishwash could assemble themselves into crystal droplets when their isotropic phase was slowly changed into lamellar phase on the glass substrate. Characterization by means of polarized optical microscopy showed that a pattern of liquid crystal droplets was developed in the thin films formed by liquid dishwash. Our laser light diffraction experiments confirmed that these liquid crystal droplets could effectively diffract the incident red light from a helium-neon laser. On the basis of the Fraunhofer diffraction equation, we derived for the diameter of liquid crystal droplets. The diameter of liquid crystal droplet is 42.517 m, and almost agreement with the graph of polarized optical microscopy.

Supramolecular Structures Based on New Bolaamphiphile Molecules Investigated by Small Angle and Wide Angle X-ray Scattering and Polarized Optical Microscopy

2009 ◽  
Vol 113 (47) ◽  
pp. 15433-15444 ◽  
Author(s):  
Mathieu Berchel ◽  
Cristelle Mériadec ◽  
Loïc Lemiègre ◽  
Franck Artzner ◽  
Jelena Jeftić ◽  
...  
Keyword(s):  
Optical Microscopy ◽  
Small Angle ◽  
Supramolecular Structures ◽  
Wide Angle ◽  
Polarized Optical Microscopy ◽  
X Ray ◽  
X Ray Scattering ◽  
Ray Scattering
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