MESOMORPHIC AMINO-SUGARS

被引：19
|
作者：
STANGIER, P
VILL, V
ROHDE, S
JESCHKE, U
THIEM, J
机构：
[1] UNIV HAMBURG,INST ORGAN CHEM,D-20146 HAMBURG,GERMANY
[2] UNIV ALBERTA,DEPT CHEM,EDMONTON,AB,CANADA
来源：
LIQUID CRYSTALS | 1994年 / 17卷 / 04期
关键词：
D O I：
10.1080/02678299408036743
中图分类号：
O6 [化学];
学科分类号：
0703 ;
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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页码：589 / 595
页数：7
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