Studies on liquid-crystalline glycosides

Abstract

Abstract A number of α- and β-glycosides with long chain aliphatic alcohols as aglycones were prepared, and the liquid-crystalline properties of the various mono-, di, and trisaccharide series compared. Further, the first liquid-crystalline glycosides of glucuronic acid and of an amino sugar hydrochloride were detected. It may be concluded that the clearing points increase with (a) a larger number of hydrogen bonds, (b) a rope-like, space-filling structure, and (c) a balanced molecular weight ratio between the polar and apolar parts of the molecule. In all of the cases studied so far only smectic A phases were observed.