Lyotropic Liquid Crystals in Binary Systems N-Alkyl Glycosides/Water*

Dörfler, H.‐D.; Göpfert, Andrea

doi:10.1080/01932699908943778

Cited by 27 publications

(22 citation statements)

References 21 publications

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“…During the course of the fluorescence study from 20 to 110 °C, the appearance of the sample changed from crystal to gel, gel to lamellar, and finally lamellar to clear fluid at 54–60 °C, 65–73°C, and 106–109 °C, respectively, in agreement with Dorfler and Gopfert 9 .…”

Section: Methodssupporting

confidence: 83%

Biologically Relevant Lyotropic Liquid Crystalline Phases in Mixtures of n-Octyl β-d-Glucoside and Water. Determination of the Phase Diagram by Fluorescence Spectroscopy

et al. 2012

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When mixed with water, n-octyl-β-D-glucoside forms self-assembled nanostructures, several of which are liquid crystalline and all of which depend on the water/glucoside ratio and temperature. For practical use of these phases, a detailed understanding of the conditions under which they exist (i.e., the isobaric phase diagram) is required. We use the fluorescence of the dye molecule prodan as a new approach to probe the phases formed in these mixtures. The prodan fluorescence signal depends on the polarity of its environment and thus the phase(s) in which the dye exists. Visual inspection of the total fluorescence signal can qualitatively determine the phases present, including co-existing phases. Temperature-induced phase changes are also detected from variations observed in the prodan fluorescence spectrum. The sensitivity of this new technique allows the single and multiple phase regions to be mapped carefully for the first time.

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Section: Methodssupporting

confidence: 83%

Biologically Relevant Lyotropic Liquid Crystalline Phases in Mixtures of n-Octyl β-d-Glucoside and Water. Determination of the Phase Diagram by Fluorescence Spectroscopy

et al. 2012

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“…In the heating thermograms, we observed the main melting to occur around 68-74 °C and 76-80 °C for β-OGlu and β-HGlu, respectively. In addition, between 50 and 60 °C, we recognized several thermal peaks in both thermograms, which are attributed to solid-to-solid phase transitions [11][12][13][18][19][20][21]23,26]. The temperature corresponding to a solid-to-solid phase transition is termed Ts in this article.…”

Section: Crystal Structurementioning

confidence: 85%

“…In addition, the phase assigned to crystalline β-OGlu, together with an unconfirmed solid-to-solid phase transition prior to the main melting, have been reported in numerous papers [11][12][13][18][19][20][21]23,26]. However, no direct structural identifications of these transitions have been reported, although Jeffrey had proposed that such transitions might be associated with the formation of kinks or with the onset of conformational disorder in the alkyl chains [12].…”

Section: Introductionmentioning

confidence: 99%

Unveiling the Uniqueness of Crystal Structure and Crystalline Phase Behavior of Anhydrous Octyl β-D-Glucoside Using Aligned Assembly on a Surface

Ogawa

Takahashi

2020

Polymers

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Although the anomalous low crystallinity of octyl β-D-glucoside (β-OGlu) was first proposed more than 30 years ago, many fundamental aspects of its crystal structure and of the crystalline phase behavior of the pure substance have remained uncertain. In this paper, we employ grazing-incidence wide-angle X-ray-diffraction measurements using a two-dimensional detector (2D-GI-WAXD) and perpendicularly aligned crystalline films to demonstrate that β-OGlu forms crystal structures consisting of an intermediate phase-like a ripple phase with two large crystal-lattice constants, a and c, comparable to the lengths of its bilayer structures. Furthermore, solid-to-solid phase transitions accompanied by latent heat confirm the existence of a solid-solution-like phase consisting of a crystalline and a liquid-crystal (LC) phase, which persists over a 20 • C temperature range, in a single-component system. In addition, the system forms a superlattice, accompanied by a change in packing of the component sugars in the partial-melting state; this shift is different from the gel-crystal transition observed for a typical lipid system. These facts indicate that even in the crystalline phase formed from a single component, each individual β-OGlu molecule in a single-component phase plays a versatile role in the crystallisation and melting processes. These findings must somewhat explain the specific co-assembling features with proteins of β-OGlu, which has long been used empirically in biochemistry.

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“…The sugar-based surfactant C8 consists of a hydrophilic head group and a hydrophobic alkyl chain and can form an ordered phase, which under suitable concentration, temperature, and pressure conditions exhibits a phase transition from the liquid to the ordered liquid crystalline phase. Depending on the concentration, different phases (micelles, hexagonal structure, cubic structure, and lamellar phases) are formed. , As the concentration increases, the molecules exhibit a higher packing density in the aggregated state and a different packing of the liquid crystalline structure, which in turn is reflected in the change in viscosity and COF (see Supporting Information Figure S3 for a detailed description of the formed liquid crystal structure). The 80% C8 water solution forms a cubic structure, which causes an extremely high viscosity and thus a high COF (0.13).…”

Section: Resultsmentioning

confidence: 99%

“…Depending on the concentration, different phases (micelles, hexagonal structure, cubic structure, and lamellar phases) are formed. 44,45 As the concentration increases, the molecules exhibit a higher packing density in the aggregated state and a different packing of the liquid crystalline structure, which in turn is reflected in the change in viscosity and COF (see Supporting Information Figure S3 for a detailed description of the formed liquid crystal structure). The 80% C8 water solution forms a cubic structure, which causes an extremely high viscosity and thus a high COF (0.13).…”

Section: Tribolayer Formation and Stability At The Nanoscalementioning

confidence: 99%

Thin-Film Lubrication in the Water/Octyl β-d-Glucopyranoside System: Macroscopic and Nanoscopic Tribological Behavior

et al. 2019

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The friction properties of the water-based surfactant system C8 (octyl ß-D-glucopyranoside) are investigated both at the macro and nanoscale in ring-on-plate and AFM friction experiments, respectively. Surface characterization and measurement of the friction gap during sliding, together with the tribological behavior show a strong shear rate dependence of the friction behavior. High shear rates of approximately 10 6 s -1 in the macroscopic friction experiments induce a molecular alignment of the surfactants in the friction gap. This generates an anisotropic viscosity which allows to carry a high load, but exhibits low viscosity in shear direction. When the nanoscale and macroscale friction experiments are normalized to the same shear rate, almost identical frictional behavior is observed in the two regimes.

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Lyotropic Liquid Crystals in Binary Systems N-Alkyl Glycosides/Water*

Cited by 27 publications

References 21 publications

Biologically Relevant Lyotropic Liquid Crystalline Phases in Mixtures of n-Octyl β-d-Glucoside and Water. Determination of the Phase Diagram by Fluorescence Spectroscopy

Biologically Relevant Lyotropic Liquid Crystalline Phases in Mixtures of n-Octyl β-d-Glucoside and Water. Determination of the Phase Diagram by Fluorescence Spectroscopy

Unveiling the Uniqueness of Crystal Structure and Crystalline Phase Behavior of Anhydrous Octyl β-D-Glucoside Using Aligned Assembly on a Surface

Thin-Film Lubrication in the Water/Octyl β-d-Glucopyranoside System: Macroscopic and Nanoscopic Tribological Behavior

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