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Liquid crystals PEAs

FIGURE 8.11 Chemical stracture of liquid crystal PEAs having a steroid moiety. [Pg.152]

Liquid Crystals and Rigid-Chain PEAs 152 8.5.3 Optical Properties 162... [Pg.145]

On cooling below the freezing-pciint of water, the glycerine congeals to a crystalline mass and forms monoclinic crystals the size of a pea, of diamond like brilliance, particularly if crystallisation is stimulated by introduction of a crystal. The crystals melt at + 17 and glycerine wliich has crystallised and tlicn been melted again, is said to remain liquid for half an hour even after cooling to- 20° C. [Pg.67]

See other pages where Liquid crystals PEAs is mentioned: [Pg.152]    [Pg.163]    [Pg.409]    [Pg.205]    [Pg.26]    [Pg.91]    [Pg.26]    [Pg.224]    [Pg.48]    [Pg.331]   
See also in sourсe #XX -- [ Pg.152 ]



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