The effect of molecular shape on the liquid crystal properties of the mono-O-(2-hydroxydodecyl)sucroses

In this study we have varied the position of attachment of an aliphatic chain to a disaccharide sucrose unit, and we have shown that the point of attachment can markedly influence the self-organising properties and structure and bonding features of the material. The location of the attachment can introduce curvature into the system thereby stabilising certain structures over others. The results obtained for the thermotropic liquid crystalline properties of the mono-O-(2-hydroxydodecyl) sucroses show a similar dependency on molecular shape and curvature as those found in general for lyotropic systems.