Effects of polymer network surfaces on expansion of cholesteric blue phases temperature

Takeshi Noma, Masayoshi Ojima, Hiroaki Asagi, Yuichi Kawahira, Akihiko Fujii, Masanori Ozaki, Hirotsugu Kikuchi

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

We proposed the stabilization of cholesteric blue phases (BPs) by confining liquid crystal (LC) molecules within a small area. The temperature range of the BP was expanded in the LC confined in the polymer network (PN). In particular, the temperature range of BP 1 in the LC/PN composite is six times wider than that of the pure BP LC compound. Polarizing microscopic observations and field-dependence measurements of the expanded BP have been carried out, which indicate that it is in the metastable state and is induced by the pinning effect on thesurfaces of the PN.

Original languageEnglish
Pages (from-to)17-20
Number of pages4
Journale-Journal of Surface Science and Nanotechnology
Volume6
DOIs
Publication statusPublished - Jan 25 2008

Fingerprint

Liquid Crystals
Liquid crystals
Polymers
liquid crystals
Temperature
expansion
polymers
Liquid crystal polymers
temperature
Stabilization
confining
metastable state
Molecules
stabilization
Composite materials
composite materials
molecules

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Condensed Matter Physics
  • Mechanics of Materials
  • Surfaces and Interfaces
  • Surfaces, Coatings and Films

Cite this

Effects of polymer network surfaces on expansion of cholesteric blue phases temperature. / Noma, Takeshi; Ojima, Masayoshi; Asagi, Hiroaki; Kawahira, Yuichi; Fujii, Akihiko; Ozaki, Masanori; Kikuchi, Hirotsugu.

In: e-Journal of Surface Science and Nanotechnology, Vol. 6, 25.01.2008, p. 17-20.

Research output: Contribution to journalArticle

Noma, Takeshi ; Ojima, Masayoshi ; Asagi, Hiroaki ; Kawahira, Yuichi ; Fujii, Akihiko ; Ozaki, Masanori ; Kikuchi, Hirotsugu. / Effects of polymer network surfaces on expansion of cholesteric blue phases temperature. In: e-Journal of Surface Science and Nanotechnology. 2008 ; Vol. 6. pp. 17-20.
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