Effects of Polymer Network Surfaces on Expansion of Cholesteric Blue Phases Temperature

被引：18

作者：

Noma, Takeshi ^{[1
]}

Ojima, Masayoshi ^{[1
]}

Asagi, Hiroaki ^{[1
]}

Kawahira, Yuichi ^{[1
]}

Fujii, Akihiko ^{[1
]}

Ozaki, Masanori ^{[1
]}

Kikuchi, Hirotsugu ^{[2
]}

机构：

[1] Osaka Univ, Grad Sch Engn, Dept Elect Elect & Informat Engn, 2-1 Yamada Oka, Suita, Osaka 5650871, Japan

[2] Kyushu Univ, Inst Mat Chem & Engn, Kasuga, Fukuoka 8168580, Japan

来源：

E-JOURNAL OF SURFACE SCIENCE AND NANOTECHNOLOGY | 2008年 / 6卷

关键词：

Liquid Crystal; Cholesteric Blue Phase; Polymer Dispersed Liquid Crystal; Polymer Network; Pinning Effect;

D O I：

10.1380/ejssnt.2008.17

中图分类号：

TB3 [工程材料学];

学科分类号：

0805 ; 080502 ;

摘要：

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 I 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 the surfaces of the PN.

引用

页码：17 / 20

页数：4

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