Thermotropic behavior of cholesterol-linked polysaccharides

Cholesterol‐linked polysaccharides were prepared by reacting monocholesterylsuccinate (ChMS) with cellulose acetate [AC; degree of substitution (DS) 1.00, 1.80, and 2.33], ethyl cellulose (EC; DS 2.46), starch, and hydroxyethyl starch (HES; molar substitution, 0.05–0.07). The degree of ChMS substitu...

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Veröffentlicht in:	Journal of applied polymer science 1998-10, Vol.70 (1), p.195-201
Hauptverfasser:	Shaikh, V. A. E., Maldar, N. N., Lonikar, S. V., Rajan, C. R., Ponrathnam, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Cellulose Cellulose and derivatives cellulosics Characterization Cholesterol Differential scanning calorimetry Exact sciences and technology Infrared spectroscopy Natural polymers Nuclear magnetic resonance spectroscopy Physicochemistry of polymers polarizing optical microscopy polysaccharides Starch Substitution reactions thermotropic Thermotropic liquid crystals
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Beschreibung
Zusammenfassung:	Cholesterol‐linked polysaccharides were prepared by reacting monocholesterylsuccinate (ChMS) with cellulose acetate [AC; degree of substitution (DS) 1.00, 1.80, and 2.33], ethyl cellulose (EC; DS 2.46), starch, and hydroxyethyl starch (HES; molar substitution, 0.05–0.07). The degree of ChMS substitution ranged from 0.27 to 1.29. The polymers were characterized by IR, NMR, DSC, and hot‐stage coupled polarizing microscopy. Polymers with a higher DS of ChMS showed a thermotropic liquid crystalline behavior. © 1998 John Wiley & Sons, Inc. J. Appl. Polym. Sci. 70: 195–201, 1998
ISSN:	0021-8995 1097-4628
DOI:	10.1002/(SICI)1097-4628(19981003)70:1<195::AID-APP19>3.0.CO;2-6