from Part I - Fundamentals
Published online by Cambridge University Press: 08 January 2010
From rigid-rods to main-chain polymers
In March 1888, a young botanist called Friedrich Reinitzer wrote to Otto Lehmann who was professor of physics at Aachen. He described observations, published that year (Reinitzer, 1888), that esters of cholesterol appeared to have two melting points between which the liquid showed iridescent colours and birefringence. It was sensible to consult Lehmann as he had worked for some time in the field of crystal transitions and, above all, had developed a polarising microscope with a hot stage, which was to become a central feature of much of his research. He confirmed Reinitzer's observations, and postal collaboration between the two over the next few years laid the foundations of liquid crystal science. By 1889, Lehmann was describing the material as ‘flowing crystals’ and the following year as ‘crystalline liquids’ (Lehmann, 1889, 1890). From this point onwards, he was making most of the running and gradually became the hub of a wider collaboration. He spread interest beyond Germany, notably to France and Holland. Liquid crystal science continued to mature and synthetic chemists, in particular Vorländer at Halle, demonstrated the principles of molecular design which underpin the field. There was considerable debate between George Friedel, working in Strasbourg, and Lehmann and Vorländer, as to the existence of different types of liquid crystalline phase. However, the issue eventually reduced to one of semantics, as it was recognised that liquid crystallinity does indeed appear in several different guises.
To save this book to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.
Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.
Find out more about the Kindle Personal Document Service.
To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.
To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.