A review on the specific volume of liquid crystals

1976 ◽  
Vol 73 ◽  
pp. 255-267 ◽  
Author(s):  
Birendra Bahadur
1975 ◽  
Vol 30 (8) ◽  
pp. 1094-1096 ◽  
Author(s):  
Birendra Bahadur

Abstract The temperature variation of the specific volume of two nematic liquid crystals (HBT and OBT) has been observed in both the nematic and isotropic regions. A sudden jump is observed in the vicinity of the nematic-isotropic transition indicating a first order phase transition. Pretransitional effects are found to occur only on the nematic side of the transition. This accords with the Maier-Saupe theory. Some parameters such as SK , A, the adiabatic compressibility, the Rao number, and the van der Waals constant are also determined.


Author(s):  
M. Locke ◽  
J. T. McMahon

The fat body of insects has always been compared functionally to the liver of vertebrates. Both synthesize and store glycogen and lipid and are concerned with the formation of blood proteins. The comparison becomes even more apt with the discovery of microbodies and the localization of urate oxidase and catalase in insect fat body.The microbodies are oval to spherical bodies about 1μ across with a depression and dense core on one side. The core is made of coiled tubules together with dense material close to the depressed membrane. The tubules may appear loose or densely packed but always intertwined like liquid crystals, never straight as in solid crystals (Fig. 1). When fat body is reacted with diaminobenzidine free base and H2O2 at pH 9.0 to determine the distribution of catalase, electron microscopy shows the enzyme in the matrix of the microbodies (Fig. 2). The reaction is abolished by 3-amino-1, 2, 4-triazole, a competitive inhibitor of catalase. The fat body is the only tissue which consistantly reacts positively for urate oxidase. The reaction product is sharply localized in granules of about the same size and distribution as the microbodies. The reaction is inhibited by 2, 6, 8-trichloropurine, a competitive inhibitor of urate oxidase.


1978 ◽  
Vol 3 ◽  
pp. 163-175 ◽  
Author(s):  
F. Rustichelli
Keyword(s):  

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