This book on liquid crystals reports on the new perspectives that have been brought about by the recent expansion of frontiers and overhaul of common beliefs.
First, it explores the interaction of light with mesophases, when the light or matter is endowed with topological defects.
It goes on to show how electrophoresis, electro-osmosis and the swimming of flagellated bacteria are affected by the anisotropic properties of liquid crystals.
It also reports on the recent progress in the understanding of thermomechanical and thermohydrodynamical effects in cholesterics and deformed nematics and refutes the common belief that these effects could explain Lehmann’s observations of the rotation of cholesteric droplets subjected to a temperature gradient.
It then studies the physics of the dowser texture, which has remarkable properties. This is of particular interest in regards to nematic monopoles, which can easily be generated, set into motion and collided within it.
Finally, this book deals with the spontaneous emergence of chirality in nematics made of achiral molecules, and provides a brief historical context of chirality.
1. Singular Optics of Liquid Crystal Defects, Etienne Brasselet.
2. Control of Micro-Particles with Liquid Crystals, Chenhui Peng and Oleg D. Lavrentovich.
3. Thermomechanical Effects in Liquid Crystals, Patrick Oswald, Alain Dequidt and Guilhem Poy.
4. Physics of the Dowser Texture, Pawel Pieranski and Maria Helena Godinho.
5. Spontaneous Emergence of Chirality, Mohan Srinivasarao.
Pawel Pieranski works at Laboratoire de Physique des Solides in Orsay, France. He has published a two-volume textbook on liquid crystals, written in collaboration with Patrick Oswald, and has conducted extensive research in many different areas of the field of liquid crystals.
Maria Helena Godinho is Associate Professor at NOVA University Lisbon, Portugal. Between 2016 and 2020 she was Vice President of the International Liquid Crystal Society. In 2019 she was awarded the “Fréedericksz Medal” by the Russian Liquid Crystal Society.
Table of Contents
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