As part of a series of papers, the influence of carbohydrate headgroups and aliphatic chains on the mesogenic properties of glycolipids was investigated. Alkyl glycosides with different types of aliphatic chains were synthesised. Neutral glycolipids were oxidized to their uronic acid derivatives, using the well established TEMPO-oxidation. For comparison a 6-deoxy-6-amino alkylglucopyranoside was synthesised. In addition, the thermotropic and lyotropic phase behaviour of the synthesised compounds were investigated. The thermotropism was characterised by polarising microscopy, the lyotropism by the contact preparation method.

中文翻译：

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长链烷基糖吡喃糖苷的热致和溶致特性：第三部分：pH敏感的头基。

作为一系列论文的一部分，研究了碳水化合物的头基和脂肪链对糖脂介晶性能的影响。合成了具有不同类型脂族链的烷基糖苷。使用公认的TEMPO氧化作用，将中性糖脂氧化成其糖醛酸衍生物。为了比较，合成了6-脱氧-6-氨基烷基吡喃葡萄糖苷。此外，研究了合成化合物的热致和溶致相行为。通过偏光显微镜表征了热致性，通过接触制备方法表征了溶致性。