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Structure and Low Concentration Self Assembly of Food Grade Bacterial Cellulose Nano-Whiskers

Published online by Cambridge University Press:  16 May 2012

Mudrika Khandelwal  and
Alan H. Windle
Mudrika Khandelwal
Affiliation:
Department of Materials Science and Metallurgy University of Cambridge, CB2 3QZ
Alan H. Windle
Affiliation:
Department of Materials Science and Metallurgy University of Cambridge, CB2 3QZ
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Abstract

Nata-de-coco (bacterial cellulose) forms nanowhiskers with a larger aspect ratio owing to higher crystalline, longer and thinner microfibrils than those formed by cellulose from other sources. Suspension of these nanowhiskers undergoes transition from isotropic to liquid crystalline phase at a very low concentration of about 0.05 wt% in water and through a broad biphasic region. Formation of nematic as well as cholesteric phase is presented in this work.

Keywords

liquid crystalnanostructureself-assembly
Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 1420: Symposium OO – Multiscale Mechanics of Hierarchical Materials , 2012 , mrsf11-1420-oo06-13
Copyright
Copyright © Materials Research Society 2012

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References

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