Birefringence Loss Research Articles

The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC

The present study focuses on investigating the effect of typical melting temperatures (To, Tp, and Tc from DSC) on the dynamic changes of physicochemical properties, functionalities, and gel properties of starch-konjac gum mixture (PS/KGM). The typical melting treatments (HTo, HTp, and HTc) significantly enhanced the PS/KGM synergism, as indicated by the increased thermal stability, and the improved pasting and gel properties. The work suggested that the typical melting effectively stabilized the aqueous mixture system of PS/KGM, showing no phase separation in the water phase system, even after storage for 12 h. The PLM and SEM show that melting at HTo, HTp, and HTc causes partial melting with the loss of birefringence of starch granules, and the granules conglomerate into large clusters with rough surfaces, surrounded by smaller matrices. DSC demonstrated that typical melting significantly raised the To of composite to approximately 77 from 59.10 °C for native. RVA suggested that the melting significantly increased the FV of PS/KGM from 3363 to approximately 8000 mPa s, while the BD decreased from 5009 to approximately 400 mPa·s. Especially in which there is no BD recorded when melted by HTp and HT. The PS/KGM melted by HTo and HTp had more acidic, salty, and shear stability during the thermal process with improved gel texture and freeze-thaw stability than HTc. Partial melting of starch and chain rearrangement is critical for enhancing PS/KGM synergism. As RC% and DM% controlling at approximately 30–35% are the most effective for promoting PS/KGM interaction (HTp > HTo > HTc).

Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment

SummaryEffects of a saturated limewater soaking treatment on physicochemical properties of Khao Dawk Mali 105 rice flour (KDML105), rice flour, modified tapioca starch (MTS), and their mixtures were investigated. The limewater soaking treatment caused some birefringence losses of flour granules and a significant (P ≤ 0.05) increase in pH and flour solubility. All flours and flour/starch mixtures soaked in limewater exhibited lower onset and peak temperatures and reduced gelatinisation enthalpy by DSC in relation to peak viscosity, final viscosity, and setback, when compared to unsoaked flours. MTS had the highest peak viscosity and breakdown followed by KDML105 and rice flour, respectively, regardless of the limewater soaking treatment. The gel obtained from limewater‐soaked KDML105 had the lowest firmness and a low gel retrogradation. After limewater soaking, both mixtures (KDML105:rice flour:MTS, 1.4:0.6:1 and 1:1:1) containing different amounts of KDML105 and rice flours gave a soft and sticky gel. This study demonstrated that chemical modification by a limewater soaking treatment induced some changes in properties of rice flour, MTS, and their mixtures.

Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing

The high gelatinization temperature (GT) of millet starch prevents the usage of infusion or step mashes as an effective means to generate fermentable sugars (FS) in brewing because the malt amylases lack thermostability at GT. Here, we investigate processing modifications to determine if millet starch can be efficiently degraded below GT. We determined that producing finer grists through milling did not introduce enough granule damage to markedly change gelatinization characteristics, though there was improved liberation of the endogenous enzymes. Alternatively, exogenous enzyme preparations were added to investigate their ability to degrade intact granules. At the recommended dosages (0.625 μL/g malt), significant FS concentrations were observed, although at lower concentrations and with a much-altered profile than possible with a typical wort. When exogenous enzymes were introduced at high (10×) addition rates, significant losses of granule birefringence and granule hollowing were observed well below GT, suggesting these exogenous enzymes can be utilized to digest millet malt starch below GT. The exogenous maltogenic α-amylase appears to drive the loss of birefringence, but more research is needed to understand the observed predominate glucose production.

Effect of Starch Type and Pre-Treatment on the Properties of Gelatin-Starch Foams Produced by Mechanical Foaming.

Incorporating biopolymers in packaging foams can contribute to a more circular packaging system, utilizing renewable and compostable materials. Gelatin, with its favorable physicochemical properties, allows for producing gelatin foams via mechanical foaming, a well-established and low-investment process. To improve foam properties, starch can be added to the gelatin formulation. However, the variability in the properties of starch powders can impact the polymer blend and, consequently, the properties of the dry foam. This study aimed to investigate the impact of different starch powders from different botanical origins (tapioca and corn) and treatments (native or pregelatinized) on the properties of gelatin-starch foams produced by mechanical foaming. The study successfully produced foams with densities of approximately 45-50 kg/m3 and compression properties comparable to EPS (expanded polystyrene) foams. The starch type and pre-treatment significantly influenced the properties of the foam. Pregelatinized starches exhibited slightly higher densities due to lower foamability caused by higher viscosity. Using starch exhibiting total loss of birefringence led to denser foams with greater compression properties than those with starch with a certain degree of crystallinity remaining. Therefore, selecting the appropriate starch type is crucial when developing starch-based materials to ensure optimal material and processing properties align with application requirements.

Photothermally Induced Birefringence in an Optical Nanofiber for All‐Optical Polarization Manipulation

AbstractThis study reports the experimental observation of photothermally induced birefringence (PIB) in an optical nanofiber (NF). The PIB originates from the interaction between the azimuthally asymmetric evanescent field of a guided pump beam in mode and the gas molecules surrounding the NF. Light absorption of gas molecules results in azimuthal inhomogeneity in gas density, which induces birefringence of the NF waveguide. The swift heat transfer and molecular transportation in sub‐micrometer scale accounts for the fast response of the PIB with a measured rising and falling time within 9 and 70 ns, respectively. With a 12‐mm‐long NF, phase retardance as large as 3π is achieved. A theoretical model based on the rate equation is also developed for studying the photothermal dynamics and gas kinetics in PIB generation. This novel model is well consolidated by the numerical simulations, with the results agreeing well with the experiments. In consideration of the extremely low insertion loss, fast response, and reconfigurable principal axes of birefringence, the PIB can be used for all‐optical polarization manipulation. In addition, NF with PIB can also be an interesting platform for studies of gas–surface interaction, light–sound interaction controlling, sub‐micrometer scale heat and mass transfer, and molecular spectroscopy.

Ultrasound Histotripsy on a Viable Perfused Whole Porcine Liver: Histological Aspects, Including 3D Reconstruction of the Histotripsy Site.

Non-invasive therapeutic-focused ultrasound (US) can be used for the mechanical dissociation of tissue and is described as histotripsy. We have performed US histotripsy in viable perfused ex vivo porcine livers as a step in the development of a novel approach to hepatocyte cell transplantation. The histotripsy nidus was created with a 2 MHz single-element focused US transducer, producing 50 pulses of 10 ms duration, with peak positive and negative pressure values of P+ = 77.7 MPa and P- = -13.7 MPaat focus, respectively, and a duty cycle of 1%. Here, we present the histological analysis, including 3D reconstruction of histotripsy sites. Five whole porcine livers were retrieved fresh from the abattoir using human transplant retrieval and cold static preservation techniques and were then perfused using an organ preservation circuit. Whilst under perfusion, histotripsy was performed to randomly selected sites on the live. Fifteen lesional sites were formalin-fixed and paraffin-embedded. Sections were stained with Haematoxylin and Eosin and picro-Sirius red, and they were also stained for reticulin. Additionally, two lesion sites were used for 3D reconstruction. The core of the typical lesion consisted of eosinophilic material associated with reticulin loss, collagen damage including loss of birefringence to fibrous septa, and perilesional portal tracts, including large portal vein branches, but intact peri-lesional hepatic plates. The 3D reconstruction of two histotripsy sites was successful and confirmed the feasibility of this approach to investigate the effects of histotripsy on tissue in detail.

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing.

The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250-500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch's external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm-1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility.

Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through altering the starch components. Specifically, the effect of HPP processing variables, i.e., pressure (0.10 or untreated, 300, 400, 500, and 600 MPa), flour concentration (FC; 10, 20, and 30%), and holding time (HT; 10 and 30 min) on starch-related properties was studied. Microstructural integrity, thermal properties, and starch susceptibility to digestive enzymes were determined. A three-way ANOVA was performed to identify the interaction effect between these process variables. In general, 600 MPa consistently transformed the crystalline starch into an amorphous one. HPP-induced gelatinization led to enlarged starches with loss of birefringence, reduced relative crystallinity percentage, and changes in short-range order. The three-way interaction between the process variables was evident in the significant progressive rise in onset gelatinization temperature and degree of gelatinization, and the decline in gelatinization enthalpy from 500 to 600 MPa with decreasing FC and increasing HT. These changes caused an increased percentage of rapidly digestible starch and decreased resistant starch fraction. Overall, this study’s results imply the possibility of using HPP to modify the starch component in cassava flour and potentially create flours with varying levels of functionalities.

Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance

Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DSacyl) and tartaryl groups (DStar) on thermal and moisture resistivity, and film-forming properties was investigated. Pea starch with DSacyl from 0.03 to 2.8 was successfully developed at more efficient reaction rates than acetylated maize starch. Nevertheless, longer reaction time resulted in granule surface roughness, loss of birefringence, hydrolytic degradation, and a DStar up to 0.5. Solid-state 13C NMR and SEC-MALS-RI suggested that tartaryl groups formed crosslinked di-starch tartrate. Acetylation increased the hydrophobicity, degradation temperature (by ~17 %), and glass transition temperature (by up to ~38 %) of pea starch. The use of organocatalytically-acetylated pea starch with DSacyl ≤ 0.39 generated starch-based biofilms with higher tensile and water barrier properties. Nevertheless, at higher DS, the incompatibility between highly acetylated and native pea starches resulted in a heterogenous/microporous structure that worsened film properties.

Dissolution of waxy maize pyrodextrin granules in mixtures of glycerol and water, separating loss of crystallinity from loss of birefringence

Pyrodextrins were prepared by heating waxy maize starch for 4 h at pH 3 & 150 °C, pH 3 & 170 °C, and pH 2 & 150 °C. Those pyrodextrins were soluble in water at 25 °C, but insoluble in glycerol. The objectives of this study were to investigate dissolution of the pyrodextrins in glycerol/water mixtures, and to determine how crystallinity and birefringence of the pyrodextrins were affected by swelling. Pyrodextrins prepared at pH 3 & 170 °C and pH 2 & 150 °C either dissolved or swelled little in glycerol/water mixtures at 25 °C. In contrast, the pyrodextrin prepared at pH 3 & 150 °C, which showed the least depolymerization, swelled in 40% glycerol to increase granule diameter ~80%. Despite that significant swelling, those swollen granules still displayed a Maltese cross pattern but were amorphous, demonstrating the separation of loss of crystallinity from loss of birefringence.

Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

To improve the pasting and gelling behaviors of waxy maize starch, an aqueous dispersion with or without xanthan gum was subjected to partial gelatinization (5 ℃ above the onset melting temperature of starch) and freeze-thawing treatment. After the treatments, starch granules were slightly deformed, with partial loss of birefringence, and tended to aggregate. The relative crystallinity and thermal stability of waxy maize starch crystals decreased by the treatments. These changes indicated that the treatment affected the inner structure and chain arrangement of the granules. The treated waxy maize starches, however, showed a higher overall pasting viscosity with shorter and more cohesive pastes than that of the native starch. The treated starches formed rigid gels with increased stability against freeze-thawing. The addition of small amounts of xanthan gum enhanced the effects of the treatments.

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Production of pregelatinized sweet potato flour by drum drying and the effect of pregelatinized flour addition on the properties of cake and frozen cake were evaluated. Drum drying temperature was varied at 110, 120, and 130°C. The water absorption index of pregelatinized flour was significantly higher and the water solubility index was lower than native sweet potato flour. Loss of birefringence in starch granules was observed in all pregelatinized flour. The addition of pregelatinized flour to wheat flour at 5%–15% showed a decrease in peak viscosity, breakdown, and setback values. Low enthalpy of gelatinization and retrogradation was observed in wheat flour substituted with pregelatinized flour. Cake batter viscosity and density increased with increasing pregelatinized flour substitution. Volumes of cake made from wheat flour and wheat flour substituted with pregelatinized flour at 5% were similar. The addition of pregelatinized to wheat flour increased hardness and decreased the enthalpy of fresh and frozen cake. Practical applications Enhanced utilization of white flesh sweet potato flour in the baking industry was studied. Pregelatinized sweet potato flour was produced by economical drum drying. Results revealed the addition of pregelatinized sweet potato flour to wheat flour increased the viscosity and density of cake batter and hardness of cakes. The reduction of retrogradation rate was observed in a cake made from wheat flour substituted with pregelatinized sweet potato flour.

High birefringence, single-polarization, low loss hollow-core anti-resonant fibers.

We present a novel hollow-core anti-resonant fiber (HC-ARF) with a cladding ring, two nested resonant tubes and two nested silicon tubes. The cladding ring in the fiber contributes to decrease the fundamental mode (FM) loss of x-polarization and enlarge the polarization-extinction ratio (PER). In addition, the nested silicon tubes can improve birefringence greatly. The combination of cladding ring, nested resonant tubes and nested silicon tubes can make the fiber obtain low FM loss, single-polarization, and high birefringence. Specifically, the proposed HC-ARF exhibits total FM loss of x-polarization, PER, and birefringence of 0.89 dB/km, 4432, 3.07×10-4, respectively, at 1.55 µm. Moreover, the y-bend direction has a great influence on the propagation properties of the fiber. The fiber in the x-bend direction has low total bend-loss of 0.004 dB/m for a small bend radius of 5.8 cm.

Biaxial mechanics of thermally denaturing skin - Part 1: Experiments

The mechanics of collagenous soft tissues, such as skin, are sensitive to heat. Thus, quantifying and modeling thermo-mechanical coupling of skin is critical to our understanding of skin’s physiology, pathophysiology, and its treatment. However, key gaps persist in our knowledge about skin’s coupled thermo-mechanics. Among them, we haven’t quantified the role of skin’s microstructural organization in its response to superphysiological loading. To fill this gap, we conducted a comprehensive set of experiments in which we combined biaxial mechanical testing with histology and two-photon imaging under liquid heat treatment at temperatures ranging from 37∘C to 95∘C lasting between 2 seconds and 5 minutes. Among other observations, we found that unconstrained skin, when exposed to high temperatures, shrinks anisotropically with the principal direction of shrinkage being aligned with collagen’s principal orientation. Additionally, we found that when skin is isometrically constrained, it produces significant forces during denaturation that are also anisotropic. Finally, we found that denaturation significantly alters the mechanical behavior of skin. For short exposure times, this alteration is reflected in a reduction of stiffness at high strains. At long exposure times, the tissue softened to a point where it became untestable. We supplemented our findings with confirmation of collagen denaturation in skin via loss of birefringence and second harmonic generation. Finally, we captured all time-, temperature-, and direction-dependent experimental findings in a hypothetical model. Thus, this work fills a fundamental gap in our current understanding of skin thermo-mechanics and will support future developments in thermal injury prevention, thermal injury management, and thermal therapeutics of skin. Statement of significanceOur work experimentally explores how skin reacts to being heated. That is, it measures how much skin shrinks, what forces it produces, and how its mechanical properties change; all as a function of temperature, but also of direction and time. Additionally, our work connects these measurements to changes in skin’s microscopic make-up. This knowledge is important to our understanding of skin’s function and dysfunction, especially during burn injuries or heat-dependent treatments.

Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

The gelification behavior of starch in rice flour was investigated for its application on food structuring to produce rice xerogel. The effect of hydrogel nature in drying was studied for the xerogel surface design. The impact of changes in rice flour was found by the least gelation concentration and pasting properties. It exhibited 4% (w/v) gelatinized rice flour dispersion and can form a 3D polymer network during cooling. Assessment of hydrogel preparation temperature was examined by swelling power, solubility, surface tension, contact angle, and transmittance. An increase in swelling power, solubility, and density is due to the effective binding of starch with water molecules. The decline in absorbance specifies loss of crystallinity and birefringence because of starch granules disruption. Surface tension increased, and contact angle decreased at a higher temperature because of gelling nature. Various concentrations (2%, 4%, and 6%) of rice flour dispersion were exposed to heat at temperatures (60, 70, 80, 90, and 100°C) for developing rice xerogel. It was observed that 4% (w/v) of rice flour suspension gellified at 90°C possesses better structural integrity without deformation and cracks. Novelty Impact Statement The obtained 2D rice xerogel with the addition of flavor could be utilized in complex-shaped foods like chips, pasta, and noodles. As 2D flour-based materials are capable of undergoing shape change into a 3D form during frying/cooking, this is an arising innovation that could encourage diminishing packaging and shipping costs as well as to design user-customized attractive materials.

Inferring Ice Fabric From Birefringence Loss in Airborne Radargrams: Application to the Eastern Shear Margin of Thwaites Glacier, West Antarctica

AbstractIn airborne radargrams, undulating periodic patterns in amplitude that overprint traditional radiostratigraphic layering are occasionally observed, however, they have yet to be analyzed from a geophysical or glaciological perspective. We present evidence supported by theory that these depth‐periodic patterns are consistent with a modulation of the received radar power due to the birefringence of polar ice, and therefore indicate the presence of bulk fabric anisotropy. Here, we investigate the periodic component of birefringence‐induced radar power recorded in airborne radar data at the eastern shear margin of Thwaites Glacier and quantify the lateral variation in azimuthal fabric strength across this margin. We find the depth variability of birefringence periodicity crossing the shear margin to be a visual expression of its shear state and its development, which appears consistent with present‐day ice deformation. The morphology of the birefringent patterns is centered at the location of maximum shear and observed in all cross‐margin profiles, consistent with predictions of ice fabric when subjected to simple shear. The englacial fabric appears stronger inside the ice stream than outward of the shear margin. The detection of birefringent periodicity from non‐polarimetric radargrams presents a novel use of subsurface radar to constrain lateral variations in fabric strength, locate present and past shear margins, and characterize the deformation history of polar ice sheets.

Physicochemical and structural characteristics of sorghum starch as affected by acid‐ethanol hydrolysis

Acid alcohol hydrolysis of starch is a sustainable chemical method and versatile tool to control molecular weight. Sorghum starch was acid hydrolyzed in ethanol for durations ranging from 24 to 240 h. The native and acid ethanol treated (AET) starches were investigated for their physicochemical, thermal, structural and pasting characteristics. Native starch showed degree of polymerization of 2624 anhydrous glucose units (AGU), amylose content of 26%, swelling power and solubility of 12.2 g/g and 5%, respectively. AET starches showed significantly (p < 0.05) higher solubility (19.8–58.4%) whereas lower values for swelling power (4.3–11 g/g), were observed. The chain length profiles of debranched native and AET sorghum starches, as obtained from high-performance size-exclusion chromatography (HPSEC), indicated preferential degradation of amylose and amylopectin long chains. This led to decrease in intrinsic and pasting viscosities for AET starches. Comparison of X-ray diffractograms (XRD) of native and AET treated sorghum starches showed that there is no change in the diffraction pattern (‘A’ type) upon treatment however the relative crystallinity was observed to decrease upon hydrolysis. Granule structure remained intact however, with AET birefringence loss in some granules was observed, which indicated change in radial orientation of double helices and chain mobility at granule centre. The results indicated that sorghum starch can be tailored by AET and could be used in the food industry for various food formulations.

The Biaxial Mechanics of Thermally Denaturing Skin - Part I: Experiments

The mechanics of collageneous soft tissues, such as skin, are sensitive to heat. Thus, quantifying and modeling thermo-mechanical coupling of skin is critical to our understanding of skin's physiology, pathophysiology, as well as its treatment. However, key gaps persist in our knowledge about skin's coupled thermo-mechanics. Among them, we haven't quantified the role of skin's microstructural organization in its response to superphysiological loading. To fill this gap, we conducted a comprehensive set of experiments in which we combined biaxial mechanical testing with histology and two-photon imaging under liquid heat treatment. Among other observations, we found that unconstrained skin, when exposed to high temperatures, shrinks anisotropically with the principle direction of shrinkage being aligned with collagen’s principle orientation. Additionally, we found that when skin is isometrically constrained, it produces significant forces during denaturing that are also anisotropic. Finally, we found that denaturation significantly alters the mechanical behavior of skin. For short exposure times, this alteration is reflected in a reduction of stiffness at high strains. At long exposure times, the tissue softened to a point where it became untestable. We supplemented our findings with confirmation of collagen denaturation in skin via loss of birefringence and second harmonic generation. Finally, we captured all time-, temperature-, and direction-dependent experimental findings in a hypothetical model. Thus, this work fills a fundamental gap in our current understanding of skin thermo-mechanics and will support future developments in thermal injury prevention, thermal injury management, and thermal therapeutics of skin.

Effect of blanching on the physicochemical characteristics and microstructure of canistel seed flour (Pouteria Campechiana (Kunth) Baehni)

Canistel seeds are part of the residues of Canistel fruit which can be used as functional foods, such as flour to be processed into various foods. This research was aimed at determining the physicochemical properties of canistel seed flour. Canistel seed was made into flour with two treatments; they were Blanched Canistel Seed Flour (BCSF) (at 80oC for 10 minutes)and Unblanched Canistel Seed Flour (UCSF). The flour process involves sorting, washing, treatment, stripping the shell and epidermis, washing again, drying, flaking and sieving.Physical analysis carried out included yield (by difference method), white degree of spectrophotometric reflectance method (Chromatometer), starch gelatinization profile using Rapid Visco Analyzer (RVA), the morphology of starch granules using polarization microscopy and Scanning Electron Microscope (SEM). Chemical analysis conducted on the BCSF and UCSF samples included proximate,amylose, amylopectin and starch content. Blanching at 80°C for 10 minutes had a significant effect on the physical properties of Canistel seed flour;yields were higher (41.6%) and chromatometric (colour) levels were lower (80.61). Pasting properties profile showed that UCSF had higher peak viscosity, breakdown viscosity but lower setback viscosity compared with the BCSF.Scanning Electron Microscope (SEM)and polarized light microscope showed starch granule structure changed due to the blanching. The appearance of starch granules on UCSF shows a tight starch granule. The appearance of starch granules on BCSF shows blanching treatment has changed the shape of the starch granules to be broken or damaged. The unblanched canistel seed flour (UCSF)showed that the starch granule still had birefringence appearance. This shows that the granule structures of the UCSF remained undamaged. Observation of the morphology of starch granules using polarization microscopy on BCSFshowed the starch granule was not visible and there was no appearance of birefringence. The loss of birefringence indicates that the starch granules had been damaged due to heating or hydrolysis. Chemical analyses on the samples showed significantly higher amylose content (24.79) but lower amylopectin content (31.39) in BCSF than UCSF.Starch, fat and carbohydrates contents were not significantly different (p&gt;0.05) between BCSF and UCSF.Ash and protein content were significantly higher (p&gt;0.05) in UCSF compared to the BCSF. Blanching of canistel seed flour reduces the swelling power of starch granules, increases retrogradation, accelerates thickening, decreases nutrition content, and changes microstructure of Canistel seed flour

Estimation of Birefringence and Absorption Losses of hydrogen-bonded Liquid Crystal with Alkoxy Chain in Terahertz region

Estimation of Birefringence and Absorption Losses of hydrogen-bonded Liquid Crystal with Alkoxy Chain in Terahertz region