Nature of the colour-forming species in peroxy titanium sulphate

ALTHOUGH titanium is determined colorimetrically in aqueous sulphuric acid medium in presence of excess of hydrogen peroxide, the nature of the colour-forming species is not known definitely. Schwarz1 suggested that the colour was due to the peroxo-disulphato titanate anion [O 2Ti(SO4)2]2-. On the other hand, Jahr2 and later Gastinger3 considered that the colour of the compound was due to the peroxy titanyl cation [TiO2 aq.] 2+, and suggested the following equilibrium in solution: Schaeppi and Treadwell4 attributed the colour bo O2TiSO4 or [O2Ti(SO4)2]2-, whereas Babko and Volkova5 represented the coloured complex ion as [Ti(H 2O2)]4+. Mori, Shibata, Kyuno and Ito 6 regarded the coloured species as [TiO2 aq.]2+ or [Ti(OH)2 (H2O)(H2O2)] 2+, assuming the co-ordination number of titanium to be four. Thus, a variety of constitutions has been proposed to explain the colour-forming species of the titanium complex, based on the investigations carried out in dilute sulphuric acid medium, but the complex has not been isolated so far.

Carbohydrate-based liquid crystals

The carbohydrate based mesogens have gained an importance in the field of liquid crystals, primarily through the amphiphilic nature of many sugar derivatives. A constitutional requirement for the amphiphilic mesogen is that the molecule consists of distinct regions within the molecule that separately would have different responses to changes in thermal energies and/or solvations. Such molecules can be synthesized by linking one or more alkyl chains of appropriate length to both cyclic and acyclic sugars. A driving force for the mesophase formation in these molecules is the phase segregation, leading to aggregates, possessing distinct lyophilic and hydrophilic regions. In this review, we discuss the thermotropic behavior of the carbohydrate amphiphiles. We discuss the relationship between constitutions, configurations, functionalities of the sugar component and the length of the hydrophobic chains necessary to form the various types of thermotropic phases. The influence of the linking group between the hydrophilic sugar head groups and lyophilic alkyl chains on the transition temperatures and mesophase stabilities are also presented.