Surprising twist in confined liquid crystals: A simple route to developing new sensors

Researchers in Professor Mohan Srinivasarao's group have found a material used for decades to color food items ranging from corn chips to ice creams could potentially have uses far beyond food dyes.

In a study published March 23 in the journal Proceedings of the National Academy of Sciences, the researchers described how a class of water soluble liquid crystals, called lyotropic chromonic liquid crystals, exhibited unexpected characteristics that could be harnessed for use in sensors and other potential applications.

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