Issue 64, 2021

Varying the hydrophobic spacer to influence multicomponent gelation

Abstract

Mixing low molecular weight gelators (LMWGs) shows promise as a means of preparing innovative materials with exciting properties. Here, we investigate the effect of increasing hydrophobic chain length on the properties of the resulting multicomponent systems which are capable of showing ambidextrous phase behaviour on pH perturbation.

Graphical abstract: Varying the hydrophobic spacer to influence multicomponent gelation

Supplementary files

Article information

Article type
Communication
Submitted
27 May 2021
Accepted
09 Jul 2021
First published
09 Jul 2021
This article is Open Access
Creative Commons BY license

Chem. Commun., 2021,57, 7898-7901

Varying the hydrophobic spacer to influence multicomponent gelation

S. Panja, B. Dietrich, A. Trabold, A. Zydel, A. Qadir and D. J. Adams, Chem. Commun., 2021, 57, 7898 DOI: 10.1039/D1CC02786G

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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