Supramolecular association as the basis of materials design. Case studies with hydrogels and organogels.

Abstract

Molecular designs of several low molecular mass gelators for aqueous and organic media are presented. We find that gelation requires strong intermolecular association, which eventually produces supramolecular networks. Solvent molecules get entrapped into these highly entangled networks, presumably due to surface tension. From a two-phase mixture comprising an upper oily layer of commercial fuels and a lower aqueous layer, N-Lauroyl-L-alanine is able to gelate the oil selectively.