Remarkable influence of the preparation method on the gelation ability of a cholesterol-based isocyanuric acid-2,4,6-triaminopyrimidine pair. Does the formation of a 'molecular tape' contribute to the gelation?

Nanotechnology

Volumn 8, Issue 4, 1997, Pages 179-185

  Jeong, Sang Won ^a   Shinkai, Seiji ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; CHOLESTEROL; COMPOSITION EFFECTS; COOLING; GELATION; HYDROGEN BONDS; MOLECULAR DYNAMICS; NITROGEN COMPOUNDS; ORGANIC ACIDS; PRECIPITATION (CHEMICAL); REACTION KINETICS; SOLVENTS;

ISOCYANURIC ACID; MOLECULAR TAPES; TRIAMINOPYRIMIDINE;

BINARY MIXTURES;

EID: 0031380647     PISSN: 09574484     EISSN: None     Source Type: Journal    
DOI: 10.1088/0957-4484/8/4/004     Document Type: Article

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