Terephthaloyl derivatives as new gelators; excellent gelation ability and remarkable increase of gel strength by adding polymers

Chemistry Letters

Volumn , Issue 8, 1999, Pages 767-768

  Hanabusa, Kenji ^a   Itoh, Atsushi ^a   Kimura, Mutsumi ^a   Shirai, Hirofusa ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033245548     PISSN: 03667022     EISSN: None     Source Type: Journal    
DOI: 10.1246/cl.1999.767     Document Type: Article

References (14)

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11. 3) was added to the filtrate, and then the precipitated matter was filtered off, washed with water, dried. Gelator 4 was obtained in a yield of 7.98 g (92%).
12. 3) in a test tube and the mixture was heated until the solid was dissolved. The resulting solution was cooled at 25 °C for 2 h and then the gelation was checked. When upon inversion there was no fluid running down the walls of the tube, we judged it "gel". When the samples caused gelation, we quantitatively evaluated the gelation ability by minimum gel concentrations which are the minimum concentrations of gelators necessary for gelation at 25 °C.
13. K. Hanabusa, K. Hiratsuka, M. Kimura, and H. Shirai, Chem. Mater., 11, 649 (1999).
14. The strength of gels was measured and evaluated as the strength necessary to sink a cylinder bar (10 mm in diameter) 4 mm deep in the gel with a Sun Science RHEO TEX SD-305.