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Volumn 40, Issue 12, 1999, Pages 2385-2388

New gelators based on 2-amino-2-phenylethanol: Close gelator-chiral structure relationship

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 2 PHENYLETHANOL; HYDROGEN; PHENETHYL ALCOHOL; SOLVENT; UNCLASSIFIED DRUG;

EID: 0033583187     PISSN: 00404039     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0040-4039(99)00195-1     Document Type: Article
Times cited : (63)

References (24)
  • 1
    • 0002222238 scopus 로고    scopus 로고
    • Low-molecular weight organogelators
    • Robb, I. D., Eds.; Blackie: London
    • 1. Terech, P., Low-molecular weight organogelators, in Specialist Surfactants; Robb, I. D., Eds.; Blackie: London, 1997, pp. 208-268.
    • (1997) Specialist Surfactants , pp. 208-268
    • Terech, P.1
  • 21
    • 84920313017 scopus 로고    scopus 로고
    • note
    • 2: C, 75.19; H, 10.41; N, 4.38. Found C, 75.08; H, 10.67; N, 4.90.
  • 22
    • 84920313016 scopus 로고    scopus 로고
    • A typical procedure for gelation test: a weighed sample was mixed with an organic fluid (2 mL) in a test tube with screw cap (inside diameter; 14 mm) 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 visually. When upon inversion there was no fluid running down the walls of the tube, we judged it "gel". When a highly viscous solution was formed, it was distinguished as "viscous fluid" from the 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
    • 10. A typical procedure for gelation test: a weighed sample was mixed with an organic fluid (2 mL) in a test tube with screw cap (inside diameter; 14 mm) 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 visually. When upon inversion there was no fluid running down the walls of the tube, we judged it "gel". When a highly viscous solution was formed, it was distinguished as "viscous fluid" from the 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.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.