Issue 42, 2010
From the journal:

Chemical Communications

Changes in viscosity behavior from a normal organogelator to a heat-induced gelator for a long-chain amidoamine derivative†

Clara Morita,a   Hiroki Sugimoto,a   Keisuke Matsue,a   Takeshi Kondo,a   Yoshiro Imuraa  and  Takeshi Kawai*a  

* Corresponding authors

a Department of Industrial Chemistry, Tokyo University of Science, 1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan
E-mail: kawai@ci.kagu.tus.ac.jp

Abstract

A long-chain amidoamine derivative (C18AA) acts as a normal organogelator in toluene, but changes to a heat-induced gelator, exhibiting a phase transition from sol to gel on heating upon addition of aqueous LiCl to the toluene gel. The thermal response of the heat-induced gel of C18AA was highly sensitive.

Graphical abstract: Changes in viscosity behavior from a normal organogelator to a heat-induced gelator for a long-chain amidoamine derivative

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Article information

DOI
https://doi.org/10.1039/C0CC03223A
Article type
Communication
Submitted
13 Aug 2010
Accepted
03 Sep 2010
First published
24 Sep 2010

Chem. Commun., 2010,46, 7969-7971

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Changes in viscosity behavior from a normal organogelator to a heat-induced gelator for a long-chain amidoamine derivative

C. Morita, H. Sugimoto, K. Matsue, T. Kondo, Y. Imura and T. Kawai, Chem. Commun., 2010, 46, 7969 DOI: 10.1039/C0CC03223A

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