D-Sorbitol, a structurally simple, low molecular-mass gelator

被引：43

作者：

Grassi, Scilla ^{[2
]}

Carretti, Emiliano ^{[1
,3
]}

Dei, Luigi ^{[1
,3
]}

Branham, Charles W. ^{[4
]}

Kahr, Bart ^{[5
]}

Weiss, Richard G. ^{[6
]}

机构：

[1] Univ Florence, Dept Chem, I-50019 Florence, Italy

[2] Eli Lilly Italia SpA, I-50019 Florence, Italy

[3] Univ Florence, CSGI Consortium, I-50019 Florence, Italy

[4] Univ Washington, Dept Chem, Seattle, WA 98195 USA

[5] NYU, Dept Chem, New York, NY 10003 USA

[6] Georgetown Univ, Dept Chem, Washington, DC 20057 USA

来源：

NEW JOURNAL OF CHEMISTRY | 2011年 / 35卷 / 02期

基金：

美国国家科学基金会;

关键词：

SUGAR-INTEGRATED GELATORS; REMARKABLE DIVERSITY; ORGANIC-SOLVENTS; PROTON-TRANSFER; ORGANOGELS; GEL; WATER; ABILITY; POLYMORPHISM; AMPHIPHILES;

D O I：

10.1039/c0nj00673d

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

A comprehensive examination of the ethanol gels produced with D-sorbitol, one of the simplest and lowest mass organogelator molecules known, is reported. Data from several spectroscopic and structural experiments reveal that the nature of the self-assembled fibrillar assemblies, spherulites for the most part, depends acutely on the manner in which the sol phase is treated. The critical concentration to form a gel at room temperature is ca. 1.5 wt% and a plateau value for melting the gels, ca. 50 degrees C, is reached near 3.5 wt%. Ostwald ripening, whose rate, again, depends on the history of the preparation, was also observed.

引用

页码：445 / 452

页数：8

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