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

Clara Morita; Hiroki Sugimoto; Keisuke Matsue; Takeshi Kondo; Yoshiro Imura; Takeshi Kawai

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

机译：长链酰胺基胺衍生物从常规有机胶凝剂到热诱导胶凝剂的粘度变化

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摘要

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.

机译：长链酰胺基胺衍生物（C18AA）在甲苯中充当普通的有机胶凝剂，但转变为热诱导胶凝剂，在将LiCl水溶液添加到甲苯凝胶中加热时，表现出从溶胶到凝胶的相变。 C18AA的热诱导凝胶的热响应高度敏感。

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来源
《Chemical Communications》 |2010年第42期|p.7969-7971|共3页
作者
Clara Morita; Hiroki Sugimoto; Keisuke Matsue; Takeshi Kondo; Yoshiro Imura; Takeshi Kawai;
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Department of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

rnDepartment of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

rnDepartment of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

rnDepartment of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

rnDepartment of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

rnDepartment of Industrial Chemistry, Tokyo University of Science,1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan;

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

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