4.7 Article

In Situ Supramolecular Gel Formed by Cyclohexane Diamine with Aldehyde Derivative

Journal

POLYMERS
Volume 14, Issue 3, Pages -

Publisher

MDPI
DOI: 10.3390/polym14030400

Keywords

LMOGs; supramolecular gel; urea reaction

Funding

  1. National Foundation of Korea (NRF) - Korea government (MSIT) [2020R1A4A2002831, 2021R1A2C2007664]
  2. National Research Foundation of Korea [2021R1A2C2007664, 2020R1A4A2002831] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

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This study reports the in situ formation of supramolecular gels by mixing 1,3-cyclohexane diamine and isocyanate derivative in various organic solvents at room temperature. The formed gels exhibit stable structures, thermal reversibility, and enhanced viscoelastic properties with increased concentration of the mixed compounds.
Low-molecular-weight gels have great potential for use in a variety of fields, including petrochemicals, healthcare, and tissue engineering. These supramolecular gels are frequently metastable, implying that their properties are kinetically controlled to some extent. Here, we report on the in situ supramolecular gel formation by mixing 1,3-cyclohexane diamine (1) and isocyanate derivative (2) without any catalysis at room temperature in various organic solvents. A mixture of building blocks 1 and 2 in various organic solvents, dichloromethane, tetrahydrofuran, chloroform, toluene, and 1,4-dioxane, resulted in the stable formation of supramolecular gel at room temperature within 60-100 s. This gel formation was caused by the generation of urea moieties, which allows for the formation of intermolecular hydrogen-bonding interactions via reactions 1 and 2. In situ supramolecular gels demonstrated a typical entangled fiber structure with a width of 600 nm and a length of several hundred mu m. In addition, the supramolecular gels were thermally reversible by heating and cooling. The viscoelastic properties of supramolecular gels in strain and frequency sweets were enhanced by increasing the concentration of a mixed 1 and 2. Furthermore, the supramolecular gels displayed a thixotropic effect, indicating a thermally reversible gel.

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