Varying the hydrophobic spacer to influence multicomponent gelation

Mixing low molecular weight gelators (LMWGs) shows promise as a means of preparing innovative materials with exciting properties. Here, we investigate the effect of increasing hydrophobic chain length on the properties of the resulting multicomponent systems which are capable of showing ambidextrous phase behaviour on pH perturbation.

Automated summary

By increasing the hydrophobic chain length, the properties of the resulting multicomponent systems can be altered to exhibit ambidextrous phase behavior on pH perturbation.