Thermoreversible gelation of rigid rod-like and semirigid polymers
Nestled in the region between the physical states defined as fluid and solid, is that ubiquitous substance called a ‘gel’. It is fairly widely accepted that a gel can be defined topologically as three-dimensional network of connected strands swollen by a solvent. A satisfactory ‘working’ definition of the physical gel state was given many years ago by Ferry  in which he stated that ‘A gel is a substantially diluted system which exhibits no steady state flow’. A further complication of the gel state is that this three-dimensional network can be formed by a number of systems (small molecules, aggregates, biopolymers or synthetic polymers) and in several different ways. Most polymeric gels are broken down into two categories based on how their network strands are connected: chemical or physical gels.
KeywordsPersistence Length Dichloroacetic Acid Hydrogen Bonding Potential Thermoreversible Gelation Gelation Mechanism
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