Kinetic SANS study of mixed low molecular weight gelators
Low molecular weight gels (LMWG) are new soft materials with the potential for a wide range of applications if their properties can be suitably tuned. The molecular structure of the gelator, the conditions and self-assembly mechanism by which the gels are formed are all important contributors to the final network characteristics and overall properties. The group has worked extensively on building a library of LMWG. We have found that the properties of gels can be enhanced or tuned by mixing two different gelators and controlling the order in which they assemble to form a gel. However the process by which the gelation of the two components occurs and how one gelator influences the structures formed by the other is unclear from other techniques. With this proposal we wish to understand how the structures, in particular worm-like micelles, evolve during gelation in order to understand the formation of the network over a range of length scales. Using the high flux available at the ILL the kinetic process will be tracked during gelation.
Please note that you will need to login with your ILL credentials to download the data.
Download DataThe recommended format for citing this dataset in a research publication is in the following format:
MEARS Laura; Emily R. Draper; ADAMS Dave; CATTOZ Beatrice; GRIFFITHS Peter Charles and SCHWEINS Ralf. (2015). Kinetic SANS study of mixed low molecular weight gelators. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-11-1756
ILL has partnered with DataCite as the registration agency
for data persistent identifiers.