Insights into organogelation and its kinetics from Hansen solubility parameters. Toward a priori predictions of molecular gelation.

Many small molecules can self-assemble by non-covalent interactions into fibrous networks and thereby induce gelation of organic liquids. However, no capability currently exists to predict whether a molecule in a given solvent will form a gel, a low-viscosity solution (sol), or an insoluble precipitate. Gelation has been recognized as a phenomenon that reflects a balance between solubility and insolubility; however, the distinction between these regimes has not been quantified in a systematic fashion. In this work, we focus on a well-known gelator, 1,3:2,4-dibenzylidene sorbitol (DBS), and study its self-assembly in various solvents. From these data, we build a framework for DBS gelation based on Hansen solubility parameters (HSPs). While the HSPs for DBS are not known a priori, the HSPs are available for each solvent and they quantify the solvent's ability to interact via dispersion, dipole-dipole, and hydrogen bonding interactions. Using the three HSPs, we construct three-dimensional plots showing regions of solubility (S), slow gelation (SG), instant gelation (IG), and insolubility (I) for DBS in the different solvents at a given temperature and concentration. Our principal finding is that the above regions radiate out as concentric shells: i.e., a central solubility (S) sphere, followed in order by spheres corresponding to SG, IG, and I regions. The distance (R0) from the origin of the central sphere quantifies the incompatibility between DBS and a solvent-the larger this distance, the more incompatible the pair. The elastic modulus of the final gel increases with R0, while the time required for a super-saturated sol to form a gel decreases with R0. Importantly, if R0 is too small, the gels are weak, but if R0 is too large, insolubility occurs-thus, strong gels fall within an optimal window of incompatibility between the gelator and the solvent. Our approach can be used to design organogels of desired strength and gelation time by judicious choice of a particular solvent or a blend of solvents. The above framework can be readily extended to many other gelators, including those with molecular structures very different from that of DBS. We have developed a MATLAB program that will be freely available (upon request) to the scientific community to replicate and extend this approach to other gelators of interest.

How do liquid mixtures solubilize insoluble gelators? Self-assembly properties of pyrenyl-linker-glucono gelators in tetrahydrofuran-water mixtures.

The self-assembly behavior of a series of glucono-appended 1-pyrenesulfonyl derivatives containing α,ω-diaminoalkane spacers (Pn, where n, the number of methylene units separating the amino groups, is 2, 3, 4, 6, 7, and 8) in v:v tetrahydrofuran (THF):water mixtures is examined at room temperature. The Pn at 2 w/v % concentrations do not dissolve in either THF or water at room temperature. However, the Pn can be dissolved in some THF:water mixtures, and they form gels spontaneously in other compositions without dissolving completely. The self-assembly of the Pn in the liquid mixtures has been investigated using a variety of techniques. The particle sizes of the Pn in their solutions/sols, critical gelation concentrations, microstructures, thermal and mechanical stabilities of the gels, and molecular packing modes of Pn molecules in their gel networks are found to be very dependent on the composition of the liquid mixtures. Correlations between the self-assembly behavior of the Pn and the polarity of the liquid mixtures, as probed by E(T)(30) and Hansen solubility parameters, yield both qualitative and quantitative insights into why self-assembly of the Pn can or cannot be achieved in different liquid compositions. As revealed by UV-vis and fluorescence spectroscopy studies, π-π stacking of the pyrenyl groups occurs as part of the aggregation process. Correlations between the rheological properties of the gels and the Hansen solubility parameters of the Pn and the solvent mixtures indicate that hydrogen-bonding interactions are a major contributor to the mechanical stability. Overall, the results of this study offer a new strategy to investigate the balance between dissolution and aggregation of molecular gelators. To the best of our knowledge, this is the first example of the spontaneous formation of molecular gels without heating by placing gelators in mixtures of liquids in which they are insoluble in the neat components.

Pyrenyl-linker-glucono gelators. Correlations of gel properties with gelator structures and characterization of solvent effects.

A series of glucono-appended 1-pyrenesulfonyl derivatives containing α,ω-diaminoalkane spacers (Pn, where n, the number of methylene units separating the amino groups, is 2, 3, 4, 6, 7, and 8) have been prepared. Careful analyses of correlations between the structures of these molecules and their gels have provided important insights into the factors responsible for one-dimensional aggregation of small molecules containing both lipophilic and hydrophilic parts. The gelation behavior has been examined in 30 liquids of diverse structure and polarity, and the properties of their gels and the gelation mechanisms have been investigated using a variety of techniques. Possible reasons are discussed regarding why the Pn are better gelators than the corresponding naphthyl analogues (Nn) which had been investigated previously. P2 and P3 are ambidextrous gelators (i.e., they gelate both water and some organic liquids), and P4-P8 gelate some organic liquids which are protic and aprotic, but not water. In at least one of the liquids examined, P3, P4, P6, P7, and P8 form gels at less than 1 w/v % concentrations, and some of the gels in 1-decanol are thixotropic. Analyses of the gelation abilities using Hansen solubility parameters yield both qualitative and quantitative insights into the role of liquid-gelator interactions. For example, the critical gelation concentrations increase generally with increasing polar and hydrogen bonding interactions between the gelators and their liquid components. As revealed by FT-IR, (1)H NMR, UV-vis, and fluorescence spectra, hydrogen-bonding between glucono units and π-π stacking between pyrenyl groups are important in the formation and maintenance of the gel networks. The results from this study, especially those relating the aggregation modes and liquid properties, offer insights for the design of new surfactant-containing low-molecular-mass gelators with predefined gelating abilities.

Reversible photorheological fluids based on spiropyran-doped reverse micelles.

We describe a new class of photorheological (PR) fluids whose rheological properties can be reversibly tuned by light. The fluids were obtained by doping lecithin/sodium deoxycholate (SDC) reverse micelles with a photochromic spiropyran (SP) compound. Initially, the lecithin/SDC/SP mixtures formed highly viscoelastic fluids, reflecting the presence of long, wormlike reverse micelles. Under UV irradiation, the SP was isomerized to the open merocyanine (MC) form, causing the fluid viscosity to decrease 10-fold. When the UV irradiation was switched off, the MC reverted to the SP form, and the viscosity recovered its initial value. This cycle could be repeated several times without loss of response. The rheological transitions are believed to reflect changes in the lengths of the reverse worms. To our knowledge, this is the first example of a simple, reversible PR fluid that can be made entirely from commercially available components.

Can simple salts influence self-assembly in oil? Multivalent cations as efficient gelators of lecithin organosols.

It is known that lecithin, a zwitterionic phospholipid, self-assembles into spherical reverse micelles in organic solvents. We have explored the effects of adding inorganic salts to lecithin organosols. Salts are insoluble in organic solvents, and hence their effects on reverse self-assembly have rarely been studied. Our studies show, however, that salts can indeed be dissolved in organic liquids in the presence of lecithin. More interestingly, salts of multivalent cations like calcium (Ca(2+)), magnesium (Mg(2+)), lanthanum (La(3+)), and cerium (Ce(3+)) greatly increase the viscosity of lecithin organosols and transform the samples into optically transparent organogels. In comparison, monovalent cations or transition-metal cations have negligible effect on reverse self-assembly. On the basis of data from small-angle neutron scattering (SANS), we show that gelation is accompanied by a nanostructural transition from spherical micelles to cylindrical micelles/filaments. The varying abilities of different cations to induce gelation is shown to correlate with their binding tendencies to the phosphocholine headgroups of lecithin. A two-component gelator such as lecithin/Ca(2+) could be attractive for applications due to its negligible cost and nontoxic nature. We demonstrate how such a gelator combination can convert a liquid fuel such as kerosene into a gel without the use of heat or shear. The same gel can also further be ungelled by addition of a few drops of alcohol.