Frédéric Fages - Low Molecular Mass Gelators: Design, Self-Assembly, Function

Frédéric Fages - Low Molecular Mass Gelators: Design, Self-Assembly, Function
Publisher: Springer | 2005-09-01 | ISBN: 3540253211 | File type: PDF | 283 pages | 11.00 mb

The series Topics in Current Chemistry presents critical reviews of the present and future trends in modern chemical research. The scope of coverage includes all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science.
The goal of each thematic volume is to give the non-specialist reader, whether at the university or in industry, a comprehensive overview of an area where new insights are emerging that are of interest to a larger scientific audience.
Thus each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years should be presented using selected examples to illustrate the principles discussed. A description of the laboratory procedures involved is often useful to the reader. The coverage should not be exhaustive in data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Discussion of possible future research directions in the area is welcome. Review articles for the individual volumes are invited by the volume editors.
Chapters in this volume:
* Gelation with Small Molecules: from Formation Mechanism to Nanostructure Architecture
* Cholesterol-Based Gelators
* Systematic Design of Amide- and Urea-Type Gelators with Tailored Properties
* Nucleobase-Containing Gelators
* Chirality Effects in Self-assembled Fibrillar Networks
* Gelation of Liquid Crystals with Self-Assembled Fibers
* Dendritic Gelators
Text provides comprehensive overview of chemical aspects in the field of low molecular weight organo-and hydrogelators. Topics include nucleobase-containing gelators, cholesterol-based gelators, dentric gelators, and more. For researchers and practitioners.

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