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Full-Text Articles in Chemistry
Synthesis, Characterization And Application Of Sugar-Based Low Molecular Weight Gelators, Ifeanyi Simeon Okafor
Synthesis, Characterization And Application Of Sugar-Based Low Molecular Weight Gelators, Ifeanyi Simeon Okafor
Chemistry & Biochemistry Theses & Dissertations
Low molecular weight gelators (LMWGs) are an interesting class of compound that have gained considerable attention especially because of their potential applications for soft biomaterials. Carbohydrate based low molecular weight hydrogelators and organogelators are able to selfassemble and form ordered supramolecular structures, which are useful for exploring biomedical applications. The resulting gelators are responsive to external stimuli because of the weak noncovalent intermolecular forces and interaction that influences self-assembly. Stimuli-responsive supramolecular organogels with interesting properties in response to external environmental stimuli have gained considerable attention due to their applications in biomaterials, sensors and for drug delivery.
One of the major …
Characterization Of 3-Ester And 3-Carbamate Derivatives Of N-Acetyl-D-Glucosamine And Their Use In Controlled Drug Delivery, Consuelo Garcia
Characterization Of 3-Ester And 3-Carbamate Derivatives Of N-Acetyl-D-Glucosamine And Their Use In Controlled Drug Delivery, Consuelo Garcia
Chemistry & Biochemistry Theses & Dissertations
Low molecular weight gelators (LMWGs) are a class of compounds which reversibly form a network that traps solvents to form gels. Gelation by LMWGs is driven solely by non-covalent interactions such as hydrogen bonding, π - π stacking, and hydrophobic interactions. LMWGs can be designed such that the gel-sol and sol-gel transitions happen as a response to a specific stimulus. These stimulus responsive gels or “smart” gels can be used in a wide variety of applications including tissue regeneration, biosensing, and controlled drug delivery.
Among the different types of compounds that are LMWGs, carbohydrate based systems are especially interesting. Carbohydrates …