alexa Organo-gelation using Microwave Heating Source: The Cas
ISSN: 2169-0022

Journal of Material Sciences & Engineering
Open Access

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Review Article

Organo-gelation using Microwave Heating Source: The Case of a Polyurethane Model Compound

Chan ASW and Sundararajan PR*

Department of Chemistry, Carleton University, Canada

*Corresponding Author:
Sundararajan PR
Department of Chemistry
Carleton University, 1125 Colonel By Drive
Ottawa, Ontario K1S 5B6, Canada
Tel: 6135202600 Ext 3635
E-mail: [email protected]

Received Date: February 04, 2016; Accepted Date: February 12, 2016; Published Date: February 22, 2016

Citation: Chan ASW, Sundararajan PR (2016) Organo-gelation using Microwave Heating Source: The Case of a Polyurethane Model Compound. J Material Sci Eng 5:233. doi:10.4172/2169-0022.1000233

Copyright: © 2016 Chan ASW, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Organo-gels with a series of biscarbamates as gelators were prepared using microwave (MW) heating source as well as conventional heating. Biscarbamates with alkyl side chain lengths varying from C5 to C18 were used, with six solvents having dipole moments ranging from 0.07 to 4.3 D. The minimum gelation concentration and the time required for dissolution were significantly reduced with MW heating with benzonitrile, compared to the conventional heating for all the side chain lengths of the biscarbamates. While such reduction was pronounced with benzonitrile and dimethyl sulfoxide with large dipole moments, the time required for dissolution increased with MW heating (compared to the conventional) in the case of xylene and toluene with small dipole moments. Thus, MW is effective with solvents possessing large dipole moments. Although the gels consist of fibers using both methods, an inherent orientation of these fibers was seen with MW heating.

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